New “supercondensers” store electric charge in textile materials

By | Chemistry | No Comments

Researchers of the Alcoi campus of Valencia’s Polytechnic University (UPV) have developed new devices that store electric charge in textile materials, which could be used to, for example, charge our mobile phone. They are supercondensers placed on active carbon tissues that stand out due to their electric properties and high level of power. Their work has been published in the European Polymer Journal. Read More

Research defines how the rotavirus that causes diarrhea initially interacts with the host

By | Biomedicine and Health, Chemistry | No Comments

Research by the Department of Microbiology of the University of Valencia, the Institute of Biomedicine of Valencia and the Institute of Agrochemistry and Food Technology of the CSIC has defined the initial interaction of human rotavirus P [8] (the main cause of gastroenteritis) with the recipients of the intestine. In addition, it has found that natural sugars in breast milk are identical to the virus’s receptors, which demonstrates their potential as anti-rotavirus. Read More

Sense of touch develops in the brain before birth

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A study by the Institute of Neurosciences, mixed centre of Miguel Hernández University (UMH) of Elche and the Spanish National Research Council (CSIC), has shown that the structures of the brain where the sense of touch is located are totally functional during the embryonic stage of mammals. This work can have long-term impact on the understanding of some neural development disorders, such as autism or fragile X chromosome syndrome, alterations of the cortical structure which affect sensorial processing. Read More

Valencia researchers help describe new protein function

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José García Martínz and José E. Pérez Ortín, from the group of Yeast Functional Genomics from Valencia University (UV) have taken part in international research which proves that protein Xrn1 coordinates the three main stages of gene expression (transcription, translation and degradation), as opposed to what was believed until now. According to the work, published recently in the journal Nature Communications, it is likely that this phenomenon is applicable to all eukaryote organisms, including human beings. Read More