Oct

31

Biomaterials Resources

October 31, 2006 | Leave a Comment

Biomaterials Network (Biomat.net). ‘This site is a collection of some selected internet links related to Biomaterials and also some relevant links to biomedical engineering, biology, medicine and health sciences in general. Biomat.net facilities also include a job exchange section, the Directory of Researchers, where research expertise can be searched, and a monthly newsletter. Membership to [...]

Oct

31

Biomedical Textiles

October 31, 2006 | Leave a Comment

Developments in Textiles. The use of biomedical textiles is expanding as a result of innovations in medical procedures and textile technology, and the miniaturisation of electronic devices. In each application area of biomedical textiles, advances continue, but they all depend on the properties of the fibre (or fibre blend) and the constructions fabricated from them. [...]

Oct

30

Institute for Nanoscience and Quantum Engineering at Yale University

October 30, 2006 | Leave a Comment

Institute for Nanoscience and Quantum Engineering Established at Yale. ‘Yale University today announced the establishment of the Yale Institute for Nanoscience and Quantum Engineering, which will unite and expand Yale’s existing efforts in this rapidly developing science and technological frontier. An initial investment of $5.5 million will bolster the Institute’s infrastructure and initiate seed projects [...]

Oct

29

Cheryl Safren: Chemistry as Art

October 29, 2006 | Leave a Comment

Cheryl Safren – Unique artwork created by chemistry on copper panels. “With Chemistry as Art Safren uses chemical reactions on metal surfaces to create dynamic images. With these works Safren brings to the fore the chemical materiality of painting and the intimacy of individual artist with their materials. Safren’s ‘paintings’ interact with their viewers through [...]

Oct

29

About Ferrian Adrià and Molecular Gastronomy

October 29, 2006 | Leave a Comment

Ferran Adrià, Molecular Gastronomist—Who, Me?. ‘Most people know Ferran Adrià as food’s preeminent futurist, the godfather of foam and other gastronomic advances, a mad Catalonian scientist who spends half the year cloistered away in his culinary lab and the other half making culinary history at El Bulli. But when he and nine like-minded compatriots came [...]

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