Chemistry

Heavy metal levels in commercial booze pose no health risk to most drinkers, but the findings could prompt discussions about industry standards for alcohol

A growing body of research is challenging the assumption that neonicotinoids are safer and less likely to spread than other pesticides

A few brief reports about international science and technology from Liberia to Hawaii, including one on the discovery in Northern Ireland of soil bacteria that stop the growth of MRSA and other superbugs.

Critics say changes to the agency’s review process will harm public health

Snake venom toxicity depends on snake size, energy requirements and environmental dimensionality more than on prey size.

Everyday Einstein explains what contaminates our water, how it gets there, and what we can do to test it

At extreme pressures, potassium atoms can be both liquid and solid at the same time, a phase of matter known as "chain melt." Christopher Intagliata reports. 

Hydrogen peroxide in whitening treatments penetrates enamel and dentin, and alters tooth proteins. Christopher Intagliata reports.

Light tuned to a specific frequency warms ice more than water—which could come in handy for defrosting delicate biological samples. Adam Levy reports.

Food chemists precisely measured how charcoal filtration contributes to Tennessee whiskey's smoother flavor. Christopher Intagliata reports.

During daylight hours, hundreds of bombardier beetles of multiple species will congregate together to more effectively ward off any predators not afraid of a lone beetle's toxic spray.

Using the periodic table to memorize that celebrated number