The authors investigate the ability of machine learning models to developing new drug-like molecules by learning desired chemical properties versus simply generating molecules that similar to those in the training set.
Read More...Evaluating the feasibility of SMILES-based autoencoders for drug discovery
The authors investigate the ability of machine learning models to developing new drug-like molecules by learning desired chemical properties versus simply generating molecules that similar to those in the training set.
Read More...A novel in vitro blood-brain barrier model using 3D bioprinter: A pilot study
The authors looked at how a 3D bioprinter could be used to model the blood brain barrier.
Read More...Thermoelectric cooling in greenhouses: Implications for small-holder production
The authors set to test a system that would help with the dehumidification and overall management of greehouses.
Read More...Monitoring the formation of polyurethane foams with an infrared camera: Classroom activity
In this study, the authors utilize an infrared camera to visualize and investigate the exothermic reaction of polyurethane foam, which has many everyday uses including automotive seats, bedding, and insulation.
Read More...The Effects of Antioxidants on the Climbing Abilities of Drosophila melanogaster Exposed to Dental Resin
Dental resins can be a source of reactive oxygen species (ROS) which in unruly amounts can be toxic to cellular and overall health. In this report, the authors test whether the consumption of antioxidant rich foods like avocado and asparagus can protect against the effect of dental resin-derived ROS. However, rather than testing humans, they use fruit flies and their climbing abilities as an experimental readout.
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.
Read More...Are alkaline spices the future of antibiotics?
The authors experimented with several commonly available alkaline spices (turmeric, cayenne pepper, and cinnamon) to study their antimicrobial properties, hypothesizing that alkaline spices would have antimicrobial activity. Results showed a zone of inhibition of bacterial growth, with the largest zone of inhibition being around turmeric, followed by cayenne pepper, and the smallest around cinnamon. These results are impactful, as common alkaline spices generally do show antibacterial properties and both bacteriostatic and bactericidal effects correlated with degree of alkalinity.
Read More...Characterization of antibacterial properties of common spices
Bacterial infection is resurging as one of the most dangerous challenges facing the medical establishment. Americans spend about 55 to 70 billion dollars per year on antibiotics, yet these antibiotics are becoming increasingly ineffective as illness-causing bacteria gain resistance to the prescribed drugs. We tested if 11 commonly-used spices could inhibit growth of the gram-negative bacteria, E. coli, the main takeaway from these experiments is that certain spices and herbs have antibacterial effects that inhibit growth of E.coli , and these spices could show similarly promising activity towards other bacteria.
Read More...Antibacterial properties of household spices and toothpaste against oral bacteria
Bacteria cause tooth decay, plaque, bad breath, and other diseases. Despite being cleaned with water and toothpaste, oral bacteria live on our toothbrushes. Bacterial growth has been shown to be inhibited by different toothpastes and common household spices. This study tested how different toothpastes and common household spices, including cinnamon, cumin, nutmeg, and ground white pepper, can inhibit bacteria from growing on toothbrushes
Read More...Testing antimicrobial properties of common household spices in a real-world scenario
In this article the authors look at the ability of spices to reduce microbial load on a cutting surface by comparing growth of bacteria cultured before and after cleaning with various spice mixtures.
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