Long read

  • Refreshing leaded Flint water
    Feature

    US water crisis

    20 January 2017

    The problems that the US city of Flint had with its water were just the first drip in a wider problem, finds Sarah Houlton

  • London air pollution
    Feature

    Urban air pollution

    12 January 2017

    Nina Notman meets the chemists breathing fresh air into urban air pollution research

  • Opium poppy seed head - Hero
    Feature

    New opioid drugs

    3 January 2017

    Creating powerful new painkillers is a constant battle against side-effects – particularly addictions. James Mitchell Crow reports

  • Brussel sprouts
    Feature

    Explainer: The chemistry of farts

    21 December 2016

    We usually see flatulence as funny or embarrassing – but its chemistry is intimately entwined with our health

  • Middle cerebral artery in brain - Hero
    Feature

    Intracellular delivery

    13 December 2016

    Peptides, proteins and lipids that can enter cells and take useful payloads with them are moving towards maturity, finds Andy Extance

  • Tea - CW1216 - i stock 184948797
    Feature

    The chemistry in your cuppa

    5 December 2016

    Katrina Megget finds there’s more to tea than just a great brew – it’s also chemically complex

  • Yuri Oganessian
    Feature

    What it takes to make a new element

    30 November 2016

    Yuri Oganessian tells us how nihonium, moscovium, tennessine and oganesson were made

  • CW1216 - Artifical Meat - Cow
    Feature

    Could artificial meat save the planet?

    28 November 2016

    As meat production becomes unsustainable, Dinsa Sachan investigates the new industry of meat substitutes

  • Faces
    Feature

    Personalised skincare

    15 November 2016

    Nina Notman explores some of the latest scientific approaches skincare companies are using in the quest to develop high-earning anti-ageing cosmetics

  • flavours and fragrances illustration hero
    Feature

    Smarter smells

    26 October 2016

    After years of research, the flavour and fragrance industry is increasingly turning to biotechnology for commercial production, as Emma Davies reports