Edible coating for seabass preservation

Asian seabass (Lates calcarifer) is one of the most commonly consumed food fish by Singaporeans. Seabass is loved by many consumers because of its high protein, low fat and ideal fatty acids composition. However, seabass ...

Fungus creates a fast track for carbon

Tiny algae in Earth's oceans and lakes take in sunlight and carbon dioxide and turn them into sugars that sustain the rest of the aquatic food web, gobbling up about as much carbon as all the world's trees and plants combined.

With carbon nanotubes, a path to flexible, low-cost sensors

Researchers at the Technische Universitaet Muenchen (TUM) are showing the way toward low-cost, industrial-scale manufacturing of a new family of electronic devices. A leading example is a gas sensor that could be integrated ...

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