A new 'spin' on ergodicity breaking

In a recent Science paper, researchers led by JILA and NIST Fellow Jun Ye, along with collaborators JILA and NIST Fellow David Nesbitt, scientists from the University of Nevada, Reno, and Harvard University, observed novel ...

The bubbly chemistry behind carbonated beverages

Many people love the refreshing effervescence of a soda, champagne, beer or sparkling water. When you take a sip, the gas bubbles in the beverage burst, and the released gas tickles your nose. But have you ever wondered how ...

Keeping water-treatment membranes from fouling out

When you use a membrane for water treatment, junk builds up on the membrane surface—a process called fouling—which makes the treatment less efficient. In a new study, published in the Journal of Membrane Science, researchers ...

Interactive networks for capturing gas with high selectivity

The selective extraction of specific gas molecules from gaseous mixtures is a complex chemical challenge, with success offering significant commercial and environmental rewards. Capturing carbon dioxide (CO2) from industrial ...

Bioengineered yeast feed on agricultural waste

Yeast has been used for thousands of years in the production of beer and wine and for adding fluff and flavor to bread. They are nature's tiny factories that can feed on sugars found in fruit and grains and other nutrients—and ...

New study reveals evidence of diverse organic material on Mars

A new study featuring data from the NASA Mars Perseverance rover reports on an instrumental detection potentially consistent with organic molecules on the Martian surface, hinting toward past habitability of the Red Planet. ...

Flat fullerene fragments attractive to electrons, shows study

Researchers at Kyoto University in Japan have gained new insights into the unique chemical properties of spherical molecules composed entirely of carbon atoms, called fullerenes. They did it by making flat fragments of the ...

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