This Week In Chemistry

This Week in Chemistry – Parmesan Chemistry, & Electricity from Tomato Waste

16-03-20 This Week in Chemistry

Here’s the weekly summary of both new chemistry research and studies that have been in the news. This week features a look at the compounds behind parmesan’s distinctive taste, a new polymer material inspired by squid beaks that can be both bendy and rigid, and more. As always, links to further articles and original research papers are provided below, as well as further studies of interest not included in the graphic.

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. This week includes stories from the American Chemical Society’s national meeting in San Diego, denoted with (ACS SD).


Featured Stories

Compounds behind parmesan’s signature taste uncovered: [Article] [Study (£)]

Squid beaks inspire a rigid and bendy polymer material: [Article] [Study (£)]

Tomato waste can be used to generate electricity: [Article] (ACS SD)

Understanding how sea shells are formed: [Article] [Study] (ACS SD)

New insights into Pluto’s chemical composition & atmosphere: [Article] [Study 1] [Study 2]


Other Stories This Week

Evaluating greenhouse gas emissions from bio-based polymers: [Article] [Study (£)]

Better method for identifying lipstick from crime scenes: [Article] (ACS SD)

EU stalls on glyphosphate herbicide approval extension: [Article]

Record-breaking compound contains caesium co-ordinated to 16 fluorine atoms: [Article] [Study] (ACS SD)

Monitoring microsecond reactions with new technique: [Article] [Study] (ACS SD)

Chemists create a truly sustainable polymer: [Article] [Study] (ACS SD)

Self-propelled nanomotors seek out and repair circuit breaks: [Article] [Study (£)]

A safe and easy way to process red phosphorus: [Article] [Study] (ACS SD)

Newton’s alchemic mercury recipe discovered: [Article]


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