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Archive for the ‘food’ category: Page 54

Oct 28, 2022

Existential Hope: Creon Levit | On space and the long-term future

Posted by in categories: Elon Musk, engineering, food, nanotechnology, space, supercomputing

Are we alone in the universe? What could a future for humans in space look like? And what would Creon’s advise to Elon Musk be if he wants to make a self-sufficient mass colony there? This Hope Drop features Creon Levit, chief technologist and director of R&D at Planet Labs.

Creon Levit is chief technologist at Planet Labs, where he works to move the world toward existential hope via novel satellite technologies. He also hosts Foresight Institute’s Space Group.

Continue reading “Existential Hope: Creon Levit | On space and the long-term future” »

Oct 27, 2022

Study shows hazardous herbicide chemical goes airborne

Posted by in categories: chemistry, engineering, food

“Dicamba drift”—the movement of the herbicide dicamba off crops through the atmosphere—can result in unintentional damage to neighboring plants. To prevent dicamba drift, other chemicals, typically amines, are mixed with dicamba to “lock” it in place and prevent it from volatilizing, or turning into a vapor that more easily moves in the atmosphere.

Now, new research from the lab of Kimberly Parker, an assistant professor of energy, environmental and chemical engineering at Washington University in St. Louis’ McKelvey School of Engineering, has shed new light on this story by demonstrating for the first time that these themselves volatilize, often more than dicamba itself.

Their findings were published Sept. 23 in the journal Environmental Science and Technology.

Oct 27, 2022

A hackable, multi-functional, and modular extrusion 3D printer for soft materials

Posted by in categories: bioengineering, cybercrime/malcode, food, robotics/AI

Researchers have developed a hackable and multi-functional 3D printer for soft materials that is affordable and open design. The technology has the potential to unlock further innovation in diverse fields, such as tissue engineering, soft robotics, food, and eco-friendly material processing—aiding the creation of unprecedented designs.

Oct 24, 2022

Carbon dioxide can revolutionize rooftop farming, here is the proof

Posted by in categories: food, sustainability

A new way to boost the growth of plants in rooftop farms.

Humans constantly breathe out large amounts of CO2 and when we are inside a building for a period of time, it creates high concentrations of carbon dioxide inside the building. This CO2 is removed through a building’s exhaust system.

Continue reading “Carbon dioxide can revolutionize rooftop farming, here is the proof” »

Oct 24, 2022

This Autonomous Multi-Use Robotic Vehicle Could Revolutionize the Agriculture Industry

Posted by in categories: food, robotics/AI

The robotic vehicle’s first application will be intelligent spraying.

Oct 23, 2022

This unmanned agricultural robot could transform the industry

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

New Zealand-based agritech company Robotics Plus has launched an autonomous multi-use, modular vehicle for agriculture that could revolutionize the industry by alleviating ongoing labor shortages and simplifying agricultural tasks, according to a press release by the firm published on Thursday.

Optimizing tasks

The robot can be supervised in a fleet of vehicles by a single human operator, using a combination of vision systems and other technologies to sense its environment. This empowers it to optimize tasks and allow intelligent and targeted application of inputs such as sprays. It is suitable for a variety of jobs including spraying, weed control, mulching, mowing and crop analysis.

Oct 22, 2022

Insect-eating mushroom could produce new antiviral and cancer drugs

Posted by in categories: biotech/medical, food

In a new study, researchers grew cordyceps mushrooms on six different kinds of insects. They found that mushrooms grown amid high levels of oleic fatty acid contained the most cordycepin, a potential therapeutic agent with antiviral and anticancer properties.

Oct 21, 2022

Dr. Ezinne Uzo-Okoro, Ph.D. — Space Policy — Office of Science & Technology Policy, White House

Posted by in categories: food, physics, policy, robotics/AI, satellites, science, space

Advancing Space For Humanity — Dr. Ezinne Uzo-Okoro, Ph.D. — Assistant Director for Space Policy, Office of Science and Technology Policy, The White House.


Dr. Ezinne Uzo-Okoro, Ph.D. is Assistant Director for Space Policy, Office of Science and Technology Policy, at the White House (https://www.whitehouse.gov/ostp/) where she focuses on determining civil and commercial space priorities for the President’s science advisor, and her portfolio includes a wide range of disciplines including Orbital Debris, On-orbit Servicing, Assembly, and Manufacturing (OSAM), Earth Observations, Space Weather, and Planetary Protection.

Continue reading “Dr. Ezinne Uzo-Okoro, Ph.D. — Space Policy — Office of Science & Technology Policy, White House” »

Oct 20, 2022

Scientists use machine learning to accelerate materials discovery

Posted by in categories: food, robotics/AI

A new computational approach will improve understanding of different states of carbon and guide the search for materials yet to be discovered.

Materials—we use them, wear them, eat them and create them. Sometimes we invent them by accident, like with Silly Putty. But far more often, making useful materials is a tedious and expensive process of trial and error.

Scientists at the U.S. Department of Energy’s (DOE) Argonne National Laboratory have recently demonstrated an automated process for identifying and exploring promising new materials by combining machine learning (ML)—a type of artificial intelligence—and computing. The new approach could help accelerate the discovery and design of useful materials.

Oct 19, 2022

Scientists Work Out How To Grow Zombie Mushrooms In A Lab — It Could Help Unlock New Virus-Fighting, Anti-Cancer Drugs

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

A team of scientists from Korea and Egypt have discovered a better way to grow insect-hunting fungi in a lab, according to research published Wednesday in Frontiers in Microbiology.

The fungi can be grown using grains like brown rice but they do not produce much cordycepin, prompting the researchers to suggest insects—which are a richer protein source and the fungi target in nature—as a better alternative. fungi, which infect and zombify insects, are difficult to cultivate but contain chemicals that could help fight cancer and viruses and possibly help treat Covid-19.

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