Cooling system for the WindForce Air Cooling System 600 Watt Edition video card. Free Technical Library News

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WindForce Air Cooling System 600 Watt Edition video card cooling system

07.06.2014

Gigabyte, one of the areas of specialization of which is the production of 3D cards, has introduced the WindForce Air Cooling System 600 Watt Edition. The manufacturer himself calls the novelty the most powerful air cooling system for a 3D card.

The product continues the tradition of the WindForce 450W cooler. It uses both proven components such as Triangle Cooling technology and innovations. These include a new shape of fan blades and heatsink fins, as well as copper-based composite heatpipes. As stated, all this endows the new cooler with increased efficiency of heat removal. As you can see from the designation, the cooler is able to handle power up to 600 watts.

At the same time, the WaterForce All-in-one External Liquid Cooling System is introduced, designed for use in systems with three GeForce GTX 3 Ti 780D cards enabled in SLI mode. The control panel of this CBO allows you to control the temperature of the GPU, the speed of the fans and pumps.

With WaterForce, you can lower the temperature of the GPU by 42,9% compared to that provided by the stock cooler. At the same time, the noise level will be 13,1 dB lower.

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Bacteria will slow down the melting of ice cream 15.10.2015

Scottish scientists from the University of Edinburgh and the University of Dundee have been able to slow down the melting of ice cream using a protein that changes the properties of the product.

The protein, known as BsIA, is commonly found in aggregations of microorganisms called biofilms. It turned out that he is able to change some properties of ice cream, in particular, to make it more resistant to temperature effects.

Most bacteria naturally live inside biofilms, and the external structure of these objects becomes stable due to the many molecules secreted by cells. For example, BsIA is responsible for creating a hydrophobic layer on the outer surface of a biofilm.

However, the specific properties of a protein allow it to also allow free mixing of substances that normally repel each other, such as water and oil. The most important role in ice cream is played by the interaction between fat and water, so the addition of BsIA stabilizes the structure and slows down its melting.

The Scots made a test batch of ice cream with the addition of BsIA protein in the laboratory, but none of them dared to taste it. Scientists only noted that in terms of density and texture, ice cream is absolutely identical to traditional ice cream.

Now the developers intend to bring their product to mass production and hope for an impressive commercial success. However, British chef Heston Blumenthal has already launched his own non-melting ice cream.

Unlike the Scots, its composition is kept in the strictest confidence, but everyone can try it - and make sure that the vanilla cone tastes no different from the usual ice cream.

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