Tiniest thermometer created using DNA

Scientists have created the world’s tiniest thermometer that is 20,000 times smaller than a human hair, using DNA structures that can fold and unfold at specifically defined temperatures. The advance may aid our understanding of natural and human designed nanotechnology by enabling to measure temperature at the nanoscale, researchers said. Over 60 years ago, researchers discovered that the DNA molecules that encode our genetic information can unfold when heated. “Inspired by those natural nanothermometers….we have created various DNA structures that can fold and unfold at specifically defined temperatures,” said Alexis Vallee-Belisle, professor at University on Montreal, Canada.

Eating too much red meat increases body's biological age

                A diet containing too much red meat and not enough fruits and vegetables could increase tour body’s ‘biological age’ and lead to health problems, according to a latest research. Research led by the University of Glasgow and published on 29 April in Aging, has found that a moderate increase in serum phosphate levels caused by red meat consumption, combined with a poor overall diet, increases biological age in contrast to chronological age (years of age). The study, which looked at participants from the most deprived to the least deprived in the NHS Greater Glasgow Health Board area, also demonstrates that deprived males were the worst affected. Study suggests that accelerated biological aging, and dietary derived males, were directly related to the frequency of red meat consumption. Experts believe that excess red meat affects this group because of their poor diet and “sub-optical fruit and vegetable intake”.

Indian scientists developed eco-friendly nanotechnology for water purification

                The Scientists team from the Institute of Advance Study in Science and Technology (IASST), Guwahati in Assam developed an eco-friendly nanotechnology for water-softening applications. The report was published online on 30 March 2016 in the journal Nanoscale and the authors are Upama Baruah and Achyut Konwar of IASST. The green technology is the first of its kind with potential to act as a biodegradable and green material for water-softening applications. The technology is basically a biopolymer, which uses a naturally occurring substance called Chitosan.

Soon, low-fat chocolate that melts in your mouth

                You may soon be enjoying your favourite sweet treat guilt-free as scientists have found a way to make low-fat chocolate that easily melts in your mouth. Chocolate is full of fat. But reducing the fat content of the confection makes it harder and less likely to melt in your mouth, researchers said. Researchers at KU Leuven in Belgium found that adding limonene could improve lower fat versions texture and ability to melt. The researchers focused on the crystallization of cocoa butter, which undergoes several important transformations at different times and temperatures. The researchers examined crystallization at 17 degrees Celsius and 20 degrees Celsius using differential scanning calorimeter and X-ray diffraction to examine cocoa butter profiles when limonene was added. The Belgian researchers found that adding the compound accelerated cocoa butter crystallization at 17 degrees Celsius, but inhibited cocoa butter crystallization at 20.