ChemMatters Archive

ChemMatters is produced by the American Chemical Society in October, December, February, and April. The archive gives you access to all of ChemMatters’ past articles, dating back to February 1983. The most recently released issue is available through a complimentary subscription, if you chose to receive one when you joined AACT.

For recent articles, issues, or available teacher’s guides visit acs.org/ChemMatters.

AACT members can access the archive and generate a Student Pass that gives their students access to the articles. Available Teacher’s Guides can also be found next to the corresponding issue and article in the archive.

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  • Access is an AACT member benefit. Bringing Chemistry into the Kitchen

    Learn more about Arielle Johnson, who teaches chefs and cooks how to understand the science of flavor and leads research and development collaborations with food industry partners.

    Issue Date | October 2025

  • Access is an AACT member benefit. Case Study: Bangladesh Contaminated Spice

    In 2018, Steve Luby, a medical researcher at Stanford University, was leading a randomized control trial looking at the effects of water sanitation and hygiene on child development and health outcomes in rural areas in Bangladesh. He was collecting blood samples from pregnant women and children. Alarming results were returned, indicating high levels of lead present in pregnant women’s blood. This case study explores the source of lead, and highlights how within four years, Forsyth’s follow-up survey found little to no lead levels in pregnant women throughout rural Bangladesh.

    Issue Date | October 2025

  • Access is an AACT member benefit. Cilantro: Delicious or Disgusting?

    Whether you find cilantro—sometimes referred to as coriander leaves—delicious or disgusting, you are reacting to flavorful chemicals that the plant produces. The same is true for other foods: People react very differently to the same chemistry. But why?

    Issue Date | October 2025

  • Access is an AACT member benefit. Some Like It Hot

    Like it when your food makes you sweat? Capsaicin is the main chemical component of chiles that makes them spicy. Some peppers have more than others, resulting in different levels of spiciness. Chiles have been used for food flavoring and preservation, medicine, defense and fun.

    Issue Date | October 2025

  • Access is an AACT member benefit. Spice Fakes & Frauds

    Analytical food chemists use sophisticated spectroscopic techniques to detect fakes and frauds in the billion-dollar spice industry. From brick dust in chili powder to safflower in saffron, chemistry plays a key role in detecting fraud and keeping the spice industry safe.

    Issue Date | October 2025

  • Access is an AACT member benefit. The Golden Spice

    Turmeric is a well-known spice common in Asian cuisine. Imparting a recognizable flavor and scent to culinary dishes and coffees, turmeric can also be used as an acid-base indicator.

    Issue Date | October 2025

  • Access is an AACT member benefit. Toxic Flavors

    “The dose makes the poison.” Paracelsus first coined this adage in the 16th century, and it is still true today. Consuming too much water can be deadly; the same is true of heavy metal contaminants. Where do the contaminates originate, and is there an acceptable level?

    Issue Date | October 2025

  • Access is an AACT member benefit. Why Do Cats Go Wild for Catnip?

    It’s well known that catnip and some other herbs produce a euphoric frenzy in felines. Recent research has revealed how and perhaps why.

    Issue Date | October 2025

  • Access is an AACT member benefit. Exploring the World Using Antarctic Ice

    Dr. Nelia Dunbar uses geochemistry to study volcanic rock and ash.

    Issue Date | April 2025

  • Access is an AACT member benefit. Fire & Ice

    How do scientists know what Earth was like before humans? Ice cores harvested from the coldest place on Earth, Antarctica, tell the story of Earth’s climate, ancient volcanic eruptions and giant solar flares.

    Issue Date | April 2025

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About ChemMatters Magazine

Published four times a year since February 1983, ChemMatters Magazine is an award-winning high school chemistry magazine from the American Chemical Society that helps students demystify chemistry and make connections to the world around them. AACT members receive a complimentary subscription.

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Discover how an AACT membership enhances your experience in the chemistry classroom. Join now to access a wealth of resources, professional development, and other member benefits. Members have access to the archive and can generate a Student Pass.

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