Dear all,
I have been working on a project for the past year that, at least I think, is quite interesting. Last week the manuscript with our research got published in Angewandte Chemie, culminating my work as a PhD candidate.
In a nutshell, we discovered that compounds found in red wine, tea, chocolate, and other polyphenol-rich foods are incredibly sticky and can offer interesting properties. We can apply these inexpensive coatings to virtually anything, including Teflon, imparting antibacterial and antioxidant character. As far as we know, this is only the beginning of what such a technology can be used for.
I thought I would share this with all of you and maybe offer up an interesting read!
Link to the article: http://onlinelibrary.wiley.com/doi/10.1002/anie.201304922/abstract
Press release: http://www.northwestern.edu/newscenter/stories/2013/08/sticking-power-of-plant-polyphenols-used-in-new-coatings.html
Thanks for your time and happy smokes!
I have been working on a project for the past year that, at least I think, is quite interesting. Last week the manuscript with our research got published in Angewandte Chemie, culminating my work as a PhD candidate.
In a nutshell, we discovered that compounds found in red wine, tea, chocolate, and other polyphenol-rich foods are incredibly sticky and can offer interesting properties. We can apply these inexpensive coatings to virtually anything, including Teflon, imparting antibacterial and antioxidant character. As far as we know, this is only the beginning of what such a technology can be used for.
I thought I would share this with all of you and maybe offer up an interesting read!
Link to the article: http://onlinelibrary.wiley.com/doi/10.1002/anie.201304922/abstract
Press release: http://www.northwestern.edu/newscenter/stories/2013/08/sticking-power-of-plant-polyphenols-used-in-new-coatings.html
Thanks for your time and happy smokes!
