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This Week In Chemistry

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

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 […]