The ACS Student Member Magazine
Researchers analyze the chemical differences between hot- and cold-brewed coffee.
Researchers create a new class of mosquito repellents that are more effective than citronella.
White meat or dark meat? Thick gravy or thin? Whatever choices you make for Thanksgiving, it's the chemistry that makes your menu so good.
Sensory analyses reveal 20th-century brewing practices and chemical changes that occur in beer over long periods of time.
What was once garbage could one day produce electricity or be turned into industrial-grade ethanol.
With a bit of CRISPR gene editing, the roots of dandelion plants could grow quickly and be hardy enough for industry crop.