chemistry

It's called the biradical Criegee, and despite its unattractive name, this particle could be very useful in naturally cleaning the atmosphere and partially offsetting global warming. A work published in Science analyzes the revolutionary effects of this strange molecule.

Thanks to a study by the University of Seville echoed by the SINC agency, there is already a technique to recognize the geographical origin of beers based on chemical patterns. The key is to measure the content of iron, potassium, phosphorus, phosphates and polyphenols.

Carbohydrates like glucose provide 4 kilocalories per gram. When we eat more than we can use, it is stored in small amounts in the liver and muscles in the form of a molecule called glycogen. If the excess is considerable, they are transformed into fat for a longer storage.

To the strange nature of one of the seemingly simpler chemical compounds, water, a new rarity has just been added. Scientists have discovered that when it is cooled below freezing, water can transform into a new type of liquid. Details appear in the American Chemical Society's (ACS) Journal of Physical Chemistry B.

This phenomenon is due to non-enzymatic browning reactions or Maillard reactions (named after the French chemist Louis Camille Maillard), which are responsible for the tastes, smells and colors of roasted, baked, roasted or fried foods. They are produced between amino acids and sugars and especially from 140ºC of temperature.

British scientists have developed a system to generate electricity directly from urine, using microbial fuel cells (CCMs). The method could be interesting if we consider that each day an adult human being produces 2.5 liters of urine, and that each year 6.4 trillion liters of urine are produced in the world, which are discarded.

Many of the less attractive odors in some vegetables are due to sulfur compounds. Cabbage, Brussels sprouts, and cauliflower owe their flower to sulfur compounds called isothiocioanates. In raw vegetables, these compounds are bound to sugar and become odorless.

It is not out of emotion or regret. When the onion is split, our eyes become irritated because we produce cellular breaks that allow an enzyme called allinase to come into contact with an odorless molecule present inside this product.