ACS Fall 2021

People who get migraines are less likely to develop type 2 diabetes. Now, scientists studying the link between these conditions report how the peptides that cause migraine pain can influence production of the mouse version of human insulin, possibly by regulating the amount of secreted insulin or multiplying the cells that produce it. This could improve diabetes prevention or treatment. The researchers will present their results today at ACS Fall 2021.

Titan, Saturn’s largest moon, is a natural laboratory to study the origins of life. Like Earth, Titan has a dense atmosphere and seasonal weather cycles, but the chemical and mineralogical makeup are significantly different. Now, earthbound researchers have recreated the moon’s conditions in small glass cylinders, revealing fundamental properties of two organic molecules that are believed to exist as minerals on Titan. The researchers will present their results today at ACS Fall 2021.

Cups, cartons and food wrappers made of paper might seem like they would be biodegradable, but many contain a coating that can’t be composted. Although plastic-free, sustainable paper products are available, they often let grease and oil pass through, creating a mess. Today, scientists report they have developed a degradable polymer coating that can block this seepage and could lead to new biodegradable, paper-based materials. The researchers will present their results at ACS Fall 2021.

For home gardeners and farmers, herbivorous insects present a major threat. The predator insects that feed on these bugs emit odors that pests can sense, which changes the pests’ behavior and physiology to avoid being eaten. With bugs becoming more resistant to traditional pesticides, researchers now report they have bottled the “smell of fear” produced by predators to repel and disrupt insects naturally. The researchers will present their results today at ACS Fall 2021.

Coffee drinkers intuitively recognize the pleasure of swallowing a smooth, rich brew. Aside from cream or sugar, coffee itself contributes to this sensation, but the specific compounds aren’t well defined. Now, researchers report several compounds that contribute to the beverage’s mouthfeel, and astringency and chalkiness sensations. The results could be used to tune processing and roasting conditions for specialty coffees. The scientists will present their results today at ACS Fall 2021.