Tracking down new active agents for cancer or malaria treatment could soon become easier - thanks to a computer program with which researchers from the Max Planck Institute of Molecular Physiology in Dortmund aim to facilitate the search for suitable pharmaceutical substances.
Driven by the vision of our society one day being basically self-propelled, a team of University of Houston scientists has set out to both amplify and provoke that potential in materials known as piezoelectrics, which naturally produce electricity when literally subjected to strain. The goal is to use piezoelectrics to create nanodevices that can power electronics, such as cell phones, MP3 players and even biomedical implants.
Scientists at Penn State University, in collaboration with institutes in the US, Finland, Germany and the UK, have figured out the long-sought structure of a layer of C60 - carbon buckyballs - on a silver surface.
Researchers in Spain have developed a device that makes objects invisible under a certain kind of light. Called 'dc metamaterial', the device brings the inside of the magnetic field down to zero but does not change the exterior field.
For her work on predicting the stability of nanoparticles in air and water, CSIRO scientist Dr Amanda Barnard has been awarded one of Australia's most prestigious environmental awards - the 2009 Mercedes-Benz Australian Environmental Research Award.
Researchers at UC Riverside report the first direct observation and controlled creation of one- and two-dimensional ripples in graphene sheets. Using simple thermal manipulation, the researchers produced the ripples, and controlled their orientation, wavelength and amplitude.
The Belgian nanoelectronics research institute IMEC starts with the expansion of its research labs with 2,800 square meters including the extension of its state-of-the-art clean room at its Leuven campus.
The applications of nanotechnology in the food and beverage sector are only now emerging, but these are predicted to grow rapidly in the coming years. Applications in this area already support development of improved tastes, color, flavor, texture and consistency of foodstuffs, increased absorption and bioavailability of nutrients and health supplements, new food packaging materials with improved mechanical, barrier and antimicrobial properties, and nano-sensors for traceability and monitoring the condition of food during transport and storage.