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Chemistry World
August 17, 2006
Tom Westgate |
Switchable Surfactants Give on-Demand Emulsions Oil and water can now be mixed or separated simply by bubbling carbon dioxide or air through the blend, thanks to a molecule developed by Canadian chemists.   |
Chemistry World
August 21, 2007
Simon Hadlington |
Switchable Surfactant Could Cut Laundry Water Waste Researchers have developed a switchable detergent that could transform laundry day by washing out of clothes with hardly any need for a rinse cycle. |
Chemistry World
April 18, 2012
Elinor Richards |
Homogeneous Catalyst Recovery Made Easier Scientists have now found a way to recover homogeneous catalysts at the end of a chemical reaction that doesn't suffer from the slow reaction rates that affect current catalyst recovery systems. |
Chemistry World
January 26, 2012
Simon Hadlington |
The world's first magnetic soap Researchers have created a liquid surfactant that can be moved by a magnet. |
Chemistry World
August 15, 2013
William Bergius |
Destroying stable foam on demand The first example of stable and environmentally friendly foam that can be broken down by any one of three external stimuli has been developed by an international team of scientists. |
Chemistry World
October 25, 2013
James Urquhart |
Water droplets warped into weird shapes US scientists have discovered that self-assembling nanoparticles can lock water droplets into different shapes. The team suggests the work could be useful for several applications including microfluidic devices, sensors and drug delivery. |
Chemistry World
May 29, 2008
Richard Van Noorden |
Surfactants stop microbubbles popping for a year Tiny bubbles of air can last for over a year if they are covered in elastic shields of surfactant, US scientists have found. A long-lasting dispersion of bubbles this small, they suggest, might improve the properties of foams, paints, contrast agents. |
Prepared Foods
September 1, 2006
Claudia D. O'Donnell |
Emulsifiers Reach Beyond the Interface Lowering interfacial tension is one of the principle factors associated with emulsifiers, but this class of ingredients offers many other functional advantages. |
Chemistry World
February 22, 2013
Anthony King |
LED triggers microfluidic mixing French scientists have developed a way to mix fluids in microfluidic devices using light from an external LED as a trigger. The strategy is simple but offers good control over mixing without complex components. |
Prepared Foods
October 1, 2005
Paula Frank |
Emulsifier Stability: Improving the Odds Can multi-layered interfacial emulsions survive harsh processing conditions and complex food matrices? Also, emulsifiers and the Codex Alimentarius. |
