Adding water to chocolate is known to cause a large increase in the concentration of Strecker aldehydes, which are key aroma compounds in cocoa. 3-Oxazolines may be precursors responsible for this; ...

A team led by Kenneth Merz, Ph.D., Staff at Cleveland Clinic's Center for Computational Life Sciences, showed how quantum ...

This process of looking and asking questions about what you are looking at is needed at all levels of science, and science ...