All articles by Emma Davies
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FeatureWhy fermented foods are good for your gut – and your teaching
From kimchi to kefir, tuck into the complex chemistry of fermentation and its health potential
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FeatureWeird and wonderful water
Why the universal solvent is unlike any other liquid and its properties are still a mystery
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FeatureThe many uses of nanomaterials
How scientists are using these chemical marvels to develop new biosensors, food testing systems and functional textiles
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FeatureAlternatives to agrochemicals
Find out how developments in pest control will secure future food production
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NewsSustainable solution to recycling wind turbine blades
Cracking the problem of decommissioning our wind farms
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FeatureExtraordinary electrodes
How the next generation of rechargeable batteries will be better, safer and greener
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FeatureMinibeasts with chemical superpowers
Discover how insect and arachnid defence mechanisms are being used for new medicines and technologies
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NewsHigh pressure forces heavy hydrogen to act like a metal
Explore metallic bonding and isotopes with this latest research looking at metallic hydrogen
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FeatureWhat curriculum reform means for you and your chemistry students
Chemistry teachers welcome science curriculum development
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NewsWar threatens semiconductor production
Link the conflict in Ukraine, the impact on neon production and conflict materials with this story and starter slide
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FeatureOcean acidification
How scientists are fighting the serious risk atmospheric carbon dioxide poses to our seas – and the planet
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FeatureIron: fuel of the future?
Investigating whether iron powder could fill the energy gaps left by batteries and renewable energy
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FeatureMeteorite chemistry
What is a meteorite made of? Studying the composition of meteors allows scientists to look back billions of years to before the birth of the solar system
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FeatureScience T-levels are coming
From September 2021, 16–18-year-olds will be able to take a new kind of science qualification
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FeatureWhy you need A-level chemistry to study geology
Knowledge of chemistry topics such as isotopes, analytical techniques and earth science is essential for studying geology
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FeatureWhy you need A-level chemistry to study dietetics
Which parts of the chemistry curriculum will your 16–18 students find useful to become a dietitian?
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FeaturePackaging promise
From polymers to nanoparticles, the new technologies helping to reduce food and wrapper waste
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FeatureChemists hold the key to perfect cheese
Bacterial enzymes play a crucial role in cheesemaking and food chemists take advantage of their role to develop new cheeses
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