The Critical Materials Institute, a U.S. Department of Energy Innovation Hub led by the Ames Labratory, has created a new chemical process that makes use of the widely available rare-earth metal cerium to improve the manufacture of nylon.

Findings on patent-pending HER catalyst Ni5P4 reported in Royal Society of Chemistry's Energy & Environmental Science; operating stability and efficiency to be tested over extended time periods in commercial electrolyzers and fuel cells.

University of Idaho researchers will soon have a new tool for understanding the world at the molecular level, thanks to a grant from the MJ Murdock Charitable Trust and a major gift from a private donor.

Karyn M. Usher is an analytical chemist in the Department of Natural Sciences at Metropolitan State University in Saint Paul, MN. At Metro State, her research has focused on sample preparation for the determination of analytes in complex matrices by high performance liquid chromatography.

Using natural soil components to trap pollutants will allow producers to control soil contaminants and reuse draining water while protecting their agricultural crops, according to Mohamed Elsayed, a Fulbright Postdoctoral Scholar in the chemistry and biochemistry department.

Check out this ACS video and get to know this common and deadly molecule

Check out this ACS video to learn more about the chemistry of blue jeans

Is there such a thing as love at first smell? This ACS video has some insights on the chemistry of romance

ACS goes to Hollywood to explain the chemistry behind those big budget explosions

Using the same baking soda found in most grocery stores, Lawrence Livermore National Laboratory scientists, along with colleagues from Harvard University and the University of Illinois at Urbana-Champaign, have created a significant advance in carbon dioxide capture.

The Federation of Quebec Maple Syrup Producers (FPAQ) and the Fonds de recherche du Québec – Nature et technologies (FRQNT) announce the launch of the Research Partnership Program on the Food Science Behind Maple – The Physical Chemistry of Cooking with Maple. Conceived by the FPAQ, the program, with an overall budget of $1.4 million over five years, aims to promote development of knowledge on the physicochemical and sensory attributes of maple products, and to highlight the flavour chemistry of maple and how its taste harmonizes with ingredients from the world's cuisines.

As thesis writing approached, University of Wisconsin-Madison graduate student Veronica Berns faced a conundrum. She knew how hard it was to describe her work to friends and family — indeed, anybody outside the tight clan of structural chemists. And that was particularly true since she concentrated on a category of should-be-impossible structures called “quasicrystals.”