Researchers at University College London (UCL) in England have developed a type of spaghetti that is 200 times thinner than human hair, which is not edible but could be groundbreaking in medicine and industry. This ultra-thin spaghetti has the potential to be used in many areas, from medical skeletal structures to drug delivery systems.
Scientists have developed a type of spaghetti that is 200 times thinner than human hair. Researchers from University College London (UCL) have developed a type of spaghetti that is 200 times thinner than a human hair, inedible but could revolutionize medicine and industry. This spaghetti is produced from starch, which plants use to store glucose. The researchers developed an environmentally friendly method and produced nanofibers directly from flour. Dr. Adam Clancy, one of the researchers, said, “Normal spaghetti is produced by passing a mixture of water and flour through metal holes. We used a similar method, but we obtained spaghetti in the form of nanofibers by drawing the mixture with an electric charge.”
It was stated that the researchers produced this spaghetti with a technique called “electrospinning”. In this method, a mixture of flour and liquid was drawn from the needle tips with the help of an electric charge to create fibers with a diameter of 372 nanometers.
Professor Gareth Williams said, “These nanofibers can be used as bandages that can help wounds heal thanks to their porous structure or as tissue regeneration scaffolds that mimic the protein network that cells create to support themselves.”
It was reported that this type of spaghetti is not edible and will melt in less than a second if cooked.
