Here the authors investigate the effects of plastic pollutants on terrestrial life. Specifically they look at the growth of Brassica rapa and determine that phosphate levels have the most negative impact on growth.

The authors looked at the effect of microconvection on displacing bubbles during electrolysis. They found that microconvection does have a role in bubble displacement in water electrolysis which can be applied in the production of hydrogen.

In this study, the authors conduct a bibliometric analysis to understand the recent growth in and current state of peripheral nerve regeneration research. They also explored potential future studies.

The authors test the feasibility of using thermoelectric modules as a power source and as an air conditioner to decrease reliance on fossil fuels. The results showed that, at its peak, their battery generated 27% more power – in watts per square inch – than a solar panel, and the thermoelectric air conditioner operated despite an unsteady input voltage. The battery has incredible potential, especially if its peak power output can be maintained.

The authors investigate the ability of machine learning models to developing new drug-like molecules by learning desired chemical properties versus simply generating molecules that similar to those in the training set.

The authors looked at how a 3D bioprinter could be used to model the blood brain barrier.

The authors set to test a system that would help with the dehumidification and overall management of greehouses.

In this study, the authors utilize an infrared camera to visualize and investigate the exothermic reaction of polyurethane foam, which has many everyday uses including automotive seats, bedding, and insulation.

Dental resins can be a source of reactive oxygen species (ROS) which in unruly amounts can be toxic to cellular and overall health. In this report, the authors test whether the consumption of antioxidant rich foods like avocado and asparagus can protect against the effect of dental resin-derived ROS. However, rather than testing humans, they use fruit flies and their climbing abilities as an experimental readout.

In this work, based on centuries of history where spices have been used and thought to have antimicrobial properties that prolong the shelf life of food, the authors investigated if several spices used in Indian cooking could delay the spoilage of cooked white rice. Based on changed in appearance and smell, as well as growth on agar plates, they found that cinnamon was the most effective in delaying spoilage, followed by cumin, pepper, garlic, and ginger. Their findings suggest the ability to use spices rather than chemical food preservatives to prolong the shelf life of foods.