Phase behavior of Cacio and Pepe sauce
Researchers investigate the physical chemistry of Cacio e Pepe, focusing on starch concentration's impact on texture. They find that starch levels below 1% create undesirable clumps, termed the "Mozzarella Phase." The study proposes optimized cheese-to-water ratios for achieving desired creaminess, merging tradition with modern science in cooking.
It Matters Who Owns Your Copylefted Copyrights
Bradley M. Kuhn emphasizes the importance of copyright ownership in Free and Open Source Software (FOSS). He highlights the challenge of contributors losing their rights to employers and warns that decentralized ownership could undermine copyleft effectiveness. The article advocates for contributors to be proactive about their copyrights and community enforcement of copyleft norms.
Advancements in Plastic Recycling Using Imidazole
Dr. Jason Bara's research introduces an innovative recycling method utilizing imidazole to break down PET plastics into useful chemicals. This process enhances recycling efficiency without requiring additional solvents, addressing complex plastics like polyurethanes. It promises a significant impact on sustainable solutions for plastic waste management.
Wearable Non-Invasive Glucose Monitoring Technology
Researchers at the University of Waterloo develop a non-invasive glucose monitoring device for diabetics using miniaturized radar technology. This smartwatch-style device can detect glucose fluctuations without needing skin penetration, aiming to improve diabetes management. It is currently in clinical trials and shows promise for market readiness.
ELKS: A Lightweight Linux Kernel for Old Hardware
The ELKS project presents a lightweight Linux kernel variant tailored for 8086 architecture, demonstrating powerful computing capabilities in limited resource environments. The initiative emphasizes retro computing and the "small is beautiful" philosophy, with developers exploring its potential for classic applications, including video games.