Researchers at the universities of Amsterdam and Utrecht have observed the formation of nanocavities in montmorillonite clay ...

Deconstructing epoxy resins with hot acetic acid has the potential to provide a scalable and affordable solution for ...

1. Joint pain and swelling One of the most common signs of high uric acid is sudden joint pain, especially in the big toe. This is known as gout-- which is a form of arthritis that is caused by ...

Scientists believe Michigan may be an abundant source of what could become the next big thing in carbon-free energy.

Folate and folic acid are different forms of vitamin B9. While there’s a distinct difference between the two, their names are often used interchangeably. Even professionals can be confused about ...

Woman attacked with acid-like chemical; suspects may be young as 8 years old By TaRhonda Thomas, via Friday, June 6, 2025 Woman attacked with acid-like chemical; suspects may be young as 8 years old ...

Folic acid is a synthetic form of vitamin B9 that's often added to fortified foods and used in supplements. Learn about its benefits and sources, your risk of deficiency, and more.

Generally, doctors recommend that you get most or all of your omega-3 fatty acids from food sources. Broiled or baked fish (not fried) is the best thing to add to your diet, along with some of the ...

Oregano oil is a concentrated liquid that contains two main compounds: carvacrol and thymol. This oil is not as concentrated as oregano essential oil. The compounds have anti-inflammatory and ...

Mint may have a positive effect on allergies, the common cold, indigestion, irritable bowel syndrome (IBS), and breastfeeding. Read on to find out about the health benefits of mint.

How to avoid Teflon flu Teflon and nonstick cookware are easy to use, clean and maintain, but it should be used only for low to medium heat cooking. Never heat your nonstick cookware over high ...

This article was originally published with the title “Formic and Lactic Acids, American Road Congress, and more” in Scientific American Magazine Vol. 106 No. 25 (June 1912), p. 574 doi:10.1038 ...