You butter believe it: Low-calorie spread made mostly of water

Cornell University food scientists have created a new low-calorie 'butter' spread that consists mostly of water. A tablespoon of this low-calorie spread has 2.8 grams of fat and 25.2 calories. Butter, on the other hand, which ...

A new protein spin labelling technique

Site-directed spin labelling (SDSL) used in combination with electron paramagnetic resonance (EPR) spectroscopy has been a tried and trusted technique for elucidating the structure, function and dynamics of proteins and protein ...

Folded paper creates portable lab for field laboratory tests

Monitoring and tracking biological threats or epidemics require the ability to carry out medical and laboratory tests in the field during a disaster or other austere situations. Expensive laboratory equipment is often unavailable ...

Catalysts for climate protection

How can we achieve the internationally agreed climate targets? The Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB makes the greenhouse gas CO2 usable as a carbon source for the chemical industry. With ...

New hydrogels show promise in treating bone defects

Bioengineers and dentists from the UCLA School of Dentistry have developed a new hydrogel that is more porous and effective in promoting tissue repair and regeneration compared to hydrogels that are currently available. Once ...

Insights on service life of industrial components

It is of technological importance to understand the accumulation of plastic damage or deformation in components under various operating conditions in order to estimate their service lifetime.

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