Bio plastics

The IAAC also employed some unusual materials in the study, including orange peel, coffee powder and shrimp shells. There was a method to this and the material used has a genuine effect on the final plastic. The orange peel infused plastic was stronger, with better heat resistance, while the material containing coffee grounds displayed hydrophobic qualities.

The IAAC concluded that a combination of coffee and orange would make the best bioplastic and the geometry of the structure could then be varied to produce differing behaviour. Not every country has an excess of coffee and orange, but the study notes that each individual country can find their own combinations of food waste and plastic.

The amount of waste can also affect the level of shrinkage and bend over time in the plastic, which can be tuned for the individual purpose.

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Thinking Food

The thinking food design project asked a question, what is Food Design?

Participants send a 2-minute video response.

Tagging each, we find convergence and attraction.

Since its creation thinking food design has appeared in food festivals, blogs, catalogues, exhibitions, as well as Wallpaper, le Fooding and Core 77.

This non-profit platform has been consulted by over 20,000 visitors in 100 countries.

explore it here

architecture of ants collecting food

Great architecture makes a difference even to ants.

Take a typical colony of 10,000 or more true harvester ants (Veromessor andrei). They live in an underground nest of flattened chambers connected by skinny tunnels. In a new study of these complicated arrays, having more tunnel connections is what matters for worker collective performance, not more space or nest volume, says Noa Pinter-Wollman of the University of California, San Diego.

The more satellite chambers that are connected to the main entrance chamber, the faster the worker ants converge on a food find, Pinter-Wollman reports October 21 in Biology Letters. And the more alternate routes that ants can take between pairs of chambers, the faster the foragers arrive at food. She didn’t see the same speed-up as the volume of the chambers increased, despite the potential to hold more ants.

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Microbes in our Buildings (fermented air)

This is a big shift in how we’ve previously conceptualized microbial life. We’ve long treated bacteria as the enemy. But it turns out that few of the germs we’re constantly trying to kill with hand sanitizer actually cause disease—and the more bacteria we have on the whole, the better. In fact, our habit of ultrasterilization appears to be hurting us. A number of recent studies have lent credence to the so-called “hygiene hypothesis,” which attributes the uptick in autoimmune and allergic diseases, including eczema and asthma, to a lack of early childhood exposure to germs.

 Today, scientists studying the microbiology of the built environment are changing the way we think about bacteria and working toward ways to harness their potential for good. Here we’ll use the term “bio-inspired” to refer to design that incorporates biological processes or systems.

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