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Toshiba 15nm Flash SSDs

08.04.2016

Toshiba Europe's Storage Department has unveiled 100 x 69,85 x 7mm internal SSDs based on the new high-performance 15nm flash memory. The transition from 19-nm to 15-nm process technology allowed not only to increase performance and reduce power consumption, but also to expand the maximum capacity of the Toshiba Q300 Pro line of drives up to 1024 GB, Toshiba told CNews.

Thanks to 15nm TLC memory (3 bits per cell), Toshiba Q300 drives are ideal for those who decide to replace a conventional hard drive with a fast, energy-efficient and shock-resistant SSD, according to the company. The flagship Q300 Pro models with 15nm MLC technology (2 bits per cell) are designed specifically for high-performance workstations for designers, gamers and professional users.

The new drives use the SATA III interface with backward compatibility and a maximum data transfer rate of up to 6 Gb / s. Toshiba's adaptive SLC caching technology optimizes data processing and achieves sequential write speeds up to 530MB/s and read speeds up to 550MB/s. For the Q300 Pro models, the maximum random read and write speeds reach 92K and 63K IOPS, respectively, for the Q300 - 87K and 83K IOPS.

The Q300 Pro is available in 1024GB, 512GB and 256GB, while the Q300 comes in 960GB, 480GB, 240GB and 120GB. All devices support hardware command queuing (NCQ), as well as SMART, zeroing TRIM and Patrol Read technologies (the latter - only in Q300 Pro). In addition, the Q300 Pro series models support Toshiba's QSBC error correction technology, which helps protect data and improves drive reliability, Toshiba says.

According to the company, the MTBF for all Q300 Pro and Q300 drives is 1,5 million hours.

The new 15nm drives will be available in April 2016. The Q300 Pro series comes with a standard 5-year warranty, while the Q300 has a 3-year warranty.

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Potato milk 27.01.2018

A researcher from the University of Lund (Sweden), Eva Thornberg, took up the development of potato milk. One of the motives for creating the drink is allergy. In Norway, 1-3% of the population suffers from allergies to milk and dairy products. People with lactose intolerance need an alternative replacement.

"One of the concerns is the fortification of milk from potatoes with essential omega-3 polyunsaturated fatty acids, which are mainly found in fatty fish," said Eva Thornberg.

Omega-3 acids are useful in that they eliminate the negative effects of harmful fatty acids and neutralize their oxidation products in the human body. It is technically difficult to convert a vegetable base into a creamy product such as milk. This is because plant proteins are more difficult to extract than animal proteins.

Thornberg discovered that creaminess can be achieved when the protein and starch in potatoes are heated in a certain way and mixed with canola oil, which is rich in omega-3 fatty acids.

According to the scientist, potato milk will contain 6% rapeseed oil. This means that 250 ml of alternative milk will cover half of the daily requirement of omega-3. In addition, the new dairy product does not contain allergens. In the future, potato milk will be marketed as an alternative to regular milk, yogurt, cream and ice cream.

The drink has already been tested in laboratory conditions, so it will probably go on sale this year. At first, most likely, it will be a cocktail of potato milk with apple juice and fruit.

The method of making the emulsion is patented under the name of Veg of Lund.

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