Some 18 elements have had placeholder names derived from the Latin to stop scientists fighting over what their discoveries should be called.
Articles on Chemistry
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Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
From non-Newtownian fluids, to hydrophobic starch, to plasticisation - various flours can do amazing things. But you must choose the right one for the job!
A new scanning helium microscope offers the potential for capturing images with finer resolution than optical microscopes, but without damaging samples as with electron microscopes.
Just a few awkward questions.
Does it have a formula?
That salt on your table can do amazing things chemically, and to the flavour of your favourite food. But don’t eat too much!
Scientists have found a way to encrypt messages using common chemicals such as cola and mouthwash.
One of the great technological challenges of this century is to design novel items and then make them – and have the results match the intent.
Chemicals have a bad rap these days. But the fact is that everything is made of chemicals. Here are some of the chemicals at work in your kitchen.
Discover the chemical wonders in your kitchen cupboard.
Scientists have discovered the first easy-to-grow bacteria that can break down plastics.
Our civilisation is built on chemistry, and the science has a bright future, with the launch of a new Decadal Plan that will steer the science into the future.
Think atomic theory was invented in the 19th century? Try 5th century BC.
Getting tellurium and phosphorus to form a molecule is stupidly hard and not very glamorous. Here’s why it’s worth the effort.
New elements found in the reactions of nuclear tests during World War II sparked the hunt for additions to the periodic table.
They might only last for a fraction of a second but four new elements have finally won their place in the periodic table. The hunt is now on to find even more.
The science behind the sensory feast of Christmas explained.
From making renewable energy practical to revolutionising farming, the chemicals industry could make a huge contribution to the environment.
When you enjoy the delicious, savory foods of Thanksgiving, you’re experiencing umami, the fifth taste, with a little-known history rooted in Japan.
Top contributors
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Professor of Science Communication and Chemistry, University of Hull
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Senior Lecturer in Chemistry, University of Birmingham
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Associate Professor in Chemistry and Associate Head Learning and Teaching, University of Tasmania
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Associate Professor of Chemistry, University of Richmond
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Assistant Professor of Chemistry, Trinity University
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Honorary Associate Professor, University of Leicester
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Senior Lecturer in Chemistry, Swinburne University of Technology
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Associate Professor of Chemistry, University of Richmond
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Postdoctoral research associate, University of Oxford
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Professor of Chemistry, UNSW
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CBRN defence scientist, Charles Darwin University
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Materials Chemist and Science Communicator, University of Sheffield
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Associate professor, Monash University
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Professor, The University of Queensland