Researchers at the University of São Paulo (USP) and the Federal University of Viçosa (UFV) in Brazil have developed a sustainable sensor that can be placed directly on the surface of a vegetable or fruit to detect the ...
Biotechnology
Feb 2, 2024
0
355
A research team from the universities of Jaén and São Paulo in Brazil has confirmed that hydrogen can be obtained from vine shoots through a process that does not require fossil fuels and does not emit pollutants. With ...
Biotechnology
Jan 15, 2024
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24
In the quest to understand how and where life might arise in the galaxy, astronomers search for its building blocks. Complex Organic Molecules (COMs) are some of those blocks, and they include things like formaldehyde and ...
Astronomy
Dec 14, 2023
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40
Three-dimensional (3D) printing has a significant role in membrane production for water purification and bio-separation, with capacity to create new and cleverly designed structures.
In a development set to transform the chemical industry on a global scale, Professor Chang Ho Yoo in the Department of Chemistry at UNIST has successfully developed a highly efficient and stable carbonylation catalytic reaction ...
Analytical Chemistry
Nov 28, 2023
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69
An international research team at DTU has increased the shelf life of electrolyzers that convert CO2 from half a day to 100 hours. This is good news for companies working with the process. The findings were published in Nature ...
Materials Science
Nov 14, 2023
1
7
Coffee is one of the most popular drinks in the world, and its high levels of caffeine are among the main reasons why. It's a natural stimulant that provides an energy buzz, and we just can't get enough.
Analytical Chemistry
Nov 1, 2023
0
2
Opening a clamshell of berries and seeing them coated in fuzzy mold is a downer. And it's no small problem. Gray mold and other fungi, which cause fruit to rot, lead to significant economic losses and food waste.
Biotechnology
Oct 25, 2023
0
66
Alkaline CO2 electrolysis can produce multicarbon (C2+) products such as ethylene and acetate, yet suffers from low CO2 utilization efficiency.
Analytical Chemistry
Oct 16, 2023
0
1
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.
Cell & Microbiology
Oct 11, 2023
0
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