Chemists Measure Chilli Sauce Hotness With Nanotubes

Tuesday, May 6, 2008 - 11:28 in Physics & Chemistry

If you can't stand the heat, get out of the kitchen and into the lab -- chemists can now use carbon nanotubes to judge the heat of chilli sauces. The technology might soon be available commercially as a cheap, disposable sensor for use in the food industry.

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