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Scientist are investigating the use of methane-consuming bacteria to aid the growing problem of rising greenhouse gas emissions. While previous studies claim that low-frequency electromagnetic fields can accelerate the growth rate of these bacteria, Chu et al. demonstrate that this fundamental ideology is not on the same wavelength with their data.

With low-temperature transportation being critical for the progress of research and medical services by preserving biological samples and vaccines, the optimization of cold storage materials is more critical now than ever. The exclusive use of dry ice has its limitations. Notably, it proves insufficient for cold storage during long-range transportation necessary for the delivery of specimens to rural areas. In this article, the authors have proposed a new means of cold storage through the combination of dry ice and ethanol. Upon thorough analysis, the authors have determined their new method as considerably better than the use of pure dry ice across many characteristics, including cold storage capacity, longevity of material, and financial and environmental feasibility.

Seeking an approach to address the increasing levels of methane and chlorinated hydrocarbons that threaten the environment, the authors worked to develop a novel, low-cost biotrickling filter for use as an ex situ method tailored to marine environments. By using methanotrophic bacteria in the filter, they observed methane degradation, suggesting the feasibility of chlorinated hydrocarbon degradation.

The authors test the feasibility of using thermoelectric modules as a power source and as an air conditioner to decrease reliance on fossil fuels. The results showed that, at its peak, their battery generated 27% more power – in watts per square inch – than a solar panel, and the thermoelectric air conditioner operated despite an unsteady input voltage. The battery has incredible potential, especially if its peak power output can be maintained.

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.

Counterintuitive in nature, the Mpemba effect asserts that hot liquid freezes faster than cold liquid. While noted throughout history by scientific minds like Aristotle, the phenomenon remains in contention with varying hypotheses for the effect proposed alongside the effect’s rise in popularity. Contributing to the research efforts surrounding the Mpemba effect, the authors in this article explore the effect in different liquids ranging in physical properties and intermolecular forces to determine potential parameters attributable to producing the Mpemba effect.

Water scarcity affects upwards of a billion people worldwide today. This project leverages the potential of capturing humidity to build a high-efficiency water condensation device that can generate water and be used for personal and commercial purposes. This compact environment-friendly device would have low power requirements, which would potentially allow it to utilize renewable energy sources and collect water at the most needed location.

Lithium-ion batteries, a breakthrough in chemistry that enabled the electronic revolution we live today have become an essential part of our day-to-day life. A phone battery running out after a heavy day of use with limited opportunities for recharging is a well-known and resented experience by almost everyone. How then can we make batteries more efficient? This paper proposes the use of a different type of separator, that improves the charging and discharging capacities of lithium ions compared to the classical separator. This and similar attempts to improve Lithium-ion battery function could facilitate the development of higher-performance batteries that work longer and withstand harsher use.

This study compares different methods for cooking vegetables to determine which retain iron and ascorbic acid, or vitamin C, levels the most.