Fungi, with the exception of mushrooms we find tasty at some point of their lifetime, tend to be something we associate with moldy bread and stench. Fungal colonies composed of mycelia are found in soil and on or within many other substrates. Researchers at Union College are cooperating with Ecovative Design to use mycelia to… »

Researchers at KTH Royal Institute of Technology in Stockholm have succeeded in using genetically modified blue-green algae known as cyanobacteria to produce butanol – a hydrocarbon-like fuel that can be used to power motor vehicles. The interest in butanol as an alternative fuel stems from the fact that it has environmental and efficiency advantages over… »

Inspired by structural elements found in most sea sponges, researchers at Johannes Gutenberg University Mainz (JGU) and the Max Planck Institute for Polymer Research (MPI-P) in Germany have recreated the sponge spicules using the natural mineral calcium carbonate and a protein of the sponge. The resulting material is a synthetic hybrid which has almost 90… »

Not so long ago, we published a story about orange pomace and its potential to be used as gluten-free flour, and researchers at the Oregon State University (OSU) have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials, as well as a nutritional enhancement for baked… »

Researchers of Karlsruhe Institute of Technology and French colleagues from Grenoble and Strasbourg have found a way to combine carbon nanotubes and magnetic molecules on the atomic level in order to build a quantum mechanical system with novel properties. This vibrating system offers new opportunities in quantum computing by adding a vibration variable to spin… »

In Europe, strokes are the most common cause of physical disability among the elderly. Researchers in six European countries are currently developing a robotic system designed to help stroke patients re-train their bodies. Gathered in the CORBYS project, the researchers have a goal to create a system that can help stroke patients with training, motivation… »

Celiac disease occurs due to intolerance to gluten protein and it affects between 1 in 1,750 and 1 in 105 people depending on the part of the world. The only treatment for celiac disease at the moment is lifelong avoidance of foods containing wheat, barley, spelt, rye and some oats. Many gluten-free products available on… »

While seaweed has many uses, ranging from direct use in dishes or as food supplements, fertilizer or biodiesel resource, most of us find washed-up seaweed nothing more than nuisance on the beach. Researchers at the Fraunhofer Institute found a way to utilize specie of seaweed common in the Mediterranean Sea by using it as insulation… »