Scientists discover new non-sticky gels

Scientists from the University of Bristol and Université Paris-Saclay have discovered a new class of material—non-sticky gels.

Industrial bread dough kneaders could use physics-based redesign

Bakers have been crafting bread for more than 6,000 years with four simple ingredients: flour, salt, water and yeast. Apart from using high-quality ingredients, the kneading process and amount of time the dough is given to ...

Tunable optical chip paves way for new quantum devices

Researchers have created a silicon carbide (SiC) photonic integrated chip that can be thermally tuned by applying an electric signal. The approach could one day be used to create a large range of reconfigurable devices such ...

Crystalline 'artificial muscle' makes paper doll do sit-ups

Scary movies about dolls that can move, like Anabelle and Chucky, are popular at theaters this summer. Meanwhile, a much less menacing animated doll has chemists talking. Researchers have given a foil "paper doll" the ability ...

Research team brings computation and experimentation closer together

A bioengineering group from the University of Pittsburgh Swanson School of Engineering is bringing the worlds of computational modeling and experimentation closer together by developing a methodology to help analyze the wealth ...

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