Promising new materials mimic muscle structure and function

Inspired by the structure of muscles, an innovative new strategy for creating fiber actuators could lead to advances in robotics, prosthetics, and smart clothing, according to a Penn State led team of scientists who discovered ...

Study identifies distinct roles for nuclear lamin isoforms

A Northwestern Medicine study has uncovered distinct roles for major nuclear lamin isoforms in maintaining intracellular interactions and cellular mechanics, according to findings published in the Proceedings of the National ...

Superhard material synthesis made cheaper

Skoltech researchers and their colleagues from Tomsk Polytechnic University have proposed an efficient and inexpensive way to synthesize superhard tungsten boride, used in drilling and other industrial technologies. The research ...

Researchers create exotic magnetic structures with laser light

Research at Lund University in Sweden has found a new way to create nano-sized magnetic particles using ultrafast laser light pulses. The discovery could pave the way for new and more energy-efficient technical components ...

Twisting Oreos shows creme filling sticks to one side

Imagine the perfect way to eat an Oreo. Perhaps you twist the top layer, separating the cookie into two parts, and then eat them one by one. Alternatively, you could dunk the treat into milk to soften it just the right amount. ...

Microscaffolds: A new strategy in tissue engineering

Until now, there have been two completely different approaches to producing artificial tissue. At TU Wien, a third approach has now been developed that combines the advantages of both.

Faults in oceanic crust contribute to slow seismic waves

The natural structure of the rigid oceanic crust that forms a shell around Earth contains cracks and faults. These fissures are hydrothermal pathways for heat, water, and chemical solutions to move between the ocean and the ...

Understanding mouthfeel of food using physics

Food texture can make the difference between passing on a plate and love at first bite. To date, most studies on food texture center on relating a food's overall composition to its mechanical properties. Our understanding ...

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