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Nylons made from shrimps

Scientists are investigating how shell waste from crustaceans could be turned into polymer precursors as a substitute to petroleum-derived solutions.

dateFeb 07, 2013 in Materials Science
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Funky food from fruit by-products

Researchers have found that reusing the by-products of fruit and cereal processing could help promote the sustainability of the food industry, as long as its overall environmental fingerprint is clearly evaluated.

dateApr 30, 2013 in Other
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Toward quantum technologies

Quantum mechanics is about to fundamentally change the way we can transmit and sense information. The idea is that information—represented by physical quantities such as the spin or the polarisation of ...

dateJun 26, 2014 in Quantum Physics
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Looking inside food microstructures

Food's microstructure can explain many of its characteristics—be it cake's sponginess, bread's crispness, cracker's crunchiness or fruits' inner gas and water transport system and even colour. Understanding ...

dateJan 24, 2014 in Other
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The artificial finger

To touch something is to understand it – emotionally and cognitive. It's one of our important six senses, which we use and need in our daily lives. But accidents or illnesses can disrupt us from our sense of touch.

dateAug 14, 2012 in Engineering
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