Chemistry

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.”

The world owes a debt of gratitude to Simon Fraser University (SFU) biologist Regine Gries. Her arms have provided a blood meal for more than a thousand bedbugs each week for five years while she and her husband, biology professor Gerhard Gries, searched for a way to conquer the global bedbug epidemic.

Researchers at Sandia and Argonne national laboratories have demonstrated, for the first time, a method to successfully predict pressure-dependent chemical reaction rates. It’s an important breakthrough in combustion and atmospheric chemistry that is expected to benefit auto and engine manufacturers, oil and gas utilities and other industries that employ combustion models.














