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Archive for the ‘food’ category: Page 131

Dec 22, 2020

Tiny Turbine Catches Big City Wind

Posted by in categories: energy, food, sustainability

Can we morph cities into energy farms? We sure can now! This turbine catches wind from any direction and generates clean energy, even in dense urban areas!

Dec 20, 2020

Let’s Feed Seaweed To Cows & Reduce Their Methane Burping

Posted by in categories: food, innovation

Old-time solutions are reappearing as we seek to become a zero-emissions society.


How can the agriculture industry reduce the amount of methane released when cows burp? It’s been a struggle for scientists and policymakers. A new method in which farmers feed seaweed to cows — needing to incorporate only about 0.2% of the total feed intake — indicates that methane levels can be reduced by 98%. It’s a real breakthrough, as most existing solutions cut methane only by about 20% to 30%.

Continue reading “Let’s Feed Seaweed To Cows & Reduce Their Methane Burping” »

Dec 19, 2020

Common pipe alloy can form cancer-causing chemical in drinking water

Posted by in categories: biotech/medical, chemistry, food, genetics, health

Rusted iron pipes can react with residual disinfectants in drinking water distribution systems to produce carcinogenic hexavalent chromium in drinking water, reports a study by engineers at UC Riverside.

Chromium is a metal that occurs naturally in the soil and groundwater. Trace amounts of trivalent eventually appear in the and food supply and are thought to have neutral effects on health. Chromium is often added to iron to make it more resistant to corrosion.

Certain can change chromium atoms into a hexavalent form that creates cancer-causing genetic mutations in cells. This carcinogenic form of chromium was at the heart of a lawsuit in California’s Central Valley by Erin Brockovich, which became the subject of an Oscar-winning movie.

Dec 19, 2020

This futuristic food product can be made by mixing carbon dioxide, water, and electricity

Posted by in categories: food, futurism

You can make something out of nothing. Or so one company claims.

Dec 19, 2020

Here’s why Denmark killed 17 million minks after more than 200 Covid outbreaks at fur farm

Posted by in categories: biotech/medical, food

Um wtf o.o


Denmark culled 17 million minks in November in response to Covid-19 outbreaks at more than 200 mink farms. Now the country plans to dig up the dead animals after they started to rise out of their shallow graves.

Dec 17, 2020

Iron Ox launches world’s first fully-autonomous farm

Posted by in categories: food, robotics/AI, sustainability

Circa 2018


Californian robotics company Iron Ox claims to be ‘reinventing farming from the ground up’, as it unveils an autonomous indoor farm that leverages the latest advancements in arable science, machine learning, and robotics.

Continue reading “Iron Ox launches world’s first fully-autonomous farm” »

Dec 17, 2020

EV start-up Canoo unveils new vehicle ahead of Nasdaq debut

Posted by in categories: food, sustainability

Electric vehicle start-up Canoo unveiled a new delivery van Thursday ahead of its public debut on the Nasdaq next week.

The futuristic-looking van — known as a multi-purpose delivery vehicle, or MPDV, because of the ways it can be upfitted — is designed for everything from last-mile deliveries to food trucks, according to the California company. It is expected to start at around $33, 000.

“There are many use cases that this vehicle can do,” Canoo Chairman Tony Aquila, a major investor in the company, said during a video unveiling of the MPDV. “We wanted it to look very smart, very modern but at the same time be very affordable.”

Dec 17, 2020

Tweaking two genes in cotton doubles crop yields—and may do the same in wheat, rice and corn

Posted by in categories: biotech/medical, food, genetics

“The research was conducted by overexpressing two different genes, the AVP1 and OsSIZ1.”

😯😯😯


One group of Texas Tech University researchers has found a way to double fiber yield for cotton in semi-arid areas like that of West Texas, where drought, heat and salinity are working against farmers.

Continue reading “Tweaking two genes in cotton doubles crop yields—and may do the same in wheat, rice and corn” »

Dec 17, 2020

Raccoon intelligence at the borderlands of science

Posted by in categories: food, genetics, neuroscience, science

All hail the powerful One climbed my wood structure that went straight up then went to the roof o.o. Also their hands make them like chimps.


How does intelligence ofs compare with other species? That was a topic of heated debate between 1905 and 1915 within the then-nascent field of comparative psychology.

In 1907, psychologist Lawrence W. Cole, who had established a colony ofs at the University of Oklahoma, and Herbert Burnham Davis, a doctoral student at Clark University, each published the results of nearly identical experiments on the processes of learning, association and memory ins. They relied on E.L. Thorndike’s puzzle-box methodology, which involved placing animals in wooden crates from which the animal had to escape by opening the latch or sequence of latches. They observed the number of trials required for successful completion and the extent to which the animal retained the ability to solve the same problem more quickly when confronted again with it. Using this method, they sought what Davis called “a tolerable basis” for ranking the intelligence ofs on the phylogenetic scale of evolutionary development. They independently concluded thats bested the abilities of cats and dogs, most closely approximating the mental attributes of monkeys.

Continue reading “Raccoon intelligence at the borderlands of science” »

Dec 17, 2020

Kitchen Temperature Superconductivity From Stacked 2D Materials

Posted by in categories: energy, food

Ultra-low-energy electronics ‘straight out of the fridge’? Could a stack of 2D materials allow for supercurrents at ground-breakingly warm temperatures, easily achievable in the household kitchen? An international study published in August opens a new route to high-temperature supercurrents at t.