ChemistryHomemade malt is the key to baking the perfect loaf of bread The secret to a perfect, golden loaf (or tasty brew) is an enzyme in malt. And making your own is easy – it just takes some barley grains, water and a bit of patience, says Sam Wong Regulars
EarthEarth’s core is oddly squishy and we may now know why Earth’s iron-rich inner core may owe some of its surprising softness to the motion of atoms, suggest experiments with iron at high temperature and pressure coupled to AI simulations News