The world’s thinnest spaghetti, created by UCL scientists, is not meant for eating but for medical applications, leveraging its extremely thin nanofibers for advanced health solutions.
These nanofibers, made of starch, are promising in medicine as they allow moisture in while keeping bacteria out, making them useful for wound healing.
Through the innovative technique of electrospinning, the researchers transformed a flour-water mixture into spaghetti-like nanofibers measuring just 372 nanometres across.
Dr. Adam Clancy emphasizes the innovative nature of their creation: 'It's literally spaghetti but much smaller,' highlighting the unique approach to producing nanofibers.
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