Study sheds light on environmental graphene interactions

The interactions between graphene and its environment have a significant influence on the use of this promising material by the semiconductor industry. Thanks to the comprehensive findings of an international research project, ...

Yellow as the sunrise

What is it that walnut leaves, mushrooms and Coreopsis have in common? An enzyme that is also responsible for the browning reaction in bananas or apples is present in all of them in large amounts. For the first time, chemists ...

The 'great smoky dragon' of quantum physics

University of Vienna physicists have, for the first time, evaluated the almost 100-year long history of quantum delayed-choice experiments—from the theoretical beginnings with Albert Einstein to the latest research works ...

Three 'twisted' photons in 3 dimensions

Researchers at the Institute of Quantum Optics and Quantum Information, the University of Vienna, and the Universitat Autonoma de Barcelona have achieved a new milestone in quantum physics: they were able to entangle three ...

Quantum experiments designed by machines

Quantum physicist Mario Krenn and his colleagues in the group of Anton Zeilinger from the Faculty of Physics at the University of Vienna and the Austrian Academy of Sciences have developed an algorithm which designs new useful ...

Mechanical quanta see the light

Interconnecting different quantum systems is important for future quantum computing architectures, but has proven difficult to achieve. Researchers from the TU Delft and the University of Vienna have now realized a first ...

Microbiologists discover enigmatic comammox microbes

Nitrification plays a key role in Earth's natural nitrogen cycle and in agriculture. Now an international team of scientists led by Holger Daims and Michael Wagner, microbiologists at the University of Vienna, has discovered ...

No more brown apples?

The longer an apple retains its beautiful colour, the better it is – especially for the food industry. Therefore, the industry works intensely on inhibiting the "browning" of fruits. Chemists of the University of Vienna ...

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