Researchers from the Physical Chemistry and Theory departments at the Fritz Haber Institute have found a new way to image layers of boron nitride that are only a single atom thick. This material is usually nearly invisible in optical microscopes because it has no optical resonances. To resolve this issue, the team uses nonlinear microscopy with infrared light, making the material shine very brightly and even reveal its crystal orientation. The work has important implications for the vibrant field of designing new (opto-)electronic devices from stacking 2D materials.

Rising greenhouse gas emissions could see the size of extreme floods in the Central Himalayas increase by between as much as 73% and 84% by the end of this century.

Acoustic waves can move objects like tiny hands. Zhenhua Tian’s team has devised new tools for this task in work published in Nature Communications.

In organic synthesis, replacing lithium with sodium would be a significant achievement because it is >1000 times more abundant and its extraction from seawater is sustainable and inexpensive. This research demonstrates the first environmental-friendly organosodium methodology that could sustainably replace lithium in modern day organic synthesis. These findings are published in Nature Synthesis on December 8, 2025.

Ultraprecise fluorescence nanoscopy techniques such as MINFLUX and RASTMIN are enabling molecular-scale imaging and tracking in biologically relevant conditions. However, their implementation is challenging and requires stabilizing the position of the sample during the relatively long measurement times of minutes or tens of minutes. Scientists have developed an open-source system based on commonly available hardware that achieves sub-nanometric stabilization of the sample position for hours, opening the way for widespread application of single-molecule localization with true nanometer precision.

With climate change and higher incidence of crop diseases, global cocoa production and supply is being threatened. A research team from the National University of Singapore (NUS), motivated by these reports, set out to enhance the taste of carob, making it a more appealing and sustainable alternative to cocoa.

The NUS team, led by Associate Professor Liu Shao Quan from the Department of Food Science and Technology at the NUS Faculty of Science, has developed two innovative techniques to enhance the taste of carob pulp.

“Our carob-based innovation meets the relatively untapped and nascent market of alternative chocolate sources. Additionally, our new techniques improve the taste of carob itself, without the use of additives such as flavourings. So, consumers can have the best of both worlds – better flavour and a simple ingredients list. With these innovations, we aim to make a meaningful contribution towards addressing the current challenges and needs of the chocolate industry,” said Assoc Prof Liu.