—Smart Dressing, Chocolate Geography, Beer-loving Mosquitoes “” Recent snowstorms and other travel-unfriendly weather have left many of us a tad stir-crazy this winter. But this week, readers can get out physically to enjoy St. Patrick's Day and travel virtually with a globe-trotting edition of Newscripts.
by Rachel Sheremeta Pepling | March 15, 2010
Hot Articles Safety Letters Chemcyclopedia Back Issues 2000 1999 1998 How to Subscribe Subscription Changes Electronic Reader Service About C&EN E-mail webmaster NEWSCRIPTS November 20, 2000 Volume 78, Number 47 CENEAR 78 47 p. 80 ISSN 0009-2347 [Previous Story] Wholesalers recommend beer for Thanksgiving The National Beer Wholesalers Association (NBWA), Alexandria, Va., is urging people to consider drinking beer with Thanksgiving dinner.
November 20, 2000
—Corona will ditch plastic 6-packs “” Beer maker Corona will test out six-pack rings made from plant-based biodegradable fibers in its home country of Mexico. Typically made of polyethylene, six-pack rings are considered one of the most insidious forms of plastic waste when they end up in the oceans.
by Alexander H. Tullo | December 02, 2018
Chemical & Engineering News: Newscripts Newscripts October 31, 2005 Volume 83, Number 44 p. 52 Pumpkin flashing Army Humvees can produce water Nicotine fix from beer Pumpkin flashing Stories of unexpected light flashing, or triboluminescence, from various crystalline materials (C&EN, Aug. 15, page 56) prompted one reader to recall an annual Halloween event performed while he was a student at California Institute of Technology.
by David Hanson | October 31, 2005
The erroneous ensemble is emblazoned with the words: “According to chemistry beer is a solution.” The words wrap around a model of ethanol where bottle caps stand in for atoms. On close inspection, the sartorial snafu becomes clear—six monovalent carbon atoms dangle from the molecule’s periphery while two hydrogen atoms form its core.
by Bethany Halford | January 15, 2018
Pharmaceutical Century Hot Articles Safety Letters Chemcyclopedia Back Issues 2001 2000 1999 1998 How to Subscribe Subscription Changes About C&EN Copyright Permission E-mail webmaster SCIENCE CONCENTRATES November 5, 2001 Volume 79, Number 45 CENEAR 79 45 p. 35 ISSN 0009-2347 [Previous Story] [Next Story] Skunky beer culprit identified An analog of a compound found in skunk glands has been shown to be responsible for the offensive taste and skunky odor of beer that has been exposed to light.
November 05, 2001
Brewing beer Jesus might have drunk Should Solowey ever revive the ancient Judean date, the folks at Jerusalem’s Herzl Brewery may have the perfect beverage pairing—at least in terms of era. The Israeli newspaper Haaretz reports that Herzl recently brewed beer from a strain of heritage wheat that Tel Aviv University geneticists believe dates back about 2,000 years.
by Bethany Halford | May 30, 2016
A clear solution The history of beer far predates the earliest use of investment casting, with the recent discovery of what archaeologists believe to be a 13,000-year-old brewery in Israel. As with the lost-wax process, the fundamentals of fermentation and beer production have remained fairly consistent over the millennia, although brewers have devised sophisticated strategies to improve the quality of their product—including the use of colloidal silica.
by Michael Eisenstein | September 30, 2019
Scientists have since learned that yeasts produce chemicals called acetate esters—the same compounds that bestow fruity bouquets to beer and wine—that Drosophila melanogaster goes gaga for. Researchers have even identified the yeast genes that dictate the synthesis of these molecules. “The one question that remained was why yeast wanted to make aroma compounds in the first place,” says Verstrepen.
by Matt Davenport | November 10, 2014
Then came the beer. Why not test the components of beer during brewing? Hudalla followed the sugar components of a beer mix during mashing, a process in which malt enzymes break down grain starches into sugars (typically maltose), and during fermentation, when the maltose is fermented by yeast to produce alcohol.
by Lauren Wolf | March 31, 2011