Intelligent clothing for extreme weather
Norwegian laboratories are developing technical clothing that can "sense" how your body is responding. This will make working under extreme weather conditions safer.
View ArticleThe road to longer-lasting batteries
Are you sick of your phone’s battery dying after only a few hours? NTNU researchers are hard at work on improving the technology.
View ArticleUncovering secrets of ice that burns
Methane hydrates can be seen as a potential energy source or as a dangerous source of methane – a greenhouse gas that is 20 times more potent than CO2. With the help of a supercomputer and an...
View ArticleHealthier indoor climate for heavy industry
A dust extraction unit that exploits the laws of nature has made the indoor climate on the ‘shop-floor’ of the Thamshavn smelter in Norway 75 percent cleaner.
View ArticleGuardrails with inbuilt noise-barriers are on the way
A combined solution offers better protection against traffic noise – and can also benefit two-wheeled road-users.
View ArticleUltrafine industrial dust to be studied
A Norwegian interdisciplinary project is aiming to ensure that workplace exposure to microscopic dust particles is kept to a minimum for smelter personnel.
View ArticleGreen light for plant-based food packaging
Bioplastic packaging that extends the shelf life of food and tells us when it is no longer fit to eat will result in less waste.
View ArticleCrushed aggregates provide major environmental benefits
Norwegian cities are expanding very rapidly and in the areas surrounding many of them, naturally-occurring aggregates for asphalt and concrete production are becoming scarce. The solution may lie in...
View ArticleA six-tonne tube helps make Norway’s government quarter safer
It weighs six tons, is 10 metres long, and is proving its usefulness in protecting the new government quarter, floating tunnels along Norway's west coast and numerous other precious contraptions on a...
View ArticleBeer and a calf’s head yield gold and silver
Scientists striving to recreate the 500-year-old technique of mint masters found their solution in a boiled calf's head and good beer.
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