It’s that time of year when outstanding advances in science are acknowledged and celebrated by awarding the Nobel prizes. Here’s all you need to know about the science behind the prizewinners. Nobel Prize in Physiology or Medicine This year, the Nobel Prize for medicine has been awarded to Japanese cell biologist, Yoshinori Ohsumi. The 71 […]
The Mary Rose, a flagship of Henry VIII’s English fleet, sank off the coast of Portsmouth in 1545. The hull now resides in Portsmouth Historic Dockyard alongside a number of the discovered artefacts. These provide us with a unique insight into Tudor Maritime life and act as a time capsule for this particular moment in […]
Explore the Burlington House Courtyard like never before, and discover the six learned societies that reside here, furthering the study of arts and sciences and sharing it with audiences around the world: At the Royal Society of Chemistry, grab a drink and join postdoctoral research scientist and previous winner of the Chortle Student Comedy Award […]
Water is all around us – most of the planet’s surface is covered with it and it is the main ingredient in you. In this exciting demonstration lecture, Peter Wothers, star of the 2012 CHRISTMAS LECTURES, will show you some of the surprising properties and reactions of this substance you thought you knew so well. […]
All families have their secrets. When atoms get together they could reveal answers to some of humanity’s greatest challenges. From the molecules that could secure our energy supply and limit climate change, to new high performing compounds that will improve our lives, and the biochemistry that could prolong them, find it all at the latest […]
With growing prevalence of lifestyle-associated diseases, including obesity, Type II diabetes and cardiovascular disease, there is an urgent need and demand to try to prevent the onset of these diseases within our growing population. Nutraceuticals, along with appropriate diet and exercise, may provide a solution. They are defined as bioactive compounds isolated from food which […]
A new rubber-like material can change shape limitlessly without physical manipulation.