Lifeboat Foundation

What is really going on with Virgin Galactic, Get the inside scoop from the initial developer of the engine technology who worked for Burt Rutan on SpaceShipOne and also worked SpaceShipTwo-Tim Pickens, See why he, and I are concerned about Virgin Galactic.
Tim Pickens is an entrepreneur, inventor, innovator, engineer and educator. He specializes in commercial space, technical product development and solutions, and business consulting and strategy for space and technical companies. He is known for applying a lean philosophy to develop creative solutions and innovative partnerships to provide responsive, low-cost products and services for government and private industry. Pickens’ 25+ years of experience in the aerospace industry, specializing in the design, fabrication and testing of propulsion hardware systems, has earned him a reputation as one of the industry’s leaders in these areas. Early in his career, Pickens served as propulsion lead for Scaled Composites on SpaceShipOne, winner of the $10 million Ansari X Prize. He also worked for small hardware-rich aerospace companies in Huntsville, and later supported the Virgin Galactic’s SpaceShipTwo venture.

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3D printed food is no longer the domain of sci-fi fantasy. It’s here and it’s real: but is it really a big deal, or is it just a passing fad?

In science fiction television shows and movies such as those in the Star Trek universe, the food synthesizers or replicators were electronic devices that took base elements and transformed them into any type of food that was desired. This seemingly miraculous device could only exist in the world of science fiction — at least for now. However, thanks to the advances in 3D printing, it is now possible to create food that mimics the taste, shape, and color of familiar dishes.

Over the past few years, 3D printers have become more commonplace in commercial industries and are used to create all types of items that range from small models and jewelry up to large construction items used to create buildings. But what about 3D printed foods? Is it the future of gastronomy, or just a quirky fad?

Continue reading “What’s the Deal with 3D Printed Food?” »

Circa 2010

Researchers have discovered a possible new species of bacteria that survives by producing and ‘breathing’ its own oxygen. The finding suggests that some microbes could have thrived without oxygen-producing plants on the early Earth — and on other planets — by using their own oxygen to garner energy from methane (CH₄).

“The mechanism we have now discovered shows that, long ago, these organisms could have exploited the methane sources on Earth and possibly on other planets and moons by mechanisms that we didn’t know existed,” says Mike Jetten, a microbiologist at Radboud University Nijmegen in the Netherlands and part of the team that conducted the study, which is published in Nature today¹.

Continue reading “Methane-eating microbes make their own oxygen” »

Anyone who spends a lot of time in the kitchen knows that there’s at least one gadget out there for every single step in the cooking process. But there has never been an appliance that could handle them all. Until now, that is.

Later this year, London-based robotics company Moley will begin selling the first robot chef, according to the Financial Times. The company claims the ceiling-mounted device, called the Moley Robotics Kitchen, will be able to cook over 5000 recipes and even clean up after itself when it’s done.

Might interest some.

A new study from the Institute of Psychiatry, Psychology and Neuroscience (IoPPN) at King’s College London has established that Intermittent Fasting (IF) is an effective means of improving long term memory retention and generating new adult hippocampal neurons in mice, in what the researchers hope has the potential to slow the advance of cognitive decline in older people.

The study, published today in Molecular Biology, found that a calorie restricted diet via every other day fasting was an effective means of promoting Klotho gene expression in mice. Klotho, which is often referred to as the “longevity gene” has now been shown in this study to play a central role in the production of hippocampal adult-born new neurons or neurogenesis.

Continue reading “Intermittent fasting in mice effective at promoting long term memory retention” »

How do simple creatures manage to move to a specific place? Artificial intelligence and a physical model from TU Wien can now explain this.

How is it possible to move in the desired direction without a brain or nervous system? Single-celled organisms apparently manage this feat without any problems: for example, they can swim towards food with the help of small flagellar tails.

How these extremely simply built creatures manage to do this was not entirely clear until now. However, a research team at TU Wien (Vienna) has now been able to simulate this process on the computer: They calculated the physical interaction between a very simple model organism and its environment. This environment is a liquid with a non-uniform chemical composition, it contains food sources that are unevenly distributed.

I could find hardly any scientific studies that showed negative results from the Mediterranean Diet for longevity, which honestly makes me a little wary of scientific establishment groupthink.

That said, I think I am going to start taking shots of olive oil after all my research…

Is the Mediterranean Diet the key to longevity? Lots of research suggests olive oil and other Mediterranean foods can help you live longer.

Combining self-assembly techniques from across scientific disciplines could allow us to precisely build any material structure.

Nanocars are an impressive achievement – but nanoarchitectonics can unlock a far greater range of material structures.

In a lecture at the American Physical Society in 1959 titled ‘There’s Plenty of Room at the Bottom’, Richard Feynman argued that huge possibilities come from working in the world of molecules and atoms. He dreamed of ultra-small computers, cars running under a microscope, and medical machines working in our body.

Continue reading “Exploring the potential of nanoarchitectonics” »

If you’ve been to your local beach, you may have noticed the wind tossing around litter such as an empty potato chip bag or a plastic straw. These plastics often make their way into the ocean, affecting not only marine life and the environment but also threatening food safety and human health.

Eventually, many of these plastics break down into microscopic sizes, making it hard for scientists to quantify and measure them. Researchers call these incredibly small fragments nanoplastics and microplastics because they are not visible to the naked eye. Now, in a multiorganizational effort led by the National Institute of Standards and Technology (NIST) and the European Commission’s Joint Research Centre (JRC), researchers are turning to a lower part of the food chain to solve this problem.

The researchers have developed a novel method that uses a filter-feeding marine species to collect these tiny plastics from ocean water. The team published its findings as a proof-of-principle study in the scientific journal Microplastics and Nanoplastics.