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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  • A Super Vision for Airport Security

    Airports use a variety of devices that screen for luggage that may contain weapons, explosives, and drugs. Learn how they work, and you will better understand how they screen you and your luggage next time you take a flight.

    Issue Date | February 2012

  • Attack of the Gluten

    Some people have skin rashes and stomach cramps when they eat foods that contain gluten, a substance found in wheat, barley, and rye. Why are these people sensitive to gluten, and what can they eat?

    Issue Date | February 2012

  • Did You Know? | February 2012

    Fall foliage; battery of the future?

    Issue Date | February 2012

  • Open for Discussion | A Tan—Quick, Easy, and Safe?

    What is the best way to get a tan? We look at the various options—sun tan, tanning beds, and tanning creams and lotions—and discuss their advantages and potential safety issues.

    Issue Date | February 2012

  • Unwrapping the Mystery of Mummies

    Egyptian mummies have never ceased to intrigue us. These carefully preserved bodies are still flesh and bones, giving us the feeling of going back in time 2,000 to 3,000 years ago. Learn how ancient Egyptians used chemistry to make mummies and the techniques used today to understand who these mummies were and how they lived.

    Issue Date | February 2012

  • Who Put Cheddar in the Cheese?

    Cheddar is arguably the most popular cheese in the United States. We tell you how it is made in a farmstead in rural Vermont known for its rich and flavorful cheddar.

    Issue Date | February 2012

  • Changing the Course of Diabetes

    One of the main causes of diabetes is a defective pancreas that does not produce enough insulin to regulate blood sugar levels. Scientists are now developing and testing an artificial pancreas that may one day replace the defective pancreas of diabetics and allow them to enjoy a better life.

    Issue Date | December 2011

  • Did You Know? | December 2011

    How cotton candy is made; new type of painkiller from sea snails.

    Issue Date | December 2011

  • Hold the Meat! Meat-Free Food Takes a Seat at the Table

    Tofu, Tempeh, Seitan, and Tofurky. These meat-substitutes are now part of the diet of an increasing number of teenagers. What are they made of and how do they taste?

    Issue Date | December 2011

  • Mmmm... Flavorful Food!

    Taste, smell, color, texture... There are many ways to enjoy food. But explaining why food tastes so great is more difficult because of the variety of flavor chemicals involved. We tell you about these chemicals and how they contribute to the flavor of food.

    Issue Date | December 2011

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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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