Lifeboat Foundation

Plus, Turing also showed that achieving universality doesn’t require anything fancy. The basic equipment of a universal machine is just not more advanced than a kid’s abacus — operations like incrementing, decrementing, and conditional jumping are all it takes to create software of any complexity: be it a calculator, Minecraft, or an AI chatbot.

Likewise, consciousness might just be an emergent property of the software running AGI, much like how the hardware of a universal machine gives rise to its capabilities. Personally, I don’t buy into the idea of something sitting on top of the physical human brain — no immortal soul or astral “I” floating around in higher dimensions. It’s all just flesh and bone. Think of it like an anthill: this incredibly complex system doesn’t need some divine spirit to explain its organized society, impressive architecture, or mushroom farms. The anthill’s intricate behaviour, often referred to as a superorganism, emerges from the interactions of its individual ants without needing to be reduced to them. Similarly, a single ant wandering around in a terrarium won’t tell you much about the anthill as a whole. Brain neurons are like those ants — pretty dumb on their own, but get around 86 billion of them together, and suddenly you’ve got “I” with all its experiences, dreams, and… consciousness.

So basically, if something can think, it can also think about itself. That means consciousness is a natural part of thinking — it just comes with the territory. And if you think about it, this also means you can’t really have thinking without consciousness, which brings us back to the whole Skynet thing.

Robots and food have long been distant worlds: Robots are inorganic, bulky, and non-disposable; food is organic, soft, and biodegradable. Yet, research that develops edible robots has progressed recently and promises positive impacts: Robotic food could reduce electronic waste, help deliver nutrition and medicines to people and animals in need, monitor health, and even pave the way to novel gastronomical experiences. But how far are we from having a fully edible robot for lunch or dessert? And what are the challenges?

Scientists from the RoboFood project, based at EPFL, address these and other questions in a new perspective article in the journal Nature Reviews Materials (“Towards edible robots and robotic food”).

“Bringing robots and food together is a fascinating challenge,” says Dario Floreano, director of the Laboratory of Intelligent Systems at EPFL and first author of the article. In 2021, Floreano joined forces with Remko Boom from Wageningen University, The Netherlands, Jonathan Rossiter from the University of Bristol, UK, and Mario Caironi from the Italian Institute of Technology, to launch the project RoboFood.

Imagine a close basketball game that comes down to the final shot. The probability of the ball going through the hoop might be fairly low, but it would dramatically increase if the player were afforded the opportunity to shoot it over and over.

A similar idea is at play in the scientific field of membrane separations, a key process central to industries that include everything from biotechnology to petrochemicals to water treatment to food and beverage.

“Separations lie at the heart of so many of the products we use in our everyday lives,” said Seth Darling, head of the Advanced Materials for Energy Water Systems (AMEWS) Center at the U.S. Department of Energy’s (DOE) Argonne National Laboratory. “Membranes are the key to achieving efficient separations.”

This also an amazing supplement that also exists in all foods called nad plus that stops age related symptoms.

Nicotine, a metabolite of the NAD+ metabolic pathway, has been found to possess anti-inflammatory and neuroprotective properties, yet the underlying molecular mechanisms remained unknown. Here, the authors show that low-dose nicotine promotes SIRT1 deacetylation of NAMPT and enhanced NAMPT activity which boosts NAD generation and improves age related symptoms.

Join host Nick Tucker and team for the first ever Hard Reset Podcast episode on vertical farming. We’re diving deeper on the technology and ideas featured in our vertical farming video episode, sharing bonus info that never made it to the final cut, and responding to some of the most popular (and meanest) comments.

Fully edible robots could soon be a reality, according to scientists behind a project to create truly edible robots and robotic food.

Food and tech are intrinsically linked. Whether it’s in the increasing amount of high-tech kitchen gadgets, or that you can have just about any food you desire delivered to your door through the touch of a button on your smart device.

Now, one group of scientists is bringing food and tech together in a brand-new way, by creating edible robots and robotic food.

Science and Technology: Some robots could be “eaten” so they could walk around inside the body and perform tests or surgeries from the inside out; or administer medications.

Robots made of several nanorobots joined together could assemble and reassemble themselves inside the body even after being…

Robots and food have long been distant worlds: Robots are inorganic, bulky, and non-disposable; food is organic, soft, and biodegradable. Yet, research that develops edible robots has progressed recently and promises positive impacts: Robotic food could reduce electronic waste, help deliver nutrition and medicines to people and animals in need, monitor health, and even pave the way to novel gastronomical experiences.

Continue reading “A fully edible robot could soon end up on our plate, say scientists” »

The article explains how photosynthesis occurs in humans. It is disclosed that hemoglobin as a photosynthetic pigment is responsible for this process, its structure is identical to chlorophyll in plants, the only thing that changes is the central metallic ring, which in plants is magnesium that gives it its green color. and in humans it is the iron that gives it its red color.

The bird flu crisis on dairy farms could boost interest in milk protein manufactured in microorganisms and plants.