Lifeboat Foundation

Acetic acid, also known as acetate, and other products that can be developed from acetic acid are used in a variety of industries, from food production to medicine to agriculture. Currently, acetate production uses a significant amount of energy and results in harmful waste products. The efficient and sustainable production of acetate is an important target for researchers interested in improving industrial sustainability.

A paper published in Carbon Future (“CO 2 electroreduction to acetate by enhanced tandem effects of surface intermediate over Co 3 O 4 supported polyaniline catalyst”) outlines a method using a polyaniline catalyst with cobalt oxide nanoparticles to produce acetate through carbon dioxide electroreduction.

This image shows a polyaniline catalyst coated in cobalt oxide nanoparticles and demonstrates how the catalyst facilitates the conversion of carbon dioxide to carbon monoxide to acetate. (Image: Carbon Future)

Chip design can rapidly and efficiently test for multiple pathogens simultaneously, potentially reducing foodborne illness. Researchers have developed a new method for detecting foodborne pathogens that is faster, cheaper, and more effective than existing methods. Their microfluidic chip uses light to detect multiple types of pathogens simultaneously and is created using 3D printing, making it easy to fabricate in large amounts and modify to target specific pathogens. The researchers hope their technique can improve screening processes and keep contaminated food out of the hands of consumers.

Every so often, a food product is recalled because of some sort of contamination. For consumers of such products, a recall can trigger doubt in the safety and reliability of what they eat and drink. In many cases, a recall will come too late to keep some people from getting ill.

In spite of the food industry’s efforts to fight pathogens, products are still contaminated and people still get sick. Much of the problem stems from the tools available to screen for harmful pathogens, which are often not effective enough at protecting the public.

Researchers from the Complexity Science Hub and the University of Veterinary Medicine Vienna have dissected the complex interactions involved in zoonoses, which annually affect over two billion people worldwide. They introduce the concept of a “zoonotic web,” a detailed network representation of the relationships between zoonotic agents, their hosts, vectors, food sources, and the environment.

We get healthy dietary fiber from consuming fruits, vegetables, and whole grains. But why is fiber so good for us? A team of researchers has discovered that dietary fiber plays a crucial role in determining the balance between the production of healthy and harmful substances by influencing the behavior of bacteria in the colon.

Dietary fiber benefits our health, and scientists from DTU National Food Institute and the Department of Nutrition, Exercise and Sports at the University of Copenhagen have now uncovered an essential part of why this is the case. Different types of bacteria inside our colon compete to utilize an essential amino acid called tryptophan. This competition may lead to either good or bad outcomes for our health.

The research, published in the journal Nature Microbiology, reveals that when we eat a lot of dietary fiber, gut bacteria help turn tryptophan into healthy substances. But if we don’t eat enough fiber, tryptophan can be converted into harmful compounds by our gut bacteria.

What happens when humanity begins living in space, building larger space stations, and creating a purely space based economy. Space drones will deliver goods between stations, farming stations will grow food, and space hotels will host celestial events and viewing parties for eclipses and welcoming parties for spaceships returning from Mars.

This sci-fi documentary takes a look at the future of space stations and space technology, starting with the retiring of the International Space Station, and ending with the construction of the largest rotating ring world space station, with its own atmosphere and lakes that evaporate creating clouds and rain.

Continue reading “TIMELAPSE of Future Space Stations (Sci-fi Documentary)” »

Scientists at the University of Sydney have developed a gene-editing tool with greater accuracy and flexibility than the industry standard, CRISPR, which has revolutionized genetic engineering in medicine, agriculture and biotechnology.

SeekRNA uses a programmable ribonucleic acid (RNA) strand that can directly identify sites for insertion in genetic sequences, simplifying the editing process and reducing errors.

The new gene-editing tool is being developed by a team led by Dr. Sandro Ataide in the School of Life and Environmental Sciences. Their findings have been published in Nature Communications.

“One of the long-term aims of the research is to make better tailored foods for astronauts, as well as other people who are in isolated environments, to increase their nutritional intake closer to 100%,” said Dr. Julia Low.

Does food smell and taste different to astronauts in space and what steps can be taken to mitigate this in the future? This is what a recent study published in the International Journal of Food Science & Technology as an international team of researchers investigated how food aromas could be altered to amplify food taste. This study holds the potential to help researchers improve diets for isolated individuals, specifically in space or nursing home residents.

For the study, the researchers analyzed food odor perception of vanilla, almond, and lemon among 54 participants between 18 to 39 years old in a neutral setting and a virtual reality (VR) simulation of the International Space Station (ISS) with a key trait being they had no history of vertigo or motion sickness. The participants were asked to rate the potency of the aromas in both settings to compare any differences between the two environments.

Continue reading “The Role of Aromas in Astronaut Nutrition: Findings from ISS Simulation” »

A research team led by the Department of Energy’s Oak Ridge National Laboratory has bridged a knowledge gap in atomic-scale heat motion. This new understanding holds promise for enhancing materials to advance an emerging technology called solid-state cooling.

An environmentally friendly innovation, solid-state cooling could efficiently chill many things in daily life from food to vehicles to electronics — without traditional refrigerant liquids and gases or moving parts. The system would operate via a quiet, compact and lightweight system that allows precise temperature control.

Although the discovery of improved materials and the invention of higher-quality devices are already helping to promote the growth of the new cooling method, a deeper understanding of material enhancements is essential. The research team used a suite of neutron-scattering instruments to examine at the atomic scale a material that scientists consider to be an optimal candidate for use in solid-state cooling.

A long-term study since 1929 has revealed significant insights into barley’s evolution, showing its adaptation to different environments and the substantial impact of natural selection. This research underscores the limitations of evolutionary breeding and highlights the need for further exploration to enhance crop yields.

Utilizing one of the world’s oldest biological experiments, which commenced in 1929, researchers have revealed how barley, a major crop, has been influenced by agricultural pressures and its evolving natural environment. These findings highlight the significance of long-term studies in comprehending the dynamics of adaptive evolution.

The survival of cultivated plants after their dispersal across different environments is a classic example of rapid adaptive evolution. For example, barley, an important neolithic crop, spread widely after domestication over 10,000 years ago to become a staple source of nutrition for humans and livestock throughout Europe, Asia, and Northern Africa over just a few thousand generations. Such rapid expansion and cultivation have subjected the plant to strong selective pressures, including artificial selection for desired traits and natural selection by being forced to adapt to diverse new environments.