Lifeboat Foundation

The old adage that oil and water don’t mix isn’t entirely accurate. While it’s true that the two compounds don’t naturally combine, turning them into one final product can be done. You just need an emulsifier, an ingredient commonly used in the food industry.

Yangchao Luo, an associate professor in UConn’s College of Agriculture, Health and Natural Resources, is using an innovative emulsification process for the development of a healthier shelf-stable fat for food manufacturing.

Luo is working with something known as high internal phase Pickering emulsions (HIPEs). High internal phase means the mixture is at least 75% oil. Pickering emulsions are those that are stabilized by solid particles.

It’s no longer enough to just eat healthy. One also needs to make sure our healthy eating is also healthy for the planet. There has been a great deal of interest and attention given to diets in the past years, especially as people were forced to fend for themselves at home. Diet fads come and go, but the ingredients we use have mostly remained the same, and the demand for meat-based products has only gone higher, not lower. Our food system isn’t just broken, but so is our mindset and expectations of an unlimited supply of materials to feed the planet at the expense of the planet itself. That definitely has to change, and a holistic kitchen system imagines how tomorrow’s diets won’t only be plant-forward but also planet-friendly.

Not that Thier should be more animals raised for meat.

But beefalo does have its opponents.

“We just don’t think there should be beefalo,” said Martha McFarland, farmland viability coordinator for the advocacy group Practical Farmers of Iowa. She also raises cattle and bison, but said she would never mix the two.

Continue reading “Beefalo, a bison-cattle hybrid, is being touted as the healthy meat of the future” »

Machines bristling with cameras and controlled by artificial intelligence are bringing supernatural precision to weeding, harvesting and fertilizing.

Organic farmers are returning to an unusual tool in the fight against weeds — fire. Called ‘flame weeding’ the process involves either using a small, handheld flamethrower, or installing a pretty hardcore row of flamethrowers onto the front of a tractor and slowly driving through fields of crops singeing the weeds in between the rows.

Flame Engineering, Inc. specializes in developing and selling flame weeding equipment and says the technique is rooted in science. The company’s website explains that the technique is not about blasting the weeds to kingdom come, but rather about focusing on destroying cell structure.

Continue reading “Flame-Throwing Tractor Needs No Chemicals to Get Rid of Weeds” »

A model attributes the propagating bands that appear in a compressed porous medium to structural changes alone.

Porous media such as snow, sand, cereals—even bones—develop strikingly similar banded patterns when they’re squeezed. Those bands form when localized deformation zones propagate throughout the material. Understanding what triggers the universal and “material-agnostic” emergence of the bands is a common goal in disciplines including avalanche research, petroleum extraction, structural engineering, geophysics, and agriculture. Now, describing the phenomenon using a model based entirely on a collapsing-pore mechanism, Lars Blatny and his colleagues at the Swiss Federal Institute of Technology, Lausanne, and the University of Sydney, Australia, identify a common origin for these patterns. The result could lead to comprehensive continuum-mechanics models of porous media.

Blatny and his colleagues simulated a vertical 2D slice of an elastoplastic structure that was squeezed from above and below. The structure was perforated with regularly spaced square holes that composed 25% to 75% of its total area. By varying the solid area fraction and the structure’s elasticity and yield strength, the researchers examined how different porous structures deform when compressed at a constant speed. They identified six classes of compaction patterns and found that they could describe these classes entirely by two numbers that characterize the material’s properties and the speed at which the structure was compressed.

Tomatoes gene-edited to produce vitamin D, the sunshine vitamin, could be a simple and sustainable innovation to address a global health problem.

Researchers used gene editing to turn off a specific molecule in the plant’s genome which increased provitamin D3 in both the fruit and leaves of tomato plants. It was then converted to vitamin D3 through exposure to UVB light.

Vitamin D is created in our bodies after skin’s exposure to UVB light, but the major source is food. This new biofortified crop could help millions of people with vitamin D insufficiency, a growing issue linked to higher risk of cancer, dementia, and many leading causes of mortality. Studies have also shown that vitamin D insufficiency is linked to increased severity of infection by Covid-19.

If Earthly destinations are not enough to quench your wanderlust, a trip to a space hotel might get on your radar within the next few years. The designer of the Von Braun Space Station revealed numerous plans that detail the construction of a veritable resort in space.

Built by the Gateway Foundation, the world’s first space hotel will have gravity, bars, inviting interiors and full-fledged kitchens. They plan to have the station visited by about a 100 tourists per week by 2025.

The Von Braun Space Station, based on the concepts of a controversial scientist, is moving ahead with construction plans.