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A Taste of Sweetness in Bioplastics

Tsai et al. | Apr 05, 2019

A Taste of Sweetness in Bioplastics

Sweet potatoes are one of the most common starches in Taiwan, and sweet potato peels hold significant potential to make biodegradable plastics which can alleviate the environmental impact of conventional petroleum-based plastics. In this paper, Tsai et al created starch-based bioplastics derived from sweet potato peels and manipulated the amount of added glycerol to alter the plastic’s strength and flexibility properties. Their results indicated that higher concentrations of glycerol yield more malleable plastics, providing insights into how recycled agricultural waste material might be used to slow down the rate of pollution caused by widespread production of conventional plastics.

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Income mobility and government spending in the United States

Datta et al. | Nov 04, 2023

Income mobility and government spending in the United States
Image credit: CDC via Unsplash

Recent research suggests that the "American Dream" of income mobility may be becoming increasingly hard to obtain. Datta and Schmitz explore the role of government spending in socioeconomic opportunity by determining which state government spending components are associated with increased income mobility.

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Differences in Reliability and Predictability of Harvested Energy from Battery-less Intermittently Powered Systems

Sampath et al. | Apr 29, 2020

Differences in Reliability and Predictability of Harvested Energy from Battery-less Intermittently Powered Systems

Solar and radio frequency harvesters serve as a viable alternative energy source to batteries in many cases where the battery cannot be easily replaced. Using specifically designed circuit models, the authors quantify the reliability of different harvested energy sources to identify the most practical and efficient forms of renewable energy.

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The Effect of Cooking Method on the Amount of Fat in an Egg

Srinivasan et al. | Dec 01, 2014

The Effect of Cooking Method on the Amount of Fat in an Egg

Fat can be chemically altered during cooking through a process called lipid oxidation, which can have a negative impact on health. In this study, the authors measured the extracted fat in raw, fried and hard-boiled eggs and found that cooking eggs to a higher temperature resulted in a lower amount of extracted fat, indicating a greater amount of oxidized fat.

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Colorism and the killing of unarmed African Americans by police

Hempfield et al. | Nov 08, 2021

Colorism and the killing of unarmed African Americans by police

The purpose of this study was to investigate the relationship between colorism and police killings of unarmed African American suspects. The authors collected data from the Washington Post database, which reports unarmed African American victims from 2015–2021, and found that the victims who were killed by police were darker on average than a control population of African Americans that had not encountered the police.

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Floating aquatic plants form groups faster through current

May et al. | Oct 16, 2023

Floating aquatic plants form groups faster through current
Image credit: N Band

Here, the authors sought to investigate the effects of water current on the growth of colonies of duckweed, a floating plant that forms colonies in silent ponds, marshes, lakes , and streams in North America. They found that current flow mediates the formation of colonies, disrupting and recreating the colonies which provides the opportunity for reorganizations that were identified as beneficial.

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Which Diaper is More Absorbent, Huggies or Pampers?

Shramko et al. | Sep 19, 2013

Which Diaper is More Absorbent, Huggies or Pampers?

The authors here investigate the absorbency of two leading brands of diapers. They find that Huggies Little Snugglers absorb over 50% more salt water than Pampers Swaddlers, although both absorb significantly more fluid than what an average newborn can produce.

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Scientific project in physics "Carbonated liquids and carbonation level"

Irina et al. | Jan 21, 2024

Scientific project in physics "Carbonated liquids and carbonation level"

In our work we followed the formation of gas bubbles on the surface of the vessel walls in different carbonated liquids, over different time intervals, at different temperatures and in vessels made of different materials. Our results made it possible to identify patterns affecting the process of formation and disappearance of carbon dioxide bubbles.

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