Scientists unlock the secrets of a sixth basic flavor

Japanese scientist Kikunae Ikeda first proposed umami as a basic taste—in addition to sweet, sour, salty and bitter—in the early 1900s. About eight decades later, the scientific community officially agreed with him.

Renewable Energy Made by Mixing Salt and Fresh Water

(PhysOrg.com) -- When a river flows into the sea, the location is more than just a haven for water commerce. The mixing of fresh and salt water that occurs at an estuary also dissipates energy, as the different salinity waters ...

A step closer to sustainable energy from seawater

The research group led by Leiden chemist Marc Koper has discovered a catalyst that minimizes the production of chlorine gas during salt water electrolysis. The invention can enable the direct production of hydrogen from seawater. ...

Graphene battery demonstrated to power an LED

(PhysOrg.com) -- Scientists in Hong Kong have reported, in ArXiv, their experiments to make a graphene battery that they say generates an electrical current by drawing on the ambient thermal energy in the solution in which ...

Producing hydrogen from seawater

In her research on bone tissue engineering, Dr. Marta Cerruti has worked for years with graphene, a single sheet of carbon atoms with incredible properties—electrical conductivity and the ability to support tremendous weight. ...

DNA devices perform bio-analytical chemistry inside live cells

Some biochemistry laboratories fashion proteins into complex shapes, constructing the DNA nanotechnological equivalent of Baroque or Rococo architecture. Yamuna Krishnan, however, prefers structurally minimalist devices.

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