This Week In Chemistry

This Week in Chemistry – Fried chicken provides lemon flavour compounds, and tracking lithium ions in batteries

17-08-06 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 research on sulfur compounds in fried chicken which could replace a commonly used lemon flavour compound, a DNA-based material that absorbs UV light better the more it’s exposed to it, 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.


Featured Stories

Fried chicken sulfur compounds act as a lemon flavouring: [Article] [Study (£)]

DNA material absorbs UV light better the more it’s exposed: [Article] [Study]

Sunscreen reduces multiple sclerosis symptoms in mice: [Article] [Study (£)]

Tracking lithium ion movement in batteries: [Article] [Study (£)]

Self-propelling vesicles can cross the blood-brain barrier: [Article] [Study]


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