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March 23 2012
Which Wine Goes Best with Semiconductors? A 2009 Beaujolais, Apparently
Heads turned last year when Japanese scientists announced that heating iron telluride in red wine did wonders for its conductive ability. (They are mysteriously quiet as to how they decided to do this experiment.) Sake, white wine, and other alcoholic drinks were also, uh, sampled, but none had the vigor-inducing properties of a full-bodied red.
They’ve now taken the matter further and tested which kinds of red have the strongest effect. Their results, posted on the ArXiv and summarized in the figure above, indicate that the winner is a wine made from Gamay grapes, a 2009 Beaujolais from the Paul Beaudet winery in France. Beaujolais are known for being acidic wines, and indeed, when the researchers did a component-by-component breakdown of the wine, testing to see which of the substances in it was the one having the effect, they narrowed it down to tartaric acid.
The acid in question.
To test their findings, they mixed tartaric acid with water and found that the mixture did boost iron telluride’s conductivity. But not as much as wine itself, which indicates there’s something else in the wine that’s contributing to the ...
March 22 2012
To Replace Beef Fat in Hot Dogs, Try Using Something Like Paper
Hot dogs are pretty bizarre already (proof: the infamous pink slime video). But they may take a turn for the weirder, should a new beef-fat substitute take off. It’s a gel made from ethyl cellulose that combines the physical properties of beef fat with the nutritional properties of a postage stamp.
Previous attempts to replace the saturated fat in hot dogs with unsaturated oils have yielded wiener jerky—tough, dense rods of processed meat. That’s because, as Sarah Fecht at Scientific American wrote in her coverage of this discovery, the way saturated fat cradles little droplets of oil in its spongy matrix is crucial to the dog’s texture. (It is worth noting, incidentally, that it’s not entirely clear that replacing saturated fats with unsaturated makes a big health difference, which is the motivation for these kinds of switcheroos). A gel made from ethyl cellulose, though, which is a material similar to the cellulose in wood and plant matter, seems to be a pretty good mimic, Fecht writes:
The team subjectively compared the frankfurters’ textures using a jawlike machine that compresses food between two plates. As the device squishes a sample, its resistance indicates how chewy it ...
February 27 2012
Investigating the “Charlie Brown Effect”: Astronauts’ Chubby Faces and Hot-Sauce Cravings
One of these pockets must have Tabasco.
Does this zero gravity make me look fat? Yup. It’s called the Charlie Brown effect, according to Michele Perchonok, NASA’s shuttle food system manager, and it’s not because she’s fattening them up with shrimp cocktail and chicken consommé. Without the benefit of gravity, bodily fluids accumulate in the head, giving the astronauts rounder, cartoon-like faces.
As anyone who’s had a cold knows, more fluid in our facial cavities also means congestion and weakening our sense of smell. But is lack of gravity actually responsible to for all this? There’s only one way to find out: “Perchonok has asked [food engineer Jean Hunter] and her crew at Cornell to test the stuffy nose theory. To do that on Earth, volunteers will spend several weeks in a bed where their heads are lower than their feet to try to re-create that Charlie Brown effect.” This might not be what people had in mind when they volunteered for astronaut simulations.
Perchonok and Hunter got interested in the stuffy nose theory because they noticed that hot sauce was a surprisingly popular astronaut request. People who lose their sense of smell start preferring spicy ...
February 02 2012
Hearty Penguin Steaks: the Old-School Explorers’ Salve for Scurvy
An Emperor penguin being skinned on board the Endurance.
Imagine you’re in Antarctica. It’s cold. You’re cold. Your joints ache, old wounds are reopening to ooze pus, and your teeth loosen, threatening to fall out one or two at a time. What do you feel like eating? How about ”a piece of beef, odiferous cod fish and a canvas-backed duck roasted together in a pot, with blood and cod-liver oil for sauce?”
If this sounds delicious, then your stomach serves you well. That’s how famous polar explorer Frederick Cook described the taste of penguin meat, and that is how you cure yourself of scurvy in Antarctica when fresh vegetables are nowhere to be found. Fresh meat—lightly cooked or raw—contains vitamin C, whose deficiency causes scurvy and the delightful symptoms described above.
Unfortunately for turn-of-the-century Antarctic explorers, most expedition leaders were not as enlightened as Cook and many a man succumbed to scurvy. Unfortunately for Antarctica’s penguins, they were also easy prey for the men who did eat them. “Long lines of curious penguins marched across the ice and right into camp, which almost always meant death as dog food, human food, or fuel for the boiler. A stew ...
December 09 2011
Chocolate Science #539: Taking a Walk Makes You Eat Less Chocolate
It should come as no surprise that scientists have spent many hours contemplating new tortures for the chocolate-addicted. After all, how else will science know how much, say, boredom, will affect chocolate intake? Or stress? Or watching a psychologist unwrap a chocolate bar? These are the important things, people.
The latest edition of this research addresses a question close to many a cubicle drone’s heart: will exercise reduce the amount of chocolate you eat while at work? Even brief exercise gives the same kind of mood boost that chocolate consumption does, and researchers were interested in seeing whether 15 minutes’ walk would change how much chocolate people working on a computer ate from a nearby bowl. They had 78 people who were confirmed chocolate cravers abstain from chocolate for 2 days (that’s the torturous part), then brought them into the lab to either sit quietly for 15 minutes or walk briskly on a treadmill. They then took them to a desk, casually said that the subjects could help themselves to the chocolates, and had them complete tasks of various levels of difficulty.
This is the part where you lean in a little closer, because it turned out that ...
November 23 2011
6 Servings of Thanksgiving Science: Ideal Turkey Diet, Black Friday Sales Tricks, Turkey-Phobia…
It’s almost Thanksgiving here the US. Before you tuck into your stuffing, pumpkin pie, and cranberry sauce, save a little room for a big helping of science. Here are a few of our favorite Thanksgiving science stories from around the Internet, detailing the research behind fattening turkeys, giving thanks, post-holiday shopping, and more:
July 05 2011
Augmented Reality: Koreans Grocery Shop While Waiting For the Subway
For those of us for whom multitasking is a high art, a South Korean retail experiment combining grocery shopping with commuting looks like a godsend.
In a bid to boost online sales, grocery retailer Tesco covered the walls of a Korean subway station with photos of its merchandise arranged on store shelves. Each item was endowed with a QR code, those black-and-white squares recognized by smartphones, and commuters on their way in to work could snap pictures of the codes with phones to fill a virtual shopping cart. They paid for their items via an app, and the food was delivered to their homes after they got home from work.
No after-work grocery shopping crush, no squeaky-wheeled carts, no post-apocalyptic check-out lines. Just a little less time devoted to playing Angry Birds on the platform.
In terms of technology, nothing here is new: QR codes have been around since the 90s and began to appear on ads soon after the advent of smartphones, and grocery shopping online with services like Peapod is old (fifteen-year-old) news. But this appears to be the first time the two have been combined.
It’s certainly a more constructive use for QR codes ...
Why Can’t We Can’t Stop Snacking? Maybe Because of Pot-Like Chemicals
Have you ever eaten a single potato chip or French fry that sent you spiraling into nearly uncontrollable gluttony? Scientists are now saying that these sober binges are actually quite similar to pot smokers’ notorious bouts of the munchies: fatty foods cause your body to release marijuana-like chemicals called endocannabinoids, and this likely compels you to continue stuffing your face.
In a study to be published this week in the Proceedings of the National Academy of Science, Daniele Piomelli and his colleagues at UC Irvine investigated the connection between fat intake in rats and their production of endocannabinoids, natural compounds similar to THC, the main active ingredient in marijuana. They allowed the rats to sip on several types of drinks, including ones high in sugar, protein, or fat, and monitored the rats’ endocannabinoid levels.
The researchers learned that the high-fat drinks sparked the release of endocannabinoids, but the sugar and protein beverages did not. When a rat tasted a fatty drink, signals traveled from the rat’s tongue to its brain. The vagus nerve bundle in the brain then routed the message to produce endocannabinoids down to the rat’s gut. The researchers believe ...
June 30 2011
Sexy Ad Campaign Targeting Monkeys Makes A Splash
“Advertising for monkeys” is just too good a phrase to pass up.
Even since ads created for a study investigating whether monkeys respond to billboards debuted at the Cannes Lions ad conference, the headlines have been flowing freely. We learn Yale primatologist Laurie Santos and two ad executives came up with the idea at last year’s TED, after Santos gave a talk on her experiments showing that monkeys that learn to use money are as irrational about it as we are.
Ad firm Proton has now developed two billboards to hang outside capuchin monkeys’ enclosures, and the researchers plan to see whether they will prefer one kind of food, or “brand,” over another when it is shown in close proximity to some titillating photos, including a “graphic shot” of a female monkey exposing her genitals and a shot of the troop’s alpha male with the food.
Once the monkeys have been exposed to the ads for brand A, scientists will see whether they show a preference for it over brand B, which won’t be supported with a campaign. In essence, they’ll investigate whether sex sells for monkeys. Brand A will be ...
June 06 2011
To Keep to Your Diet, Pretend You’re Constantly Breaking It
Is this milkshake better than yours?
Congratulating yourself on that calorie-conscious salad might just make you feel hungrier, scientists are now finding—better to close your eyes, take a bite, and pretend you’re eating ice cream.
We’ve already heard in recent years that eating imaginary M&Ms or cheese cubes can give you some of the satiety of the real thing: In a 2010 paper, researchers found that contrary to popular belief, imagining eating such foods in vivid detail actually made subjects eat fewer M&Ms, cheese chunks, and so on. Now, scientists have found that if you believe a shake is low in calories, you’ll feel less satisfied than people who think the shake was an indulgence, even when you’re both drinking the same shake. What gives?
The team (from Yale’s Rudd Center for Food Policy and Obesity) told subjects that a 380-calorie shake had either an indulgent 620 calories or a prudent 140 calories. Then they checked to see what effect that had on subjects’ blood levels of ghrelin, a hormone that triggers hunger and is high before meals and low after. They found that ghrelin didn’t subside afterwards in people who thought they ...
March 31 2011
Weight-Loss Supplement Has Teensy Potential Side Effect: You Might *Get Mad Cow Disease*!
Human Chorionic Gonadotropin (hGC), a hormone produced during pregnancy, is isolated from the urine of pregnant women and used to treat infertility. Since the 1950s, however, it’s also been used as a weight-loss aid—and still is, even though there’s no solid evidence showing it works.
But taking hCG could be worse than just ineffective: A new study shows that doses of the hormone can transmit prions, the misfolded proteins that cause mad cow disease and its human equivalent, Creutzfeldt-Jakob disease, an invariably fatal form of dementia that riddles the brain with holes (photo).
That’s right: There’s a potential risk of contracting deadly, brain-destroying illness by injecting yourself with proteins taken from other people’s urine—and you won’t even lose weight.
The New York Times lamely wrote earlier this month that hCG as a weight-loss regimen “has fans and skeptics”—but Travis Saunders at Obesity Panacea says that spreading mad cow is just one more reason to avoid “the most thoroughly debunked weight loss gimmick in medical history.”
No prion diseases have been transmitted through urine yet, the authors of the study say, but it is theoretically possible. And even ...
March 13 2011
Fondling Swan-Butts For Science
Picture yourself as one of England’s majestic Bewick’s swans, about to take off on your annual long-distance flight to Arctic Russia, when out of nowhere a scientist grabs you and methodically gropes and measures your butt. It’s all for your own good: Researchers are hurriedly sizing up as many round rumps as they can lay their hands on, in a bid to understand what’s wiping out their population.
Smaller than the more common mute swans, which stay in Britain yearlong, Bewick’s swan has seen its population in Europe decline from 29,000 to 21,000 between 1995 and 2005, and researchers at UK’s Wildfowl and Wetlands Trust (WWT) in Slimbridge, Gloucestershire, are willing to fondle the birds to save them.
They’re sizing up swans to test whether changes in the their habitat are to blame for their decline: The size of swan keesters indicated whether they have enough fat to survive their over-2,000-mile journey. Basically, if the birds are plump, then that rules out the possibility that they aren’t getting enough food, and opens the playing field for other culprits, such as power line collisions, lead poisoning, and hunting.For those of you without ...
March 10 2011
Mentos Is to Diet Coke as Coffee Filter Is to Guinness?!
The SATs might have made you hate analogy problems, but this one sure is tasty.
That clangy thing taking up space in the bottom of your Guinness or Tetley’s can might soon be done away with and replaced by a coffee filter.
The ball inside the Guinness can, called a widget, contains a pocket of nitrogen gas held under pressure. When some lucky person opens the can, the pressure is released and the gas shoots out into the beer through a small hole and creates the foam.
You may now be thinking, Wait a minute—most beers seem to have plenty of gas bubbles even without some fancy widget. The thing is that Guinness and similar brews need the widget because nitrogen bubbles are smaller than those filled with carbon dioxide, the bubbling gas in other fizzy drinks. The small nitrogen bubbles make Guinness’ foam deliciously thick and creamy, but it’s harder to get the gas to come out of solution. The widget forces lots of excess nitrogen into the beer, setting off a well-timed bubble eruption.
But the widget is not the only way to send nitrogen bubbles cascading upward. In normal ...
March 09 2011
New “Gastric Pacemaker” Aims to Zap People Into Weight Loss
Not many people would be excited about getting shocks to their vagus nerve, but a new electronic device implanted into the abdomen does just that in an effort to keep appetites in check.
The tiny device, called abiliti and made by Intrapace, attaches to the vagus nerve, which sends status updates about the body’s organs to the brain. The pacemaker then hacks the nervous system’s normal communication, according to the company’s website:
The abiliti system is designed to support these good habits by making the patient feel full sooner when eating. The abiliti system may also help in keeping them satisfied longer and helping them to eat less frequently.
Intrapace reports that the 65 study participants in the initial trials have lost on average 22 percent of their body weight; the biggest loser dropped 38 percent. (These results haven’t been published or peer-reviewed.)
The device is billed as an alternative to more invasive weight-loss procedures, like stomach bypasses or gastric bands, and may have fewer side effects. It is implanted into the abdomen, where it floats around near the stomach, connected to nerves by electrodes through which it senses how extended ...
March 02 2011
3D Printer Plays With Its Food…and Makes A Miniature Spaceship
Most people outgrow the days of carving rivulets in mashed potato mountains or castles out of seasoned squash—but scientists aren’t “most people.” One ragtag team of researchers and culinary experts are harnessing the power of 3-D food printers to bring the science of playing-with-your-food to new levels, such as outer space.
In a project called fab@home, Cornell’s Computational Synthesis Laboratory and the French Culinary Institute have made a giant leap for mankind by fashioning a miniature space shuttle made of pureed scallops and cheese.
So what does it take to create such intricate food sculptures? Cornell graduate research student Jeffrey Lipton told CBC News:
“The process is pretty simple … Just as … your 2D printer puts droplets of ink onto a page to create an image, this draws lines of material on top of each other to create a 3D object.”
It’s the same technology as rapid prototyping machines, except you’re switching in food pastes for plastics and metal. Precisely-positioned nozzles squirt out edible creations of virtually every flavor, and so far, the lab has tackled various foodstuffs, including cheese, chocolate, hummus, and turkey.
But interesting shapes and ...
January 19 2011
January 18 2011
Booze-Soaked Superconductors Provide Hot Physics Results
A paper that explores the unlikely coupling of warm wine and the electric properties of iron is currently making its rounds on the media circuit—leading us to conclude that people get excited about science when there is alcohol involved.
“Drunk scientists pour wine on superconductors and make incredibly discovery,” declares the (slightly inaccurate) headline on io9. “’Tis the season to be pickling your liver in alcohol,” announces the (slightly irrelevant) opening line of a CNET article.
The researchers’ experiment—led by Keita Deguchi of the National Institute for Materials Science in Japan—involved first submersing an iron alloy in various hot alcoholic beverages, and then finding the temperature at which the treated alloy starts to display superconducting properties. A superconductor is a material that has no electrical resistivity, allowing electrons to flow through it with essentially zero friction.
The paper abstract, which was published on arXiv, gives an overview of the experiment’s findings and method (although there’s no mention of beverage consumption that might have inspired these scientific antics):
“We found that hot commercial alcohol drinks are much effective to induce superconductivity in FeTe0.8S0.2 compared to water, ethanol and water-ethanol ...
January 07 2011
Beef Fat Spill Turns the Houston Ship Channel Into a Clogged Artery
Fat is in the news: Not just because of the world’s obesity problems, but because one agriculture company accidentally fattened up the Houston Ship Channel on Tuesday by spilling 15,000 gallons of beef tallow into it.
The fat was in an onshore storage tank owned by agricultural company Jacob Sterns and Sons, which for unknown reasons leaked about 250,000 gallons of animal fat. About 15,000 gallons seeped into the channel through a storm drain, and immediately solidified after hitting the water, Coast Guard spokesman Richard Brahm told The Wall Street Journal:
“Luckily the stuff is easy to clean up,” Mr. Brahm said. “It solidifies at room temperature, so as soon as it hit the water it just kind of sat there.”
The floating fat looks like a collection of dirty little icebergs (officially called “patties”), but is causing some problems. Three quarters of the northern end of the channel had to be shut down for the cleanup effort–luckily it didn’t block tanker traffic along the waterway.
The US Coast Guard helped clean up the fat in the channel, and finished pitch forking and booming the ...
January 06 2011
Potty Trained Piggies Help Keep Taiwanese Rivers Clean
Toddlers can learn, cats can be taught–so why not take the next step and potty-train our livestock? Taiwan’s Environmental Protection Administration is encouraging its pig farmers to do just that with the countries’ six million pigs. The move will clean up the farms and help prevent water pollution, they say.
To keep the pig waste from flowing into the rivers (and to save water on cleaning up farms), the pigs are trained to relieve themselves in a trough. The “toilets” are smeared with feces and urine to attract the pigs–kinda like that spot on the carpet where the dog keeps relieving itself. All it took to start the porcine potty-training revolution was one genius farmer in 2009 trying to avoid the Taiwanese government’s “water pollution fee.” He noticed the difference immediately, he told the Mail and Guardian Online:
“The pig toilets on my farm help me collect about 95% of all pig waste, making cleaning much, much easier,” Chang Chung-tou, a pig farmer in Yunlin county, said.
After a trial of 10,000 pigs by Chung-tou and others in 2009, the Taiwanese ...
January 04 2011
What to Do With Troublesome Invasive Species: 1) Eat Them, 2) Wear Them
Sick of invasive snakes eating through your wiring and biting your babies? Don’t have any tylenol-doped mice to lob at them? You might be in luck, we have a few ideas of what to invasive species that insist on making pests of themselves.
Idea #1: Make Them Into Dinner
Become a part of the “invasivore” movement by ingesting some tasty lionfish (pictured) or asian carp, and by nomming on some kudzu or Japanese knotweed. One “almost serious” invasivore, Rachel Kesel, blogged on the subject and talked to The New York Times:
She said in an interview that she was studying in London when she wrote the post, which grew out of conversations about diet and ecology. “If you really want to get down on conservation you should eat weeds,” she decided. And so she blogged. She now works for the parks department of San Francisco and said she did indeed pursue the vegetable side of the diet she proposed. “I’m really looking forward to some of our spring weeds here,” she said, notably Brassica rapa, also known as ...
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