MEMS and Sensors

Abstract

It's been hard to miss the hype that's surrounded nanotechnology the past few years. On one side, industrialists and academics hype nanotechnology's wide-ranging potential applications, hoping to garner government funding. On the other side, advocacy groups agitate about the potential dangers of exposure to nanoparticles, working to stir up public awareness—and gain membership fees, to boot. As usual, the truth about nanotechnology lies somewhere in-between the two sides' positions, but it is important that the debate does not go the same way as the dispute over genetically modified foods.

Table of Contents

Introduction and Background4

Description of Theory, Description of Work5

Discussion of Results6

Conclusion and Recommendations7

References9

MEMS and Sensors

Introduction and Background

Nanotechnology is debated as though it was a new technology, but it's not. Our own bones are composed of self-assembling nanostructures. Car tyres have included carbon black nanoparticles for decades. The red and yellow colours in sunsets are caused by nanoparticulate pollution (both volcanic and from chimneys) and many food products are nanoemulsions or particulates. Scanning tunnelling microscopy enabled us to observe objects at the nano-scale, revealing that at that level, thermal, optical, mechanical, electronic, magnetic, and surface properties change. This realization has driven the search for new products, and the sporting goods industry has lead the way. Wilson Sporting Goods recently introduced a nanocomposite tennis racquet, currently used by Switzerland's Roger Federer. Use of the racquet has enabled Federer to consistently hit the ball harder. Wilson also offers a new Double Core tennis ball that keeps its pressure longer, even when Federer and others hit it in excess of 150 mph. The new balls have a butyl rubber nanocomposite coating inside that acts as a barrier, preventing air from getting out. This same technology is also being used for footballs and for food packing, helping slow degradation by preventing flavor from getting out ...