#How the lung repairs its wounds Our lungs are exposed permanently to harmful environmental factors that can damage
or even destroy their cells. In a specific regenerative process these injured cells must be replaced as soon as possible.
In collaboration with colleagues from the Max Planck Institute (MPI) of Biochemistry, scientists at the Helmholtz Zentrum München have gained now,
which generate mixed and sometimes unusable sugar structures. Therefore, the production of such pharmaceuticals has so far been extremely laborious, lengthy, of varying quality and hence also very expensive.
and produce more uniform sugar structures faster and more cheaply for many different types of pharmaceuticals;
"Sugar structures are like a tree made from building blocks --and you could say that we have found a faster
"We have seen previously examples of optimised sugar structures making pharmaceuticals up to a hundred times more effective. One example is antibodies for cancer patients,
#Cooking up altered states Churning raw milk sufficiently creates butter. Squirting lemon juice coagulates it into curd.
Yet butter and curd are not solids because in both cases, the aggregated molecules still maintain consistent distances from each other,
Just as a cook working with a known recipe alters the flavor of a dish by varying the amount of its constituents
and changing the amount of cooking time, experimental scientists do similar things with materials to try
Some Boston restaurants sought to coax customers out of hibernation for a meal or drink on Sunday evening,
and just impose reductions in food production to meet greenhouse gas reduction targets, Schwartzman said. Doug Boucher, the director of climate research at the Union of Concerned Scientists, says agriculture climate impacts could be reduced without taking food off tables.
Reducing the overuse of fertilizers, protecting the organic content of soils by changing farming practices,
The biggest opportunities for reforming agriculture climate impacts can sometimes be found miles from where any food is grown.
Reducing waste where food is sold, prepared, eaten and, in many cases, partly tossed in the trash as uneaten leftovers
fertilizer and equipment needed to feed everybody. hifting consumption toward less beef and more chicken,
In 2012, the team showed that living cells grown in a dish can be coaxed to grow around these flexible scaffolds and meld with them,
who has developed a gelatin-based eedlefor delivering electrodes to the brain. But he remains sceptical of this technique:
woman is sitting at a table with a large pizza. Sometimes similar-looking objects are mistaken simply for one another sandwich wrapped in tinfoil can be misidentified as a cell phone,
for example (especially if someone is holding it near their face). In their tests, Zemel says,
by eating food grown in California, each American indirectly uses more than 300 gallons of the state's water each week.
So it takes 86 gallons of water to make just 1. 75 ounces of beef.
Americans across the country can expect the cost of their food to go up, and some of it, perhaps, to not be available at all.
food, music and great beer,"Keith Villa, founder and head brewmaster of Blue moon, said in the same statement.
and how to cook it For those who just can get their heads around the intricacies of home cooking,
which can automatically program itself to cook the food put inside it. June uses a digital camera, food recognition technology, an inbuilt digital scale,
thermometer and Nvidia processors to recognize the raw ingredients and work out how to cook them,
adjusting oven temperature and cooking time accordingly. June was created by Nikhil Bhogal and Matt Van horn former employees of Apple and boasts a 1. 0 cubic foot capacity.
It can be used for baking roasting, broiling, toasting, and slow cooking anything from elaborate roasts to oven pizza.
The smart oven is accompanied by an app which enables users to monitor their meal via their smartphone
and adjust temperature or cooking time remotely. It uses carbon fiber heating, advanced insulation and convection fans to ensure maximum efficiency.
Industrial cheese makers farmers and others who use recombinant proteins could also achieve more bang for their buck.
#Robots Learn by Watching Videos Imagine having a personal robot prepare your breakfast every morning.
and manipulation movements required for cooking by watching online cooking videos. The key breakthrough is that the robots can hinkfor themselves,
The sections are stacked then with solid electrolytes in between for a multilayer sandwich with multiple microsupercapacitors.
and also improve transmission through the lenslet sandwich they used an optical oil, which allows small motors using a minimal amount of force for the mechanical tracking. he vision is that such a microtracking CPV panel could be placed on a roof in the same space as a traditional solar panel
Rowland compared the LLNL-Kansas State university collaboration to mixing peanut butter and chocolate. hey bring the high-end technology
but we recognize in food animal health that many of our problems are complex and polymicrobial. hese multiple bacteria and viruses end up in a disease syndrome.
The new machine mimics the pumping mechanism of life-sustaining proteins that move small molecules around living cells to metabolize and store energy from food.
For its food, the artificial pump draws power from chemical reactions, driving molecules step-by-step from a low energy state to a high-energy state far away from equilibrium.
and the peripheral nervous system in a dish that is specialized for each patient, said Bhatia. obody has done ever this with adult blood.
Can the neuropathy that diabetic patients experience be mimicked in a dish? It also paves the way for the discovery of new pain drugs that don just numb the perception of pain.
#Boutique bread just a gene away for Aussie farmers Australian farmers can look forward to growing a boutique,
high-yield wheat that is adapted to local conditions and among the best in the world for making bread.
A UQ team has identified the elusive bread-quality gene. Scientists at UQ Queensland Alliance for Agriculture and Food Innovation (QAAFI) have identified a hereditary component in wheat that is essential for anyone hoping to consistently make premium-quality bread.
QAAFI Director and plant geneticist Professor Robert Henry said a Trailblazer award from The University of Queensland commercialisation arm
Uniquest, had allowed his research team to identify the elusive bread-quality gene. Queensland grain growers have for many years produced wheat varieties classified as rime hard wheatbecause these were suited to the production of good-quality bread. he precise reason for the difference in the quality of the rime hard wheathas long been a mystery,
with global production of about 650 million tonnes and consumption in a variety of breads across different countries and cultures. rowing global demand for wheat requires ongoing genetic improvement to adapt to changing environmental conditions,
Professor Henry said. owever new wheat varieties must retain the essential quality characteristics of wheat. heat varieties are assessed normally for bread-making quality by conducting a baking test. his is only possible late in the breeding process
and bake. ow that his team has identified the wheat gene responsible for quality bread, Professor Henry and his colleagues are eager to produce new premium wheat varieties. he good news is that premium wheats attract better prices so this discovery potentially means more dollars for Australian farmers.
AAFI scientists expect to exploit the bread-quality gene by developing improved wheat varieties using speed-breeding technologies that allow multiple generations of different varieties to be grown quickly
as well as disease/drought resistance that also include the bread-quality gene, he said. sing the speed-breeding technology developed by QAAFI Dr Lee Hickey,
we expect to establish experimental plots of the new bread-quality wheat in one or two years. ource:
The U s. Food and Drug Administration (FDA) and the European Medicines Agency (EMA) are considering findings from the trial to make the treatments available to more patients with advanced melanoma.
account for more than 60 per cent of world food calories for human consumption. Farmers are used to saving the seed of wheat and other crops such as lupin,
However, the new amine synthesis utilizes humble main ingredients nitroarenes and olefins. Both of them are cheap feedstock chemicals that are already common in most of labs
and commercialize a new type of dairy or food thickener, which may add probiotic characteristics to the products in
and there are estimates the U s. spends up to $120 billion a year on probiotic products such as yogurt, sour cream and buttermilk.
This polymer appears to give fermented foods a smooth thick, creamy property, and may initially find uses in sour cream, yogurt, kefir, buttermilk, cream cheese and artisan soft cheeses.
Composed of natural compounds, it offers a slightly sweet property and may improve the sensory characteristics of low-fat or no-fat foods.
And unlike other polymers that are used now commonly as thickeners, it may add probiotic characteristics to foods,
with associated health benefits. here are actually very few new, non-disease-causing bacterial strains that produce unique polymers with characteristics desirable and safe for food products,
Trempy said. n the case of a dairy thickener, for instance, a bacterium such as Ropy 352 ferments the sugar in the milk and produces a substance that changes the milk properties.
These are driven chemical processes by naturally occurring bacteria that do not cause disease in humans, Trempy said,
since 1969 and is found in a huge range of food products, from canned foods to ice cream, pharmaceuticals and beauty products.
a multidisciplinary team of University of Wisconsin-Madison researchers has created a umor in a dish:
of Chemistry journal Integrative biology. ee taking the first steps toward mimicking the body in a dish,
It is made from gelatin-based biomaterials reinforced with nanoparticles and seeded with cells, and it mimics the anatomical microenvironment of lymphoid tissue.
The team next step will be to complete studies showing safety of SW033291-related compounds in larger animals, a required part of the pathway to secure approval from the U s. Food and Drug Administration
and perhaps eating disorders, attention deficit-hyperactivity disorder, Tourette syndrome, and Lesch-Nyhan syndrome. However, studying mda neurons and neocortical neurons in isolation does not reveal much data about how these cells actually interact in these conditions.
Using a special container called an bidi wound healing dish, which contains two chambers separated by a removable barrier,
Multiple myeloma in a petri dish can be used to anticipate its response to a drug, which eliminates need to test all drugs directly on the patient.
said that this research is one of the first steps of mimicking the body of the cancer patient in a dish.
Then scientists treated this cancer in a dish with common drug called bortezomib, which is used often to treat myeloma,
Biofuels synthesized from the sugars in plant biomass help mitigate climate change. However jet fuels have stringent requirements that must be met. et fuels must be oxygen-free,
sugar and electricity, says PNAS paper co-author Gokhale, a chemical engineer, who is managing the research project from BP side. xpanding the product slate to include aviation fuels
the strategy behind the process could also be applied to biomass from other non-food plants
and agricultural waste that are fermented by genetically engineered microbes. lthough there are some additional technical challenges associated with using sugars derived entirely from biomass feedstocks like Miscanthus
In lab-dish experiments, mutations in certain genes known as oncogenes, such as Ras and Myc, reliably ransformnormal mouse cells into cancer-like cells the cells overproliferate,
The scientists devised a new arrangement of solar cell ingredients, with bundles of polymer donors (green rods) and neatly organized fullerene acceptors (purple, tan.
The plastic materials, called organic photovoltaics, are organized typically like a plate of cooked pasta a disorganized mass of long, skinny polymer paghettiwith random fullerene eatballs.
The UCLA technology arranges the elements more neatly like small bundles of uncooked spaghetti with precisely placed meatballs.
Some fullerene meatballs are designed to sit inside the spaghetti bundles, but others are forced to stay on the outside.
and uses only a handful of ingredients, including store-bought molasses. This new method is so simple
and requires so little ingredients and time that these carbon nanoparticles can virtually be made at home.
a natural substance that is an ingredient of many cosmetics. The second was 2-nitroimidazole or NI,
they decided to incorporate these balls of sugar-sensing, insulin-releasing material into an array of tiny needles.
Gu created these icroneedlesusing the same hyaluronic acid that was a chief ingredient of the nanoparticles,
The research provides ingredients needed to develop treatments for future Marburg outbreaks. The team found antibodies (as above) that identify
or it can be incorporated with cells in a dish and then injected to stimulate tissue growth,
They can shed new light on the fundamental processes occurring in the nanoscale biological pores that funnel essential ingredients into cells. e also developed some key data processing methods
including sugars, which allow the bacteria to be controlled by the food that is eaten by the host,
Voigt adds. Bacterial emory To sense and report on pathologies in the gut, including signs of bleeding or inflammation,
When the mice were fed food containing the right ingredients they showed that the bacteria could remember what the mice ate.
Richter said. e may include less of the antimicrobial ingredient without losing effectiveness while at the same time using an inexpensive technique that has a lower environmental burden.
Berkeley, has found that blending together different types of salts in the electrolytes within lithium air batteries can increase the batteriescapacity
Electrolytes consist of a salt and a solvent to dissolve the salt. he electrolytes used in batteries are just like Gatorade electrolytes,
says Venkat Viswanathan, assistant professor of mechanical engineering at Carnegie mellon. very electrolyte has a solvent and a salt.
So if you take Gatorade, the solvent would be water and the salt would be something like sodium chloride, for instance.
However in a lithium air battery, the solvent is dimethoxyethane and the salt is something like lithium hexafluorophosphate. arlier this year,
The paper, titled nhancing Electrochemical Intermediate Solvation through Electrolyte Anion Selection to Increase Nonaqueous Li-O2 Battery Capacity, explains that salts are the key not solvents
Then, Mccloskey came up with the ingenious idea of changing the salt instead, Viswanathan said. nstead of using just one salt,
we decided to blend salts together. We used two salts: lithium bis (trifluoromethane) sulfonimide and lithium nitrate. ande adds, y blending salts in the electrolyte solution,
we increased the battery capacity by triggering the so-called solution process without compromising on rechargeability.
Nitrate anion from the lithium nitrate salt does the trick by selectively dissolving previously insoluble products without facing the fundamental bottleneck produced by solvent additives. hough this research is an important advancement for lithium air batteries,
the methods the researchers have developed will also be very impactful in other areas of battery research. his research is going to be very important for another big battery technology,
The expiration dates on some foods in the grocery store are determined using ESR as well. For many foods, shelf life can be predicted well by ESR monitoring the broken chemical bonds that occur over time.
But the technique sensitivity limits relegates it to analyzing materials in bulkften frustrating scientists who have imagined wider uses for six decades.
Ten MSC sheets were created from a total cell number of 1×108 MSCS using temperature-responsive culture dishes.
or a pan against sticky foods can also boost the performance of solar cells, according to a new study from UNL engineers.
and amount of each ingredient programmed into a desired recipe, resulted in complex structures consisting of nanowires with embedded nanoscale crystals,
In lab dishes, the group assembled Cas9 ribonucleoproteins, or RNPS, which combine the Cas9 protein with single-GUIDE RNA.
Rice serves as the staple food for more than half of the world population, but it also the one of the largest manmade sources of atmospheric methane, a potent greenhouse gas.
and converts to sugars to feed or be stored in various parts of the plant. Researchers have sought long to better understand
carbon and resulting sugars channeled to stems and leaves increases their mass and creates more plant biomass, a bioenergy feedstock.
In early work in Sweden, Jansson and his team investigated how distribution of sugars in plants could be controlled by a special protein called a transcription factor,
and resulting sugars accumulate, Jansson said. To narrow down the mass of gene contenders, the team started with grains of barley that were high in starch,
The activity of each gene then was analyzed in an attempt to find the specific transcription factor responsible for regulating the conversion of sugar to starch in the aboveground portions of the plant, primarily the grains.
Upon discovery of the transcription factor SUSIBA2, for SUGAR SIGNALING in BARLEY 2, further investigation revealed it was a type known as a master regulator.
which respond to signals like specific sugars-allowing the bacteria to be controlled by the food you Eat on receiving a signal,
despite an EFRA (Environment Food and Rural affairs) report claiming that the allocation of funding between urban and rural broadband investment is unbalanced greatly.
Last week (June 18), the US Food and Drug Administration gave the company permission to begin selling its device,
a hotdog-shape region in the temporal lobe of the left hemisphere, may not be the seat of language comprehension,
chefs that make different types of cuisines, "says Michael Jewett, synthetic biologist at Northwestern University and a co-author of the study.
it faces hurdles such as approval from the Food and Drug Administration, which may mean a clinical trial.
so that the patients can eat without spilling the food. The shaking pattern of a hand is sensed by the spoon
In salt containing water, these have a natural tendency to form chains. A higher degree of attraction is exhibited on increasing the salt concentration.
which uses electric potential to extract salt from the water. The ultraviolet light from the sun rays are used to kill biological contaminants in the water.
At school peanut butter and jam sandwiches were standard fare for lunches. But something happened over the 60 years since my kindergarten days a
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