Improving all lives through the transforming power of chemistry
American Chemical Society
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Researchers from @BakerlabMS found antidepressants and their breakdown products in North Carolina waterways downstream of wastewater treatment plants.
How widespread is the problem, and what are the implications? Read more:
buff.ly/CVvn96E [2/2]
What happens to antidepressants after they leave our bodies? 💊🌊
Many antidepressants pass through the body and enter wastewater, where they can be difficult to remove during water treatment. [1/2]
It’s a reminder that every sip of coffee is shaped by a surprisingly complex web of chemistry.
Curious how it all works? Read the full article to dive deeper into the science behind your daily cup: buff.ly/NMJYOQh
According to taste testers, caffeine’s bitterness dropped by about half when these compounds were present — and in amounts similar to regular coffee, the bitterness was largely masked. [3/4]
Researchers found that melanoidins, along with natural coffee acids like chlorogenic acids, can interact with caffeine and reduce its bitterness. [2/4]
Why doesn’t coffee taste like caffeine? ☕🤔
Caffeine is extremely bitter on its own, but coffee isn’t. A new study published in ACS’ Journal of Agricultural and Food Chemistry suggests the answer lies in compounds formed during roasting called melanoidins. [1/4]
Erika Milczek makes safety an essential part of every step in her work. To her, it’s not just a step, it’s a mindset.
Here’s how she makes safety a priority.
Click the link to learn more and celebrate #ACS150: acs.org/150.html
