🎉 Welcome to our team, Will Ryll William We're thrilled to have you on board delving into the fascinating field of #automating crystallisation & characterisation of functional materials at #synchrotron 💫beamlines and not only. #MAPs BAM_DE #FunctionalMaterials
‘The crystallisation of the new quadrilateral grouping, dubbed the “Squad”, is a testament to the growing importance of “minilateral” cooperation in the Indo-Pacific as well as the steady yet dramatic shift in the Philippines’ strategic outlook.’ 🇵🇭🇺🇸🇯🇵🇦🇺
lowyinstitute.org/the-interprete…
Last chance to apply to for a PhD Newcastle Chemistry with myself and Mike Probert working to develop high throughput crystallisation methods of organic molecules. Deadline 8th May. findaphd.com/phds/project/p…
Since the launch of the high-throughput crystallisation facility, EMBL Hamburg has been expanding its services for optimisation of samples for integrative structural studies.
SPC Facility & Garcia-Alai Lab @EMBL Hamburg @EMBL offers a wide range of molecular biophysics techniques available to users around the world.
#FlashbackFriday ! EMBL celebrates its 50th anniversary in 2024 & we are revisiting past impactful moments.
In 2005, EMBL Hamburg opened Europe’s largest high-throughput crystallisation facility with @DESY – a collaboration that has only grown.
embl.org/about/info/arc…
Weijie Chen, Christoph Brabec, Yaowen Li and team show that thiocyanate ions suppress phase segregation and regulate crystallisation in wide bandgap perovskites, enabling #perovskite /organic tandem #SolarCells with 25.06% efficiency. buff.ly/3Q9hsSv
While you're having lunch why not read about the latest breakthroughs in food science crystallisation from Prof Megan Povey at Food Science and Nutrition at Leeds and collaborators using Diamond Light Source
physicsworld.com/a/sound-and-vi…
Sachin Dogra Hi Sachin,
Have a query regarding your honey being crystallised? Don't worry, we can assure you this is a gift of nature. Watch this video to debunk few myths about crystallisation and how you can de-crystallise your honey. bit.ly/3vNR0qA.
Regards,
Team Dabur Honey
Exciting new research from Megan James Povey, published in The Journal of Chemical Physics, has been featured in Physics World, examining the crystallisation of foods such as milk fat, chocolate and lactose. (1/9) 🧵
H0W_THlNGS_W0RK Growing sugar crystals. The process is called crystallisation, to get required size more syrup/ molasses is added while boiling it.