Can Food Scientists Re-Invent Sugar?
The Wall Street Journal visits scientists at Harvard University’s Wyss Institute for Biologically Inspired Engineering who are researching a “sugar-to-fiber” enzyme (normally used by plants to create stalks). They’re testing a version they’ve “encased in spherical nanoparticles — tiny mesh-like cages made of pectin that allow the enzyme to be Read more…
Samsung’s New EV Battery Tech: 600-Mile Ranges, and 9-Minute Charges
Samsung’s latest solid-state battery technology will power up premium EVs first, giving them up to 621 miles of range. The new batteries — which promise to improve vehicle range, decrease charging times, and eliminate risk of battery fires — could go into mass production as soon as 2027. Multiple automakers Read more…
Are Fake Plastic Lawns Environmentally Irresponsible?
Artificial turf exacerbates the effects of climate change. On a 90-degree Los Angeles day, the temperature of artificial turf can reach 150 degrees or higher — hot enough to burn skin. And artificial turf is disproportionately installed to replace private lawns and public landscaping in economically disadvantaged communities that already Read more…
Cannibal AIs Could Risk Digital ‘Mad Cow Disease’ Without Fresh Data
A new study by researchers from Rice University and Stanford University in the US offers evidence that when AI engines are trained on synthetic, machine-made input rather than text and images made by actual people, the quality of their output starts to suffer. The researchers are calling this effect Model Read more…




