There you are wrist deep into a quart of Ben & Jerry’s Chunky Monkey, digging ever deeper. You can’t deny it. Your necklace is recording the ice-cream binge, which it will later dispatch to a coach or dietician.
The aim is not to induce guilt but rather answer the question: “How did you get here?”
Meet NeckSense, the first technology to precisely and passively record multiple eating behaviors. It can detect in the real world when people.
Charles Goulding and Ryan Donley of R&D Tax Savers discuss 3D printing as it impacts chocolateering.
Chocolate has been around for millennia now, dating as far back as early 1750 B.C., presumably in the area of the Gulf Coast of Vera Cruz where cocoa beverages or chocolate drinks were used in ceremonies by pre-Olmec peoples. Evidence suggests cacao pods may have even been used in alcoholic beverages as early as 1400 B.C. Today, the cacao bean has evolved to encompass a $50 billion chocolate industry worldwide that consists of edible chocolate confections being brought to mass markets.
While so many of us are working at home during the coronavirus pandemic, we do worry that serendipitous hallway conversations aren’t happening.
Last year, before the pandemic, it was one of those conversations that led researchers at ETH Zurich to develop a way of making chocolates shimmer with color—without any coloring agents or other additives.
The project, announced in December, involves what the scientists call “structural color”. The team indicated that it creates colors in a way similar to what a chameleon does—that is, using the structure of its skin to scatter a particular wavelength of light. The researchers have yet to release details, but Alissa M. Fitzgerald, founder of MEMS product development firm AMFitzgerald, has a pretty good guess.
Clint Brauer’s farm outside of Cheney, Kansas, could be described as Old MacDonald’s Farm plus robots. Along with 5,500 square feet of vegetable-growing greenhouses, classes teaching local families to grow their food, a herd of 105 sheep, and Warren G—a banana-eating llama named after the rapper—is a fleet of ten, 140-pound, battery-operated robots.
Brauer, the co-founder of Greenfield Robotics, grew up a farm kid. He left for the big city tech and digital world, but eventually made his way back to the family farm. Now, it’s the R&D headquarters for the Greenfield Robotics team, plus a working farm.
When Brauer returned to his agricultural roots, he did so with a purpose: to prove that food could be grown without harmful chemicals and by embracing soil- and planet-friendly practices. He did just that, becoming one of the premier farmers growing vegetables in Kansas without pesticides, selling to local markets, grocery store chains, and chefs.
New research from the University of Colorado Boulder has offered some of the clearest evidence to date showing how the gut microbiome produces a metabolite that, over time, contributes to age-related declines in cardiovascular health.
High blood levels of trimethylamine-N-Oxide (TMAO), a metabolic byproduct of digestion, have been strongly linked to negative cardiovascular health. When one eats red meat, eggs or other animal proteins, certain types of gut bacteria feed on chemicals in those foods and produce TMA, or trimethylamine, which is then turned into TMAO in the liver.
A number of studies have linked TMAO to heart disease, however, until now it hasn’t been clear exactly how this metabolite causes cardiovascular damage. A robust new study, published in the journal Hypertension, is offering one of the first thorough mechanistic investigations illustrating how TMAO damages the cardiovascular system.
Elon Musk’s electric car business exceeds the value of almost every company in the S&P 500, including some iconic American companies.
Shares of Tesla (TSLA) were up 4% in midday trading Wednesday to a new record high of above $1,120 a share. At that price, Tesla’s market cap is nearly $210 billion.
With every droplet that we can’t see, touch, or feel dispersed into the air, the threat of spreading COVID-19 persists. It’s become increasingly critical to keep these heavy droplets from lingering—especially on surfaces, which are welcoming and generous hosts.
Thankfully, our chemical cleaning products are effective, but using them to disinfect larger settings can be expensive, dangerous, and time-consuming. Across the globe there are thousands of warehouses, grocery stores, schools, and other spaces where cleaning workers are at risk.
With that in mind, a team from MIT’s Computer Science and Artificial Intelligence Laboratory (CSAIL), in collaboration with Ava Robotics and the Greater Boston Food Bank (GBFB), designed a new robotic system that powerfully disinfects surfaces and neutralizes aerosolized forms of the coronavirus.