Lifeboat Foundation

Professor Dario Floreano is a Swiss-Italian roboticist and engineer engaged in a bold research venture: the creation of edible robots and digestible electronics.

However counterintuitive it may seem, combining food science and robotic science could yield enormous benefits. These range from airlifts of food to advanced health monitoring.

Nothing of the mind is foreign to David Eagleman, neuroscientist, technologist, entrepreneur and one of the most interesting scientific writers of our time. Born in New Mexico 52 years ago, he now researches cerebral plasticity, synesthesia, perception of time and what he called neurolaw, the intersection of the brain’s knowledge and its legal implications. His 2011 book Incognito: The Secret Lives of the Brain has been translated into 28 languages, and he returned to publishing with Livewired: The Inside Story of the Ever-Changing Brain, which focuses on a fundamental idea for today’s neuroscience: that the brain is constantly changing to be able to adapt to experience and learning. The science he brings to us isn’t merely top-notch, but firsthand, and his brilliant, crystal-clear writing — a perfect reflection of his mind — turns one of the most complex subjects of modern-day research into food for thought for the interested reader. We spoke with him in California by videoconference, the first interview that he’s given to a Spanish publication in a decade.

Could a newborn brain learn to live in a five-dimensional word? “We don’t actually know which things are pre-programmed and how much is experiential in our brains,” he replies. “If you could raise a baby in a five-dimensional world, which, of course, is unethical to do as an experiment, you might find that it’s perfectly able to function in that world. The general story of brain plasticity is that everything is more surprising than we thought, in terms of the brain’s ability to learn whatever world it drops into.”

Eagleman pulls out a sizable bowl of salad from somewhere, scoops a forkful into his mouth and continues his argument: “The five-dimensional world is hypothetical, but what we do see, of course, is that babies dropping into very different cultures around the planet, whether that’s a hyper-religious culture or an atheist culture, whether it’s a culture that lives on agriculture or a culture that is super technically advanced like here in Silicon Valley, the brain has no problem adjusting. My kids, when they were very young, could operate an iPad or cell phone just as easily as somebody growing up in a different place would operate farming equipment. So, we do know that brains are extremely flexible.”

Recycling previous metals from electronic waste is very expensive and, at a large scale, often requires exorbitant amounts of power and very expensive machines to recycle efficiently. However, scientists have discovered a food byproduct, whey protein, capable of recovering gold from electronic waste, making the recycling process substantially more efficient than it once was. With this byproduct, the energy cost of the entire recycling process can be 50 times lower than the value of the gold extracted from electronic components. The team found they could extract around 450mg of gold from 20 motherboards using this method.

This magical organic material comes in the form of whey proteins, a byproduct of dairy. Scientist Raffaele Mezzenga from the Department of Health Sciences and Technology discovered that an organic sponge made from whey proteins is exceptionally good at extracting metals from electronic components. To make this sponge, the scientists denature whey proteins under an acidic bath and high temperatures so the substance turns into a gel. Then, the scientists dry the gel, creating a sponge out of the whey protein fibrils.

But before the sponge can be used, the electronic waste must be prepared so it can do its job. First, electronic waste is dissolved in an acid bath to ionize the metals; then, the sponge is placed in the metal ion solution. Once in the bath, the ionized metals attach to the protein sponge, like a magnet picking up metal shavings. Mezzenga and his team of scientists discovered that most metal ions can adhere to the sponge, but gold ions do so a lot more efficiently.

Transforming base materials into gold was one of the elusive goals of the alchemists of yore. Now Professor Raffaele Mezzenga from the Department of Health Sciences and Technology at ETH Zurich has accomplished something in that vein. He has not of course transformed another chemical element into gold, as the alchemists sought to do. But he has managed to recover gold from electronic waste using a byproduct of the cheesemaking process.

Electronic waste contains a variety of valuable metals, including copper, cobalt, and even significant amounts of gold. Recovering this gold from disused smartphones and computers is an attractive proposition in view of the rising demand for the precious metal.

However, the recovery methods devised to date are energy-intensive and often require the use of highly toxic chemicals. Now, a group led by ETH Professor Mezzenga has come up with a very efficient, cost-effective, and above all far more sustainable method: with a sponge made from a protein matrix, the researchers have successfully extracted gold from electronic waste.

New findings reveal that the body undergoes significant, systematic changes across multiple organs during prolonged periods of fasting. The results demonstrate evidence of health benefits beyond weight loss, but also show that any potentially health-altering changes appear to occur only after three days without food.

The study, published in Nature Metabolism, advances our understanding of what’s happening across the body after prolonged periods without food.

By identifying the potential health benefits from fasting and their underlying molecular basis, researchers from Queen Mary University of London’s Precision Healthcare University Research Institute (PHURI) and the Norwegian School of Sports Sciences provide a road map for future research that could lead to therapeutic interventions—including for people that may benefit from fasting but cannot undergo prolonged fasting or fasting-mimicking diets, such as ketogenic diets.

New research from the University of British Columbia reveals a safe path to overcoming food allergies for older children and others who can’t risk consuming allergens orally to build up their resistance.

It’s called sublingual immunotherapy (SLIT), and it involves placing smaller amounts of food allergens under the tongue.

A study conducted by UBC clinical professor and pediatric allergist Dr. Edmond Chan and his team at BC Children’s Hospital Research Institute found SLIT to be as safe and effective for high-risk older children and adolescents as oral immunotherapy is for preschoolers.

The property is currently an observatory surrounded by open land. System officials say they’ll use it for agricultural research and other opportunities.

There’s some relief for people with food severe allergies. A study published in the New England Journal of Medicine reports the drug Xolair allows people with allergies to tolerate higher doses of allergenic foods before developing a reaction after accidental exposure. Geoff Bennett discussed more with the study’s principal investigator, Dr. Robert Wood of the Johns Hopkins Children’s Center.

Notice: Transcripts are machine and human generated and lightly edited for accuracy. They may contain errors.

A genetic marker linked to premature aging was reversed in children with obesity during a six-month diet and exercise program, according to a recent study led by the Stanford School of Medicine.

Children’s telomeres — protective molecular “caps” on the chromosomes — were longer during the weight management program, then were shorter again in the year after the program ended, the study found. The research was published last month in Pediatric Obesity.

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