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Interviews about Chemistry
Interviews about states of matter, gases, fuels, green chemistry, chemical reactions and nanotechnology...
Featured
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?
Scientists have detected a gas in Venus' atmosphere that they can't explain...
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
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...
Adrian asks: why would a used battery bounce on its end more than a full one? Phil Sansom explains...
Scientists have tested all sorts of food in the lab to see which breaks down booze the best...
Are we really on the road towards a carbon-neutral future, and what’s it going to take to get there?
A cardiologist, physicist, immunologist and wine expert, and geneticist and dietitian take on your questions.
Scientists have come up with a water-saving coating for your toilet...
Scientists have announced they can make ethylene from carbon dioxide...
Meet the material that turns into a solid when pushed...
What’s happening at the molecular level when custard gets cooked?