Lifeboat Foundation

Aircrafts transport people, ship goods, and perform military operations, but the petroleum-based fuels that power them are in short supply. In research publishing on June 30 in the journal Joule, researchers at the Lawrence Berkeley Lab have found a way to generate an alternative jet fuel by harvesting an unusual carbon molecule produced by the metabolic process of bacteria commonly found in soil.

“In chemistry, everything that requires energy to make will release energy when it’s broken,” says lead author Pablo Cruz-Morales, a microbiologist at DTU Biosustain, part of the Technical University of Denmark. When petroleum jet fuel is ignited, it releases a tremendous amount of energy, and the scientists at the Keasling Lab at the Lawrence Berkeley Laboratory thought there must be a way to replicate this without waiting millions of years for new fossil fuels to form.

Jay Keasling, a chemical engineer at University of California, Berkeley, approached Cruz-Morales, who was a postdoc in his lab at the time, to see if he could synthesize a tricky molecule that has the potential to produce a lot of energy. “Keasling told me: it’s gonna be an explosive idea,” says Cruz-Morales.

A new diet based on research into the body’s ageing process suggests you can increase your life expectancy by up to 20 years by changing what, when and how much you eat.

Researchers at North Carolina State University show that an important gene in maize called HPC1 modulates certain chemical processes that contribute to flowering time, and has its origins in “teosinte mexicana,” a precursor to modern-day corn that grows wild in the highlands of Mexico. The findings provide insight into plant evolution and trait selection, and could have implications for corn and other crops’ adaptation to low temperatures.

“We are broadly interested in understanding how natural variation of lipids are involved in the growth and development of plants, and how these compounds may help plants adapt to their immediate environments,” said Rubén Rellán-Álvarez, assistant professor of structural and molecular biochemistry at NC State and the corresponding author of a paper describing the research. “Specifically, we wanted to learn more about variation in lipids called phospholipids, which consist of phosphorus and fatty acids, and their role in adaptation to cold, low phosphorus, and the regulation of important processes for plant fitness and yield like flowering time.”

Maize grown at higher altitudes, like the highlands of Mexico, needs special accommodations in order to grow successfully. The colder temperatures in these mountainous regions put maize at a slight disadvantage when compared with maize grown at lower elevations and higher temperatures.

The production of wild and farm-raised fish, shellfish and algae reached record levels in 2020, and future increases could be vital to fighting world hunger, the Food and Agriculture Organization said Wednesday.

Driven by sustained growth in aquaculture, global fisheries and aquatic farming together hauled in 214 million tonnes, the UN agency said in a report.

The total first-sale value of 2020 production topped $400 million, with $265 million coming from aquaculture, a sector poised for further expansion.

Circa 2021

Microbes are really good at eating a range of substances, so humans are putting them to work cleaning up our messes — and our art.

Photosynthesis has evolved in plants for millions of years to turn water, carbon dioxide, and the energy from sunlight into plant biomass and the foods we eat. This process, however, is very inefficient, with only about 1% of the energy found in sunlight ending up in the plant. Scientists at UC Riverside and the University of Delaware have found a way to bypass the need for biological photosynthesis altogether and create food independent of sunlight by using artificial photosynthesis.

The research, published in Nature Food, uses a two-step electrocatalytic process to convert carbon dioxide, electricity, and water into acetate, the form of the main component of vinegar. Food-producing organisms then consume acetate in the dark to grow. Combined with solar panels to generate the electricity to power the electrocatalysis, this hybrid organic-inorganic system could increase the conversion efficiency of sunlight into food, up to 18 times more efficient for some foods.

“With our approach we sought to identify a new way of producing food that could break through the limits normally imposed by biological photosynthesis,” said corresponding author Robert Jinkerson, a UC Riverside assistant professor of chemical and environmental engineering.

Linear scaling is often difficult to achieve because the communication required to coordinate the work of the cluster nodes eats into the gains from paralleliza… See more.

A new distributed-training library achieves near-linear efficiency in scaling from tens to hundreds of GPUs.

The gene-editing technology has led to innovations in medicine, evolution and agriculture — and raised profound ethical questions about altering human DNA.

Some things that could make the world more efficient simply feel impossible to achieve — not like having to eat and sleep or not suffering through inflated grocery store prices.

Earlier this week, though, scientists at UC Riverside and the University of Delaware say they found a way to cross one of those seemingly impossible barriers when they convinced plants to grow in total darkness. A university press release says the team used a two-step process to convert carbon dioxide, electricity and water into acetate. Plants consumed the acetate and were able to grow in the dark.

The release said that combined with solar panels to generate electricity, this method of food production would be more than 18 times as effective as the natural process, which they claim uses only 1 percent of the energy found in sunlight alone. The team’s research was published Thursday in the journal Nature Food.