Researchers develop new eco-friendly concrete that stores CO2


Researchers develop new eco-friendly concrete that stores CO2

rutgers-university-concrete-1NEW BRUNSWICK, US: In the future, wide-ranging composite materials are expected to be stronger, lighter, cheaper and greener for our planet, thanks to an invention by Rutgers University’s Richard Riman and another scientist. Nine years ago, Riman, a distinguished professor in the Department of Materials Science and Engineering in the School of Engineering, co-invented an energy-efficient technology that harnesses largely low-temperature, water-based reactions. Read More

Researchers develop a stretchable, thermal conductive rubber material

1-2PITTSBURGH, US: Carnegie Mellon University researchers Carmel Majidi and Jonathan Malen have developed a thermally conductive rubber material that represents a breakthrough for creating soft, stretchable machines and electronics. The study is published in the journal Proceedings of the National Academy of Sciences. The new material, nicknamed “thubber,” is an electrically insulating composite that exhibits an unprecedented combination of metal-like thermal conductivity. Read More

Supporting Indian sugar industry to take a global leap

expert-viewpoint-sugar-1In an interview, B Shivanna, Technical Adviser, National Federation of Cooperative Sugar Factories Limited (NFCSF) with Chemical Today magazine talks at length about the dynamics of Indian sugar industry and ways in which the industry can focus on having a stronger footprint in the world market. India is not very competitive in the International Sugar Market, as India’s competitiveness is limited due to the production of white sugar which contains sulphur and high colour. Read More

Do not eat less, eat right!

feb-cover-page-2017-1One of the changes taking place in the food & beverage (F&B) industry is that people have become more health conscious. They are not eating less but are simply eating right! More focus is being given to consuming natural ingredients in food. This has given rise to ‘clean-labels’ in the F&B industry, which is scouting for unexplored natural ingredients that can replace synthetic flavours. Demand for natural flavours is not just seen in packaged food but also in confectionery, soft drinks and oral care products. Read More

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