A carbon-fiber plastic composite that heals itself like skin and reshapes under heat is set to revolutionize the aerospace, defense and commercial industries.

CABBI researchers have re-engineered the metabolism of the yeast Issatchenkia orientalis to improve its ability to ferment plant glucose into succinic acid – an important industrial chemical used in food additives and a diverse array of agricultural and pharmaceutical products. Succinic acid is one of the U.S. Department of Energy’s top 12 bio-based value-added chemicals, and a well-engineered microbial strain is highly sought after for its efficient and economical production.

A new artificial intelligence tool developed by researchers at the University of Hawai‘i (UH) at Mānoa is making it easier for scientists to explore complex geoscience data—from tracking sea levels on Earth to analyzing atmospheric conditions on Mars. Called the Intelligent Data Exploring Assistant (IDEA), the software framework combines the power of large language models, like those used in ChatGPT, with scientific data, tailored instructions, and computing resources.

Tile drainage is a common practice used in agricultural fields to remove excess water, but it also transports harmful nutrients into water bodies, contributing to algal blooms that deprive aquatic life of oxygen. Woodchip bioreactors are an efficient way to reduce nitrogen pollution by treating the water as it exits the field. However, these denitrifying bioreactors may leach phosphorus from the woodchips into the environment. A new study from the University of Illinois Urbana-Champaign evaluates data from 10 bioreactors in Illinois to determine whether they are a source of phosphorus pollution.

Dried fruit is a tasty snack or sweet addition to recipes, but the water removal process often requires heat and energy. In a step toward more sustainable food preservation, researchers reporting in ACS Food Science & Technology have developed a method to dry food at room temperature by adjusting air pressure conditions and using food-safe calcium chloride. In a proof-of-concept, the system successfully dried mango and apple slices to commercial levels.

Rice researchers have demonstrated a form of quantum interference two order of magnitude greater than any previously reported.