The team at UCL created the world’s thinnest spaghetti, 200 times thinner than a human hair, using a technique called electrospinning to make nanofibers out of white flour. These nanofibers have potential uses in medicine and industry, such as wound dressings and tissue scaffolding, due to their porosity and ability to support cell growth. While the researchers acknowledge the environmental concerns associated with extracting and purifying starch from plants, they propose a more sustainable method using flour as the raw material. This groundbreaking discovery opens up possibilities for innovative applications of nanofibers made from common kitchen ingredients.
https://phys.org/news/2024-11-chemists-world-thinnest-spaghetti.html