Molecular Design & Innovation Laboratory | #SciComm in #Chemistry & #Materials | Alex Kirillov & Research Team at University of Lisbon (IST-CQE) |@ScienceArtHub
Joined July 2025
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MINDlab retweeted
Cellular Beats: The Melodies of Life.
Do Living Cells Emit Sounds?
#sciart #scicomm #cells #bioart
Recent research suggests that living cells can produce and respond to sound vibrations. Unlike human conversations, these sounds are at frequencies much higher than what our ears can hear.
MINDlab retweeted
Recent research by @MINDlabpt and Univ. Malaga @infoUMA on pH-Guided Design of Copper Coordination Polymers.
Inorg. Chem. 2026, doi.org/10.1021/acs.inorgche…
#chemistry #MOFs #copper
MINDlab retweeted
Mercury Art: The Art in Motion with the Only Liquid Metal.
Why is Mercury so Different from Other Metals?
#sciart #scicomm #chemistry
Recent research by @MINDlabpt and Univ. Malaga @infoUMA on pH-Guided Design of Copper Coordination Polymers.
Inorg. Chem. 2026, doi.org/10.1021/acs.inorgche…
#chemistry #MOFs #copper
MINDlab retweeted
Science & Art of Climate Change: "Politicians Discussing Climate Change".
Street Art by Isaac Cordal, Berlin.
#sciart #scicomm #climate #climatechange #globalwarming
MINDlab retweeted
Honey Crystals: The Art of Crystallization. Why Does Honey Crystallize?
#sciart #scicomm #chemistry #science #education
Crystallization or solidification of honey is a natural process that occurs in all types of honey. Honey is a supersaturated solution containing more than 80% of sugars (mainly glucose and fructose) and less than 20% of water. When crystallization of honey occurs, it becomes thicker and cloudy, and gets a coarse sugar texture. The crystallization of sugars in honey can be caused by temperature decrease, change of humidity, agitation, and presence of undissolved microcrystals of sugar or remains of polen that can act as centers of crystallization.
Despite not having a golden liquid appearance, crystallized honey is perfectly good for consumption and can also be a sign of honey quality. Sugar crystallization in a processed (industrial) honey is generally less common. Placing crystallized honey in a warm water bath for 15-30 min may result in its liquefaction. A honey crystallization pattern is shown herein. Image by @ScienceArtHub
Our Recent Work on Antimicrobial
Silver(I) Coordination
Polymers: From Mechanosynthesis
and Structural Features to Bioactivity pubs.acs.org/cgdefu/article/…
#chemistry #scicomm
Honey Crystals: The Art of Crystallization. Why Does Honey Crystallize?
#sciart #scicomm #chemistry #science #education
Crystallization or solidification of honey is a natural process that occurs in all types of honey. Honey is a supersaturated solution containing more than 80% of sugars (mainly glucose and fructose) and less than 20% of water. When crystallization of honey occurs, it becomes thicker and cloudy, and gets a coarse sugar texture. The crystallization of sugars in honey can be caused by temperature decrease, change of humidity, agitation, and presence of undissolved microcrystals of sugar or remains of polen that can act as centers of crystallization.
Despite not having a golden liquid appearance, crystallized honey is perfectly good for consumption and can also be a sign of honey quality. Sugar crystallization in a processed (industrial) honey is generally less common. Placing crystallized honey in a warm water bath for 15-30 min may result in its liquefaction. A honey crystallization pattern is shown herein. Image by @ScienceArtHub