LONDON — An illegal bitcoin mine has been found by police in the U.K. who were looking for a cannabis farm.
The mine — located in an industrial unit on the outskirts of the English city of Birmingham — was stealing thousands of pounds worth of electricity from the mains supply, West Midlands Police said Thursday.
Police searched the unit in Sandwell on May 18 on the back of intelligence that led them to believe it was being used as a cannabis farm.
Circa 2016
Accumulated evidence from genetic animal models suggests that the brain, particularly the hypothalamus, has a key role in the homeostatic regulation of energy and glucose metabolism. The brain integrates multiple metabolic inputs from the periphery through nutrients, gut-derived satiety signals and adiposity-related hormones. The brain modulates various aspects of metabolism, such as food intake, energy expenditure, insulin secretion, hepatic glucose production and glucose/fatty acid metabolism in adipose tissue and skeletal muscle. Highly coordinated interactions between the brain and peripheral metabolic organs are critical for the maintenance of energy and glucose homeostasis. Defective crosstalk between the brain and peripheral organs contributes to the development of obesity and type 2 diabetes. Here we comprehensively review the above topics, discussing the main findings related to the role of the brain in the homeostatic regulation of energy and glucose metabolism.
In normal individuals, food intake and energy expenditure are tightly regulated by homeostatic mechanisms to maintain energy balance. Substantial evidence indicates that the brain, particularly the hypothalamus, is primarily responsible for the regulation of energy homeostasis.1 The brain monitors changes in the body energy state by sensing alterations in the plasma levels of key metabolic hormones and nutrients. Specialized neuronal networks in the brain coordinate adaptive changes in food intake and energy expenditure in response to altered metabolic conditions ( Figure 1 ).2, 3.
It is said that 10 to 15% of the world’s agricultural production loss is caused by diseases, which is equivalent of the food for about 500 million people. And since 70–80% of this plant disease is caused by filamentous fungi, protecting crops from filamentous fungi is an important issue in effectively feeding the world population. In order for pathogenic fungi to infect plants, they must break through the epidermal cells of the plant and invade the interior. In other words, plant epidermal cells act as the first barrier to stop the attack of pathogenic fungi in the environment. So what kind of defense functions do epidermal cells have?
Interestingly, it was known that the epidermis of plants contain small chloroplasts that are not so involved in photosynthesis. However, it was unclear what function it had. Why are there small chloroplasts in the epidermis of plants that do not contribute much to photosynthesis?
Assistant Professor Hiroki Irieda of the Faculty of Agriculture, Shinshu University and Professor Yoshitaka Takano, Graduate School of Agriculture, Kyoto University, found that small chloroplasts in the epidermis of plants control the entry of fungal pathogens. The duo discovered that the small chloroplasts move inside the cell dramatically to the surface layer in response to the fungal attack and is involved in such defense response. Furthermore, the duo found that multiple immune factors involved in the defense response of plants are specifically found in the epidermal chloroplast, which contributes to the enhancement of resistance to the invasion of pathogen filamentous fungi.
What is really going on with Virgin Galactic, Get the inside scoop from the initial developer of the engine technology who worked for Burt Rutan on SpaceShipOne and also worked SpaceShipTwo-Tim Pickens, See why he, and I are concerned about Virgin Galactic.
Tim Pickens is an entrepreneur, inventor, innovator, engineer and educator. He specializes in commercial space, technical product development and solutions, and business consulting and strategy for space and technical companies. He is known for applying a lean philosophy to develop creative solutions and innovative partnerships to provide responsive, low-cost products and services for government and private industry. Pickens’ 25+ years of experience in the aerospace industry, specializing in the design, fabrication and testing of propulsion hardware systems, has earned him a reputation as one of the industry’s leaders in these areas. Early in his career, Pickens served as propulsion lead for Scaled Composites on SpaceShipOne, winner of the $10 million Ansari X Prize. He also worked for small hardware-rich aerospace companies in Huntsville, and later supported the Virgin Galactic’s SpaceShipTwo venture.
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3D printed food is no longer the domain of sci-fi fantasy. It’s here and it’s real: but is it really a big deal, or is it just a passing fad?
In science fiction television shows and movies such as those in the Star Trek universe, the food synthesizers or replicators were electronic devices that took base elements and transformed them into any type of food that was desired. This seemingly miraculous device could only exist in the world of science fiction — at least for now. However, thanks to the advances in 3D printing, it is now possible to create food that mimics the taste, shape, and color of familiar dishes.
Over the past few years, 3D printers have become more commonplace in commercial industries and are used to create all types of items that range from small models and jewelry up to large construction items used to create buildings. But what about 3D printed foods? Is it the future of gastronomy, or just a quirky fad?
Essentially, 3D printing food works by the same principles of regular additive manufacturing, except that the material being extruded is edible. Thanks to the advances in 3D digital design technology and the incorporation of the right materials, it is now possible to create the shapes, tastes, textures, and overall forms of food that are not possible to do by hand. The result is food that is recognizable, edible, and can be created using the 3D printing.
Circa 2010
Researchers have discovered a possible new species of bacteria that survives by producing and ‘breathing’ its own oxygen. The finding suggests that some microbes could have thrived without oxygen-producing plants on the early Earth — and on other planets — by using their own oxygen to garner energy from methane (CH4).
“The mechanism we have now discovered shows that, long ago, these organisms could have exploited the methane sources on Earth and possibly on other planets and moons by mechanisms that we didn’t know existed,” says Mike Jetten, a microbiologist at Radboud University Nijmegen in the Netherlands and part of the team that conducted the study, which is published in Nature today1.
The oxygen-producing bacterium, provisionally named Methylomirabilis oxyfera, grows in a layer of methane-rich but oxygen-poor mud at the bottom of rivers and lakes. The microbes live on a diet of methane and nitrogen oxides, such as nitrite and nitrate. These nitrogen-containing compounds are especially abundant in sediment contaminated by agricultural runoff.
Anyone who spends a lot of time in the kitchen knows that there’s at least one gadget out there for every single step in the cooking process. But there has never been an appliance that could handle them all. Until now, that is.
Later this year, London-based robotics company Moley will begin selling the first robot chef, according to the Financial Times. The company claims the ceiling-mounted device, called the Moley Robotics Kitchen, will be able to cook over 5000 recipes and even clean up after itself when it’s done.
Might interest some.
A new study from the Institute of Psychiatry, Psychology and Neuroscience (IoPPN) at King’s College London has established that Intermittent Fasting (IF) is an effective means of improving long term memory retention and generating new adult hippocampal neurons in mice, in what the researchers hope has the potential to slow the advance of cognitive decline in older people.
The study, published today in Molecular Biology, found that a calorie restricted diet via every other day fasting was an effective means of promoting Klotho gene expression in mice. Klotho, which is often referred to as the “longevity gene” has now been shown in this study to play a central role in the production of hippocampal adult-born new neurons or neurogenesis.
Adult-born hippocampal neurons are important for memory formation and their production declines with age, explaining in part cognitive decline in older people.
How do simple creatures manage to move to a specific place? Artificial intelligence and a physical model from TU Wien can now explain this.
How is it possible to move in the desired direction without a brain or nervous system? Single-celled organisms apparently manage this feat without any problems: for example, they can swim towards food with the help of small flagellar tails.
How these extremely simply built creatures manage to do this was not entirely clear until now. However, a research team at TU Wien (Vienna) has now been able to simulate this process on the computer: They calculated the physical interaction between a very simple model organism and its environment. This environment is a liquid with a non-uniform chemical composition, it contains food sources that are unevenly distributed.
I could find hardly any scientific studies that showed negative results from the Mediterranean Diet for longevity, which honestly makes me a little wary of scientific establishment groupthink.
That said, I think I am going to start taking shots of olive oil after all my research…
Is the Mediterranean Diet the key to longevity? Lots of research suggests olive oil and other Mediterranean foods can help you live longer.