Group items tagged

The supply of secure, clean, sustainable energy is arguably the most important scientific and technical challenge facing humanity in the 21st century. Rising living standards of a growing world population will cause global energy consumption to double by mid-century and triple by the end of the century. Even in light of unprecedented conservation, the additional energy needed is simply not attainable from long discussed sources these include nuclear, biomass, wind, geothermal and hydroelectric. The global appetite for energy is simply too much. Petroleum-based fuel sources (i.e., coal, oil and gas) could be increased. However, deleterious consequences resulting from external drivers of economy, the environment, and global security dictate that this energy need be met by renewable and sustainable sources. The dramatic increase in global energy need is driven by 3 billion low-energy users in the non-legacy world and by 3 billion people yet to inhabit the planet over the next half century. The capture and storage of solar energy at the individual level personalized solar energy drives inextricably towards the heart of this energy challenge by addressing the triumvirate of secure, carbon neutral and plentiful energy. This talk will place the scale of the global energy issue in perspective and then discuss how personalized energy (especially for the non-legacy world) can provide a path to a solution to the global energy challenge. Daniel G. Nocera is the Henry Dreyfus Professor of Energy at the Massachusetts Institute of Technology, Director of the Solar Revolutions Project and Director of the Eni Solar Frontiers Center at MIT. His group pioneered studies of the basic mechanisms of energy conversion in biology and chemistry. He has recently accomplished a solar fuels process that captures many of the elements of photosynthesis outside of the leaf. This discovery sets the stage for a storage mechanism for the large scale, distributed, deployment of solar energy. He has b

""We probably have underestimated the role our microbial flora play in modulating disease risk," says Daniel Rader, a heart disease specialist at the University of Pennsylvania School of Medicine. Rader, who was not involved in the study, says that gut bacteria may not be as big a factor in causing heart disease as diabetes or smoking, but could be important in tipping some people toward sickness. Researchers led by Stanley Hazen, a cardiologist at the Cleveland Clinic, didn't start out to study gut bacteria. In fact, says Hazen, he had "no clue - zero," that intestinal microbes were involved in heart disease. "I'd never even considered it or thought of the concept." Hazen and his colleagues compared blood plasma from healthy people to plasma from people who had had heart attacks, strokes or died to see if substances in the blood could predict who is in danger from heart disease. The researchers found 18 small molecules associated with fat buildup in the arteries. One of the best predictors turned out to be a byproduct made when gut bacteria break down a fat called choline (also known as lecithin). The more of this byproduct, called trimethylamine N-oxide or TMAO, a person or mouse has in the blood, the higher the risk of getting heart disease, the researchers found. Gut bacteria are actually middlemen in TMAO production. The microbes convert lecithin to a gas that smells like rotten fish. Then an enzyme in the liver changes the foul-smelling gas to TMAO."

"Jeden Tag häuft Menschheit 3,5 Millionen Tonnen Abfall an und es wird stetig mehr. Wenn sich daran nichts ändert, wird sich die tägliche Menge bis zum Jahr 2025 verdoppelt haben. 2100 werden es pro Tag mehr als elf Millionen Tonnen feste Abfälle sein, schätzen Forscher um Daniel Hoornweg. Der Professor an der kanadischen Universität von Ontario hat bereits 2012 einen Weltbank-Bericht zum Thema Müll mitverfasst. Nun warnt er zusammen mit seinen Kollegen Perinaz Bhada-Tata und Chris Kennedy im Magazin Nature vor den Folgen des wachsenden Abfallbergs. "

Fats in foods like potato chips and french fries make them nearly irresistible because they trigger natural marijuana-like chemicals in the body called endocannabinoids, researchers at the University of California, Irvine, have found. The researchers discovered that when rats tasted something fatty, cells in their upper gut started producing endocannabinoids, while sugars and proteins did not have this effect. How fats create, like, a buzz It starts on the tongue, where fats in food generate a signal that travels first to your brain, and then through a nerve bundle called the vagus to your intestines. There, the signal stimulates the production of endocannabinoids, which initiates a surge in cell signaling that prompts you to totally pig out - probably by initiating the release of digestive chemicals linked to hunger and satiety that compel us to eat more. And that leads to obesity, diabetes and cancer, the researchers said. But they suggest it might be possible to curb this process by obstructing endocannabinoid activity: for example, by using drugs that "clog" cannabinoid receptors. The trick: bypassing the brain to avoid creating anxiety and depression (which happens when endocannabinoid signaling is blocked in the brain). I'm guessing McDonald's won't be adding that drug to their fries. Ref.: Daniele Piomelli, et al., An endocannabinoid signal in the gut controls dietary fat intake, PNAS, 2011; in press

"What are we aiming for? We want to change the way research is communicated, both amongst researchers, as well as with health practitioners, patients and the wider public. Inspired by Beethoven, we want to build a research version of his repository and try to tackle the question "What if the public scientific record would be updated directly as research proceeds?""