Reactive Chemistry Blog

(University of Granada) Scientists from the University of Granada have used two new techniques, capillary electrophoresis and high resolution liquid chromatography, to enable them to identify and quantify a great part of the phenolic compounds in such foods. These compounds have a chemopreventive effect in humans and a great influence on the stability of oxidation levels of food.

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That old truism about mixing oil and water can apply to water and water, according to researchers at Pacific Northwest National Laboratory in Washington State.
Greg Kimmel and colleagues have thrown out the textbook description of how water molecules readily come together with open hydrogen bonding arms to show that “wetness” is not a universal property [...]

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Post by David Bradley Science Writer. You can get in touch with David via email or check out his CV on the Sciencebase.com site.

If you're lucky, the following quote may be relevant in some way to the post above, but then again...