Chemists Measure Chilli Sauce Hotness With Nanotubes
Indispensable in hot kitchens: the nanotube
Oxford chemists have found a way of using carbon nanotubes to judge the heat of chilli sauces. The technology might soon be available commercially as a cheap, disposable sensor for use in the food industry.
Professor Richard Compton and his team at Oxford University have developed a sensitive technique to measure the levels of capsaicinoids, the substances that make chillies hot, in samples of chilli sauce. They report their findings in the Royal Society of Chemistry journal The Analyst.
Royal Society of Chemistry (2008, May 8). Chemists Measure Chilli Sauce Hotness With Nanotubes. ScienceDaily. Retrieved May 15, 2008, from http://www.sciencedaily.com /releases/2008/05/080506115604.htm
Breaking NEWS!!! SciFinder Scholar is now on the Web. No longer do you need to download the interface software. We have established our account that is protected by password. We will run both the web and interface connections for awhile probably til the end of Spring Term.
There has been a lot action recently on electronic collaboration among academics, mostly through the sciences, but that just may be due to my monitoring the sciences more than other disciplines. Within the last few months publishers have offered researchers networking options, mimicking many social networking sites on the Internet.
Here are a couple of articles that report on researcher collaboration:
Scientists’ collaboration strategies: implications for scientific and technical human capital
Barry Bozeman,a and Elizabeth Corley,b
a School of Public Policy, Georgia Institute of Technology, Atlanta, GA 30332, USA
b School of Public Affairs, Arizona State University, Tempe, AZ 85287-0603, USA Scientific and Technical Human Capital: Science Careers and Networks as Knowledge Assets
Volume 33, Issue 4, May 2004, Pages 599-616
This one is a little dated, but the methodology and results are interesting: On the Determinants of Scientists' Collaboration
NAMATIÉ TRAORÉ and RÉJEAN LANDRY Laval University Science Communication, Vol. 19, No. 2, 124-140 (1997)
Here are a few websites that offer researcher collaboration venues:
