(Phys.org)—During brewing, beer obtains its bitter flavor from the bitter acids that come from hops. In the journal Angewandte Chemie, scientists now report that they have used X-ray crystallography ...

THANKS largely to the extensive researches of Levene and his collaborators, it now appears to be well established that, as suggested by Clough in 1918 1, the naturally occurring α amino-acids all ...

The absolute configurations of the sugar moieties of JBIR-129 were established by HPLC analysis using an optical rotation detector. As the JBIR-129-producing microorganism also produces many congeners ...