Nearly half a million people with diabetes end up in emergency rooms around the U.S. every year due to the seizures and other consequences of dropping or spiking blood-sugar levels associated with the disease. To help prevent serious...
The war on drugs could get a boost with a new method that analyzes sewage to track levels of illicit drug use in local communities in real time. The new study, a first-of-its-kind in the U.S., was published in the ACS journal Environmental Science...
White-bread lovers take heart. Scientists are now reporting that this much-maligned food seems to encourage the growth of some of our most helpful inhabitants — beneficial gut bacteria. In addition to this surprising find, their study in ACS’ Journal...
Turning the “hydrogen economy” concept into a reality, even on a small scale, has been a bumpy road, but scientists are developing a novel way to store hydrogen to smooth out the long-awaited transition away from fossil fuels. Their report on a...
Rising public concern over the safety of synthetic preservatives in personal care products, such as sunscreens, is pressuring stores and manufacturers to turn to naturally derived alternatives. But an article in Chemical & Engineering News...
ACS Experts: Chemistry Sources for Reporters
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ACS Editors' Choice
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Couldn't go to the ACS 247th National Meeting & Exposition in Dallas? Then check out our resources for info you might have missed:
Press releases: www.eurekalert.org/acsmeet.php
Press conferences: www.ustream.tv/channel/acslive
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What is it about cooking bacon that makes it smell so good? The Reactions team puts its nose into everyone's favorite breakfast food. We teamed up with the Compound Interest blog to break down the science of that sweet smell.
C&EN's Jeff Huber and Sophia Cai visited chemistry professor Matt Hartings at American University to learn about--and taste--powdered alcohol.
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