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.
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.
Read More...Role of Environmental Conditions on Drying of Paint
Reducing paint drying time is an important step in improving production efficiency and reducing costs. The authors hypothesized that decreased humidity would lead to faster drying, ultraviolet (UV) light exposure would not affect the paint colors differently, white light exposure would allow for longer wavelength colors to dry at a faster rate than shorter wavelength colors, and substrates with higher roughness would dry slower. Experiments showed that trials under high humidity dried slightly faster than trials under low humidity, contrary to the hypothesis. Overall, the paint drying process is very much dependent on its surrounding environment, and optimizing the drying process requires a thorough understanding of the environmental factors and their interactive effects with the paint constituents.
Read More...A novel bioreactor system to purify contaminated runoff water
In this study, the authors engineer a cost-effective and bio-friendly water purification system using limestone, denitrifying bacteria, and sulfate-reducing bacteria. They evaluated its efficacy with samples from Eastern PA industrial sites.
Read More...Purification of Water by Aloe
The authors test the ability of aloe vera gel to purify water of four separate contaminants. Aloe reduced the levels of copper, iron, and phosphate, but not nitrate. Potential applications of this purification system are discussed.
Read More...The Development of a Superhydrophobic Surface Using Electrolytic Deposition & Polymer Chains Precipitation
In this study, the authors were interested in developing a hydrophobic surface that will extend the lifespan of metals by reducing water exposure and other damage. The used a zinc coating on steel to pursue this effort.
Read More...Heterotrophic culture of Spirulina platensis improved its growth and the study of its nutritional effect
The authors looked at the ability to grow S. platensis on a larger scale with reduced cost given that it is currently quite expensive to grow, but poses as an important food source in the future.
Read More...Building a video classifier to improve the accuracy of depth-aware frame interpolation
In this study, the authors share their work on improving the frame rate of videos to reduce data sent to users with both 2D and 3D footage. This work helps improve the experience for both types of footage!
Read More...Investigating Teen Audism: The Development and Use of a Survey Scale to Measure Misconceptions of the Deaf Community in a Hearing High School
The authors explore hearing students' misconceptions about the Deaf and Hard of Hearing (HoH) community. Results indicate that some misconceptions are more common than others, and that personal experience with individuals in the Deaf and HoH community reduces the frequency of such misconceptions.
Read More...Slowing the Mold Growth on Stored Corn: The Effects of Vinegar, Baker’s Yeast, and Yogurt on Corn Weight Loss
Chemical preservatives are often used to reduce grain spoilage due to mold, but can have harmful heath and environmental effects. In this study, the authors tested three low toxic compounds for their effects on mold growth on corn kernels and found that all three were successful at slowing growth.
Read More...The effects of different modes of vocalization and food consumption on the level of droplet transmission of bacteria
Microbial agents reposnsible for respiratory infections are often carried in spittle, which means they can be easily transmitted. Here, the authors investigate how likely certain activities are to spread microbes carried in spittle. They also investigate whether eating certain types of food might reduce the spread of spittle-borne bacteria too.
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