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May 3, 2021 Cover

Volume 99, Issue 16

Expanding markets and new chemical modifications will make the cosmetic and medical ingredient even more common than it already is

Cover image:Hyaluronic acid polymer chains


Credit: Will Ludwig/C&EN/Protein Data Bank

Full Article
Volume 99 | Issue 16

All Issues

Quote of the Week

“A marshmallow is a yummy, chewy, airy confection that takes advantage of many unique food-science properties,”

Linda Wright, director of food research and discovery, the Hershey Company

Hyaluronic acid is just getting started

Expanding markets and new chemical modifications will make the cosmetic and medical ingredient even more common than it already is

  • Christopher Austin reflects on translational science at the NIH’s 10-year-old NCATS, now that he’s heading for the exit

    Austin, founding director of the NIH’s National Center for Advancing Translational Sciences, is joining the venture capital firm Flagship Pioneering

  • Career Ladder: George Dai

    A book recommendation inspired this chemist to pivot to a career in finance

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image name
Polymers

Chemist is convicted of stealing BPA-free can-liner trade secrets for a Chinese firm

Xiaorong You took confidential information from Coca-Cola and 7 chemical firms, prosecutors say

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