Electric vehicles are slowly but surely snatching market share from their combustion-engined forbearers. However, range and charging speed remain major sticking points for customers, and are a prime selling point for any modern EV. Battery technology is front and center when it comes to improving these numbers.
Solid-state batteries could mark a step-change in performance in these areas, and the race to get them to market is starting to heat up. Let’s take a look at the current state of play.
When you think of high-throughput ptychographic cytometry (wait, you do think about high throughput ptychographic cytometry, right?) does it bring to mind something you can hack together from an old Blu-ray player, an Arduino, and, er, some blood? Apparently so for [Shaowei Jiang] and some of his buddies in this ACS Sensors Article.
For those of you who haven’t had a paper accepted by the American Chemical Society, we should probably clarify things a bit. Ptychography is a computational method of microscopic imaging, and cytometry has to do with measuring the characteristics of cells. Obviously.
This is definitely what science looks like.
Anyway, if you shoot a laser through a sample, it diffracts. If you then move the sample slightly, the diffraction pattern shifts. If you capture the diffraction pattern in each position with a CCD sensor, you can reconstruct the shape of the sample using breathtaking amounts of math.
One hitch – the CCD sensor needs a bunch of tiny lenses, and by tiny we mean six to eight microns. Red blood cells are just that size, and they’re lens shaped. So the researcher puts a drop of their own blood on the surface of the CCD and covers it with a bit of polyvinyl film, leaving a bit of CCD bloodless for reference. There’s an absolutely wild video of it in action here.
The Japanese people love their salt, perhaps as much as Americans love their sugar high fructose corn syrup and caffeine. But none of these are particularly good for you. Although humans do need some salt in their diets to continue existing, the average Japanese person may be eating too much of it on a regular basis — twice the amount recommended by the World Health Organization, according to Reuters. Cue the invention of electric chopsticks, which provide salty flavor without the actual sodium.
No, you won’t get shocked — not even a fresh 9 V to the tongue’s worth. The tips of the chopsticks are made of something food-safe and conductive, and one is wired to a bracelet that contains a small computer. Using a weak current, the chopsticks transmit sodium ions from the food to the tongue, which increases the perceived saltiness by 1.5x. The device was co-created by a Meiji University professor and a Japanese beverage maker, who hope to commercialize it sometime next year.
This isn’t the first time humans have used trickery when it comes to diets. The older among you may remember the miracle berry weight loss craze of the 1970s. When ingested first, miracle berries make sour things taste sweet, so chowing down on grapefruits and lemons suddenly sounds like a good idea. What people failed to realize was that the acidity would still wreak havoc on their teeth and tongues, leaving them regretful the next day.
Crystals, at least those hawked by new-age practitioners for their healing or restorative powers, will probably get a well-deserved eye roll from most of the folks around here. That said, there’s no denying that crystals do hold sway over us with the almost magical power of their beauty, as with these home-grown copper acetate crystals.
The recipe for these lovely giant crystals that [Chase Lean] shares is almost too simple — just scrap copper, vinegar, and a bit of hydrogen peroxide — and just the over-the-counter strength versions of those last two. The process begins with making a saturated solution of copper acetate by dissolving the scrap copper bits in the vinegar and peroxide for a couple of days. The solution is concentrated by evaporation until copper acetate crystals start to form. Suspend a seed crystal in the saturated solution, and patience will eventually reward you with a huge, shiny blue-black crystal. [Chase] also shares tips for growing crystal clusters, which have a beauty of their own, as do dehydrated copper acetate crystals, with their milky bluish appearance.
When you think of ethanol, you might think of it as a type of alcohol, not alcohol itself. However, in reality, it is the primary ingredient in adult beverages. Which means humans have gotten quite good at making it, as we’ve been doing for a long time. With this in mind, [Sam Barker] decided to make ethanol out of apples to power a small engine to charge his phone.
The steps for making pure ethanol is quite similar to making alcoholic cider. A friend of [Sam’s] had an orchard and a surplus of apples, so [Sam] boiled them down and stored the mush in jugs. He added activated dry yeast to start the fermentation process. A dry lock allowed the CO2 gas that was being created to escape. Over a few weeks, the yeast converted all the sugar into ethanol and gas. In the meantime, [Sam] sourced a chainsaw and adapted the engine to run on ethanol, as ethanol needs to run richer than gasoline. The video below the break tells the story.
This particular story on researchers successfully making yeast-free pizza dough has been making the rounds. As usual with stories written from a scientific angle, it’s worth digging into the details for some interesting bits. We took a look at the actual research paper and there are a few curious details worth sharing. Turns out that this isn’t the first method for yeast-free baking that has been developed, but it is the first method to combine leavening and baking together for a result on par with traditional bread-making processes.
Some different results from varying the amount of pressure released during the baking process.
Basically, a dough consisting of water, flour, and salt go into a hot autoclave (the header image shows a piece of dough as seen through the viewing window.) The autoclave pressurizes, forcing gasses into the dough in a process similar to carbonating beverages. Pressure is then released in a controlled fashion while the dough bakes and solidifies, and careful tuning of this process is what controls how the bread turns out.
With the right heat and pressure curve, researchers created a pizza whose crust was not only pleasing and tasty, but with a quality comparable to traditional methods.
How this idea came about is interesting in itself. One of the researchers developed a new method for thermosetting polyurethane, and realized that bread and polyurethane have something in common: they both require a foaming (proofing in the case of bread) and curing (baking in the case of bread) process. Performing the two processes concurrently with the correct balance yields the best product: optimized thermal insulation in the case of polyurethane, and a tasty and texturally-pleasing result in the case of pizza dough. After that, it was just a matter of experimentation to find the right balance.
The pressures (up to 6 bar) and temperatures (145° Celsius) involved are even pretty mild, relatively speaking, which could bode well for home-based pizza experimenters.
[Ted Yapo] shared a method of easily and conveniently soldering to aluminum, which depends on a little prep work to end up only slightly more complex than soldering to copper. A typical way to make a reliable electrical connection to aluminum is to use a screw and a wire, but [Ted] shows that it can also be done with the help of an abrasive and mineral oil.
Aluminum doesn’t solder well, and that’s because of the oxide layer that rapidly forms on the surface. [Ted]’s solution is to scour the aluminum with some mineral oil. The goal is to scrape away the oxide layer on the aluminum’s surface, while the mineral oil’s coating action prevents a new oxide layer from immediately re-forming.
After this prep, [Ted] uses a hot soldering iron and a blob of solder, heating it until it sticks. A fair bit of heat is usually needed, because aluminum is a great heat conductor and tends to be lot thicker than a typical copper ground plane. But once the aluminum is successfully tinned, just about anything can be soldered to it in a familiar way.
[Ted] does caution that mineral oil can ignite around 260 °C (500 °F), so a plan should be in place when using this method, just in case the small amount of oil catches fire.
