(Phys.org) —An international team of scientists, including University of Nebraska-Lincoln physicists J. D. Burton and Evgeny Tsymbal, has discovered what they called an intriguing and entirely unexpected phenomenon at the ...
Condensed Matter
Aug 1, 2014
0
0
It's pretty much a given that the more educated someone becomes, the more likely they are to question their religious beliefs, stop going to church and even abandon their faith entirely.
Social Sciences
Aug 8, 2011
35
0
The call to evolve could be coming from inside the house mouse.
Evolution
Sep 27, 2019
1
513
(Phys.org)—"Nebraska Ice" is the discovery that just keeps on giving for chemist Xiao Cheng Zeng and his research team at the University of Nebraska-Lincoln.
Materials Science
Dec 12, 2012
3
0
A UNL team has unveiled an extremely compact yet fully loaded vehicle that can brave conditions and navigate terrain its predecessors could not.
Bio & Medicine
Mar 4, 2015
0
21
Researchers from the University of Nebraska-Lincoln, Harvard Medical School and MIT have designed a smart bandage that could eventually heal chronic wounds or battlefield injuries with every fiber of its being.
Engineering
Oct 5, 2017
0
150
The nanoscopic equivalent of stacking a deck of cards—layering materials a mere few atoms thick atop one another—has emerged as a favorite pastime of material scientists and electrical engineers worldwide.
Nanophysics
Apr 27, 2022
0
942
They may deal in gold, atomic staples and electron volts rather than cement, support beams and kilowatt-hours, but chemists have drafted new nanoscale blueprints for low-energy structures capable of housing pharmaceuticals ...
Nanomaterials
Apr 27, 2015
1
95
In 1977, researcher Rudolf Thauer proposed a theoretical ceiling on the amount of hydrogen that bacteria could produce via fermentation, the sugar-converting process also responsible for yogurt, beer and cheese.
Biotechnology
Jul 25, 2018
5
134
Consuming even modest amounts of resistant starch can lend a significant punch to the gut microbes that benefit human health, according to a new study by University of Nebraska-Lincoln food scientists.
Biotechnology
Jan 22, 2015
1
34
