Today, people increasingly seek non-alcoholic versions of beer or wine. Despite boasting different flavors, these two drinks share many aromas, which makes it difficult to produce alcohol-free versions that mimic the real thing. Researchers in ACS’ Journal of Agricultural and Food Chemistry report on a literature analysis and experiment to characterize the chemical compounds that give beer and wine their unique fragrances. They say their findings could aid the development of flavorful, non-alcoholic substitutes.

What if a microbe could help curb the climate crisis? Meet UTEX-3222, aka "Chonkus," a cyanobacterium discovered living in the volcanic CO₂ seeps off the coast of Vulcano, Sicily. Chonkus is like other photosynthetic cyanobacteria in that it consumes CO₂ and incorporates it into its cells. However, what sets UTEX-3222 apart is its rapid, high-density growth, which allows it to consume CO₂ more efficiently than most other similar currently known cyanobacteria. It is also 5 to 10 times larger than the average microbial cell, allowing it to sink quickly after consuming CO₂ so the carbon can be sequestered or captured for use in biomanufacturing. 

Albumin is a major prognostic factor for patients with advanced liver disease, dependent on its concentration and biological activity. This study aimed to improve the method of active albumin detection and elucidate its predictive validity of albumin activity across hepatic disease progression and etiology.

Leading ethics experts and researchers have co-authored a breakthrough paper calling for new governance and legal rules to guide application of emerging technology to preserve organs for transplant.