Lifeboat Foundation

Cultured meat starts with the extraction of cells from an animal’s tissue, be it a pig, cow, chicken, fish, or any other animal we consume. The cell extraction doesn’t kill or even harm the animal. The cells are mixed with a cocktail of nutrients, oxygen, and moisture inside large bioreactors. Mimicking the environment inside an animal’s body, the bioreactors are kept at a warm temperature, and the cells inside divide, multiply, and mature. Waste products are regularly removed to keep the environment pure.

Once the cells have reached maturity—that is, grown into small chunks of muscle-like material—they’re harvested from the bioreactors to be refined and shaped into a final product. This can involve anything from extrusion cooking and molding to 3D printing and adding in artificial fat.

JBS says the factory it’s building in Spain will be able to produce more than 1,000 metric tons of cultivated beef per year, and could expand capacity to 4,000 metric tons per year in the medium term. That’s smaller than Believer Meats’ facility in the US, which will have an annual production capacity of 10,000 metric tons. But what’s noteworthy about the JBS factory is that it’s focused on producing beef.

On this day 52 years ago, Neil Armstrong and Buzz Aldrin walked on the Moon. Here’s what they said about “The Overview Effect” and how it transforms the way you think forever.

Have you heard of the overview effect? It’s an interesting phenomenon that, for the time being, is exclusively reserved for astronauts. It refers to the overwhelming feeling astronauts get when witnessing for the first time the Earth from space.

Continue reading “The Overview Effect: It will transform how you think forever” »

Digs around the ‘open-air sanctuary’ started in 2017, but the results have only just been made public.

An international team of researchers, led by University of Toronto Engineering Professor Yu Zou, is using electric fields to control the motion of material defects. This work has important implications for improving the properties and manufacturing processes of typically brittle ionic and covalent crystals, including semiconductors—a crystalline material that is a central component of electronic chips used for computers and other modern devices.

In a new study published in Nature Materials, researchers from University of Toronto Engineering, Dalhousie University, Iowa State University and Peking University, present real-time observations of dislocation motion in a single-crystalline zinc sulfide that was controlled using an external electric field.

Continue reading “Using electric fields to control the movement of defects in crystals” »

A fascinating eVTOL project is about to come out of stealth, showcasing a “breakthrough HyperDrive propulsion technology” that MagLev Aero claims is “dramatically more quiet, efficient, safe, sustainable and emotionally appealing to the mass market.”

Representatives from the Boston-based company have made their way to the Paris Air Show, where they’re preparing to reveal a very different approach to electric vertical lift aircraft, drawing on the magnetic levitation technology used in high-speed trains.

What we appear to have here is an annular lift fan arrangement. The aircraft’s cabin appears to be surrounded by a huge ring-shaped duct, into which at least one large-diameter, many-bladed fan is mounted.

Tesla is an interested buyer of a small Germany-based wireless charging startup following the automaker’s indications that it might launch its own EV wireless charger.

Several companies have been working on wireless charging for electric vehicles in recent years, but the technology has never taken off.

There are several issues with it. For example, it’s not as efficient as charging with a cable – though the technology has been closing the gap in recent years. It’s also more expensive, as you generally have to embed a charging pad securely in the ground instead of just mounting a charger on the wall.

Making the yogurt of the future requires a cast of 21st-century helpers: machine learning, gut science and even a mysterious artificial stomach.

At a new Danone facility near Paris, researchers feed dollops of yogurt into globular glass vessels and plastic tubes designed to mimic the human gut. Once the bacteria inside show they can survive the digestive juices, artificial intelligence is put to work to probe their potential health benefits.

To consumers bombarded with claims about the supposed power of probiotics, the goal may sound familiar: souped-up yogurt. But the owner of Activia and Actimel is betting technology can yield answers on which friendly bacteria work best and why, giving its products a scientific edge at a time when revenue is lagging and consumers are growing wary of processed food.

Infection is a constant risk. Any germs that make it past the body’s barriers, like the skin, can cause illness if the immune system does not respond properly and efficiently. Most people can easily fight off common bacteria that could be pathogenic, but people with weaker or compromised immune systems have a greater risk of infection. For the immunocompromised, bacteria like Pseudomonas aeruginosa that are everywhere in the environment can start to grow in different parts of the body, including the lungs; if this occurs, a chronic and even lifelong infection can arise. If bacteria that cause these chronic infections move to the bloodstream, they can become far more serious and even deadly. Scientists are still learning about how bacteria are able to make the transition.

New work has provided insight into how P. aeruginosa can change from causing one type of infection to another. This study used human samples to reveal a biomarker that indicates when this transition has taken place, in the form of a small RNA generated by the bacterium. The findings have been reported in Nature.

Ants were just as accurate as cancer-sniffing dogs. Better yet, they could be trained in minutes rather than months.