Calcium may not come to mind when you think of tasty foods, but in a study appearing in the January 8 issue of JBC, Japanese researchers have provided the first demonstration that calcium channels on the tongue are the targets of compounds that can enhance taste. In addition to molecules that directly trigger specific taste [...]
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Echinoderms contribute to global carbon sink
January 11th, 2010 
admin The impact on levels of carbon dioxide in the Earth’s atmosphere by the decaying remains of a group of marine creatures that includes starfish and sea urchin has been significantly underestimated. “Climate models must take this carbon sink into account,” says Mario Lebrato, lead author of the study. The work was done when he was [...]
PECHouse: a proposed cell solar hydrogen
December 25th, 2008 admin If it is not yet a source of energy used properly, hydrogen are a vital means of storage. However, the main challenge now is to produce a “green”. The Ecole Polytechnique Federal de Lausanne (EPFL) was launched recently in the development of a cell PHOTOELECTROCHEMICAL (PEC in English) can split water into hydrogen and oxygen [...]
The CERC3, Association of European leaders in chemistry
November 24th, 2008 admin The Department of Chemical Sciences of the CNRS and its alter ego European chemists have a strong partnership for several years under the CERC3 (Chairmen Of European Research Council’s Chemistry Committees). The gathering of leaders of academic chemistry European born in 1990 under the leadership of the department, is a tool for trans-European cooperation, inspiring [...]
