![]() “They don’t do it on purpose, their anatomy makes them do it,” says lead author Dr Janet Voight, Associate Curator of Invertebrate Zoology at the Field Museum in the US. Wood retrieved from the ocean floor that’s been so thoroughly chewed up by the clams that you can crumble it with your hand. As these clams dig and move their boreholes in the wood, they fill the space around them inside the holes with their own faeces. Researchers have now found that this extra-chewed-up wood is all thanks to the same group – Xylophagaids. Scientists can put wood on the sea floor and sometimes return to find it so bored-through that it’s possible to crumble by hand. “It seems very simplistic, but this is an object moving without batteries, without wiring, without an external power supply of any kind – just on the swelling and shrinking of gel,” explains senior author David Gracias, a professor of Chemical and Biomolecular Engineering at Johns Hopkins University in the US.Ī new paper in Marine Biodiversity has found that one group of these clams has evolved a unique (and kind of gross) way to keep their precious wood all to themselves: building chimneys made of feaces. ![]() Credit: Aishwarya Pantula/Johns Hopkins University Soft robots made of hydrogel are made to crawl with temperature change. The team of researchers has demonstrated that this can be manipulated to move the robot forward and backward on flat surfaces with an undulating, wave-like motion. The soft-robot is made from a water-based gel that swells or shrinks in response to temperature. Credit: Jie Sun, Xi’an Jiaotong-Liverpool University A robot that does ‘the worm’ when the temperature changesĪ new gelatinous robot that crawls, powered by nothing but temperature change, has been reported in a new study in Science Robotics. Appearances of lab-grown meat models without and with treatment of natural food colouring (beet). The study has been published in the journal Advanced Materials. Using nutrients from food waste to print scaffolds not only uses and increases the value of the food waste but also alleviates the pressure on the environment from animal agriculture,” says Professor Jie Sun from Xi’an Jiaotong-Liverpool University, China. “This is a novel and disruptive idea to mass produce cultured meat. ![]() Now, scientists have developed a new, edible, plant-based ink, derived from food waste – such as cereal husks – that can be fully absorbed into the lab-grown meat product and is cheap to produce. Credit: Jie Sun, Xi’an Jiaotong-Liverpool University Animal muscle stems cells grow on scaffolds to produce lab-grown meat. But these are inks are expensive to produce. Until now, these scaffolds have been made using an emerging 3D-printing technology using edible ink made from animal products, like gelatine and collagen, or synthetic materials. ![]() ![]() Without it the lab-grown meat would resemble lumpy mashed potatoes. To produce lab-grown meat, animal muscle stem cells are grown on a scaffold which improves the environment for the cells and allows suitable texture and structure to be generated. New plant-based 3D-printing ink for making lab-grown meat more cost-effectiveįor the environmental or animal welfare-minded consumer, lab-grown meat offers a promising alternative to traditional livestock.Ĭhinese researchers have now found a way to use plant-based food waste to reduce the high production costs associated with lab-grown meat. ![]()
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