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2006 - 1 story
2006
Kitchen chemistry is alive and well at New Jersey Institute of Technology (NJIT) as chemical researchers report cooking up a new and more water-soluble strain of carbon nanotubes.  An article about this work, “Rapidly Functionalized, Water-Dispersed Carbon Nanotubes at High Concentration,” appeared Jan. 11, 2006, in the Journal of the American Chemical Society. >>
Tagged: somenath mitra