Home > News > Cooking up nanowires
August 31st, 2003
Cooking up nanowires
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.'
How do cold ions slide May 24th, 2013
Gold nanocrystal vibration captured on billion-frames-per-second film May 23rd, 2013
Whirlpools on the Nanoscale Could Multiply Magnetic Memory: At the Advanced Light Source, Berkeley Lab scientists join an international team to control spin orientation in magnetic nanodisks May 22nd, 2013
Bacterial spare parts filter antibiotic residue from groundwater May 22nd, 2013