Tag: chemistry

The Difference Between Baking Soda and Baking Powder

Wednesday, May 21st, 2014 | Tags: ,

Note: This post is part of an ongoing series in which we try to answer questions about the science behind food – from farm to fork. If you have a food-related question, please let me know at matt_shipman@ncsu.edu. What’s the difference between baking soda and baking powder? Short answer: acid. But it can make a

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A Radical Approach to Defense

Monday, February 10th, 2014 | Tags: ,

When are free radicals good for you? When your next door neighbor produces a toxic chemical soup. Behold the lowly marine worm, Amphitrite ornata. It’s red, looks like spaghetti and spends all of its time sifting through seafloor mud for meals. With absolutely zero defensive capabilities, Amphitrite would make an easy target for predators, yet

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Why a New Catalyst for Hydrogen Production May Be a Big Deal

Wednesday, January 22nd, 2014 | Tags: , , ,

A research team led by Linyou Cao at NC State has shown that a one-atom thick film of molybdenum sulfide (MoS2  ) may work as an effective catalyst for creating hydrogen. Hydrogen holds great promise as an energy source, but the production of hydrogen from water electrolysis – freeing hydrogen from water with electricity –

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Hungry? Print a Pizza

Thursday, August 29th, 2013 | Tags: , , ,

You’re just dying for a pizza: gooey cheese, sweet tomato sauce, blistered crust. One problem: You’re millions of miles away from a pizza place, flying in some sort of spaceship toward Mars. Domino’s definitely doesn’t deliver up here, pal, so how do you satisfy your pizza craving? Print one out. Working with researchers from the

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New Mechanism Converts Natural Gas to Energy Faster, Captures CO2

Tuesday, May 7th, 2013 | Tags: , , ,

Chemical engineering researchers have identified a new mechanism to convert natural gas into energy up to 70 times faster, while effectively capturing the greenhouse gas carbon dioxide (CO2). “This could make power generation from natural gas both cleaner and more efficient,” says Fanxing Li, co-author of a paper on the research and an assistant professor

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