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Archive for 'Research News'

Research about liars and con men

Wednesday, October 14th, 2020

The special Liars & Con Men issue of the magazine (vol. 26, no. 5) is stuffed with research about liars and con men.

Surveilance Reports About Self-Touching

Wednesday, October 14th, 2020

Surveilance Reports About Self-Touching

Most Self-Touches Are with the Nondominant Hand,” Nan Zhang, Wei Jia, Peihua Wang, Marco-Felipe King, Pak-To Chan, and Yuguo Li, Scientific Reports, vol. 10, no. 1, 2020, pp. 1-13. (Thanks to Adrian Smith for bringing this to our attention.) The authors, at The University of Hong Kong and The University of Leeds, report:

“Self-touch may promote the transfer of microorganisms between body parts or surfaces to mucosa. In overt videography of a post-graduate ofce, students spent 9% of their time touching their own hair, face, neck, and shoulders (HFNS). These data were collected from 274,000 s of surveillance video in a Chinese graduate student office. The non-dominant hand contributed to 66.1% of HFNStouches. Most importantly, mucous membranes were touched, on average, 34.3 times per hour, which the non-dominant hand contributed to 240% more than the dominant hand. Gender had no signifcant efect on touch frequency, but a signifcant efect on duration per touch.”

Effects of Cashew Gum and Nanoparticles on Cooled Stallion Semen

Friday, October 9th, 2020

The number of published research studies about the effects of cashew gum and nanoparticles on cooled stallion semen has increased by one, with the arrival of this new study:

Effects of Cashew Gum and Nanoparticles on Cooled Stallion Semen,” Kahynna Cavalcante Loureiro, Isabel Bezerra Lima-Verde, Anders Johannisson, Theodoros Ntallaris, Alessandro Jager, Petr Štěpánek, Marcelo da Costa Mendonça, Patrícia Severino & Jane M. Morrell, Acta Veterinaria Scandinavica, vol. 62, no. 31, 2020.

The authors are at the Institute of Technology and Research (ITP), Brazil, Tiradentes University (UNIT), Brazil, the Institute of Macromolecular Chemistry, Czech Republic, and the Swedish University of Agricultural Sciences.

(Thanks to Silvan Urfer for bringing this to our attention.)

Consumer Acceptance of Pork Pâté Enriched with Cricket Powder

Wednesday, October 7th, 2020

Add another study to the collection that focuses on a question of consumer acceptance of pork pâté enriched with cricket powder. This one is:

Nutritional Analysis and Evaluation of the Consumer Acceptance of Pork Pâté Enriched with Cricket Powder – Preliminary Study,” Krzysztof Smarzyński, Paulina Sarbak, Szymon Musiał, Paweł Jeżowski, Michał Piątek, and Przemysław, and Łukasz Kowalczewski, Open Agriculture, vol. 4, no. 1, 2019.

The authors, at the Nature University of Poznań, Poland, conclude:

It was shown that the cricket powder additive significantly increases the content of protein, fat and minerals. It also changes the color of the product, which is darker, and the color balance is shifted towards the blue. Consumer assessment showed that the 2% cricket powder additive allows to obtain a product of high attractiveness for consumers.

This photo shows two of the authors presenting the poster version of the research:

(Thanks to Corky White for bringing this to our attention.)


“People ask me the strangest questions”

Thursday, October 1st, 2020

“Luckily we found a great collaborator in Australia who studies wombats, and he sent us one through the mail. We opened the intestines up and there were these cubes inside. There are moments when you wonder if your life is real, or if it’s just some big joke.”

—Double Ig Nobel Prize winner David Hu, interviewed by Jamie Durrani in Chemistry World magazine.

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