In this article, the authors propose an effective, environmentally-friendly method of producing conductive ink using expired waste oil, polystyrene, and graphene.
Read More...Environmentally-friendly graphene conductive ink using graphene powder, polystyrene, and waste oil
In this article, the authors propose an effective, environmentally-friendly method of producing conductive ink using expired waste oil, polystyrene, and graphene.
Read More...Time-Efficient and Low-Cost Neural Network to detect plant disease on leaves and reduce food loss and waste
About 25% of the food grown never reaches consumers due to spoilage, and 11.5 billion pounds of produce from gardens are wasted every year. Current solutions involve farmers manually looking for and treating diseased crops. These methods of tending crops are neither time-efficient nor feasible. I used a convolutional neural network to identify signs of plant disease on leaves for garden owners and farmers.
Read More...Evaluating the effectiveness of machine learning models for detecting AI-generated art
The authors investigate how well AI-detection machine learning models can detect real versus AI-generated art across different art styles.
Read More...Comparing model-centric and data-centric approaches to determine the efficiency of data-centric AI
In this study, three models are used to test the hypothesis that data-centric artificial intelligence (AI) will improve the performance of machine learning.
Read More...The effect of financial and food-based incentives on math test performance
The authors looked at the effect of monetary vs. food incentives on math test performance. They found that financial incentives did increase student performance, but not necessarily food incentives.
Read More...Heat impact to food’s shelf life - An example of milk
Food spoilage happens when food is not kept in a good storage condition. Qualitatively estimating the shortened shelf life of food could reduce food waste. In this study, we tested the impact of heat on milk shelf life. Our results showed that an exposure at room temperature (25°C) for 3.2 hours will decrease the shelf life of milk by one day.
Read More...Are Asian foods healthier than Western foods: Evidence collected from St. Louis area grocery stores
The authors compare nutritional content of foods found in Western versus Asian grocery stores to determine whether one cultural diet is healthier than the other.
Read More...Analyzing the effects of multiple adhesives on elastic collisions and energy loss in a Newton’s Cradle
The energy conservation in a system of objects in collision depends on the elasticity of the objects and environmental factors such as air resistance. One system that relies heavily on elasticity is the Newton’s Cradle. We aimed to determine the extent to which these adhesives serve to mitigate or worsen the chaotic movements and elastic collisions.
Read More...Slowing the Mold Growth on Stored Corn: The Effects of Vinegar, Baker’s Yeast, and Yogurt on Corn Weight Loss
Chemical preservatives are often used to reduce grain spoilage due to mold, but can have harmful heath and environmental effects. In this study, the authors tested three low toxic compounds for their effects on mold growth on corn kernels and found that all three were successful at slowing growth.
Read More...Elucidating the Genotoxicity of Synthetic Food Preservatives with the SOS Chromotest
Evidence suggests certain food preservatives may be genotoxic due to their ability to impair normal cellular pathways. The authors investigated the genotoxic potential and effects of commonly used synthetic food preservatives, specifically sodium nitrite, potassium sulfate, and hydrogen peroxide.
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