A quick, purification-free method was developed by researchers at Institute of Science Tokyo, to capture the detailed 3D structures of flexible sugar molecules. By growing crystals of galectin-10 ...

Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...

Remember that old high school chemistry experiment where salt crystals precipitate out of a saltwater solution – or maybe the one where rock candy crystals form from sugar water? It turns out that ...