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The Koyal Group Info Mag on Unusual square ice discovered The surprising discovery of "square ice" which forms at room temperature was made by an international team of researchers last week. The study was published in Nature by a team of scientists from UK and Germany led by Andre Geim of University of Manchester and G. Algara-Siller of University of Ulm. The accompanying review article was done by Alan Soper of Rutherford Appleton Laboratory in UK. "We didn't expect to find square ice ... We found there is something strange in terms of water going through [nanochannels]. It's going too fast. And you can't explain that by just imagining a very thin layer of liquid. Liquids do not behave in that way. The important thing to realize is that it is ice in the sense of a crystallized structure, it's not ice in the familiar sense in that it's something cold and from which you have to protect yourself," said Professor Irina Grigorieva, one of the researchers. To study the molecular structure of water inside a transparent nanoscale capillary, the team used electron microscopy. This enabled them to view individual water molecules, especially because the nano-capillary was created from graphene which was one atom thick and would not impair the electron imaging. Graphene was also chosen because it has unusual properties like conducting electricity and extreme strength. It's a 2D form of carbon that once rolled up in cylinders will form a carbon nanotube, a material, which according to The Koyal Group Info Mag, is a subject of further study because of its unusual strength. The scientists themselves were admittedly surprised at finding out that small square-shaped ice crystals formed at room temperature where the graphene capillaries are narrow (3 atomic layers of water at most). The water molecules formed into square lattices arranged in neat rows -- an arrangement that is uncharacteristic for the element that is known for forming consistent triangular structures

Honoured researchers urge colleagues to fight anti-science Scientists need to fight against a growing anti-science sentiment worldwide by joining the debate, say two researchers acknowledged in today's Australia Day Honours. Professors Bruce McKellar and Sam Berkovic, both associated with the University of Melbourne, received the nation's highest honour when they were appointed Companions in the General Division of the Order of Australia. McKellar, a theoretical physicist, says the honour for his "eminent service to science, particularly the study of theoretical physics" came as a "surprise". However it highlights a remarkable journey from a NSW bush school playground to the hallways of Switzerland's Large Hadron Collider. "One of the things that is very nice about me getting this award is the fact I went to a bush school with 50 students and one teacher," he says. That one teacher at Budgeregong Public School near Forbes in NSW also happened to be his father. "In part it is to he that I owe my appreciation of mathematics and various forms of science," he says. Although officially retired, the 72-year-old will later this year become the first Australian and first southern hemisphere president of the International Union of Pure and Applied Physics. The prestigious position comes at a time when science - most notably climate and immunisation science - is under attack in western societies. "The basic denial is the denial that science has done anything for us," says McKellar. He cites the example of basic radio astronomy research to analyses radio signals from the universe that led to the development of mo

Mixing milk Food adulteration is an unsavoury fact of modern life. Many foodstuffs are targeted by criminal gangs because of their high value, so mixing them with cheaper alternatives while selling at the price of the pure material leads to higher profits. Pursue this tactic at the national or international scale and there is good money to be made. One of the more surprising foods that have been targeted is milk. Not the common cows' milk that we drink in the Western world, but milk from more exotic species likes the yak, buffalo or camel. These types have been mixed with milk from the cow or goat, and goat milk itself has been adulterated with cheaper cow milk. It is difficult to see or taste the difference when milk has been adulterated but scientific methods are available.