Features May 2005
Cooked to perfection
Heston Blumenthal, chef-proprietor of the Fat Duck restaurant, uses chemistry to create unusual dishes. Katharine Sanderson talks to him
A different perspective on the world
A grand vision of global cooperation promises to boost the opportunities for chemical analysis from space. Andrew Scott looks at the findings from existing satellites
Beyond cleaning
Researchers are taking surfactants and emulsions, the ingredients of liquid soaps and face creams, and using them to tackle some of the world's most challenging infectious diseases...
Combinatorial chemistry with biological help
Michael Gross investigates the ways in which nature can be used to help in the quest for new molecules
