It always does my heart good to see these projects that work on materials or properties of materials that do not have a specific outcome or application in mind. Necessity is not always the mother of invention.
I agree, there have been many cases where the inventions were just made on basis of accidents. Some times it was keen observation (like Newton observing an apple). And sometimes its just the passion and interest for the field that leads people to discover and invent marvelous things.
Yes, Rob, I agree, sometimes research for research's sake just to invent something new and innovative is refreshing. It seems sometimes that a lot of research happens just to solve a problem, and that is good, of course, because there are good technologies that are developed this way. But I agree that freestyling it and seeing what happens is also a good way forward.
I agree, Rob. So often we're reporting on that happen not because an engineer or materials scientist said "How do I make X happen?", but instead, "what would happen if I did Y?". That also happens a lot in creative cooking which is, after all, another form of chemistry. If there are any cooks reading this, I'm sure they'll understand what I mean.
Rob, I've gone in the opposite direction. I usually end up "fixing" a recipe before I make it the first time, unless it includes very different ingredients/combos of same, or different methods that I'm unfamiliar with. And sometimes, I start making up recipes without looking at any first. That's really fun.
One thing that's fun is to try to replicate a restaurant dish. My mom taught me to jot down notes while you're at the restaurant and you're eating a dish you want to replicate. I've done that with Thai and Indian dishes. Even when I miss, it sometimes comes out just fine.
I do something similar, but usually without writing notes. I file it sort of visually/taste-wise. It's hard to describe, but it seems to work for reverse engineering a dish I've eaten. Also, I read a lot of similar recipes which shows me the common ingredients and their proportions. After all, it's just a form of applied chemistry. I also find this method works very well with SE Asian cooking, which combines many ingredients at the last minute, many of them fresh. So they're actually quite simple if you have the key ingredients.
Ann, I agree with what you're saying about SE Asian cooking. It's pretty easy to duplicate the basic ingredients. I find the trick is with the spices (much like Indian cooking). I think the trick is learning the blend of spices that make up the overall flavor. I ran into this while trying to learn how to make Pad Thai recently. The recipes I found were surprisingly useless. Don't know why. So I got there through many home experiments.
Fascinating article. I am especially impressed by the innovation and vision that this team has in order to understand the arrangement and behavior of this material on a nanometer scale. Great scientific work.
Fascinating indeed. Materials engineering has always caught my eye and this zinc-based material has a unique property of its own. This will open doors to new avenues and bring out more possibilities. Thanks for sharing.
Definitely a great innovation in the materials world, and it has a great scope in the areas where pressure variations are used as inputs. But I agree, gold is a game spoiler. It will make the products price sky rocket. I hope there exists another material that can replace gold, to form a similar structure and geometry having a similar reaction to pressure.
Yes, gold makes the material expensive, but if you noted in the story, it's actually the cheapest ingredient, according to the researcher (if he spoke correctly...maybe he meant most expensive?). I think the researchers have to find a replacement not just for the gold but for other ingredients for this to be viable in the commercial sector.
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