Category: Uncategorized

DATA AND COMMUNICATION. "A decade after Wi-Fi put all our computers on a wireless network—and half a decade after the smartphone revolution put a series of pocket-size devices on that network—we are seeing the dawn of an era when the most mundane items in our lives can talk wirelessly among themselves, performing tasks on command, giving us data we’ve never had before." (IoT). https://lnkd.in/eUGiTeE View in LinkedIn

"GLUTAMATE is found in most living things, but when they die, when organic matter breaks down, the glutamate molecule breaks apart. This can happen on a stove when you cook meat, over time when you age a parmesan cheese, by fermentation as in soy sauce or under the sun as a tomato ripens. When glutamate becomes L-glutamate, that's when things get "delicious." " https://lnkd.in/eqJGRM2 View in LinkedIn

SMART BRICKS. "Bricks could be programmed to analyze their own loading conditions or orientation and might contain blueprints to build a wall or guide someone in the construction process." https://lnkd.in/e74uquz View in LinkedIn

UMAMI, the universal fifth taste, imparted by glutamate, characterized by savory or delicious, was discovered only 100 years ago by Professor Kikunae Ikeda. It is found in soup stocks, meat dishes, aged cheeses, air-dried ham, shellfish, mushrooms, and ripe tomatoes. https://lnkd.in/eTt_MER View in LinkedIn

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