POSTECH Develops Bio-conjugation Technology for Selective Protein Modification in Live Biological Systems.

A groundbreaking study published in Supramolecular Materials introduces a novel supramolecular solution of bakuchiol, a plant-derived retinol alternative, using an ionic liquid (IL) carrier. This innovation achieves a breakthrough in anti-aging by delivering both high efficacy and skin-friendly gentleness. The bakuchiol-ionic liquid solution eliminates the irritation commonly associated with retinol while dramatically enhancing bakuchiol’s transdermal permeability, ensuring its full anti-aging potential is realized.

The innovative team of engineers and scientists from NASA, the Johns Hopkins Applied Physics Laboratory in Laurel, Maryland, and more than 40 other partner organizations across the country that created the Parker Solar Probe mission has been awarded the 2024 Robert J. Collier Trophy by the National Aeronautic Association (NAA). 

Research just published by the American Geophysical Union digs deeper into the carbon-storing power of wetlands along North America’s Pacific coast.

The BBVA Foundation Frontiers of Knowledge Award in Basic Sciences has gone in this seventeenth edition to Avelino Corma (Institute of Chemical Technology, Universitat Politècnica de València-CSIC, Spain), John F. Hartwig (University of California, Berkeley, United States) and Helmut Schwarz (Technical University of Berlin, Germany) for fundamental advances in the catalysis field, in the words of the committee, that have made it possible to “control and accelerate chemical reactions” and obtain products across multiple industrial processes, thereby “improving efficiency and reducing energy consumption.”

Researcher Thomas Vilgis wondered if there was a more ethical way to enjoy foie gras, so he and his colleagues created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They treated the fat with the bird’s own lipases, mimicking the activities that occur naturally in the duck’s body, and the resultant foie gras looked correct with noninvasive laser microscopy. The team confirmed the physical properties with stress-deformation tests and found that the treated foie gras had a similar mouthfeel to the original.