Organic Chemistry Videos

Sunday, October 12, 2008

Low-Fat Fried Food?

Deep-fried fish could get healthier with a new protein-based batter extracted from the muscle of discarded fish parts. When coated onto the fish it forms a barrier, locking in taste and moisture while ...  > full story

Edible Antifreeze Saves Ice Cream

Chemists adding a tasteless edible protein called gelatin hydrolysate to ice cream find that it keeps ice crystals small, resulting in a smoother, more pleasing product. The protein ...  > full story

Wood Glue Inspired by Mussels

Chemists combined an exotic form of an amino acid -- used by mussels to stick to rocks -- with soy flour to make a new, high-strength adhesive. The new glue helps in manufacturing ...  > full story

Baking Out DNA

Forensic scientists analyzing bones found in the Gobi desert discovered that the DNA within them could be surprisingly easily extracted. In an experiment designed to mimic the conditions that affected ...  > full story
 

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Low-Fat Fried Food?

Deep-fried fish could get healthier with a new protein-based batter extracted from the muscle of discarded fish parts. When coated onto the fish it. ...  > full story

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