chemistry

In today's "Are You Kidding Me?" feature, scientists at Stanford reported that they're using AI to create space-age burger recipes. Seriously? (Yes, seriously.

We at ACSH are not big on horoscopes, homeopathy, or Reiki, but we are into crystals. Not the kind where holding a crystal is supposed to shrink the bunions you developed in a past life.

As we celebrate World Bee Day, medical toxicologist Dr. Liza Lockwood joins us to discuss the lesser-known environmental and public health benefits of modern chemistry.

I searched eBay for a “nevalyaska.” I just had to have one because of the fascinating story I came across about this little doll’s origin in the Soviet Union.

Quick quiz! What is worse? Candy corn or a Butterfinger? 

Join Cameron English and  Dr. Chuck Dinerstein on Episode 106 of the Science Dispatch podcast as they discuss:

Lithium is quite an element.

Peer review, especially peer review of chemical safety/risk assessments, is under assault.  Despite the fact that government agencies, industries, universities, NGOs and consulting groups recognize the added credibility that peer review bring

We have all heard the saying “Too much of a good thing.” This applies to foods, drinks and many kinds of activities. This saying also applies to chemicals we “hear” about in our daily news.

Toxicology, the study of poisons, is often thought of as a new discipline. It’s not. It has been around as long as people have been trying out different types of food, and using the occasional poisonous plant, or animal, to dispatch a rival.