All Columns articles – Page 37
-
OpinionFlashback: 1991 – Helen Sharman honoured
The UK’s first cosmonaut Helen Sharman was honoured at a House of Commons reception
-
OpinionNow you’re talking my language
Chemistry would be impossible without a hidden fluency that many of us don’t even realise we have, says Derek Lowe
-
OpinionWhat's the point of synthesising the human genome?
A plan to build our genome from scratch should be challenged on its scientific merit, not whether it is creating life, argues Philip Ball
-
OpinionLighting up crowded corners
Combining photocatalysis with organocatalysis opens doors to chiral quaternary centres
-
OpinionWe need a global plan to beat resistance
We all need to do our bit and act for the common good if we’re going to protect antibiotics
-
-
OpinionWhy US chemical regulation reform is so welcome
The Toxic Substances Control Act is just the beginning
-
OpinionHow game theory could explain complex life
Philip Ball asks if the building blocks of life benefit from cooperation
-
-
OpinionLinked data is the future for medicinal chemistry
Paul Groth explains why linked data is starting to revolutionise medicinal chemistry
-
OpinionDon't bet against Elon Musk's electric car revolution
Tesla’s Gigafactory is set to be a milestone for electric vehicles
-
OpinionHow the chemical industry is voting in the EU referendum
UK trade bodies predominantly favour remaining in the EU
-
OpinionCrossing the boundaries
Getting reagents across interfaces requires help from phase-transfer catalysts – but transferring information is harder
-
-
OpinionPlastic not so fantastic
The world has a big problem with small plastics and the time to act is now
-
-
-
OpinionBrexit: the great debate
What would Brexit mean for science and businesses in the UK? Chris Leigh and Mike Galsworthy discuss their views on the EU referendum
-
OpinionAre all chemistry PhDs the same?
Kit Chapman explores the differences in PhDs on either side of the Atlantic
-
OpinionTricks of temperature
Ali Bouzari reveals why we should follow coffee shops, not French gastronomists, when it comes to flavour extraction