To improve the user experience of our web-site, we use cookies. Through visiting our website, you accept that cookies will be saved on your computer, smartphone, tablet.
Wir verwenden Cookies, um unsere Webseiten besser an Ihre Bedürfnisse anpassen zu können. Durch die Nutzung unserer Webseiten akzeptieren Sie die Speicherung von Cookies auf Ihrem Computer, Tablet oder Smartphone.
Wednesday, 08 April 2020
Blue Red Green

tooth fairy coins

Chemistry: Giant hyperthermal effect in Mg-doped Fe3O4 - Friday, 09 February 2018 11:36
Biology: Nanodiamonds for antibacterial implants - Monday, 02 November 2015 21:41
Ecology: Nano-products risks overexaggerated - Tuesday, 24 June 2014 11:02


Read the latest news from the world of nanotechnology in the following fields:


Nanotech News

Business News

General News

chemistry nanotech news nanojam

ecology nanotech news nanojam

specials nanotech news nanojam

physics nanotech news nanojam

buiness nanotech news nanojam

hi-tech nanotech news nanojam

biology nanotech news nanojam

polytics nanotech news nanojam

general nanotech news nanojam

giant-hyperthermal-fe3o4-mgGiant hyperthermal effect could be achieved using the recently developed magnesium-doped gamma-Fe3O4 nanoparticles. The effect is 100x higher than that for the state-of-the-art magnetic nanoparticles, and is achieved solely due to the fine-tuned dopant concentration and synthesis conditions. Important to note that the size of particles is ca. 7 nm (other studies claimed that giant hyperthermal effect can only be achieved for particles with diameter >30-60 nm, which would strongly limit their applicability in a living organism).

Consortium of scientists from University of South Carolina and Seoul National University College of Medicine  have published the article showing the results of their development including in vivo proof in Advanced Materials DOI: 10.1002/adma.201704362

InP-QLED-High-EfficiencyWhile Cd-based materials are under the risk to be completely banned sooner or later, much attention has been paid in the last few years to the development of non-toxic analogues with similarly good performance. In case of quantum-dots-based light emitting diods (QLED), the maximal brightness and efficiency of luminescence are the most critical parameters determining whether the new technology can be accepted for mass production. The best results up to now have been achieved with QDs of copper-indium-sulfide (max. brightness 2100 cd/m2) and silicon (efficiency of 1.1%).

Now a new breakthrough in the development of Cd-free QLED was reported by a group of scientists from Seoul National University & KIST in an article published online in ACS-Nano describes novel quantum dots made from cadmium-free lnP/ZnSeS core-shell semiconductor nanoparticles.

QD Background one monitor 1920x1200

The new quantum dots “combine all these attributes that people think are important, at the same time," says Moungi Bawendi, the Lester Wolfe Professor of Chemistry.
Credit: OU CHEN

Quantum dots—tiny particles that emit light in a dazzling array of glowing colors—have the potential for many applications, but have faced a series of hurdles to improved performance. But an MIT team says that it has succeeded in overcoming all these obstacles at once, while earlier efforts have only been able to tackle them one or a few at a time.

Artificial nanobioelectronic tongue

blacklight-tonic-quinineArtificial tongue has always been a great challenge, one of the necessary steps to mimic a living organism. Significant efforts have been made to develop artificial taste sensors, referred to as “electronic tongues”, using arrays of synthetic materials, such as polymers, artificial membranes, and semiconductors. Yet, these efforts were not able to cope with the real food containing mutiple different tastes, and recognize a specific taste among the "bouquet" of the others.

Scientists from the Seoul National University thought why not to mimic the function of the real tongue using the real receptor? Or better to say a part of receptor - a specific protein responsible for the recognition of taste. Among five basic tastes they have chosen the most critical one - bitter. Exactly this taste sensation warns us about potential danger of the non-edible or bad food.