The Royal Australian Chemical Institute's magazine for and about the chemical science professions
The Royal Australian Chemical Institute's magazine for and about the chemical science professions
A metatranscriptomics project has explored how combinations of starter bacteria interact to influence a cheddar’s buttery, nutty, fruity and creamy flavours.
The Defence Trade Controls Amendment Bill 2023 limits international scientific collaboration for security reasons, but its implications for research are much broader.
An AI-based system succeeds in planning and carrying out real-world chemistry experiments, showing the potential to help human scientists make more discoveries, faster.
Renewables developments have been growing rapidly around the world in recent years, but they are now encountering a bottleneck due to the lack of...
The words “chocolate” and “disappointment” don’t often go together. But you may have experienced some disappointment if you’ve ever unwrapped...
Smoke has long been used to flavour and preserve foods, and products with smoky characters – meat, seafood, cheese, spices, nuts and Scotch...
Can you believe that in January you were relaxing on the beach, yet after returning from holidays you were quickly pressed for time with a...
Some years ago, I was asked to suggest an organic solvent that could be used for the quantitative analysis of hydrocarbon mixtures based on the...
The pace at which artificial intelligence is becoming embedded in our lives has been astonishing. Chemistry is no different.
The function of a protein is enabled by its precise 3D structure, which is the result of folding of a sequence-defined polypeptide chain. This...
Cell-penetrating peptides play a crucial role in transporting cargo, including drugs, across human cell membranes. Enhancing the effectiveness of...
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Published 4 times per year
e-ISSN 1839-2539
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