Research & development > Analytical

Testing for adulteration

03 October, 2008

As adulterated milk continues to ravage the health of Chinese babies, the question of why the milk wasn't tested for melamine raises its head.


Forensics and the Mary Rose

01 September, 2008

Forensic examination of the teeth of some of the sailors on the ill-fated Mary Rose shows they were not English.


Weighing individual atoms and molecules

04 August, 2008

A nanoelectromechanical system that can function as a scale sensitive enough to measure the mass of a single atom of gold has been created.


Carbon nanotubes and nanoelectronics

15 July, 2008

Next generation of nanoelectronics could be based on carbon nanotubes (CNTs) and the intramolecular junctions that connect CNTs for integration.


Liquids alter viscosity when confined, shaken

02 May, 2008

New research shows that when water is confined to a small space, it behaves like a gel. Then, when shaken, it becomes fluidic and exhibits the same structural and mechanical properties as water in a bottle. The study — the first to use an atomic force microscope to measure the viscosity of confined fluids — revealed that these liquids can respond and modify their viscosity based on environmental changes.


Australia helps to redefine the kilogram

04 April, 2008

Staff from the CSIRO’s Australian Centre for Precision Optics and the National Measurement Institute have played an integral part in redefining the kilogram.


Researchers create metal memory foam

27 December, 2007

In the world of commercial materials, lighter and cheaper is usually better — especially when those attributes are coupled with superior strength and special properties, such as a recently developed material's ability to remember its original shape after it has been deformed by a physical or magnetic force.


Internet nutrition tool

06 July, 2007

Sigma-Aldrich has enhanced its Bioactive Nutrient Explorer. This internet-based tool has been specifically designed to help nutrition and animal scientists, medical researchers, biologists and analytical chemists studying dietary plants and supplements locate the chemicals and kits they need to support their work.


Pesticide analysis

04 April, 2007

The Zebron MultiResidue columns represent a solution for all classes of pesticides analysis. The columns were developed using two new stationary phases and each phase has been optimised to resolve a different set of analytes. However, both are good for a wide variety of pesticides.


Australia paves the way in international test reliability

12 March, 2007

Sixty years ago this month, Australia developed a system of ensuring laboratory competence that has been adopted by more than 70 countries and led to the formation of the National Association of Testing Authorities (NATA).


A new class of polymers

12 January, 2007 by Tracey Bryant

For years, polymer chemistry textbooks have stated that 1,2-disubstituted ethylenes could not be transformed into polymers. However, University of Delaware (UD) polymer chemists were determined to prove the textbooks wrong


Food science goes nuclear

08 December, 2006 by Dr Elliot Paul Gilbert*

Food science is going nuclear and The Australian Nuclear Science and Technology Organisation (ANSTO), is currently commissioning a new world-class research reactor and neutron beam instruments


Sound chemistry

08 December, 2006

For most of us, sound chemistry or sonochemistry is about the use of ultrasound in chemistry. The science has been around for about 80 years and now mainly focuses on the effect of ultrasound on reactions


Carbon dating early Buddhist texts

24 July, 2006

ANSTO carbon dating tests of rare manuscripts dubbed the 'Dead Sea Scrolls of Buddhism' have confirmed the priceless texts are from the first and fifth centuries AD and could be the missing link in Buddhist history.


Investigating the molecular structure of foods

05 July, 2006

Under an agreement signed between the Australian Nuclear Science and Technology Organisation (ANSTO) and CSIRO, scientists will seek to determine the molecular structure of the foods we eat.


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