Category Chemistry/Nanotechnology

Researchers have developed a novel method using facet-selective, ultrafine cocatalysts to efficiently split water to create hydrogen – a clean source of fuel. Scientists are urgently searching for clean fuel sources – such as hydrogen – to move towards carbon neutrality. A breakthrough for improving the efficiency of the photocatalytic reaction that splits water into hydrogen has been made by a team of researchers from Tohoku University, Tokyo University of Science and Mitsubishi Materials Corporation.

“Water-splitting photocatalysts can produce hydrogen (H2) from only sunlight and water,” explains Professor Yuichi Negishi, the lead researcher of this project (Tohoku University), “However, the process hasn’t been optimized sufficiently for practical applications...

Plastic pollution is everywhere, and a good amount of it is composed of polyethylene terephthalate (PET). This polymer is used to make bottles, containers and even clothing. Now, researchers report in Environmental Science & Technology that they have discovered an enzyme that breaks apart PET in a rather unusual place: microbes living in sewage sludge. The enzyme could be used by wastewater treatment plants to break apart microplastic particles and upcycle plastic waste.

Microplastics are becoming increasingly prevalent in places ranging from remote oceans to inside bodies, so it shouldn’t be a surprise that they appear in wastewater as well.

However, the particles are so tiny th...

Researchers at McGill University have made a significant advance in the development of all-solid-state lithium batteries, which are being pursued as the next step in electric vehicle (EV) battery technology.

By addressing a long-standing issue with battery performance, this innovation could pave the way for safer, longer-lasting EVs. The findings are published in the journal Cell Reports Physical Science.

The challenge lies in the resistance that occurs where the ceramic electrolyte meets the electrodes. This makes the battery less efficient and reduces how much energy it can deliver...

A new study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows for the first time that bitter tasting protein fragments (peptides) are produced in the stomach during the digestion of the natural sweetener thaumatin. In a cellular test system, the peptides are able to stimulate the acid secretion of human stomach cells and influence inflammatory reactions. “Our research helps to elucidate the health effects of the plant protein, which is widely used as a sweetener,” says Veronika Somoza, head of the study and director of the Leibniz Institute.

Veronika Somoza’s team is researching, among other things, how bitter-tasting food compounds influence the metabolism of s...