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).
Tomato waste can be used to generate electricity: [Article] (ACS SD)
Other Stories This Week
Better method for identifying lipstick from crime scenes: [Article] (ACS SD)
EU stalls on glyphosphate herbicide approval extension: [Article]
Newton’s alchemic mercury recipe discovered: [Article]
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