Simplifying the sweet science of chocolate making

CHEMISTRY FOR SOCIETY

Little-known fact: the things we like about chocolate – its creamy smooth texture and how it melts in our mouths – are thanks to the crystal structure of cocoa butter. Now University of Guelph researchers have found a way to create that perfect crystal structure while simplifying the fussy tempering process.

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Putting a virus-busting air filter to the test

CHEMISTRY FOR HEALTH

Researchers at the University of Saskatchewan are working on an air filter to destroy viruses like the one that causes COVID-19. The idea is to capture airborne water droplets after someone coughs or sneezes, and to render viruses inside the droplets harmless by oxidizing them.

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