Bulletproof vests and other super-strong materials could soon become even tougher and more environmentally friendly at the same time with the help of extra firm, or “al dente,” fibers. Researchers report in ACS’ journal Macromolecules an innovative way to spin high-performance polyethylene fibers from natural fats, such as oils from olives and peanuts.
These materials, which are powerful enough to stop speeding bullets, can also be used for many other tasks that require strength. They recently played a key role in lifting a sunken ferry from a delicate ecosystem off the coast of Italy. The fibers also can serve as sails to catch wind, ropes for climbing and tying, and thin, sturdy surgical sutures that ensure wound healing. But making fibers for these applications with today’s commercial processes has drawbacks. For example, one of the methods requires large amounts of solvents that are flammable and toxic. The research group led by Theo Tervoort and Paul Smith from ETH Zurich wanted to find a more environmentally friendly route to produce these ultra-strong fibers.
The researchers replaced the hazardous solvents with natural, safer alternatives, including extra virgin olive oil, peanut oil and stearic acid, which is a substance found in animal and vegetable fats. Their new approach was up to 250 percent more efficient than current methods. And resulting fibers were up to 2 times stronger than a current commercial version. With a nod to the culinary connection, the researchers dubbed their novel product al dente fibers.
The Latest on: Al dente fibers
via Google News
The Latest on: Al dente fibers
- Barilla® Introduces One-Ingredient Chickpea Spaghettion October 8, 2021 at 4:33 pm
The addition of a long-cut Chickpea pasta allows pasta lovers to have more creativity with their meals and recipes with a delicious taste and 'al dente' texture ... source of fiber (8g of ...
- Romi Londre: What's the deal with chickpeas?on October 6, 2021 at 5:34 pm
Fiber and protein work synergistically to slow ... Cook for about 5 minutes or until the pasta is al dente. Remove pan from the heat and stir in the cheese and arugula or baby spinach.
- Fiber-Rich One-Ingredient Pastason October 5, 2021 at 3:04 am
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- Eat to be fit: Must-try healthy quarantine recipeson October 3, 2021 at 11:15 pm
Made with durum wheat semolina, El Real pasta can help make your pasta be more “Al Dente” and make the sauce stick better. It’s also packed with nutrients such as iron, protein and fiber.
- Butternut squash adds fall flavoron October 2, 2021 at 1:00 am
Along with the taste of pumpkins and apples there are other foods that fall is known for. One is butternut squash.
- Brussels Sproutson September 27, 2021 at 12:09 am
Bacon makes whatever better as well as the Brussels are cooked to al dente instead of being squishy ... Brussel sprouts are full of dietary fiber, and they’re an excellent resource of Vitamin D, C, as ...
- Barilla® Introduces One-Ingredient Chickpea Spaghettion September 23, 2021 at 8:28 pm
With an always "al dente" texture and a good source of plant ... and an excellent source of fiber (8g of dietary fiber). Barilla Legume pasta is available in five different cuts: Chickpea ...
- I recently stopped eating meat — here's how Walmart+ helped ease me into this brave new worldon September 23, 2021 at 4:22 pm
They're high in fiber, making them low-carb ... My Italian blood craves the al dente bite of the perfect carb. Tossed with garlic and a healthy dousing of olive oil, and I'm a happy lady.
- Barilla launches chickpea spaghettion September 22, 2021 at 7:32 am
The addition of a long-cut chickpea pasta allows pasta lovers to have more creativity with their meals and recipes with a delicious taste and ‘al dente ... of dietary fiber per serving.
- Recipe: The only abs we want right now are keb'abs', chukander moongfali kebabson September 6, 2021 at 7:53 am
Soak chana dal for 1 hour and then boil it till al dente. Grind the chana dal and saute ... vitamins A and C, fiber, folate (vitamin B9), manganese and potassium. They not only help in improving ...
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