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The development of robotics continues to open up new prospects for us in the field of automation and control of various objects. Recently, Finnish scientists presented an innovative approach to controlling humanoid robots using air currents. This method promises to revolutionize the way objects are manipulated and open new horizons in the field of robotics. The idea of controlling objects using air currents is not new, but until recently, implementing such concepts remained a challenge. Finnish researchers have developed an innovative method that allows robots to manipulate objects using special air jets as "air fingers". The air flow control algorithm, developed by a team of specialists, is based on a thorough study of the movement of objects in the air flow. The air jet control system, carried out using special motors, allows you to direct objects without resorting to physical ... >>
Caring for the health of our pets is an important aspect of the life of every dog owner. However, there is a common assumption that purebred dogs are more susceptible to diseases compared to mixed dogs. New research led by researchers at the Texas School of Veterinary Medicine and Biomedical Sciences brings new perspective to this question. A study conducted by the Dog Aging Project (DAP) of more than 27 companion dogs found that purebred and mixed dogs were generally equally likely to experience various diseases. Although some breeds may be more susceptible to certain diseases, the overall diagnosis rate is virtually the same between both groups. The Dog Aging Project's chief veterinarian, Dr. Keith Creevy, notes that there are several well-known diseases that are more common in certain breeds of dogs, which supports the notion that purebred dogs are more susceptible to disease. ... >>
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Exploration of french fries in outer space
25.06.2023
Astronauts heading on future missions to the Moon and Mars may be glad to know that familiar food will accompany them on their extraneatic journeys. The European Space Agency (ESA) has conducted groundbreaking experiments demonstrating the feasibility of frying food in microgravity.
This study is important in determining food preparation processes and the diversity of food available to astronauts who explore alien worlds. The introduction of familiar cooking methods during deep space travel can greatly facilitate the life of astronauts during expeditions.
Frying is a common culinary method around the world, but the complexity of this technique is due to the physics and chemistry of the process.
According to Thodoris Karapantzios, member of the research team and professor at the Aristotle University of Thessaloniki, Greece: "Ask any chef and they will confirm that the physics and chemistry behind cooking are complex and fascinating topics that intersect with other scientific disciplines" .
The difficulty of frying in microgravity has aroused the interest of scientists. Some have speculated that in the absence of gravity or low gravity, the bubbles formed during the frying process may surround the potatoes, creating a layer of steam that prevents proper cooking, such as french fries.
To study the frying process in microgravity, Karapantzios and colleagues developed a new experimental device with a carousel design. This device provided safety in zero gravity by preventing oil spills and maintaining a constant pressure, which led to a decrease in the required cooking temperature for the potatoes of the test sample.
Frying experiments were conducted during two European Space Agency (ESA) parabolic flight campaigns in which aircraft made repeated arcing flights to create short periods of weightlessness. During testing, the frying process was carefully recorded using a high-speed, high-resolution camera.
Thus, the researchers were able to analyze the growth rate, size, distribution and direction of the bubbles in the oil. In addition, the team monitored the temperature of both the vegetable oil and the inside of the potato. They also drew attention to a special phenomenon - the escape velocity of the bubbles from the potato, resembling a form of escape velocity that occurs in scientific calculations related to the escape of planets or black holes.
The results of the study showed that in low gravity conditions, the bubbles easily break away from the surface of the studied potato, instead of covering and protecting it. This reflects the frying process that occurs in familiar earthly conditions.
Studying the frying process in space could lead to advances in areas ranging from improving traditional cooking methods to using solar energy to produce hydrogen in microgravity. As John Liumbas, another team member and researcher at the Aristotle University of Thessaloniki, points out, exploring the complexities of cooking in microgravity opens up new possibilities for scientific progress.
In addition, space frying research allows astronauts to enjoy the taste of homemade food and food comfort during extended space missions.
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