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Diamond stretching for microelectronics

26.12.2020

Scientists from the University of Hong Kong have developed a uniform, stretchable diamond array using a nanomechanical approach.

Deformed diamonds will now be used in functional devices in microelectronics, photonics and quantum information technologies, experts said. All studies as a result showed the uniform elasticity of the diamond.

Diamond is considered an efficient electronic and photonic material due to its ultra-high thermal conductivity. Therefore, they believe that liquid diamond will be the best material to use in electronics.

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Coffee and tea drinkers are genetically different 28.11.2018

It is believed that the ability to feel a bitter taste protects animals from many troubles - since many toxins are just bitter, and if it starts to taste bitter in the mouth, then what is in the mouth must be immediately spit out. On the other hand, we drink beer, coffee, tea, not at all embarrassed by their bitterness. However, not everyone loves coffee, and it can be assumed that coffee drinkers simply feel its bitter component worse, so that other shades of coffee taste easily outweigh bitterness.

Researchers at Northwestern University and the QIMR Berghofer Medical Research Institute found that coffee drinkers are more sensitive to bitterness, and not just bitterness, but caffeine. The fact is that we have quite a lot of genes encoding bitter taste receptors, and mutations can get into them that enhance or weaken sensitivity to one or another bitter molecule. In particular, it is now known that there are receptors that sense caffeine, others quinine, and still others the synthetic 6-n-propylthiouracil, which is often used when studying the perception of bitter taste. For each of the three types of receptors, mutations have been described that change their sensitivity. It only remained to test whether people with caffeine sensitivities actually drink more coffee.

The researchers analyzed the genes of more than 400 people in the UK, who also reported on their lifestyle and habits - including how much they like tea, coffee and various alcoholic beverages. It turned out that those who, according to their genes, should be very sensitive to caffeine bitterness, drink coffee more than others, at least four times a day. At the same time, those who should be particularly sensitive to quinine and 6-n-propylthiouracil avoided coffee; those who were sensitive to the bitterness of 6-n-propylthiouracil drank less alcohol, especially red wine.

Scientists suggest that those who are especially sensitive to caffeine bitterness have managed to love it, because the vivacity that it gives outweighs the unpleasant taste. In this case, the more sensitive a person is to caffeine, the more he will drink coffee. Moreover, tea lovers will love tea because they never learned to love caffeine - because of the relatively low sensitivity of caffeine bitter receptors.

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