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From: Savant9/22/2017 6:54:20 PM
   of 1179
 
Synthetic muscle breakthrough could lead to 'lifelike' robots

Researchers claim it's the closest artificial material equivalent to a natural muscle.

Saqib Shah, @eightiethmnt
engagdet
September 21, 2107



Westworld / HBO
_____________________

A breakthrough in soft robotics means scientists are now one step closer to creating lifelike machines. Researchers at Columbia Engineering have developed a 3D printed synthetic tissue that can act as active muscle. The material, which can push, pull, bend, and twist (thanks to its use of silicone rubber and ethanol-dispensing micro-bubbles) is also capable of carrying 1,000 times its own weight. Not only could the invention result in super-strong machines (like a Terminator that works in manufacturing), but it will also release soft robots from their current shackles.

You see, synthetic muscle tech is presently reliant on tethered external compressors or high voltage equipment. But, robots fitted with this new tissue could theoretically be freed up to move around like humans, enabling them to better grip and pick up objects. Which is a big deal, because the plan is to eventually get these bots to help with non-invasive surgeries and to care for the elderly -- among other tasks.



The researchers are touting the material as the first synthetic muscle that can withstand both high-actuation stress and high strain. "We've been making great strides toward making robots minds, but robot bodies are still primitive," said lead scientist Hod Lipson. "This is a big piece of the puzzle and, like biology, the new actuator can be shaped and reshaped a thousand ways. We've overcome one of the final barriers to making lifelike robots."

After 3D printing it into the desired shape, the team electrically actuated the artificial muscle using a thin resistive wire and low-power (8V). They then tested it in a variety of robotic applications, where it demonstrated significant expansion-contraction ability. The researchers claim the synthetic tissue is also capable of expanding up to 900 percent when electrically heated to 80°C.

Building on their initial findings, the team plans to incorporate conductive materials to replace the need for the connecting wire. Further down the line, they intend to combine it with artificial intelligence that can learn to control the muscle, resulting in (they hope) "natural" movement.

https://www.engadget.com/2017/09/21/synthetic-muscle-soft-robot-breakthrough/

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From: Savant9/26/2017 2:20:13 PM
   of 1179
 

Sleep msn.com

Hearing regeneration in owls
msn.com

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From: Savant9/27/2017 10:40:20 AM
   of 1179
 

Energy generation/Evaporative engine... impractical for now, but very innovative

technologyreview.com

Evaporation Engines Could Produce More Power Than Coal, with a Huge Caveat
A new study suggests we could tap into natural evaporation for a huge part of our energy needs, but it would come at a high cost to our freshwater resources. by James Temple September 26, 2017



2


Technology that can tap into the renewable power of natural water evaporation could produce a huge portion of the nation's energy needs—at least theoretically (see " Scientists Capture the Energy of Evaporation to Drive Tiny Engines").

Prototype "evaporation-driven engines" generate power from the motion of bacterial spores that expand and contract as they absorb and release air moisture. If it could be done efficiently and affordably, the devices could provide more than 325 gigawatts of electricity-generating capacity, outpacing coal, according to a study published Tuesday in Nature Communications.



That, however, would require covering the surface of every lake and reservoir larger than 0.1 square kilometers in the lower 48 states, excluding the Great Lakes, with arrays of the devices. Obviously, that would directly conflict with existing economic and recreational uses, and raise a host of serious aesthetic and environmental concerns. Notably, interfering with evaporation on a large enough scale, across a big enough lake, could even alter local weather.

But study coauthor Ozgur Sahin says that the paper is more of a thought experiment designed to underscore the potential of the technology and the importance of advancing it beyond lab scale, rather than any sort of literal development proposal.

Sahin, an associate professor of biological sciences and physics at Columbia University, believes it could make a significant contribution to clean-energy and climate goals, even if it's never rolled out at anywhere near the potential extent highlighted in the study.

He says that early use cases could include remote reservoirs already generating hydroelectric power, where it's not as likely to interfere with other uses. It could offer the added benefit of reducing water loss through evaporation, increasing the amount available for energy generation, irrigation, and other needs.



The team of scientists also created a tiny, evaporation-powered car, dubbed Eva. Sahin and colleagues at Columbia have been working on this technology for years. In a 2015 paper, the team described an evaporation engine that relied on Bacillus subtilis spores adhered to stacks of film attached to shutter mechanisms. When the device is placed above water, the spores absorb moisture from natural evaporation and expand, opening the shutter and allowing moisture to escape. The spores then dry out and contract, closing the shutter once again, and allowing additional air moisture to flow in and restart the process. When the device is connected to a generator, the continual oscillating motion generates a tiny amount of power.

As MIT Technology Review previously reported: "An eight-centimeter-by-eight-centimeter water surface can produce about two microwatts of electricity (a microwatt is one-millionth of a watt), on average, and can burst up to 60 microwatts."

The team has continued to work on improving the efficiency and scalability of the technology, exploring additional materials and means of spore adhesion. Because the technology is largely based on biological materials, the eventual cost could be lower than solar photovoltaic cells and other technologies that require specially manufactured materials, Sahin believes.

Crucially, Bacillus subtilis spores continue to perform the necessary mechanical motion even when they're dead or dormant.

In addition, the technology largely avoids the intermittency limitations of wind and solar power because, while evaporation rates change, they don't stop. Moreover, since the devices decrease the evaporation rate, they also raise the temperate of surface water. Modeling in the new study showed that by deliberating altering the rate of this process, they could create a kind of thermal water battery that balances out generation and demand. When throttled up, the heat in the water would increase evaporation, boosting power generation.

“We could match power demand on an hourly basis about 98 percent of the time in warm and dry places,” Sahin says. “Which means you don’t need an external battery to adjust for intermittency.”





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From: Savant9/30/2017 2:07:55 PM
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msn.com

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From: Savant10/5/2017 9:55:27 PM
   of 1179
 

Mayo Clinic Water cremation>> video.vice.com

1/12th the energy, less pollution

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From: Savant10/16/2017 7:50:28 PM
   of 1179
 

New era in astronomy,
Alchemy..how to make gold.

msn.com

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From: Savant10/28/2017 10:51:55 AM
   of 1179
 

Get ready, it's coming>> 3D printed food...


So, should we trust corps to monitor and insert the appropriate ingredients?????

History sez.....NO!!

Look at what certain cos. already put in their fast food...no names needed.

They'll likely include GREEN dye...
------------------

3D printer that turns nano-cellulose into nutritious meals could be part of your kitchen in 5 years

Oct 25, 2017 | By Benedict

Two researchers at the Hebrew University of Jerusalem claim to have developed food 3D printing technology capable of printing entire meals from nano-cellulose, a naturally occurring fiber that contains no calories.



3D printed food. Do you need it? No. Do you want it? Not especially. Are companies going to continue exploiting the highly novel concept in order to make money? Of course they are. And since it’s going to happen anyway, why not just get on board? From 3D printed pizza to 3D printed candy, these complex treats are here to stay. Yum!

Okay, perhaps that’s a little dismissive. Some food 3D printing innovators are working on advanced technology that lets users put precise quantities of certain ingredients, vitamins, nutrients etc. in their 3D prints, which could be practical for any number of reasons.

3D printed meat is even being considered as a way to assist elderly people who have trouble chewing solid foods. (And who presumably like their edible pastes in nice shapes.)

The latest case of 3D printed food comes from Israel, where a pair of researchers at the Hebrew University of Jerusalem say they have developed a novel food 3D printing technology capable of printing entire nutritious meals.



(Image: ILTV Israel Daily)

At present, they’ve only printed dough—something that’s already been done by companies like BeeHex—but they say there is a wide range of possibilities for the gastronomic additive manufacturing tech.

The researchers are professors Oded Shoseyov and Ido Braslavsky, both of whom are part of the Robert H. Smith Faculty of Agriculture, Food and Environment at Hebrew University, and who are working under the Yissum Research Development Company (the university’s technology transfer company) for their food 3D printing endeavors.

As their 3D printing material, the researchers have chosen nano-cellulose, a natural fiber that contains no calories. They’ve been studying the fiber for years, and say it can be easily broken down by enzymes in your gut.



(Image: ILTV Israel Daily)

Rather than roll this digestible material around a spool like plastic filament, Shoseyov and Braslavsky are going to pack it in cartridges along with proteins, carbohydrates, fat, antioxidants and vitamins.

The 3D printer will purportedly process these cartridges with an infrared laser, heating and shaping the formless foodstuff according to computer instructions.

When this heat is applied, the nano-cellulose serves to bind the meal together, while the heat can even make the 3D printed food seem baked, grilled, or fried. This, the researchers say, will lead to synthetic foods that taste a lot like traditional meals.

The obvious question that provokes is “Why make 3D printed food at all then?” But the Hebrew University professors think the technology could serve those with gluten-free, vegetarian, and vegan diets, as well as diabetics, athletes, and others who need to keep a close eye on what they consume.

The researchers are currently talking with investors about the possibility of commercializing their patent-pending food 3D printing process. If all goes to plan, they expect to have their 3D printed food in select eateries within a couple of years, and even in home kitchens within five years.

http://www.3ders.org/articles/20171025-3d-printer-that-turns-nano-cellulose-into-nutritious-meals-could-be-part-of-your-kitchen-in-5-years.html

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From: Savant11/3/2017 4:27:16 PM
   of 1179
 

Jim Beam me up, Scottie>>>

Institute for Molecular Manufacturing (IMM)
http://www.imm.org/

For an introduction to how IMM thinks about manufacturing nanoscale substances here's a good start:Quote:“Somewhere in the bowels of the cabinet a bartender went into action – a non-human bartender whose electronic soul mixed things not by jiggers but by atom counts, whose ratios were perfect every time, and who could not be matched by all the inspired artistry of anyone merely human.” – Isaac Asimov, Pebble in the Sky (1950)

1. Introduction
Specialized nanofactories will be able to manufacture specific products or classes of products very efficiently and inexpensively. This paper is the first serious scaling study of a nanofactory designed for the manufacture of a specific food product, in this case high-value-per-liter alcoholic beverages. The main purpose of this paper is to assess the technical opportunities for the inexpensive chemical analysis and manufacturing of fine spirits and other alcohol-based beverages using the equipment and techniques of atomically precise manufacturing. Of particular practical concern to commercial interests is the vulnerability of existing fine spirits business models to potentially disruptive new sources of atomically indistinguishable replicant products having significantly lower production cost and/or higher consumer desirability than traditionally produced products.

***

Abstract. Specialized nanofactories will be able to manufacture specific products or classes of products very efficiently and inexpensively. This paper is the first serious scaling study of a nanofactory designed for the manufacture of a specific food product, in this case high-value-per- liter alcoholic beverages. The analysis indicates that a 6-kg desktop appliance called the Fine Spirits Synthesizer, aka. the “Whiskey Machine,” consuming 300 W of power for all atomically precise mechanosynthesis operations, along with a commercially available 59-kg 900 W cryogenic refrigerator, could produce one 750 ml bottle per hour of any fine spirit beverage for which the molecular recipe is precisely known at a manufacturing cost of about $0.36 per bottle, assuming no reduction in the current $0.07/kWh cost for industrial electricity. The appliance’s carbon footprint is a minuscule 0.3 gm CO2 emitted per bottle, more than 1000 times smaller than the 460 gm CO2 per bottle carbon footprint of conventional distillery operations today. The same desktop appliance can intake a tiny physical sample of any fine spirit beverage and produce a complete molecular recipe for that product in ~17 minutes of run time, consuming <25 W of power, at negligible additional cost.

Cite as: Robert A. Freitas Jr., “The Whiskey Machine: Nanofactory-Based Replication of Fine Spirits and Other Alcohol-Based Beverages,” IMM Report No. 47, May 2016; http://www.imm.org/Reports/rep047.pdf.

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From: Savant11/6/2017 10:55:17 AM
   of 1179
 
Périgord black truffle cultivated in the UK for the first time

Date:November 5, 2017
Source:University of Cambridge

Summary:
The Mediterranean black truffle, one of the world's most expensive ingredients, has been successfully cultivated in the UK, as climate change threatens its native habitat.

https://www.sciencedaily.com/releases/2017/11/171105193043.htm

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From: Savant11/7/2017 9:10:43 PM
   of 1179
 
Disruption/Radical Transformation...Tony Seba... imagine the exponential change by Y10K

youtube.com

p/b Eric

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