Monthly Archives:: August 2012

Silicone foul release coatings show promise to manage invasive mussels at water facilities

Posted by & filed under Chemistry.

The Bureau of Reclamation has found that silicone foul release coatings may be an important tool for mitigating invasive quagga and zebra mussels' impacts to water and hydropower infrastructure. Allen D. Skaja, Ph.D., PCS, of Reclamation's Technical Service Center tested more than 50 coatings and metal alloys over three years at Parker Dam on the Colorado River.

Better monitoring of food quantity makes self-control easier

Posted by & filed under Health Sciences.

New research suggests learning how to stop enjoying unhealthy food sooner may play a pivotal role in combating America's obesity problem. The research explores how satiation, defined as the drop in liking during repeated consumption, can be a positive mechanism when it lowers the desire for unhealthy foods.

Mesothelioma? Scientists quantify nanofiber health risk to workers

Posted by & filed under Health Sciences.

Health risks posed to people who work with tiny fibers used in manufacturing industries could be reduced, thanks to new research. Research into the health risks posed by nanofibers – used to strengthen objects from tennis rackets to airplane wings – has pinpointed the lengths at which these fibers are harmful to the lungs.

Molecule reorganises itself for new functions

Posted by & filed under Chemistry.

(Phys.org) -- The discovery of a synthetic molecule, made up of 60 simple components that are able to reorganise themselves to produce new functions, will lead to better understanding of nature's processes.

New form of long-used food ingredient for ‘anti-hunger’ yogurts, smoothies

Posted by & filed under Chemistry.

Promising results were reported here today from a proof-of-concept clinical trial of an "anti-hunger" ingredient for yogurt, fruit shakes, smoothies and other foods that would make people feel full longer and ease the craving to eat. Scientists described the ingredient, a new version of a food additive that has been in use for more than 50 years, at the 244th National Meeting & Exposition of the American Chemical Society.
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