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Tag "Chemistry"

Undergraduate Profile Maheen Zakaria (ES ’17): Pakistani Philanthropic Prodigy

Undergraduate Profile Maheen Zakaria (ES ’17): Pakistani Philanthropic Prodigy

Born and raised in Pakistan, Maheen Zakaria ES ’17 has loved science for as long as she can remember. In Pakistan, students decide what “track” they want to pursue in life in middle school, and without hesitation, she chose science.

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Unraveling the Chemistry of the Tightest Knot Yet

Unraveling the Chemistry of the Tightest Knot Yet

Knots have proven useful since the dawn of mankind. Drawing on this as inspiration, Professor David A. Leigh, along with his team at the University of Manchester’s School of Chemistry, synthesized the most complex chemical knot yet, and believe that it holds many promising applications.

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Piecing Together the Protein Repacking Puzzle

Piecing Together the Protein Repacking Puzzle

Proteins play an important role in all life processes. From catalyzing reactions to protecting our body to supporting cell structure, proteins have a wide variety of functions based on each specific protein’s structure. Naturally-occurring proteins are perfectly evolved for their

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Shrinking Enzymes

Shrinking Enzymes

The Miller laboratory of Yale’s Department of Chemistry recently made a discovery in peptide catalysis that could change how we think about enzymes.

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Deco Gecko: A Clean Touch to Art

Deco Gecko: A Clean Touch to Art

Materials inspired by gecko feet gather dust as Yale scientists and conservators team up to preserve fine art.

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America’s “New” Oldest Book: Researchers confirm the authenticity of the ancient Mayan Grolier Codex

America’s “New” Oldest Book: Researchers confirm the authenticity of the ancient Mayan Grolier Codex

Despite its bizarre origin story, the Grolier Codex is not only genuine, but also is the oldest surviving book in the Americas.

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Alumni Profile: Dr. Brian Kobilka (MD ’81)

Alumni Profile: Dr. Brian Kobilka (MD ’81)

Dr. Brian Kobilka has certainly had a successful career in research: he runs a biochemistry lab at Stanford, has published widely in top journals such as Science and Nature, and won a Nobel Prize in Chemistry in 2012 for his

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Sugar Snares with Calories Instead of Sweetness

Sugar Snares with Calories Instead of Sweetness

Despite what many researchers have thought, we are attracted to sugar more because of its caloric content than its sweetness, a new Yale study proposes. The study may provide new strategies to avoid excess sugar consumption as well as insight into balancing nutrition and taste in food products.

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The Science of Art: How scientists unmask fakes and forgeries

The Science of Art: How scientists unmask fakes and forgeries

Because forgery is an art in and of itself, experts may not be able to conclusively prove that a piece is a fake based only on visual examination. Enter the scientist. Using modern-day techniques, including instrumental analysis and imaging, scientists and conservators can do their own detective work in the art world.

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The Flow of Flavor: How Exhaling While Eating Affects Smell and Taste

The Flow of Flavor: How Exhaling While Eating Affects Smell and Taste

While eating and drinking, we can only taste and smell our food when we exhale. A collaboration between Yale School of Medicine’s Shepherd Laboratory, the Mechanical Engineering faculty, and the Center for Engineering Innovation and Design reveals the physiological phenomenon behind this.

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