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Archive for the ‘food’ category: Page 19

Aug 26, 2023

Increasing the bioavailability of oncology drugs with amorphous solid dosage formulations

Posted by in categories: biotech/medical, food

Oral tyrosine kinase inhibitors (TKIs) are a class of cancer drugs that can be highly susceptible to issues with solubility in the gastrointestinal tract. Most crystalline TKI drugs have pH-dependent solubility that affects their bioavailability in an oral dosage form. Consequently, natural variations in gastric pH, or variations due to eating or taking antacids, can significantly impact drug absorption and, in turn, therapeutic efficacy.

Alternative formulation techniques such as amorphous solid dispersion (ASD) can still deliver the convenience of a pill while reducing TKIs’ sensitivity to physiological variation. This ensures more consistent—and higher—bioavailability. This whitepaper outlines the challenges associated with pH-dependent solubility for oral TKI drugs and reviews how leveraging ASD formulation can help create more effective, patient-friendly drug products.

Aug 25, 2023

Virus ‘nanobots’ can make harmful bacteria in food and drink glow

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

It can be time consuming to test food and drink for potentially harmful bacteria, but viruses that naturally attack the bacteria can be gene edited to speed up the process.

By Karmela Padavic-Callaghan

Aug 24, 2023

Starch discovery unlocks benefits for brewing, baking and milling industries

Posted by in categories: energy, food, health

Research has brought clarity to the longstanding question of how starch granules form in the seeds of Triticeae crops—wheat, barley, and rye—unlocking diverse potential benefits for numerous industries and for human health.

Starch in wheat, maize, rice and potatoes is a vital energy-giving part of our diet and a key ingredient in many industrial applications from brewing and baking to the production of paper, glue, textiles, and construction materials.

Starch granules of different crops vary greatly in size and shape. Wheat starch (and those of other Triticeae) uniquely have two distinct types of granules: large A-type granules and smaller B-type granules.

Aug 23, 2023

Food delivery robots under attack from vandals, thieves

Posted by in categories: biotech/medical, business, food, robotics/AI

The popularity of remote food delivery skyrocketed during the COVID-19 pandemic, and the trend has continued to help businesses thrive years later. Unfortunately, some of the robotic delivery vehicles are taking a beating, with several viral videos showing people kicking the autonomous bots over and even stealing the products inside.
KTLA 5’s Rachel Menitoff reports. (Aug. 7, 2023)

KTLA 5 News — Keeping Southern Californians informed since 1947.

Aug 22, 2023

Out of This World: Boulder Scientist Jim Sears Designed an Oven for Space in His Garage

Posted by in categories: food, space

“The invention, which cooks cylinder-shaped pizzas and other foods, recently moved on to the final phase of NASA’s Deep Space Food Challenge.”


The invention, which cooks cylinder-shaped pizzas and other foods, is now being adjusted for zero-gravity with the help of BioServe Space Technologies.

Aug 22, 2023

Bury an Egg and Banana in Your Garden and Boost Your Plants

Posted by in category: food

Wow what a great story.

https://www.facebook.com/groups/weirdbizarreandbeautiful/per…tid=Nif5oz

Continue reading “Bury an Egg and Banana in Your Garden and Boost Your Plants” »

Aug 21, 2023

Forecasting the progression of human civilization on the Kardashev Scale through 2060 with a machine learning approach

Posted by in categories: food, robotics/AI

Throughout the history of human civilization, energy has been holding an imperative role in humanity’s progress1. Especially in the past few centuries, innovations in the harnessing of power have catalyzed humanity’s rapid growth2. Energy remains a key driver of human development3, with each revolution in industry and agriculture highlighting human’s reliance on it. Revolution in the eighteenth century was a turning point. The development of steam engines powered by fossil fuels led to significant technological progress4. Electricity has then opened new possibilities for the future5. Humanity has grown at a compound annual rate of 2.43% from 1965 to 2020, demonstrating our continued increasing demand for and consumption of energy6,7. However, the pace at which human being can progress as a civilization in the future remains uncertain.

While mankind was establishing its identity in the universe, insatiable human curiosity over the realm of civilization peaked in the 1960s8, which led to deeper cogitation of the concept of civilization. Providing that some of the extraterrestrial civilizations are highly likely million years more advanced than mankind, Soviet astrophysicist Nikolai Kardashev proposed a scale to classifies a civilization’s technological development based on its energy consumption9, which was later known as the Kardashev Scale. The scale initially categorized civilizations into three types. Type 1 is known as the planetary civilization, which features the capability of harnessing and utilizing all forms of energies that can be reached on the host planet, such as wind, solar, and geothermal power; Type 2 and 3, known as the stellar and galactic civilizations, respectively, are capable of extracting and utilizing all energy created by their respective systems9. Yet, such a scale proved lackluster in the quantitative presentation of the civilization types. Subsequently, Carl Sagan furthered the Kardashev Scale with data extrapolation, and proposed a continuous function quantifying the Kardashev Scale in index K10

$$K=\frac{.

Aug 20, 2023

New Discovery Could Revolutionize Sustainable Chemical Synthesis

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

A new discovery by the Polytechnic University of Milan opens up new perspectives in the field of sustainable chemical synthesis, promoting innovative solutions that allow chemicals to be created in a more efficient and environmentally friendly way. The findings were recently published in the journal Nature Synthesis.

Using the innovative technique of dispersing isolated atoms on carbon nitride supports, the team developed a catalyst that is more active and selective in esterification reactions. This is an important reaction in which carboxylic acids and bromides are combined to form products used in the manufacture of medicines, food additives, and polymers.

The revolutionary feature of this new catalyst is that it reduces the use of rare metals, a significant step towards conserving critical resources and making processes more sustainable. In addition, the catalyst can be activated by sunlight, eliminating the need for energy-intensive methods. This discovery holds enormous potential in reducing dependence on finite resources and lowering the environmental impact of catalytic processes.

Aug 20, 2023

New plant-based pork ribs to feature edible vegan bones

Posted by in category: food

Pork ribs for vegans.


Exclusive: Company says some may see the bones as ‘ideological provocation’ but motivation was avoiding waste.

Aug 19, 2023

23-million-year-old Otter-Like Seal May Have Used Whiskers to Forage

Posted by in categories: evolution, food, neuroscience

An ancient relative of modern seals—known as Potamotherium valletoni—that had an otter-like appearance and lived over 23 million years ago likely used its whiskers to forage for food and explore underwater environments, according to a new study in Communications Biology. The findings provide further insight into how ancient seals transitioned from life on land to life underwater.

Although modern seals live in and use their to locate food by sensing vibrations in the water, ancient seal relatives mostly lived on land or in freshwater environments. Some species used their forelimbs to explore their surroundings. Prior to this study, it was unclear when seals and their relatives began using their whiskers to forage.

Alexandra van der Geer and colleagues investigated the evolution of whisker-foraging behaviors in seals by comparing the brain structures of Potamotherium with those of six extinct and 31 living meat-eating mammals, including mustelids, bears, and seal relatives. Brain structures were inferred from casts taken from the inside of skulls.

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