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Chemistry

Hairdressers troubled by respiratory problems

Asthma, congestion, dry coughs and wheezing. These are just some of the symptoms which plague hair salon workers.

How spiders weave their webs

Scientists have at last figured out what goes on when spiders spin their webs.

Untested chemicals damage children’s brains

The number of industrial chemicals with a proven neurotoxicity effect on children’s brains has doubled since 2006. Meanwhile, the number of children with developmental disorders such as autism and ADHD is on a rise. Scientists are raising the alarm.

A 3D-printed running shoe that regenerates itself

A running shoe that can regenerate itself overnight, and is printed in 3D to fit your foot perfectly. That is the vision of a British design project with Danish participation.

Pregnant women who eat fish get chubby daughters

When an expectant mother gets the environmental toxins PCB and DDE into her bloodstream from eating fish, her daughters are likely to become overweight, new Danish/Faroese study reveals.

New food to speed up satiety in overweight people

Scandinavian scientists aim to find out how the structure of food is related to satiety. The objective is to develop new foods that can help overweight people as well as people who eat too little.

Chemical compound overlooked for 30 years

Researchers recently found a new chemical compound which has evaded the attention of environmental research and regulation for several decades.

When insulators become electronics

A new, superconducting oxide system multiplies the electron mobility in electronic oxide transistors. Benefits include superconducting nanotransistors, self-charging electronic devices and a new type of RAM.

New micro pills make swallowing easy

New research project aims to make pills easier to swallow by encapsulating medicine in micro-containers. The containers can be used for all types of medicine – including those currently taken by injection.

What’s so great about wholegrain bread?

Wholemeal bread has become generally accepted as the healthy alternative to bread made from refined white flour. A new study with pigs, bread-baking and fancy technology brings us closer to an answer to why this is so.