In this article, the authors propose an effective, environmentally-friendly method of producing conductive ink using expired waste oil, polystyrene, and graphene.

About 25% of the food grown never reaches consumers due to spoilage, and 11.5 billion pounds of produce from gardens are wasted every year. Current solutions involve farmers manually looking for and treating diseased crops. These methods of tending crops are neither time-efficient nor feasible. I used a convolutional neural network to identify signs of plant disease on leaves for garden owners and farmers.

In this study, three models are used to test the hypothesis that data-centric artificial intelligence (AI) will improve the performance of machine learning.

Food spoilage happens when food is not kept in a good storage condition. Qualitatively estimating the shortened shelf life of food could reduce food waste. In this study, we tested the impact of heat on milk shelf life. Our results showed that an exposure at room temperature (25°C) for 3.2 hours will decrease the shelf life of milk by one day.

The authors compare nutritional content of foods found in Western versus Asian grocery stores to determine whether one cultural diet is healthier than the other.

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.

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.

Evidence suggests certain food preservatives may be genotoxic due to their ability to impair normal cellular pathways. The authors investigated the genotoxic potential and effects of commonly used synthetic food preservatives, specifically sodium nitrite, potassium sulfate, and hydrogen peroxide.

Most people put little thought into the type of plastic wrap they use to store their leftovers. This study investigates the differences between biodegradable plastic wrap and non-biodegradable plastic wrap in their ability to prevent food spoilage. Does one work better than the other? Read more to find out!

Industrial process are designed to optimize speed, energy use and quality. Some steps involve the translation of product-filled barrels, how far and fast this happens depends on the properties of the product within. This article investigates such properties on a mini-scale, where the roll of bead size, texture and material on the distance travelled by a cylindrical capsule is investigated.