UCSC chemists developed a simple method to make aluminum nanoparticles that split water and generate hydrogen gas rapidly under ambient conditions.

A group of researchers headed by the University of Tübingen’s Professor Rita Triebskorn has been investigating the effects of various wastewater treatments on the health of fish. The scientists, from the Institute of Evolution and Ecology (EvE), found that the type of wastewater treatment needs to be decided on a case by case basis, depending on the composition of toxins in the wastewater.

Under the intensity of a prolonged pandemic, the world finds an ever-growing and seemingly never-ending waste stream of used surgical masks, plastic face shields, and medical gloves and gowns. Cornell engineers now offer a solution to sustainably reroute the discarded material.

Through analyzes of ice cores from Greenland and Antarctica, a research team led by Lund University in Sweden has found evidence of an extreme solar storm that occurred about 9200 years ago. What puzzles the researchers is that the storm took place during one of the sun's more quiet phases

Carbon nanotubes are of great interest in both scientific research and commercial applications thanks to the unique properties of the material. A new thesis at Karlstad University, Sweden, looks at how the atomic structure influences the different properties of the material.

Carbon-based organic micropollutants in water can be removed by treatment with high-intensity pulses of light in a procedure developed and demonstrated by researchers at Kaust University.

Dog brains can detect speech, and show different activity patterns to a familiar and an unfamiliar language, a new brain imaging study by researchers from the Department of Ethology, Eötvös Loránd University, Hungary finds.

Japanese researchers have identified a series of molecular candidates for those parts of dog allergens that cause immune reactions in people — the first step in developing a vaccine against most causes of dog allergies.

Foie gras has been valued as a delicacy in some cultures for more than 4000 years. The texture — i.e. the feeling that the liver produces in the mouth — cannot yet be imitated. A research group has now tackled this issue in a collaboration attempted to uncover the secrets of liver pâté.

Say goodbye to the image of the hazardous material cabinet hiding sticky bottles. The Karlstein-based specialist Düperthal supplies cabinet systems that are real brainboxes: Digitally networked and equipped with the finest in sensor technology, they slot effortlessly into a digital logistics chain, making them a further element of the Chemical factory 4.0.