Home > News > Cooking up nanowires
August 31st, 2003
Cooking up nanowires
Abstract:
The New York Times described it like this: 'Imagine a tantalizing plate of manicotti - tubes of pasta stuffed with a seasoned ricotta-egg mixture. In a laboratory at Tel Aviv University in Israel, researchers have been cooking up a kind of manicotti of their own. Instead of pasta tubes, however, they use a peptide molecule - a short chain of amino acids - that assembles itself into tiny tubes. And instead of ricotta cheese, they stuff their tubes with silver. What results are nanoscale wires, on the order of 20 billionths of a meter in diameter.'
Source:
Isreal21c
Bookmark:
Discoveries
Atomic-Scale Investigations Solve Key Puzzle of LED Efficiency: MIT and Brookhaven Lab scientists use electron microscopy imaging techniques to settle a solid-state controversy and raise new experimental possibilities May 22nd, 2013
Single-Cell Transfection Tool Enables Added Control for Biological Studies: McCormick researchers develop method of delivering molecules into targeted cells May 22nd, 2013
MU Researchers Develop Radioactive Nanoparticles that Target Cancer Cells: This is an early step toward developing therapies for metastasized cancers, MU scientist says May 21st, 2013
Study Led by George Washington University Professor Provides Better Understanding of Water’s Freezing Behavior at Nanoscale May 21st, 2013