It was created by a research group led by UCL (University College London). 'nanopaste': el spaghetti The best in the world, 200 times finer than human hair.
Aunque están hechos de harina, estos espaguetis no están pensado para ser un alimento nuevo, sino que se se se se crearon deboto ve los amplios que tienen las hebras extremely delgadas de materialcalled nanofibers in medicine and industry.
Nanofibers made from starch, produced by most green plants to store excess glucose, are particularly promising and can be used in dressings to aid wound healing (because nanofiber ethers are very porous, allowing la entrada de agua y humidad, pero mantiente alejadas a las) bacteria. ), a scaffold for regenerating ossea and drug administration. Sin embargo, depending on the starch extracted and purified from plant cells, it is a process that requires a lot of energy and water.
A more environmentally friendly method is to create nanofibers directly, the researchers said in a statement is a component of ricotta and starchis the basis of pasta.
In a new paper in Nanoscale Advances, the team describes the production of solo spaghetti 372 nanometers (one millionth of a meter) de diametro uses a technique called electrofilado, in which threads of flour and liquid are pulled through the tip of a needle by an electric charge. The work was carried out by Beatrice Britton, who carried out research as part of her MSc in chemistry at UCL.
Dr. Adam Clancy, the author of the experiment, said: “It is known to work better than metal. passamos nuestra mezcla de harina passes through them with an electric charge. Son literally espaguetis pero mucho más pequeños”.
Prepare pasta
In this article, los inquisitors describes la siguiente pasta más fina conocida, llamada su. filindeu (“Hilos de Dios”), produces pasta in Nuoro, Sardinia. Rate it macaroni lunga (“pasta larga”) tiene una Anchura de about 400 micronsAt 372 nanometers, the new creation is 1,000 times thicker than some wavelengths of light.
La novedosa 'nanopasta' una estera de was formed nanofibras de unos 2 cm diameterApparently, each individual thread is too narrow to be clearly imaged with any visible light camera or type of microscope, as you might associate with a microscopic electron barrido.
Co-author, professor Gareth Williams, he said: “Las nanofibras, como las hechas de amidón, show potential for use in dressings for wounds, because they are very porous. In addition, they are investigating nanofibers for use as scaffolds for tissue regeneration, because they mimic the extracellular matrix. , to maintain the cells themselves the network of proteins and other molecules it builds for
El Dr. Clancy said: “Starch is a promising material to use because it is abundant and renewable (it is the second largest source of biomass in the world after cellulose) and biodegradable, meaning it can be broken down in the body.
“But the purification of starch requires a lot of processing. We have shown that it is possible to use a simple form of nanofibers with the help of flour. The next step will be to explore the features of this product. For example, we want to know how quickly it breaks down, how it interacts with cells, and whether it can be produced on a large scale.
Professor Williams added: “Lamentablymente, no creo que se utilis como macaroni, ya que se cocinaría demasiado en menos de un segundo, antes de poder sacarla de la sartén”.
In an electrophile, the needle containing the mixture and the metal plate on which the mixture is placed form the two ends of the battery. When applying an electric charge, la mezcla completa el circuito al salir de la aguja hacia la placa metalica.
El electrohilado con is a starch-rich ingredientcomo la harina blanca, es más complicado que con almidón pure, ya que las impurezas (proteínas y cellulose) hacen que la mezcla seaa más cososa y no pueda formar fibras.
Researchers use a lot of everything. el acido formico rompe las pilas gigantes de espirales (or helices) que forman el mididón. This is due to the fact that the helical layers stuck together are too large to be the main components of the nanofibers (cooking has the same effect on starch as formic acid: it breaks up the helical layers and digests the paste).
El ácido fórmico se evapora y los fideos Vuelan por el aire until la placa de metal.
The researchers had it too Heat the mixture carefully Friarla lentamente varias horas antes de volver for segurare de que tuviera for Adequada compliance.
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