Here’s the weekly summary of both new chemistry research and studies that have been in the news. This week features news on how saliva composition influences the taste of cheese, a new technique which boosts signals from carbon-13 NMR in liquids by up to one thousand times, and more. As always links to further articles and original research papers are provided below.
Note: links to studies behind a journal paywall are indicated with (£). Studies without this symbol are open access, and can be accessed and read for free. Asterisked studies are free but require logging in to read.
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