Chemists measure chilli sauce hotness with nanotubes

Oxford chemists have found a way of using carbon nanotubes to judge the heat of chilli sauces. The technology might soon be available commercially as a cheap, disposable sensor for use in the food industry.

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<p><a href="http://www.physorg.com/news129391172.html">Chemists measure chilli sauce hotness with nanotubes</a></p> <p>Oxford chemists have found a way of using carbon nanotubes to judge the heat of chilli sauces. The technology might soon be available commercially as a cheap, disposable sensor for use in the food industry.</p>