Related topics: catalyst · molecules · enzyme · atoms · fuel cell

Why do egg whites turn white when you cook them?

When you crack open a raw egg, the egg white isn't white at all—it's more like a clear jelly. So why does it turn white when you cook it? Does that make it safe to eat? And what about egg yolks?

AI method determines quantum advantage for advanced computing

Creating quantum computers is costly and time-consuming, and the resulting devices are not guaranteed to exhibit any quantum advantage—that is, they often do not operate faster than a conventional computer. So researchers ...

Simple self-charging battery offers power solutions for devices

A new type of battery combines negative capacitance and negative resistance within the same cell, allowing the cell to self-charge without losing energy, which has important implications for long-term storage and improved ...

page 20 from 40