On any given day, 20 percent of Americans account for nearly half of US diet-related greenhouse gas emissions, and high levels of beef consumption are largely responsible, according to a new study from researchers at the University of Michigan and Tulane University.
Stainless steel is the gold standard for kitchen appliances and cookware, but bacteria can grow on these surfaces, contaminating food. Current coatings available on the market are pricey and potentially harmful, so scientists have now developed an affordable specialized polymer coating for such surfaces that they can recharge with bleach treatments. The researchers are presenting their results today at the 255th National Meeting & Exposition of the American Chemical Society.
Infusing foods with smoke can impart delicious nuanced flavors, but could also come with an unwelcome side of carcinogens. To reduce the carcinogen content of smoked foods, researchers took a lesson from the automobile industry, running the smoke through a zeolite filter to remove harmful compounds. It worked, and with a happy bonus: superior smoke flavor. The researchers will present their results today at the 255th National Meeting & Exposition of the American Chemical Society.
A compound in beets that gives the vegetable its distinctive red color could help slow the accumulation of misfolded proteins in the brain, a process associated with Alzheimer's disease. Scientists say this could lead to the development of drugs that could alleviate some of the long-term effects of the disease, the world's leading cause of dementia. The researchers will present their results today at the 255th National Meeting & Exposition of the American Chemical Society.
When cattle congregate, they're often cast as the poster animals for overgrazing, water pollution and an unsustainable industry. While some of the criticism is warranted, cattle production -- even allowing herds to roam through grasslands and orchards -- can be beneficial to the environment as well as sustainable.
Earliest evidence that Mayas raised and traded dogs and other animals-probably for ceremonies-from Ceibal, Guatemala. Published in the Proceedings of the National Academies of Science.
The world drinks a lot of wine, and that means a lot of grapes are consumed. But not every part of the grape ends up in the bottle. Seeds, stalks and skins end up in landfills. Now, researchers say they have found useful commercial applications, such as prolonging the shelf life of fatty foods, for these wine leftovers. The researchers present their work at the 255th National Meeting & Exposition of the American Chemical Society.
Researchers investigated the diet of people buried in the Ii Hamina, Northern Finland, cemetery from the 15th to the 17th centuries by analysing isotopes in the bones of the deceased. Isotopes preserve information on the various nutrient sources used by humans during their lifetime. A study published in the Environmental Archaeology journal reveals that the dominant protein source was small fish, such as roach or Baltic herring.
Micro-sized gels are indispensable for biomedical, cosmetic, and food materials, warranting importance of controlling mechanical properties of a single microgel for application usages. Here it was shown that space sizes for gelation change mechanical properties of gelatin gels. Detailed analysis in the microgel structure revealed that changes in secondary structures of gelatin protein induced the increase of elasticity. These findings shed light on the ability of space-size as a controller of mechanical properties of gels.
Last year, 81 million people worldwide experienced severe food insecurity. About 80 percent of them live in Africa. While much of that food insecurity relates to civil war and violence in places like South Sudan and Nigeria, a good portion also stems from a sequence of five severe droughts that began in Ethiopia in 2015 and spread across parts of the continent in the ensuing three years.