Viruses help combat antibiotic-resistant bacteria

More and more bacteria are becoming resistant to antibiotics. Bacteriophages are one alternative in the fight against bacteria. These viruses attack very particular bacteria in a highly specific way. Now a Munich research ...

First electric nanomotor made from DNA material

A research team led by the Technical University of Munich (TUM) has succeeded for the first time in producing a molecular electric motor using the DNA origami method. The tiny machine made of genetic material self-assembles ...

Shining some light on an obscure proteome

Mass-spectrometry based proteomics is the big-data science of proteins that allows the monitoring of the abundance of thousands of proteins in a sample at once. Therefore, it is a particularly well-suited readout for discovering ...

Mass spectrometry-based draft of the mouse proteome

Proteins control and organize almost every aspect of life. The totality of all proteins in a living organism, a tissue or a cell is called the proteome. Using mass spectrometry, researchers at the Technical University of ...

Ideas for a sustainable circular economy

The sustainable circulation of materials and products, powered by regenerative energy sources, in order to bring about a healthy future: that is the underlying vision of the circular economy. Universities have a key role ...

The role of vegetation in reducing thermal stress in urban areas

Scientists at the Technical University of Munich (TUM) conducted a multi-year empirical study to assess the impact of trees on city temperatures. Taking the city of Würzburg as an example, the researchers showed that vegetation ...

Light-emitting electrochemical cells for recyclable lighting

A low-cost and easy-to-manufacture lighting technology can be made with light-emitting electrochemical cells. Such cells are thin-film electronic and ionic devices that generate light after a low voltage is applied. Researchers ...

Why stored linseed oil tastes bitter and how to correct it

A team of scientists led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich, in cooperation with the Chair of Food Chemistry and Molecular Sensory Science at the Technical University of ...

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