How to spill your coffee
We all do it – walk along with a cup in hand, and carelessly spill it. While it’s usually more annoying than anything else, it happens to affect almost all of us, and little is done to minimise the likelihood of it occurring. So my aim was to explain the physics behind why we spill drinks when we walk, and to investigate how we can minimise the likelihood of this occurring. I broke this investigation into two distinct parts, explaining the system of the cup, and explaining the effect of walking. From initial observations, it was clear that the cup was a resonating system. Like any resonating system, the cup has a natural frequency. When the cup is oscillated – moved back and forth – at near this frequency, the size of the liquid oscillations is very large. This is because the acceleration is in phase with the motion of the liquid, so in each cycle maximum energy is input into the system. In my investigation I experimentally measured this natural frequency, and created a mathematical model to explain this frequency. It was also found that as the size of liquid oscillations in the cup increases, so does distortion of the fluid surface, possibly enabling spilling. To systematically analyse the effect of walking, I had subjects walk on a treadmill, so walking surface and speed were controlled. However, I also needed an accurate way of measuring the motion of a carried cup. Firstly, I tried to use video analysis; however I found this far too imprecise for measuring small changes in velocity of a cup. In the end I used a smartphone to record the acceleration of a carried cup, as acceleration is what causes the movement of liquid in a cup. This allowed surprisingly accurate measurements to be made, and allowed both the size and frequency of the acceleration to be recorded. In order to relate the system of the cup and the oscillation provided whilst walking I conducted a qualitative experiment into the effect of stride frequency on the likelihood of spilling. When stride frequency was very close to the natural frequency of the cup, spilling occurred almost instantly, while it did not occur if stride frequency was much higher or lower. In the end, my research showed that to minimise the likelihood of spilling your drink walk slowly, use a narrow cup, focus on walking smoothly, and fill the cup well below the rim. Despite this, some people happen to be much smoother cup carriers than others, likely due to their individual biomechanics. And, if you really don’t want to spill your drink, you can always use a lid.
[3+3]-annelation of cyclic nitronates with enol diazoacetates
The purpose of this research is to prevent the desertification by using my original “agar sheets”. The dry regions, in other words, the desert has already occupied about forty percent of the surface of the earth (Figure 1). In addition, it is said that land of seven million hectares turn into desert every year. However, we can reproduce the green-bosomed earth by using appropriate means, because this desertification originated in excessive farming, excessive pasturing, and deforestation caused by human beings. I learned “Cape Erimo’s Green Construction Method”, which has succeeded in planting trees in the coast of Japan by using seaweed, and this method led me to use the agar to prevent the desertification, which is a familiar Japanese food made from seaweed. I think that it is possible to prevent the desertification of any conditioned lands by using my original “agar sheets.”
Stop the Spread of Desertification by Agar
The purpose of this research is to prevent the desertification by using my original “agar sheets”. The dry regions, in other words, the desert has already occupied about forty percent of the surface of the earth (Figure 1). In addition, it is said that land of seven million hectares turn into desert every year. However, we can reproduce the green-bosomed earth by using appropriate means, because this desertification originated in excessive farming, excessive pasturing, and deforestation caused by human beings. I learned “Cape Erimo’s Green Construction Method”, which has succeeded in planting trees in the coast of Japan by using seaweed, and this method led me to use the agar to prevent the desertification, which is a familiar Japanese food made from seaweed. I think that it is possible to prevent the desertification of any conditioned lands by using my original “agar sheets.”
Neolema ogloblini- An agent in the biological control of Tradescantia
Tradescantia (Tradescantia fluminensis) is the worst weed in New Zealand. By smothering and shading out seedlings, Tradescantia prevents forest regeneration. Current control methods are ineffective and simultaneously cause harm to native forest. In 2011 Neolema ogloblini, a Brazilian beetle was introduced into New Zealand as a biological control for Tradescantia. To be successful in New Zealand, a country with different environmental factors, the beetles’ ranges of preference (temperature and light intensity) had to be investigated. A gender specific trait also identified, to enable desired sex ratios within founding populations to be selected. [18] This would ensure that the beetles are not released in areas of physiological stress, and can be optimised to have the greatest impact on Tradscantia. To establish how the intensity of light affects the distribution and amount of Tradescantia eaten by N.ogloblini a choice chamber investigation was conducted. Different layers of shade cloth provided a range of light intensities 150-3450Lux (likely to be found under forest canopy where Tradescantia is problematic). Thirty beetles of a range of sizes and approximately same maturity were randomly distributed through the chambers. Each chamber contained a shoot of Tradescantia with 5 leaves. After a 24hour period the number of beetles in each chamber were counted and the amount of surface area of the leaves eaten measured. The effect of temperature on the amount of leaf surface area eaten was investigated by selecting 90 beetles of a range of sizes and withholding food for 24hours. Five beetles were placed in each of three containers containing two leaves. Each trial container was precooled/warmed to the test temperature before the beetles were added. Leaves of a similar size, shape, mass and maturity were used. All leaves were genetically identical and collected from the same location. Sets of three containers were held in the dark at the following temperatures for 24hours: 9°C, 15°C, 20°C, 25°C, 30°C and 35°C. The surface area of leaf eaten at each temperature (mm2) was calculated. Lastly, microscopic dissections were conducted, using 32 beetles ranging in size, to establish if length (measured from the top of the head to the base of the abdomen) could be used as a phenotypic marker to identify beetle gender. While only a very weak positive relationship between increasing light intensity and the number of beetles was found a significantly higher area of leaf was eaten at a light intensity of 3450Lux compared to 150Lux. The amount of leaf area eaten is significantly reduced at temperatures of 15˚C and below, and significantly increased at 35˚C. There is no significant difference in the amount of leaf area eaten when comparing temperatures between 20-30˚C. Females have on average a larger body length (median=4.92mm) than the males (median=4.215mm). Therefore, sites with warmer temperatures in dappled light conditions (3450Lux) should be prioritised for the release of N.ogloblini, as this is the location in New Zealand at which their use as a biological control will be optimised. Beetle length can be confidently used to select desired gender ratios.
A Novel Selection Process for the Conversion of Conventional Bacteria into Electrotrophs
The redox reactions of bacteria metabolism have been extrinsically studied. These mechanisms allow certain types of bacteria to be able to synthesize extremely valuable extracellular byproducts. Other types of bacteria are able to extract toxic metals from water by donating electrons directly to those aqueous metal ions, thus turning them into solid precipitates. However, the problem of these microorganisms is that their efficiency rates and production speeds are exceptionally low. This study focuses on the properties of electrotrophs, which are bacteria that can feed on pure electrons directly from an electrode (Rabaey et al 2010). Compared to normal organic-feeding bacteria, electrotrophs direct the majority of the electrons obtained to the production of metabolic byproducts (Nevin et al 2010). Therefore, when electrotrophs are employed in bioelectrochemical systems (BESs) their metabolic redox reaction efficiency rates are dramatically increased. This makes it possible to produce large quantities of valuable compounds such as hydrocarbons, plastics and medicine or efficiently remediating the environment (He et al 2016). Moreover, the usage of electricity as an energy source compared to conventional organic substrates is immensely cheaper (Rabaey et al 2010). However, not all bacteria are electrotrophs nor do all electrotrophs have favourable metabolic traits. Thus, there is a need for a novel procedure to turn conventional bacteria into electrotrophs which is a crucial step to making the BES an aggressive competitor in the sustainable energy industry.