Environment
A biogeochemist is tracking the movements of toxic mercury pollution
Exposing the hidden movements of mercury through the environment can help reduce human exposure.
By Nikk Ogasa
Chemistry
More Stories in Chemistry
- Physics
The world’s fastest microscope makes its debut
Using a laser and an electron beam, the microscope can snap images of moving electrons every 625 quintillionths of a second.
- Chemistry
Old books can have unsafe levels of chromium, but readers’ risk is low
An analysis of a university collection found that the vibrant pigments coating some Victorian-era tomes exceed exposure limits for the heavy metal.
- Chemistry
Tycho Brahe dabbled in alchemy. Broken glassware is revealing his recipes
The shards contain nine metals that the famous astronomer may have used, including one not formally identified until 180 years after his death.
- Health & Medicine
Some ‘forever chemicals’ may be absorbed through our skin
PFAS, which are found in common products such as cosmetics, food packaging and waterproof gear, have been linked to health problems.
- Chemistry
A new element on the periodic table might be within reach
Scientists made the known element 116 with a beam of titanium atoms, a technique that could be used to make the undiscovered element 120.
- Planetary Science
Sulfur was key to the first water on Earth
Hydrogen bonded with sulfur may have given our world its first water after the hydrogen broke away and joined with oxygen in the planet’s crust.
- Materials Science
Jurassic Park’s amber-preserved dino DNA is now inspiring a way to store data
DNA is capable of encoding all sorts of data. Storing it in an amberlike material may keep that information safe for nearly forever.
- Environment
Landfills belch toxic ‘forever chemicals’ into the air
An analysis of samples from three Florida landfills shows that landfill gas can carry more PFAS than the liquid that leaches from the waste.
- Chemistry
‘Flavorama’ guides readers through the complex landscape of flavor
In her new book, Arielle Johnson, former resident scientist at the restaurant Noma, explains how to think like a scientist in the kitchen.
