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Nanoparticles are promising candidates for implementation in agriculture. Because many organic functions such as ion exchange and plant gene expression operate on small scales, nanomaterials offer a toolset that works at just the right scale to provide efficient, targeted delivery to living cells. [3]
A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid , [ 1 ] while others extend the definition to include substances like aerosols and gels .
A nanofluid is a fluid containing nanometer-sized particles, called nanoparticles. These fluids are engineered colloidal suspensions of nanoparticles in a base fluid. [1] [2] The nanoparticles used in nanofluids are typically made of metals, oxides, carbides, or carbon nanotubes. Common base fluids include water, ethylene glycol, [3] and oil.
A colloidal crystal is an ordered array of colloidal particles and fine grained materials analogous to a standard crystal whose repeating subunits are atoms or molecules. [1] A natural example of this phenomenon can be found in the gem opal, where spheres of silica assume a close-packed locally periodic structure under moderate compression.
A nanoparticle or ultrafine particle is a particle of matter 1 to 100 nanometres (nm) in diameter. [1] [2] The term is sometimes used for larger particles, up to 500 nm, or fibers and tubes that are less than 100 nm in only two directions.
The U.S. Food and Drug Administration (FDA) announced a new definition of “healthy” food for the first time in 30 years. The new definition will apply to manufacturers who want to call their ...
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as ...