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In this study, the authors test whether excess copper exposure has neurobehavioral effects on Hirudo verbana leeches.

In this study, the authors investigate the effect of a herbal formulation on Cyclooxygenase-2 (COX-2) expression in cancer cells. High levels of COX-2 correlates with worsened cancer outcomes and the authors hypothesize that the formulation will inhibit COX-2 levels.

The authors test the effect of petroleum-based and bio-based microplastics on the growth of two microalgae species.

In this study, the authors hypothesized that the unique redox properties of cobalt oxide (Co₃O₄), combined with the conductive nature of the nickel foam (NF) substrate, synergistically enhances the catalytic performance for furfural oxidation. The study showed successful synthesis of Co₃O₄ nanoflowers directly grown on NF and tested their capacity to serve as a highly efficient electrocatalyst for furfural oxidation. Beyond furfural oxidation, this study also offers broader implications for sustainable chemistry by establishing design principles for efficient nucleophilic oxidation reaction catalysts, demonstrating an energy-saving alternative to conventional oxygen evolution reaction-coupled processes, and showcasing how biomass conversion can be integrated with renewable energy systems.

In this study, the authors determine optimal pH levels for maximizing isopropanol degradation in water. This has important applications for cleaning up polluted wastewater in the environment.

In an effort to reduce the production of hazardous substances, green chemistry aims to make chemical processes more sustainable. One way to do so is changing solvents in chemical reactions. Here, authors assessed different “green” solvents on the oxidation of (-)-menthol to (-)-menthone using Fourier-transform infrared (FTIR) spectroscopy, optimizing the solvent system for this reaction.

Fat can be chemically altered during cooking through a process called lipid oxidation, which can have a negative impact on health. In this study, the authors measured the extracted fat in raw, fried and hard-boiled eggs and found that cooking eggs to a higher temperature resulted in a lower amount of extracted fat, indicating a greater amount of oxidized fat.

The goal of this project was to see if the addition of wild orange essential oil to freshly squeezed orange juice would help to slow down the decay of ascorbic acid when exposed to various temperatures, allowing vital nutrients to be maintained and providing a natural alternative to the chemical additives in use in industry today. The authors hypothesized that the addition of wild orange essential oil to freshly squeezed orange juice would slow down the rate of oxidation when exposed to various temperatures, reducing ascorbic acid decay. On average, wild orange EO slowed down ascorbic acid decay in freshly squeezed orange juice by 15% at the three highest temperatures tested.

The authors studied the effect of potassium bromate, a common food additive, to cell viability.

The authors looked at the ability to use graphite from pencils in anodes of lithium-anode batteries.