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New substance classes for nanomaterials: Nano spheres and diamond slivers made of silicon and germanium

Researchers at Goethe University Frankfurt and Bonn have synthesized molecular nano spheres made of silicon atoms, known as silafulleranes, which can encapsulate chloride ions. The discovery of these new compounds may lead to improved applications in electronics, solar cells, and batteries.

SourceGoethe University Frankfurt·JournalJournal of the American Chemical Society·TypeExperimental study·DateSep 8, 2021

Crystals made to fit

Researchers have developed a novel type of soft hybrid ultramicroporous material that can change its pores to allow acetylene molecules to fit in perfectly. The material binds acetylene with unusual strength and allows for highly selective separation from other gases.

SourceWiley·JournalAngewandte Chemie·TypeExperimental study·DateAug 12, 2021

The Gwangju Institute of Science and Technology study examines thin film surface symmetries

Researchers at GIST develop a non-contact, nondestructive approach to characterize crystal structures in thin films, shedding light on surface symmetries in SrRuO3. The technique offers a platform for structural characterization of surfaces and interfaces using optical techniques.

SourceGIST (Gwangju Institute of Science and Technology)·JournalApplied Surface Science·TypeExperimental study·DateAug 11, 2021

Synthesis of new red phosphors with a smart material as a host material

Researchers at Toyohashi University of Technology synthesized new Mn4+-activated red phosphors with high photoluminescence intensity, revealing the relationship between crystal structure and sintering temperature. The findings have important implications for the development of high-color-rendering-index materials for LED applications.

SourceToyohashi University of Technology (TUT)·JournalMaterials Research Bulletin·DateJul 20, 2021

New form of silicon could enable next-gen electronic and energy devices

Researchers developed a novel crystalline form of silicon with a hexagonal structure that can potentially be used to create high-performance electronic and energy devices. This discovery opens the door to exciting future research prospects for tuning optical and electronic properties through strain engineering and elemental substitution.

SourceCarnegie Institution for Science·JournalPhysical Review Letters·DateJun 4, 2021

Structural uniqueness of the green- and red-light sensing photosensor in cyanobacteria

Researchers elucidated the molecular structure of RcaE, a representative cyanobacterial photosensor, revealing its unique conformation and potential proton transfer route to bilin. The study provides insights into how cyanobacteria evolved diverse spectral sensitivities and contributes to the development of new photoswitches.

SourceToyohashi University of Technology (TUT)·JournalProceedings of the National Academy of Sciences·DateJun 4, 2021

Bringing order to hydrogen energy devices

Scientists have developed a new approach to improve hydrogen transport in solids, enabling faster movement of negatively charged hydrogen 'anions' at lower temperatures. The breakthrough could lead to more sustainable sources of energy and practical applications in electrochemical devices.

SourceKyoto University·JournalScience Advances·DateJun 2, 2021

Superconductivity from buckled-honeycomb-vacancy ordering

A research team has discovered a new type of superconductor by inducing an extended buckled-honeycomb-vacancy (BHV) ordering in Ir16Sb18. The superconductivity emerges when the BHV ordering is suppressed through extra atom squeezing or Rh substitution, competing with the ordered vacancy as a potential superconducting parent phase.

SourceScience China Press·JournalScience Bulletin·DateMar 21, 2021

New treatment unlocks potential for baking raspberries

Washington State University scientists have developed a method to treat raspberries before freezing, allowing them to maintain their structure when thawed. The treatment involves infusing berries with pectin and calcium, partially drying them, and coating them with an edible layer, resulting in reduced syneresis and improved texture.

SourceWashington State University·JournalFood and Bioprocess Technology·DateMar 1, 2021