Chemists measure chilli sauce hotness with nanotubes view story

42 votes

physorg.com — 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.

  • Total votes over time

    Total votes over time
  • Votes per hour

    Votes per hour

Recently Voted

There have been 412 things submitted from this site.

No one's posted a comment yet!

Login now to post your comment.

Exmixxer_24 exMixxer submitted this on May 8, 2008.