UCL Creates World's Thinnest Nanofiber Spaghetti

Researchers at University College London have developed the world's thinnest 'spaghetti,' measuring 372 nanometres across, which is 200 times thinner than a human hair. This innovation uses a technique called electrospinning, where a flour and liquid mixture is pulled through a needle with an electric charge to create nanofibers, offering vast potential in medical applications rather than culinary. These nanofibers are highly porous and can be used in bandages to promote wound healing by allowing moisture but blocking bacteria. Additionally, they serve as scaffolding for tissue regeneration due to their structural mimicry of the extracellular matrix. The environmentally friendly method involves using flour to create these fibers, avoiding the energy-intensive starch extraction from plants. This development underscores a significant advancement in nanotechnology, with promising uses in medicine and possibly industry.