Lifeboat Foundation

Let’s look at some examples of this software-defined momentum at the edge. In manufacturing, AI enables weld quality detection in real time on factory floors, improving production yields. In agriculture, farmers can use AI-driven systems to move from focusing on entire crops to looking at individual plants in a field to determine where to fertilize, irrigate or weed. Healthcare is transforming at every level—from the granularity of tracking nerve structures for anesthesia during surgery to the scale and scope of securing patient privacy and data across healthcare networks. An intelligent, software-defined edge aids in delivering resilience for evolving business needs.

AI tools and platforms are now widely available, allowing businesses to harness their power to build solutions faster and gain a competitive edge. This accessibility is crucial for scaling their usefulness, as it shifts solutions from being built solely by data scientists and software engineers to being used by domain experts with less coding experience. With simplified AI model toolkits and an open development platform, these users can stitch together their own solutions and deploy them anywhere.

Let’s take the example of a quick service restaurant (QSR). QSRs could improve their operations by monitoring orders and ingredient levels, then dynamically resupplying their inventories. Lowering barriers to AI means businesses like a QSR can tap into automation and intelligent software solutions on any device, such as a point-of-service system, laptop or mobile device. Customers are happier, food waste is reduced and process efficiencies help QSRs maintain operations even in our current labor shortage.

Experimental studies of microbial evolution have largely focused on monocultures of model organisms, but most microbes live in communities where interactions with other species may impact rates and modes of evolution. Using the cheese rind model microbial community, we determined how species interactions shape the evolution of the widespread food-and animal-associated bacterium Staphylococcus xylosus. We evolved S. xylosus for 450 generations alone or in co-culture with one of three microbes: the yeast Debaryomyces hansenii, the bacterium Brevibacterium aurantiacum, and the mold Penicillium solitum. We used the frequency of colony morphology mutants (pigment and colony texture phenotypes) and whole-genome sequencing of isolates to quantify phenotypic and genomic evolution. The yeast D. hansenii strongly promoted diversification of S. xylosus.

Science: In my opinion the main cause of aging is the accumulation of mutations in DNA 🧬 more than telomere size reduction or “toxin’s”. But the control of these “toxins” together with drug’s that simulate the restriction of calories and the transfusion of blood from young people to old people. And future drugs to make the telomeres grow again.

These four treatments together maybe can promote life extension. I am also enthusiastic in regenerative treatment with stem cells and “replace” old organs by new one’s growing in lab from stem cells. However I believe that immortality only when you make the enzymes “fix” in 100% the mutations caused by radicals.

High levels of toxic chemicals in the body, such as formaldehyde, which is best known as an embalming agent, have recently been found to be naturally made by cells and also to cause ageing.

Continue reading “Scientists in breakthrough towards secret of eternal youth” »

Imagine returning home from your evening walk or gym to the aroma of freshly cooked kadhai paneer or chicken curry, which instantly reminds you of home. Now, what if you were to know that it was no human that lovingly prepared this piping hot and delicious meal, but rather, a machine?

From booking cabs to ordering food right at your doorstep, technology makes human lives easy. So it’s about time it saves humans from having to cook after a long tiring day at work, or at times when you’re just not in the mood to enter the kitchen.

The NOSH device, developed by the Euphotic Labs, was conceived by Yatin Varachhia, co-founder of the Bengaluru-based startup. The 34-year-old says the inspiration to build a device stemmed from his struggle of having good food.

Year 2018 😗😁

This bacteria eats toxic metal and poops gold.

Join us on Patreon! https://www.patreon.com/MichaelLustgartenPhD

Discount Links:
At-Home Metabolomics: https://www.iollo.com?ref=michael-lustgarten.
Use Code: CONQUERAGING At Checkout.

Continue reading “How Much Junk Food Is Bad For Health?” »

Low-calorie, intermittent-fasting, and ketogenic diets all can lower the amount of blood glucose available to fuel cancer cells.

More people than ever before—828 million, according to the most recent estimates—do not know where their next meal will come from. Yet we are producing more food than ever, with cereal grain production at an all-time high. How did we get so far off track in ending hunger and how do we get back on course?

Food crises are complex, and the temptation is to fix the symptom, rather than identifying the cause. COVID-19, conflict, and climate change are among the most frequently cited causes of the current food price crisis, but the underlying systemic issue remains: We need to radically transform the way we produce and consume food.

A more stable, equitable, and sustainable food system would connect the world’s 600 million farms with its 8 billion consumers, and capitalize on the ability to both feed the hungry while mitigating greenhouse gas emissions and rapidly adapting to a changing climate. We must act now, together, and decisively, or risk more crises in the future. Five critical actions are set out below.

Artificial intelligence still has a long way to go before completely taking over most human jobs. But it can already make some side hustles easier and more lucrative, primarily by saving people time.

“Automation, I think, is the key to reducing your workload,” Sean Audet, a food photographer who uses generative AI tools like ChatGPT to write emails and business plans, told CNBC Make It earlier this month. “When a client first reaches out to me, I need to be able to quickly deliver a bunch of information about services and costs … in a nice, succinct and personalized way.”