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DECISION-MAKING MATTER. "One project, called Logic Matter, encodes simple decision-making in a material, using only that substance's properties, shape, and geometry." https://lnkd.in/e74uquz View in LinkedIn

OLD VIEW. "So here's a question you don't hear every day: How many tastes can a person taste? There's sweet, of course. Then sour. Then salty. And when the Greek philosopher Democritus took up the question several thousand years ago, he added bitter. So that makes four." https://lnkd.in/eqJGRM2 View in LinkedIn

COLD-TASTE OVERLAP. "And on the other side of the spectrum, the chill of menthol in peppermint also arises from an odd coincidence. A receptor that triggers when the temperature in your mouth takes a dive is also set off when menthol is around." http://www.bbc.com/future/story/20150120-hidden-ways-your-tongue-tastes View in LinkedIn

PAIN-TASTE OVERLAP. "Another “non-taste” taste is the burning of capsaicin, the molecule that gives hot peppers their kick. Capsaicin binds to a receptor on cells that detect temperature and cells that send messages of pain. The same receptor and related ones are activated by piperine, a compound in black pepper that you might shake on your eggs in the morning, and allyl isothiocynanate, the burning compound in mustard and radishes." http://www.bbc.com/future/story/20150120-hidden-ways-your-tongue-tastes View in LinkedIn

TOUCH-TASTE OVERLAP. "It turns out that sanshool binds to channels in the membranes of neurons in the tongue that respond to touch, producing a kind of tactile mirage." http://www.bbc.com/future/story/20150120-hidden-ways-your-tongue-tastes View in LinkedIn

SANSHOOL. "Czechuan peppers contain hydroxy-alpha-sanshool that imparts desirable tingling, cooling, and numbing sensations (which) activates a subset of sensory dorsal root ganglion neurons." https://lnkd.in/eaCeKAW View in LinkedIn

CHEMESTHESIS. The human tongue is "also sensitive to temperature, pressure, and chemicals that mimic both of these things, which turn up in a number of foods. This peculiar latter group of sensations is called chemesthesis, and you probably experience some flavour of it every day. One of the strangest examples is the Szechuan peppercorn, a staple of Asian cooking. You know when it's been sprinkled over a dish because suddenly your mouth begins to tingle gently, while going curiously numb." http://www.bbc.com/future/story/20150120-hidden-ways-your-tongue-tastes View in LinkedIn

FIVE HUMAN SENSES. "Aristotle was the first to assign humans with five traditional senses: sight, hearing, touch, taste and smell. However, if he was categorizing animals, his list of senses might have been longer. Several animals possess additional perceptive abilities that allow them to experience the world in ways we can barely imagine." https://lnkd.in/efeHCSP View in LinkedIn

FRAGMENT IN NATURE this weekend focuses on the human sensation of taste. Taste is central to the fundamental and universal human experience of food. And it has trumped nutrition in recent years. Surprisingly, the experts have changed their minds in this subject in recent time, and we have learned that it is multi-factorial and more complex than we thought for centuries. View in LinkedIn

NEW PEDAGOGY. "improving skill acquisition through transcranial magnetic stimulation, applying current brain research to the classroom experience." http://www.iftf.org/our-work/people-technology/technology-horizons/when-everything-is-programmable/when-everything-is-programmable-forecast-and-technology-cards/ View in LinkedIn