Technical University of Munich

Simplifying and accelerating better food quality control

Scientists at the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology have developed a new methodology for the simultaneous analysis of odorants and tastants. It could simplify and accelerate the quality control of food in the future.

A trap for positrons

Positron, also called positive electron, positively charged subatomic particle having the same mass and magnitude of charge as the electron and constituting the antiparticle...

Liver failure caused by attack on blood vessel cells

A disease of the liver with viral hepatitis, for example, the hepatitis B virus can advance in very different ways: the liver inflammation (hepatitis)...

Electric heating could save CO2 emissions

Renewable energy power generation has grown as a result of clean energy policies in many countries. Renewable energy is reliable and plentiful and will potentially...

How our brain process painful event?

Pain is an unpleasant sensory and emotional experience associated with actual or potential tissue damage. In a new study, scientists for the first time investigated in...

Seeing begins before we actually see anything

To speak with one another, neurons utilize chemical messengers known as synapses. The two most essential synapses in the human mind, glutamate, and GABA...