The authors use pictures of candy wrappers and neural networks to improve nutritional accuracy of diet-tracking apps.
Read More...Building deep neural networks to detect candy from photos and estimate nutrient portfolio
The authors use pictures of candy wrappers and neural networks to improve nutritional accuracy of diet-tracking apps.
Read More...Pediatric probiotic culture survival study in acidic pH using an in vitro model
In this study, the authors investigate the effects of acidity on the survival of commercial probiotic Lovebug bacterial strains.
Read More...Fourier-Transform Infrared (FTIR) spectroscopy analysis of seven wisconsin biosolids
The authors analyzed biosolids from five Wisconsin wastewater treatment plants and suggest using KBr pellet FTIR as a simple and rapid method to start characterizing P species in biosolids.
Read More...Impact of daf-25 and daf-11 Mutations on Olfactory Function in C. elegans
Cilia are little hair-like protrusions on many cells in the human body, including those lining the trachea where they play a role in clearing our respiratory tract of mucous and other irritants. Genetic mutations that impair ciliary function have serious consequences on our well-being making it important to understand how ciliary function is regulated. By using a simple organism, such as the worm C. elegans that use cilia to move, the authors explore the effect of certain genetic mutations on the cilia of the worms by measuring their ability to move towards or away from certain odorants.
Read More...Voltage, power, and energy production of a Shewanella oneidensis biofilm microbial fuel cell in microgravity
The authors looked at the ability of Shewanella oneidensis to generate energy in a microbial fuel cell under varying conditions. They found that the S. Onedensis biofilm was able to produce energy in microgravity and that one of the biggest factors that limited energy production was a decrease in growth medium present.
Read More...Heavy Metal Contamination of Hand-Pressed Well Water in HuNan, China
Unprocessed water from hand-pressed wells is still commonly used as a source of drinking water in Chenzhou, the “Nonferrous Metal Village” of China. Long et al. conducted a study to measure the heavy metal contamination levels and potential health effects in this area. Water samples were analyzed through Inductively Coupled Plasma Optical Emission Spectroscopy (ICPOES) and the concentrations of 20 metal elements. Results showed that although none of the samples had dangerous levels of heavy metals, the concentrations of Al, Fe, and Mn in many locations substantially exceeded those suggested in the Chinese Drinking Water Standard and the maximum contaminant levels of Environmental Protection Agency (EPA). The authors have made an important discovery regarding the water safety in HuNan and their suggestions to install water treatment systems would greatly benefit the community.
Read More...The peroxidase-like activity of papain colorimetrically detects H2O2 and glucose with high sensitivity
Many diabetics agree that the current glucometer methods are invasive, inefficient, and unsustainable for measuring blood glucose. These authors investigate the possibility of using a non-invasive glucometer patch that predicts blood glucose from patient sweat, with high accuracy.
Read More...Modulation of Planaria Regeneration by Resolvin D1 and the Omega-3 Fatty Acid Precursor 17-Hydroxy Docosahexaenoic Acid
Omega-3 fatty acid derived lipid mediators have been implicated in resolving inflammation, and wound healing. Authors measured the impact of supplementation with lipid mediator Resolvin D1 and its precursor 17-HDHA on planaria regeneration. Planaria not only synthesize RvD1 from 17-DHA, but both RvD1 and 17-DHA enhanced regeneration.
Read More...Effects of spices on rice spoilage
In this work, based on centuries of history where spices have been used and thought to have antimicrobial properties that prolong the shelf life of food, the authors investigated if several spices used in Indian cooking could delay the spoilage of cooked white rice. Based on changed in appearance and smell, as well as growth on agar plates, they found that cinnamon was the most effective in delaying spoilage, followed by cumin, pepper, garlic, and ginger. Their findings suggest the ability to use spices rather than chemical food preservatives to prolong the shelf life of foods.
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