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RealTimeChem week 2017 website image

RealTimeChem Week 2017 starts soon!

…s of the #RealTimeChem chemistry community on Twitter and encourage as many chemists to tweet about their chemistry as possible. During the week various events, competitions and prizes are on offer, ju…

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Chemistry is like cooking – just don’t lick the spoon!

…remember for a very long time to come. “In what art or science other than cooking could improvements be made that would more powerfully contribute to increase the comforts and enjoyments of mankind” Co…

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A trick for the next Bond movie?

…published in the journal Nature Communications, is complex to devise but simple to use, and combines encryption, steganography and password protection. It all rests on fluorescent molecules that can b…

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Asynt chemistry blog on baking

World Baking Day and the chemistry behind the cakes

…nts, the method in which they’re combined, the speed in which they’re combined… only if you don’t follow the correct methods in the laboratory you’re left with possible safety issues and catastrophe ra…

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Ninolab Sweden Asynt distribution agent for DrySyn and CondenSyn

Ninolab and Asynt show Sweden the way forward in laboratory technology

…this we’re truly grateful. Massive thanks to Peter Andersson and the Ninolab team for making Kerry feel so welcome in your company and for working so hard representing Asynt in Sweden. We couldn’t do t…

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DrySyn Evaluation – Iacopo Benesperi, Monash University

…in the long run cheaper solution compared to oil baths. DrySyn lets you carry out synthesis with your regular hotplate equipment while at the same time providing a uniform heat transfer to the flask, b…

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The secret diary of an Asynt Infiltrator

…t about how large pharmaceutical companies. I found that there was a contrast between commercial and University scientific research. Personally, from what I have experienced I think I would prefer to w…

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Asynt making pancakes on a hotplate

English pancakes and stirrer hotplates

…or with milk and eggs, which are composed mainly of water), the gluten molecules become active. Wet gluten molecules are elastic and springlike (which means that they can change shape under pressure) a…

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Asynt PressureSyn Wins Innovation Award

…hat specific individual reactor. Commenting on the company’s win, Martyn Fordham, Managing Director at Asynt said: “It is always an honour to be recognised by your peers. We didn’t achieve this alone,…

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chemically induced halloween Asynt blog image

Chemically-induced Halloween

…helke. As for exactly what notes combine to complete a pumpkin spice flavouring—“those are the treasured secrets of the chemist,” she says. Myself, I’m quite happy with the recipe those chemists have p…

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