Chemistry

More than mash: paints from potatoes

Almost all materials and surfaces are coated with a coat of paint or varnish today. It improves appearances and protects the material from corrosion. However, very few are bio-based. And in the past, paints and varnishes with bio-based binders or film formers have either been too expensive or could not meet the requirements. But through the use of modified starch, scientists at the Fraunhofer IAP in Potsdam-Golm and the Fraunhofer IPA in Stuttgart have found a sustainable and cost-effective solution.

Face scrub with wood instead of plastic

Huge amounts of packaging waste accrue every day and much of it ends up polluting our oceans. However, not only the large pieces of plastic are dangerous to the environment but also the much smaller pieces of microplastic. And yet, they are still widely used in cosmetic care products such as scrubs and wash peelings. Researchers at the Fraunhofer Institute for Microstructure of Materials and Systems IMWS now developed a bio-based and – perhaps even more importantly – biodegradable alternative. 

Turning CO2 and green energy into green chemistry

Evonik and Siemens have entered into a joint research project called Rheticus. Approximately 20 researchers from both companies will be working on electrolysis and fermentation processes for the next two years. The first test plant is scheduled to go on stream by 2021 at the Evonik facility in Marl, Germany. This plant produces chemicals such as butanol and hexanol – both of which are the basis for special plastics and food supplements.

Otto Bayer Award for artificial photosynthesis

There are two sides to everything – even carbon dioxide (CO2): on the one hand the rapid increase in atmospheric CO2 concentration due to the burning of fossil fuels causes intensification of the greenhouse effect, which in turn fuels global warming. On the other hand, CO2 is essential to keep plants, algae and some bacteria alive: they convert the greenhouse gas into biomass in a process known as photosynthesis, in which CO2 and water are used to produce sugars and oxygen.

Flavours activate saliva immune defence

Tasty food is “mouth-watering”. However, saliva I so much more than water: It contains mucosal and immune cells as well as a large number of molecules that perform a wide variety of biological functions such as ensuring healthy teeth, gums, and oral mucosa. Moreover, saliva is the first barrier against pathogens. Therefore, it also contains a number of antimicrobial molecules, including the antibacterial lysozyme. These are part of the innate molecular immune system.