Here’s a weekly summary of both new chemistry research and studies that have been in the news. This week Compound Interest features research on a protein that could help keep ice creams from melting so quickly, a novel method of recycling coffee grounds to store methane, and more. As always, links to further articles and original research papers are provided below, as well as further studies of interest not included in the graphic.
Note: links to studies behind a journal paywall are indicated with (£). Studies without this symbol are open access, and can be accessed and read for free.
Protein enables slower melting ice cream: [Article]