What Can be Done with Nanotechnology Today? - dummies

What Can be Done with Nanotechnology Today?

By Earl Boysen, Nancy C. Muir, Desiree Dudley, Christine Peterson

Much of what people talk about doing with nanotechnology lies in the future. However, you can find many examples of nanotechnology making a difference today.

Nanotechnology makes it possible to achieve several benefits when you manufacture materials. For example, nanomaterials can be stronger and more lightweight than their non-nano counterparts. Nano also makes it possible to make materials smaller, a key aspect of building computer chips, for example.

In addition, nanoparticles can help fibers resist stains and repel water. Used as catalysts in chemical reactions, nanoparticles can make processes more efficient and reduce the amount of energy they require. Nano also has several applications in healthcare.

Here’s a list of the types of things nano is making possible today. Nano is being used

  • To make strong lightweight equipment ranging from tennis racquets to windmill blades

  • To clean up industrial solvents contaminating groundwater

  • To protect clothing with nanoparticles that shed water or stains

  • As catalysts to make chemical manufacturing more efficient while saving energy and keeping waste products to a minimum

  • As a coating on countertops that kills bacteria

  • In sunscreens to provide protection from UV rays without producing a thick white residue

  • In wound dressings to rapidly stop bleeding in trauma patients

  • As a film on glass to stop water from beading and dirt from accumulating

  • In paints to prevent corrosion and the growth of mold as well as to provide insulation

  • To make integrated circuits with features that can be measured in nanometers (nm), allowing companies to make computers chips that contain billions of transistors

  • In bandages to kill germs

  • For coatings in heavy-duty machinery, such as ships and the oil industry, to make equipment last longer

  • In plastic food packaging to keep oxygen out so the food spoils at a much slower rate