ETH Zurich

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Yarn from slaughterhouse waste

ETH researchers have developed a yarn from ordinary gelatine that has good qualities similar to those of merino wool fibers. Now they are working on making the yarn even more water resistant.

dateJul 29, 2015 in Materials Science
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The tiniest color picture ever printed

Researchers of ETH Zurich and ETH start-up company Scrona achieve a new world record! They have printed a color picture depicting clown fishes around their sea anemone home. This picture is as tiny as the cross-sectional ...

dateDec 16, 2015 in Nanophysics
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Diagnostics with birefringence

ETH researchers led by Raffaele Mezzenga have developed a new diagnostic method. It is based on Birefringence, the ability of substances to change the polarization state of light. With this method, doctors around the world ...

dateDec 11, 2015 in Condensed Matter
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Gloop from the deep sea

ETH scientists are researching the unusual secretions of the hagfish. Over the next three years, the researchers will try to find out how this natural hydrogel can be harnessed for human use.

dateJan 20, 2016 in Biotechnology
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A cure for vitamin B6 deficiency

In many tropical countries, particularly in sub-Saharan Africa, cassava is one of the most important staple foods. People eat the starchy storage roots but also the leaves as a vegetable. Both have to be cooked first to remove ...

dateOct 09, 2015 in Biotechnology
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A resonator for electrons

Resonators are an important tool in physics. The curved mirrors inside the resonators usually focus light waves that act, for instance, on atoms. Physicists at ETH Zurich have now managed to build a resonator for electrons ...

dateOct 13, 2015 in Quantum Physics
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Supercycles in subduction zones

When tectonic plates collide, they produce earthquakes like the recent one in Nepal. Researchers at ETH Zurich are providing new ways to explain how and why earthquake supercycles occur in zones where one plate moves under ...

dateMay 06, 2015 in Earth Sciences
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Potato harvest reduced by half

On the way from field to fork, more than half of the potato harvest is lost. This is according to a new study conducted by researchers from Agroscope and ETH Zurich.

dateOct 23, 2015 in Biotechnology
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