(Phys.org) —Silicon is in great demand. When used in lithium-ion batteries (LIBs), which power smartphones and electric and hybrid cars, silicon anodes have a much greater theoretical capacity than conventional graphite ...
Ground-breaking research by an international team of scientists will help to make one of the most versatile of bacteria even more useful to society and the environment.
Biochemistry
Mar 1, 2012
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The marine nutraceutical industry is booming in Europe and Asia, and it has taken off in recent years in Canada as well. While the industry is still in its infancy in the United States, University of Rhode Island researcher ...
Other
Mar 13, 2012
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Food scientist Hang Xiao of the University of Massachusetts Amherst recently received a four-year, $491,220 grant to study the biochemical fate of nanoemulsion-based food delivery systems in the gastrointestinal (GI) tract, ...
Bio & Medicine
Jan 17, 2014
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The "electronic nose," which detects odors, has a companion among emerging futuristic "e-sensing" devices intended to replace abilities that once were strictly human-and-animal-only. It is a "magnetic tongue" -- a method ...
Analytical Chemistry
Oct 26, 2011
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Strawberry lovers rejoice: the days of unpacking your luscious berries from the refrigerator only to find them sprouting wispy goatees of mold may be numbered. A research team from the U.S. Department of Agriculture's (USDA) ...
Optics & Photonics
Jun 4, 2013
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(Phys.org)—Nanotechnology is such a new innovation that no one is really sure what will come of it. Predictions range from the ability to reproduce things like diamonds and food, to the world being devoured by self-replicating ...
Bio & Medicine
Feb 13, 2013
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Taste receptors for bitter substances are not only found on the tongue but also on cells outside the oral cavity. As a new study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich now ...
Evolution
Jul 3, 2023
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The pungent compound 6-gingerol, a constituent of ginger, stimulates an enzyme in saliva that breaks down foul-smelling substances. It thus ensures fresh breath and a better aftertaste. Citric acid, on the other hand, increases ...
Other
Jul 31, 2018
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In evaluating the bioactive compounds of Illinois blueberry and blackberry wines, University of Illinois scientists have found compounds that inhibit enzymes responsible for carbohydrate absorption and assimilation. And that ...
Biochemistry
Aug 20, 2012
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