Also for you serious colloidal scientists:
http://www.deas.harvard.edu/projects/weitzlab/research/csome.html
Thomson's problem solved? You guys would know. . . .
JBB
On Sunday, Apr 4, 2004, at 17:54 Asia/Tokyo, Jonathan B. Britten wrote:
Many of the molecular structures that confer function in food systems
are in the nanometer range. These materials have traditionally been
studied by established colloid and interface science methods. New
molecular information on these structures and, in particular, the
structure present at interfaces, is suggesting the possibility for
designing interfaces to control the stability of a wide range of
foods. This approach has been claimed to be the use of
nanotechnology in food science. There are new opportunities for
colloid scientists in the design and production of nanocrystals and
nanoparticles. Semiconductor nanocrystals are finding unexpected
applications as fluorescence labels for biological tagging. There are
potential uses in food analysis and microscopy. Nanoparticles are
finding new applications as non-viral gene vectors and as molecular
delivery systems.
JBB
