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Disruptive technology could lower carbon-capture costs across all emission types.

Researchers have developed an innovative method to rapidly break down PFAS left on the surface of two solid materials after they have been used to filter PFAS from municipal water systems.

Unroasted, “raw” chocolate features certain compounds responsible for fruity flavors and sour tastes that are lost when the cacao beans are processed at high temperatures, a recent study has found.

Tiny bubbles bursting are an essential part of sipping champagne and sparkling wines. But how long can these drinks be stored in sealed bottles before they go flat? According to researchers, the answer depends on the container’s size.

Researchers have deciphered a biochemical mechanism that ensures that newly formed proteins are processed correctly when they leave the cell's own protein factories. This solves a decade-old puzzle in protein sorting.

Cholera bacteria use specific D-amino acids to escape unfavorable niches and form complex ecological systems.

Even with high-tech instruments, scientists have determined the chemical structures of just a small fraction of the billions of compounds in the universe. A novel mass spec combo could help tap into the vast sea of unknown compounds.

Magnetotactic bacteria, which can align with the Earth’s magnetic field, have been discovered in a new location. Previously observed on land and in shallow water, analysis of a hydrothermal vent proved that they can also survive deep under the ocean.

According to research, photosynthetic bacteria, such as purple and green sulfur bacteria, are affected by viral infection and it is likely that other aquatic bacteria are also affected.

Researchers estimate that gray whales feeding off the Oregon Coast consume up to 21 million microparticles per day, a finding informed in part by poop from the whales.