—Brewing up an analytical services firm “A surge in craft beers gives rise to a niche market for analytical chemistry” Beer selection in the U.S. has never been better. In 2016, the number of craft breweries dotting the landscape will surpass the record of 4,131, set in 1873. Small-scale production of hard cider, mead, liquor, and kombucha is also on the rise, and home-brewing all kinds of fermented beverages is a growing hobby.
by Craig Bettenhausen | March 21, 2016
—Sugar Shot to Space, Enterprise never flew in space, Man's best friend, Beer shortage feared “” Sugar Shot to Space Enterprise never flew in space Man's best friend Beer shortage feared Sugar Shot to Space About 50 model-rocket enthusiasts are planning to launch a 27-foot-tall, 10.8-inch-diameter rocket 62 miles above Earth's surface.
by Marc S. Reisch | October 02, 2006
Both enjoyed tasting different varieties of beer and had a desire to brew it themselves. So McCullagh and Enterkin put their chemistry skills to use and started MAKING BEER in their kitchens in the winter of 2005. “The most expensive piece of equipment we have is a really big kettle,” McCullagh says.
by David Pittman | July 05, 2010
—Career Ladder: Dana Garves “This bench chemist built her own business around the craft beer boom” 2006 An interest in chemistry Dana Garves started pursuing science in secret. She joined her high school’s Science Olympiad team without telling her parents. Then one day, she needed help with an event.
by Craig Bettenhausen | February 27, 2018
—Chemical Lures For Cockroaches “Researchers ID the compounds in stale beer and peanut butter that make roaches come running” Stale beer and peanut butter are all but irresistible to that most pervasive of pests—the cockroach. Biologists at Simon Fraser University, in Burnaby, British Columbia, have now sussed out the semiochemicals, or message-bearing chemicals, in these foodstuffs that make roaches come running (J.
by Bethany Halford | January 31, 2011
Suds from sewage Weak beer is often derisively compared with the product of micturition. The limited-edition Village Blonde released in August by Village Brewery in Calgary, Alberta, is definitely not that. But it was made with an ingredient some might find a little too close to urine for comfort: treated wastewater.
by Sam Lemonick | October 24, 2020
—An Orphan Gets Help “Case Study #3: A race by partners turns an unsuccessful cholesterol drug into a treatment for a rare disorder” Marc Beer recognized an opportunity when he joined Cambridge, Mass.-based Aegerion Pharmaceuticals as chief executive officer in 2010. The prospect was called lomitapide.
by Rick Mullin | March 04, 2013
—This Week on CENtral Science: #ACSNOLA picks, better beer foam, and more! “” Tweet of the week: https://twitter.com/D_B_Connect/status/320229326970830849 I'm baaaaack! Many thanks to Carmen for both overlording in my absence and agreeing to co-overlord in my return. Today we're mourning the loss of film critic Roger Ebert, but we're also celebrating the birthday of Terra Sig owner and ubermensch, David Kroll!
by Rachel Pepling | April 05, 2013
—Scientific Cocktail Toppers, Chemical-Free Beer “” Libation-loving chemists, step away from the umbrella drinks. New cocktail garnishes in development are sure to please even your precision-craving palates. Researchers at Massachusetts Institute of Technology last fall reported edible drink accessories they concocted in collaboration with chefs in the Washington, D.C., area.
by Carmen Drahl | January 13, 2014
—Water, Wine, Milk or Beer? Perhaps none of the above. “” Hello everyone! It's time for another edition of Sidechain's favorite chem demos. The one I'll be describing today holds a place near and dear to my heart. When I was a young high schooler (a shorter polypeptide... get it?), my high school chem teacher showed this to our class.
by Sidechain Bob | June 10, 2011