1 July 2013
It's a simple enough question, but the media, the public and even government officials are having trouble understanding just how much horse meat is in some processed food. Ian Farrell makes sense of the confusion
1 March 2013
Josh Howgego finds out how converting radioactive waste into novel glass materials could be a safe, secure way to deal with the legacy of nuclear power stations
History is written on paper and chemistry is at the heart of paper conservation
1 January 2013
Biofineries produce heat, power and a plethora of useful 'platform chemicals'. Are they part of the solution to our renewable energy woes? Josh Howgego finds out
Nina Notman finds out how scientists at the University of Liverpool use nanomedicine to aid the successful treatment of HIV
1 September 2012
A close look at the history and science of fireworks, used over centuries in celebrations across the world
1 July 2012
The Lasers for Science Facility in Harwell, UK, lets chemists see and manipulate chemical and biological systems. This research has a direct impact on our everyday lives.
Sodium chloride for chemical and food uses is obtained by solution mining. Huge caverns left behind in the rock salt make convenient out-of-sight gas holders
Pottery vessels have been made for around 18,000 years. But how does clay extracted from the earth become a colourful pot, and what's the chemistry behind the process?
1 May 2012
Why are strawberries so irresistible? Do the strawberries you pick in the wild really taste nicer than shop-bought ones?
FROM THE ROYAL SOCIETY OF CHEMISTRY
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