Latest chemistry research news


Imaging flow of nanofluids

Nanofluids, fluids containing nanometer-sized particles, do not always behave as our experiences with the macro-world might lead us to expect. Water, for example, seems to flow much faster within carbon nanotubes than classical physics says should be possible. Now, researchers have found a way to directly image nanofluids… Read more

 

Researchers develop magnetically controlled liquid crystals

Chemists at the University of California, Riverside have constructed liquid crystals with optical properties that can be instantly and reversibly controlled by an external magnetic field. The research paves the way for novel display applications relying on the instantaneous and contactless nature of magnetic manipulation… Read more

 

Water cleaning catalyst converts biodiesel waste into useful chemicals

Michael Wong, Chemical Engineer, Rice University found evidences that palladium-gold nanoparticles are excellent catalysts for cleaning polluted water, but even he was surprised at how well the particles converted biodiesel waste into valuable chemicals… Read more

 

New ‘supercooling’ technique to preserve organs for longer

Scientists have developed a new supercooling technique to increase the amount of time human organs could remain viable outside the body. According to researchers, if it succeeds in humans, it would enable a worldwide allocation of donor organs, saving more lives and allow for more time to prepare the patient and ease logistics at the donor hospital site… Read more

 

New material helps faster healing of wounds

As many patients know, treating wounds has become far more sophisticated than sewing stitches and applying gauze, but dressings still have shortcomings. Now scientists are reporting the next step in the evolution of wound treatment with a material that leads to faster healing than existing commercial dressings and prevents potentially harmful bacteria from sticking… Read more

 

Food scientists block bitter tastes in foods

Food scientists are working to block, mask and/or distract from bitter tastes in foods to make them more palatable to consumers, many of whom are genetically sensitive to bitter tastes… Read more