Researchers have developed a new biochip sensor that can selectively measure concentrations of glucose in a complex solution similar to human saliva. The advance is an important step toward a device that would enable people with diabetes to test their glucose levels without drawing blood.
A research team led by food scientist Sam Nugen at UMass Amherst received a $495,950 grant to improve food safety by developing faster methods for detecting and separating microbial contamination out of food.
Scientists invent a porous material to capture carbon dioxide at natural gas wellheads. The recyclable material absorbs 82 percent of its weight in carbon dioxide and releases it as gas when the wellhead pressure is relieved.
By enveloping a transistor with a shell of piezoelectric material, which distorts when voltage is applied, researchers were able to reduce this leakage by a factor of five (compared to a transistor without this material).
New research makes it possible to predict how subjecting metals to severe pressure can lower their electrical resistance, a finding that could have applications in computer chips and other materials that could benefit from specific electrical resistance.
Physicists have overcome a major challenge in the science of measurement using quantum mechanics. The scientists developed a way to employ multiple detectors in order to measure photons in entangled states, with an experimental apparatus that uses a fiber ribbon to collect photons and send them to an array of 11 detectors. Their work paves the way for great advances in using quantum states to develop ultra-precise measurement technologies.
Time and again, even simple materials take physicists by surprise. Researchers now have observed an electronic property in the metal bismuth which they expected only in significantly more complex materials.
Scientists have developed a method using DNA origami to turn one-dimensional nano materials into two dimensions. Their breakthrough offers the potential to enhance fiber optics and electronic devices by reducing their size and increasing their speed.