All Columns articles – Page 37
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OpinionFilling up on chemistry at ACS Philly
Philadelphia welcomes 13,000 chemical scientists for ACS national meeting
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OpinionHow do companies deal with political shifts?
Political instability hits small companies hardest
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OpinionHow to solve global health inequality
Our skills as scientists hold the answer, says the Bill & Melinda Gates Foundation
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OpinionGeneral dietary advice should be taken with a pinch of salt
We must move away from labeling foods as universally good or bad and start talking about dose
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OpinionExoplanets are our final frontier
Chemists will be integral to the hunt for biosignatures on distant worlds
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OpinionHome synthesis is here – we must guide it
On-demand chemistry raises as many questions as it answers
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OpinionHow your name affects your career
Kate Granger showed few things have such impact as introducing yourself
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OpinionHow to make aeroplane food edible
Why food tastes worse when flying and the tricks we can use to add some flavour to our travels
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OpinionMoseley’s spectrometer
Henry Moseley’s discovery changed the face of the periodic table before his untimely death
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Opinion6-epi-Ophiobolin N
When it comes to cascade reactions, radicals are king of the ring-formers
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OpinionA new source of helium is good news for science
Success prospecting for helium shouldn’t halt efforts to conserve and recover this vital scientific resource
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OpinionScience cannot ignore the impact of retracted papers
Citing withdrawn studies can lead to the persistence of discredited findings
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OpinionUnlocking the power of aquafaba
The functional properties of so-called waste ingredients such as aquafaba can transform cuisine for those with restrictive diets
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OpinionFlashback: 1976 – Meldola medal for Jeremy Morris
Jeremy Sanders received the Meldola Medal for his work in organic chemistry
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OpinionNo time for grief over Brexit: we must act
The UK science community must set its priorities in a post-EU world and win over the science sceptics, says John Womersley
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OpinionIt’s not easy being green
Ali Bouzari looks at why it’s so tricky for chefs to keep food verdant