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Category: chemistry – Page 7

Researchers have typically assumed that both LLVPs are similar to each other in nature, e.g. chemical composition and age, because seismic waves travel through them in similar ways. But a new study, co-authored by Dr. Paula Koelemeijer (Department of Earth Sciences, University of Oxford), has challenged this view by modelling the formation of the LLVPs through time.

By combining a model of mantle convection, including a reconstruction of how tectonic plates have moved over the Earth’s surface over the last billion years, the study has been able to show that the African LLVP consists of older and better mixed material than the Pacific LLVP, which contains 50% more and younger subducted oceanic crust (and therefore is more different to the surrounding mantle). The resulting differences in density could also explain why the African LLVP is more diffuse and taller than its Pacific counterpart.

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Aramid fibers like Kevlar and Twaron are incredibly strong but notoriously difficult to recycle — until now.

Researchers have pioneered a microwave-assisted chemical process that efficiently breaks down aramid polymers without the need for harsh solvents. Unlike traditional methods that are slow and require extreme conditions, this technique achieves a 96% conversion in just 15 minutes.

Revolutionizing Aramid Recycling

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That’s what prompted MIT engineers to create a fabric computer that can be stitched into regular clothes. The device features sensors, processors, memory, batteries, and both optical and Bluetooth communications, allowing networks of these fibers to provide sophisticated whole-body monitoring.

“Our bodies broadcast gigabytes of data through the skin every second in the form of heat, sound, biochemicals, electrical potentials, and light, all of which carry information about our activities, emotions, and health,” MIT professor Yoel Fink, who led the research, said in a press release.

“Wouldn’t it be great if we could teach clothes to capture, analyze, store, and communicate this important information in the form of valuable health and activity insights?”

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A groundbreaking international study, led by scientists from Ben-Gurion University of the Negev, has mapped the diverse populations of fat cells across different human fat tissues. Using advanced technology, researchers identified distinct subpopulations of fat cells with more complex functions than previously understood. They also discovered variations in how fat tissues communicate at the cellular level.

Published in Nature Genetics, these findings lay the foundation for future research aimed at advancing personalized medicine for obesity.

The research team, led by Prof. Esti Yeger-Lotem and Prof. Assaf Rudich from the Department of Clinical Biochemistry and Pharmacology at the Faculty of Health Sciences at Ben-Gurion University of the Negev, in collaboration with Prof. Naomi Habib from the Hebrew University of Jerusalem, Profs. Matthias Bluher, Antje Korner and Martin Gericke from the University of Leipzig, Germany, and Prof. Rinki Murphy from the University of Auckland, New Zealand, studied the diversity of fat cells in subcutaneous and intra-abdominal (visceral) fat tissues in humans.

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Novel technology intends to redefine the virtual reality experience by expanding to incorporate a new sensory connection: taste.

The interface, dubbed “e-Taste,” uses a combination of sensors and wireless chemical dispensers to facilitate the remote perception of —what scientists call gustation. These sensors are attuned to recognize molecules like glucose and glutamate—chemicals that represent the five basic tastes of sweet, sour, salty, bitter, and umami. Once captured via an , that data is wirelessly passed to a remote device for replication.

Field testing done by researchers at The Ohio State University confirmed the device’s ability to digitally simulate a range of taste intensities, while still offering variety and safety for the user.

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A team of researchers at the George R. Brown School of Engineering and Computing at Rice University has developed an innovative artificial intelligence (AI)-enabled, low-cost device that will make flow cytometry—a technique used to analyze cells or particles in a fluid using a laser beam—affordable and accessible.

The prototype identifies and counts cells from unpurified blood samples with similar accuracy as the more expensive and bulky conventional flow cytometers, provides results within minutes and is significantly cheaper and compact, making it highly attractive for point-of-care clinical applications, particularly in low-resource and rural areas.

Peter Lillehoj, the Leonard and Mary Elizabeth Shankle Associate Professor of Bioengineering, and Kevin McHugh, assistant professor of bioengineering and chemistry, led the development of this new device. The study was published in Microsystems & Nanoengineering.

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A battery that’s safer and cheaper than lithium-ion while offering comparable energy density? That sounds like a pipe dream. But such a battery is in fact in the works, using a chemistry of renewables to store over 220 Wh/kg. Singaporean startup Flint believes it has the formula for the most sustainable battery the world has ever seen, capable of replacing lithium for applications like EV power and grid storage. Maybe that is a dream. Or maybe it’s the revolutionary eco-optimized battery of the near-future.

A fully sustainable paper battery that can be recycled and dropped in compost at the end of its life cycle sounds too good to be true. It kicks off a major cynicism alert, and the questions flow like water through a burst dam.

Does it offer such low capacity as to be useless for anything outside a laboratory? No, Flint estimates energy density at 226 Wh/kg, which falls comfortably within the range of existing lithium tech.

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Summary: Scientists have developed e-Taste, a novel technology that digitally replicates taste in virtual environments. Using chemical sensors and wireless dispensers, the system captures and transmits taste data remotely, enabling users to experience sweet, sour, salty, bitter, and umami flavors.

In tests, participants distinguished different taste intensities with 70% accuracy, and remote tasting was successfully initiated across long distances. Beyond gaming and immersive experiences, this breakthrough could enhance accessibility for individuals with sensory impairments and deepen our understanding of how the brain processes taste.

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The current microelectronics manufacturing method is expensive, slow and energy and resource intensive.

But a Northeastern University professor has patented a new process and printer that not only can manufacture and chips more efficiently and cheaply, it can make them at the nanoscale.

“I thought that there must be an easier way to do this, there must be a cheaper way to do this,” says Ahmed A. Busnaina, the William Lincoln Smith professor and a distinguished university professor at Northeastern University. “We started, basically, with very simple physical chemistry with a very simple approach.”

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Kaiming He, a professor in the Department of Electrical Engineering and Computer Science, believes AI can create a common language that lowers barriers between scientific fields and fosters collaboration across scientific disciplines.

“There is no way I could ever understand high-energy physics, chemistry, or the frontier of biology research, but now we are seeing something that can help us to break these walls,” said He.

MIT Associate Professor Kaiming He discusses the role of AI in interdisciplinary collaborations, connecting basic science to artificial intelligence, machine learning, and neural networks.

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