A team of US chemists has found a way to make the insecticide imidacloprid more effective, claiming that its faster-acting forms of the insecticide could be used in smaller amounts, reducing its exposure to the environment. Imidacloprid is widely used around the world to control insect populations on crops, as well as reduce disease-carrying mosquitoes … Continue reading Adding new buzz to controversial insecticide
To make chocolate glossy, producers spend a lot of time and energy tempering it. But the addition of a couple of common chemicals found in our food could do away with the tempering process, according to new research in Nature Communications. Just like salt and ice, the cocoa butter in chocolate crystallises when it hardens: … Continue reading Simple chemistry could do away with chocolate’s temper trap
Low crystallisation temperatures of Yosemite granites challenge models of how they form. The finding could have widespread implications that could span Earth’s lifetime. Vhairi Mackintosh reports.
Biochemist Linden Gledhill creates art to dye for. By James Mitchell Crow.