Interviews about Chemistry

Tiny pieces of plastic are present even in the ice of "pristine" glaciers...

Fermented foods are very much “en vogue” at the moment, so let's make some!

Another delicious and popular food made by fermentation - cheese!

Fermentation produces lots of delicious foods, so how do they measure up when it comes to our health?

Bacteria that can turn mine waste into copper metal might be the answer to a looming copper crisis...

These mammoth molars are a million years old - making them the oldest DNA sample ever sequenced...

Einsteinium is rare and short-lived. This week, chemists managed to capture it...

How much carbon is in a crisp? Thanks to new fertiliser technology, it could be a lot less...

Metalysis plan to convert dust on the moon into its constituent parts, metals and oxygen. How would it work?

Meet the winning discoveries: Hepatitis C, the gene editing technique CRISPR, and a supermassive black hole...

Scientists have detected a gas in Venus' atmosphere that they can't explain...

Celebrating World Prosecco Day!

Why are leaves on the line really a problem for trains?

Time for some extra credit 'material' from the Chemistry & Materials round...

Why do baby shampoos sting your eyes less than normal shampoos?

How does a chemist become a chocolate designer?

How is AI changing the way we practise medicine?

Improving lives with old mattresses

Adam Murphy’s been looking at some cracking science: using eggshells to take a dinosaur’s temperature...

Contrails cause a third of aviation's contribution to global warming. A new technique could solve this...

What goes into making the Scottish delicacy?

Introducing our star-studded panel of experts...

What makes this microscopic animals biologically bomb-proof?

Adrian asks: why would a used battery bounce on its end more than a full one? Phil Sansom explains...