by Keyword: Flight
Webster-Wood, VA, Guix, M, Xu, NW, Behkam, B, Sato, H, Sarkar, D, Sanchez, S, Shimizu, M, Parker, KK, (2023). Biohybrid robots: recent progress, challenges, and perspectives Bioinspiration & Biomimetics 18, 15001
The past ten years have seen the rapid expansion of the field of biohybrid robotics. By combining engineered, synthetic components with living biological materials, new robotics solutions have been developed that harness the adaptability of living muscles, the sensitivity of living sensory cells, and even the computational abilities of living neurons. Biohybrid robotics has taken the popular and scientific media by storm with advances in the field, moving biohybrid robotics out of science fiction and into real science and engineering. So how did we get here, and where should the field of biohybrid robotics go next? In this perspective, we first provide the historical context of crucial subareas of biohybrid robotics by reviewing the past 10+ years of advances in microorganism-bots and sperm-bots, cyborgs, and tissue-based robots. We then present critical challenges facing the field and provide our perspectives on the vital future steps toward creating autonomous living machines.
JTD Keywords: biohybrid, cyborg, Biohybrid, Cell, Cyborg, Delivery, Fabrication, Flight, Insect, Living machines, Muscle activities, Muscular thin-films, Nanoparticles, Stimulation, Tissue
de Oliveira LF, Braga SCGN, Augusto F, Poppi RJ, (2021). Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis Brazilian Journal Of Analytical Chemistry 8, 131-140
The identification of key components relevant to sensory perception of quality from commercial chocolate samples was accomplished after chemometric processing of GC×GC-MS (Comprehensive Two-dimensional Gas Chromatography with Mass Spectrometric Detection) profiles corresponding to HS-SPME (Headspace Solid Phase Microextraction) extracts of the samples. Descriptive sensory evaluation of samples was carried out using Optimized Descriptive Profile (ODP) procedures, where sensory attributes of 24 commercial chocolate samples were used to classify them in two classes (low and high chocolate flavor). 2D Fisher Ratio analysis was applied to four-way chromatographic data tensors (1st dimension retention time 1tR × 2nd dimension retention time 2tR × m/z × sample), to identify the crucial areas on the chromatograms that resulted on ODP class separation on Principal Component Analysis (PCA) scores plot. Comparing the relevant sections of the chromatograms to the analysis of the corresponding mass spectra, it was possible to assess that most of the information regarding the sample main sensory attributes can be related to only 14 compounds (2,5-dimethylpyrazine, 2,6-dimethyl-4-heptanol, 1-octen-3-ol, trimethylpyrazine, β-pinene, o-cimene, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, benzaldehyde, 1,3,5-trimethylbenzene, 6-methyl-5-hepten-2-one, limonene, benzeneethanol and 1,1-dimethylbutylbenzene) among the complex blend of volatiles found on these extremely complex samples.
JTD Keywords: classification, cocoa, dark chocolate, feature-selection, fisher ratio, gcxgc-ms, impact, olfactometry, principal component analysis, sensorial analysis, Chocolate flavor, Fisher ratio, Flight mass-spectrometry, Gc×gc-ms, Principal component analysis, Sensorial analysis