Their findings have been published in the Proceedings of the National Academy of Sciences (PNAS).
A research team, affiliated with UNIST has examined the rates of liquid penetration on rough or patterned surfaces, especially those with pores or cavities. Their findings provide important insights into the development of everyday products... Read More
The work by Distinguished Professor François Amblard's team has been published in PNAS.
An international team of researchers, affiliated with UNIST has announced that they have discovered a new property of wave propagation that leads to an all-new way to improve the resolution of virtually all optical technologies, including m... Read More
The work by Professor Tlusty has been published in the May issue of PNAS.
Researchers have designed a model to explain how evolution can shape flexible, functional proteins.
An international team, affiliated with UNIST has designed a model that simulates protein evolution. Starting from stiff, unfunctional proteins, the computer model shows how evolving protein components can work together to give rise to dynam... Read More
Their findings appear in the October issue of the scientific journal, PNAS.
A team of researchers, affiliated with UNIST has identified a new intracellular trafficking pathway of phospholipids. This pathway serves as a tunnel through which lipids are transported at inter-organellar membrane contact sites (MCSs). Th... Read More
2017 AMOREPACIFIC Great Global Next Generation Research Award Ceremony, held on September 12, 2017.
Han Bin Jeong, a doctoral student in the School of Life Sciences at UNIST, has been selected to receive the 2017 AMOREPACIFIC Great Global Next Generation Research Award in recognition of her recent publication on mass-transfer studies for ... Read More
Water that stays liquid far below its normal freezing point
Water is an unusual liquid with many odd properties. On the Celsius scale, pure water typically freezes at 0 degrees (32 degrees Fahrenheit) and boils at 100 degrees (212 degrees Fahrenheit). However, liquid water can still remain liquid fa... Read More