Scientists have used artificial intelligence (AI) to design never-before-seen nanomaterials with the strength of carbon steel ...

Researchers from the University of Toronto have used 3D printing to create nano-architected materials that are both strong ...

Nano-architected materials are made of tiny building blocks or repeating units measuring a few hundred nanometres in size — ...

to achieve some of the highest strength-to-weight and stiffness-to-weight ratios, of any material,” says Peter Serles, the ...

so not getting the follow-through with lower interest rates is something that sort of poured a bit of cold water" on hopes for small-cap strength, said Yung-Yu Ma, chief investment officer at BMO ...

A research team led by scientists at Northwestern University has developed the first-ever two-dimensional mechanically interlocked material with high flexibility and strength. In the future ...

The researchers developed a composite material of 97.5% Ultem fiber and just 2.5% of the 2D polymer. That small percentage dramatically increased Ultem's overall strength and toughness.

It's just one of the material and manufacturing problems Maryam Hojati, assistant professor in the Gerald May Department ... they must be tested for their bending and direct tensile strength. The ...

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. In our efforts to live longer, healthier lives, it’s easy to hone in on any new ...

Ceramic tile by itself is only a moderate barrier to wifi signals—but when combined with other materials like drywall or plaster, that ceramic tile becomes a real problem for your internet speeds.

The strength of their approach owes a ... This should enable us to solve a wide range of problems in chemistry, biology, and materials science. It's hard to know, at present, just how wide that ...

[1] While phthalates are not authorized as food additives, they have been shown to migrate to food and beverages from even non-PVC food contact materials, according to an article from the Food ...