Tag: mass spectrometry

Tasty Bubbles

Happy New Year!  How about a big fat mug of champagne? This is Sandra Tsing Loh with the Loh Down on Science. Gerard Liger–Belair from France’s University of Reims wondered: Do bubblier champagnes taste better? With German colleagues, he used mass spectroscopy to analyze bubbles. Bubbles have what Liger-Belair calls an

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Smoking Gun

Second-hand smoke is bad enough. But what about THIRD-hand smoke? This is Sandra Tsing Loh with the Loh Down on Science. When your neighbor lights up, his smoke gets in YOUR eyes! It then reacts with sunlight or indoor chemicals to form what is called THIRD-hand smoke. Who knew? Peter

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