John P. Toscano is a professor in the Hopkins Department of Chemistry. He joined the department in 1995 as an assistant professor, eventually becoming a full professor in 2003. He later served as vice ...

Among the various bioorganic coatings (eco-friendly surface coverings made from renewable biological sources) currently being investigated, zein and polydopamine (PDA) are among the more popular ...

Researchers at the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) have created a chip-scale device that can dynamically control the "handedness" of light as it passes ...

Study compares calcium phosphate mineralization on polydopamine and zein coated titanium dioxide nanoparticles using quartz crystal microbalance measurements.

NYU researchers have found a way to use light to control how microscopic particles assemble into crystals, effectively ...

The discovery of bright yet stable pigments is vanishingly rare, making them hugely valuable. Now chemist Mas Subramanian is unpicking the atomic code of colour and homing in on our most-wanted hue ...

NYU scientists are using light to precisely control how tiny particles organize themselves into crystals. Their research, published in Chem, provides a simple and reversible method for forming ...

The science pros at TKOR explain bismuth and how to grow its stunning, colorful metal crystals at home in a hands-on chemistry experiment. A headache is already emerging for Kevin Warsh at the Fed: ...

David Boyce and his class at Queenswood school in the UK are growing what they’re calling the world’s largest single crystal of copper sulfate. The crystal weighs around 3kg so far and has taken over ...

During times of political turmoil, history often gets rewritten, erased, or lost. That is what happened to the legacy of Jan Czochralski, a Polish chemist whose contributions to semiconductor ...

Careful observers may note, when looking at a small bowl of cream of tartar, that it is neither particularly creamy nor particularly like anything we'd call "tartar." In fact, some may confuse it with ...