Latest news with #CellReports
New York Times
3 days ago
- Science
- New York Times
Here's Another Use for Ice: Creating Secret Codes
A new study by Chinese, Korean and Czech scientists points to a novel way of writing and storing messages: creating patterns of air bubbles in sheets of ice. While the researchers aren't expecting you to ditch your smartphone, their study speaks to the remarkable properties of frozen water. 'I could see it showing up in a James Bond movie,' said Robin E. Bell, an expert in ice sheet dynamics at Columbia and a former president of the American Geophysical Union. Dr. Bell, who was not involved in the new study, pictured a scene in which secret plans involving a submarine are encoded in an ice cube and are in danger of being discovered. 'So you turn it into a smoothie or something,' she said. But the idea is more than an exercise in frivolity, said Mengjie Song, an expert in thermodynamics at the Beijing Institute of Technology and one of the lead authors of the new study, published on June 18 in the scientific journal Cell Reports Physical Science. 'It is a totally new method for humans to record information,' Dr. Song said. In his view, there could be 'many, many applications around this work.' For instance, it could be used to help devise more accurate models for de-icing power lines, airplanes and high-speed trains. A clearer grasp of how ice bubbles form could also help scientists better understand the thermal and mechanical properties of bricks made from lunar soil, which could be used to build moon bases. (Scientists have been researching the possibility of fashioning bricks from Martian soil for almost a decade.) Trained to recognize patterns in ice bubbles, artificial intelligence could help study glaciers for clues about past climate patterns, or to identify potential deposits of natural gas. Researchers acknowledged, however, that much more work would have to be done to make such applications feasible. 'Ice is an ancient substance that permeates every aspect of our lives,' Dr. Song said. 'There are many unsolved mysteries waiting for us to explore.' Want all of The Times? Subscribe.
Yahoo
3 days ago
- Science
- Yahoo
Turns out the human mind sees what it wants to see, not what you actually see
If you purchase an independently reviewed product or service through a link on our website, BGR may receive an affiliate commission. The human brain continues to surprise scientists. From how it learns to the fact that our brains glow, there's a lot we have yet to learn about the inner workings of the human brain. One especially surprising thing, though, is that the brain doesn't appear to see exactly what you see. Instead, scientists say the brain sees what it expects to see. According to scientists, the way that the brain interprets the data our eyes send it is very intriguing. Instead of waiting to see exactly how a scene plays out, your brain actually predicts what will happen. So, for instance, if you see a friend reaching for a pot, your brain interprets that their hand will reach the pot and grab onto the handle. Today's Top Deals Best deals: Tech, laptops, TVs, and more sales Best Ring Video Doorbell deals Memorial Day security camera deals: Reolink's unbeatable sale has prices from $29.98 In most cases, it's correct. Though, of course there can always be split section changes, which can result in how the brain sees not quite adding up to what really happens. The basis of this phenomenon is driven by what researchers call the action observation network, or AON. This is a set of brain regions that become active whenever you watch someone else interact with something. This setup has been confirmed by scientists over the course of decades, using snippets of data captured from a multitude of different lab tests. But those snippets, usually one- to two-second videos, don't show the entire picture. That's why a more recent study published in Cell Reports is based on research that wanted to dig deeper. More specifically, with this new research, the scientists wanted to answer whether or not the pipeline of information changes when the viewer can already forecast the next step in the process. To test this, and to test how the brain actually sees, the researchers set up two different versions of everyday scenes. In the natural scene, the actions played out exactly as expected. However, in the second scene, they scrambled the clips and then had volunteers watch both while recording their brain activity. Some of the participants were already implanted with intracranial electrodes for medical monitoring, too, so they were also able to capture electrical signals found deep inside the cortex with extreme precision. The researchers found that the brain worked exactly as expected when the order of clips in the scene made sense. The data even showed that when the brain could forecast what would happen next, it actually used its visual areas less. However, when the more jumbled cut played out, the data showed how the brain sees changes is based on whether or not it can properly forecast what will happen next. Since the clips were more jumbled and out of order, the brain couldn't properly determine what the next step in the process was, leading to more activity in other areas of the brain. These results also hint that our motor memories could play a prime role in how our brain handles the data that our eyes feed to it. Essentially, our brains use memory to see. While the entire idea here might seem a bit silly and even risky, the fact that the brain doesn't need to use its full power to see how a scene will play out is a prime example of just how efficient the human brain is. There's a reason that scientists are looking for ways to use brain cells in computers, because the brain is extremely efficient and powerful. More Top Deals Amazon gift card deals, offers & coupons 2025: Get $2,000+ free See the
The Independent
4 days ago
- Science
- The Independent
This new biodegradable film could save 20 per cent on energy bills
A new biodegradable film developed by scientists in China and Australia could slash building energy use by up to 20 per cent and keep surfaces up to 9.2C cooler without using any electricity, according to a new study. The material is made from polylactic acid – a bioplastic derived from plants – and passively reflects nearly all solar radiation while allowing heat from inside buildings to escape into the sky. Researchers from Zhengzhou University and the University of South Australia say the metafilm can be an alternative to air conditioning systems, which contribute significantly to greenhouse gas emissions in cities. 'Our metafilm offers an environmentally friendly alternative to air-conditioning,' Yangzhe Hou, lead author of the study and a PhD candidate at the University of South Australia and Zhengzhou University. 'The material reflects nearly all solar radiation but also allows internal building heat to escape directly into outer space. This enables the building to stay cooler than the surrounding air, even under direct sunlight.' In testing, the film passively reduced temperatures by as much as 9.2C during peak sunlight hours, according to the study published in Cell Reports Physical Science on Wednesday. On an average, it kept surfaces 4.9C cooler during daytime and 5.1C cooler at night. Unlike conventional cooling systems, the film requires no electricity or mechanical components. The metafilm also withstood harsh weather conditions, maintaining its cooling performance even after 120 hours of exposure to strong acid and the equivalent of eight months of ultraviolet exposure outdoors, according to the study. It continued to cool surfaces by up to 6.5C under those conditions. 'Most existing passive radiative cooling systems rely on petrochemical-based polymers or ceramics that raise environmental concerns,' Dr Xianhu Liu from Zhengzhou University said. 'By using biodegradable PLA, we are presenting a green alternative that offers high solar reflectance, strong thermal emission, sustainability and durability.' Computer simulations showed using the metafilm on buildings in hot cities such as Lhasa in China 's Tibet region could reduce annual energy consumption by over 20 per cent. 'This isn't just a lab-scale success,' Professor Jun Ma from the University of South Australia claimed. 'Our film is scalable, durable and completely degradable. This research aims to contribute to sustainable development by reducing reliance on fossil fuels and exploring feasible pathways to improve human comfort while minimising environmental impact.' The team is now looking into large-scale manufacturing and possible applications in transportation, agriculture, electronics and biomedical products, including cooling wound dressings. Passive cooling technologies have gained traction in recent years, with various teams experimenting with ceramic coatings, reflective paints, and polymer-based films. However, many such innovations have faced limitations around cost, fragility, or environmental impact. Other recent breakthroughs include an ultrawhite starch-based film that passively cools surfaces by reflecting 96 per cent of sunlight and a ceramic roof coating that withstands extreme temperatures while reducing cooling loads by 20 per cent.
Jordan News
14-06-2025
- Health
- Jordan News
Despite Its Benefits, Too Much Olive Oil May Lead to Weight Gain and Heart Disease - Jordan News
Despite Its Benefits, Too Much Olive Oil May Lead to Weight Gain and Heart Disease Renowned as one of the healthiest oils, olive oil has long been praised for its heart-protective and anti-inflammatory properties. However, a new scientific study warns that excessive consumption may carry unexpected health risks, including weight gain and cardiovascular disease. اضافة اعلان The Research Behind the Concern Published in the journal Cell Reports, the study highlights that oleic acid—the primary component of olive oil—can stimulate the growth of fat cells more than other oils such as coconut or soybean oil. What Happens Inside the Body? Researchers found that oleic acid activates a protein called AKT2 and inhibits another called LXR, creating a biochemical environment that encourages fat cell multiplication and fat storage. These changes increase the likelihood of obesity, a major risk factor for heart disease, type 2 diabetes, and metabolic disorders. Dr. Michael Rudolph, biochemistry professor at the University of Oklahoma and study co-author, explained: 'More fat cells mean more capacity to store fat, which heightens the risk of chronic diseases if not properly managed.' Caution Against Social Media Health Trends While moderate consumption of olive oil remains beneficial, experts caution against blindly following health advice from social media influencers. Nutritionist Michelle Routhenstein shared a case where a patient consumed a full cup of olive oil daily, leading to high cholesterol and stalled weight loss, despite assuming he was eating healthily. Veronika Rouse, another registered dietitian, emphasized the importance of professional guidance, noting: 'Good intentions don't replace science-based nutrition advice.' Bottom Line: Moderation Is Key Olive oil is still a cornerstone of the Mediterranean diet, which is linked to numerous health benefits. But even natural fats can be harmful when consumed in excess. For optimal health: Stick to 1–2 tablespoons per day. Balance your fat sources with nuts, seeds, avocados, and fatty fish. Consult a nutritionist before making major dietary changes. 💡 Golden Rule: Olive oil is a 'liquid gold' when used wisely—but too much of a good thing can backfire.
The Sun
13-06-2025
- Health
- The Sun
The ‘healthy' kitchen staple you use every day ‘that's making you FAT', scientists warn
FROM salad dressings to bread dips and roasted veg, olive oil has long been celebrated as a kitchen staple with powerful health benefits. A cornerstone of the Mediterranean diet, olive oil was hailed as an elixir of youth and health in ancient Greece. 1 And swathes of new research suggest it lives up to the hype, slashing the risk of disease and early death. But scientists now believe oleic acid, a common fat found in olive oil, helps fat cells grow and multiply, potentially driving weight gain faster than other oils. US researchers behind the study urged home cooks to "moderate" their olive oil intake, "especially high-risk individuals." "If someone is at risk for heart disease, high levels of oleic acid may not be a good idea," they wrote. This comes amid growing concern from experts who warn that guzzling too much of the golden liquid may raise cholesterol and increase the risk of heart disease. In the new study, published in Cell Reports, scientists fed mice diets enriched with specific fats found in olive oil, coconut oil, lard, peanut oil, milk, and soybeans. They found oleic acid activated a protein called AKT2 while suppressing another, LXR, triggering the formation of new fat cells. "You can think of the fat cells as an army," said study co-author Dr Michael Rudolph, assistant professor of biochemistry and physiology at the University of Oklahoma. "When you give oleic acid, it initially increases the number of 'fat cell soldiers' in the army, which creates a larger capacity to store excess nutrients," he added. "This means that over time, obesity can occur, which can then lead to cardiovascular disease or diabetes if not controlled," he said. GP-approved tips to really lose weight safely - and keep it off The researchers admit most people don't eat olive oil in isolation, they're mixed into salads and burgers. But diets high in oleic acid, especially from ultra-processed foods, could be bad news for the heart. "I think the take-home message is moderation and to consume fats from a variety of different sources," he said. "Relatively balanced levels of oleic acid seem to be beneficial, but higher and prolonged levels may be detrimental. "If someone is at risk for heart disease, high levels of oleic acid may not be a good idea." For years, olive oil has been the go-to fat for dietitians and chefs alike. Just last year another, US study emerged suggesting more than half a tablespoon of olive oil a day can cut Alzheimer's risk by 28 per cent. Meanwhile, an NHS trial found that oleic acid could help treat incurable brain tumours. Celebs also can't get enough of it. Dua Lipa drizzles it on ice cream, and Kourtney Kardashian swears by it as a hair treatment. Top chef Jamie Oliver is known for generously pouring olive oil over his dishes. And biohacker Bryan Johnson drinks spoonfuls of olive oil each morning and sells his own brand as part of a pricey anti-ageing plan. 'Olive oil isn't something to demonise' Despite the new findings, Robert Hobson, nutritionist at Healthspan and author of Unprocess Your Family Life, said olive oil is still the "best" choice for everyday cooking, because of its "health benefits". "It helps lower cholesterol because it increases good cholesterol, but lowers bad cholesterol," he told Sun Health. Cholesterol is a substance found in fats that's needed to build healthy cells, but can increase the risk of heart disease if levels are too high. "You've also got things like pleocanthal, which is that peppery taste in olive oil, and that helps to reduce inflammation as well. " But people should use it "sparingly" because it is a fat, he said. "You only need a teaspoon in a non-stick pan to cook food," he explained. "And I think people do chuck it in very liberally. "While it's good for you, obviously, you can have loads of it, then it's going to encourage weight gain." He added: 'People in the Mediterranean have been using it for hundreds and hundreds of years and we recommend that diet as one of the healthiest diets. "I just think it's not a food that we should be demonising." How to follow the Mediterranean diet The Mediterranean diet is rich in plants - think nuts, seeds, fruits, vegetables, whole grains, and legumes. The main fat is olive oil (usually extra virgin), and the diet usually includes moderate intake of fish, poultry, dairy, eggs and alcohol. Other meat, sweets, beer, processed foods and refined grains are kept to a minimum. Features of a Mediterranean lifestyle that may also benefit a person's health include sharing meals with others, consuming red wine and flavouring foods with herbs and spices rather than salt. A typical day following a Mediterranean diet may look like this: BREAKFAST Yoghurt with granola, banana, figs, almonds, sunflower seeds and peanut butter LUNCH Chicken salad with chickpeas, mozzarella, tomato, cucumber, kale, spinach, onion and a slice of wholemeal bread and extra virgin olive oil DINNER Grilled sea bass with brown rice, rocket and a glass of red wine SNACKS Apple and almond butter, hummus and crackers and boiled egg
