The Reactions team puts its nose into everyone's favorite breakfast food

In order to provide clear, safe tap water it is necessary to remove particles called colloids from raw water

Multifunctional lens could replace bulky, expensive machines

Approach tackles most commonly used synthetic plastic

The Maillard reaction is responsible for the mouthwatering smells and rich tastes from cooking raw food.  By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking

Method nets SDSU scientists an International Cereal Chemists research award

Nearly 400 people lose sight in one or both eyes due to fireworks injuries every year

Berkeley Lab scientists replace iron in muscle protein with non-biological metal

Scientists found that espresso machines can quickly and inexpensively perform some complex chemistry experiments

In this video, Reactions teams up with chemistry professor Matt Hartings, PhD, to explain the Elephant Toothpaste experiment

"We have to solve the problem of breaking down cellulose fibrils before biomass can be considered an economically viable source of renewable energy,” researcher says

Electroplated polymer makes transparent, highly conductive, ultrathin film