Search results for '5G'

University of Sussex researchers have developed a more energy-efficient alternative to transmit data that could potentially replace Bluetooth in mobile phones and other tech devices. With more and more of us owning smart phones and wearable tech, researchers at the University of Sussex have found a more efficient way of connecting our devices and improving battery life. Applied to wearable devices, it could even see us unlocking doors by touch or exchanging phone numbers by shaking hands.

Professor Robert Prance and Professor Daniel Roggen, of the University of Sussex, have developed the use of electric waves, rather than electromagnetic waves, for a low-power way to transmit data at close range, while maintaining the high throughput needed for multimedia applications.

Bluetooth...

A University of Texas at Dallas bioengineer has developed synthetic enzymes that can control the behavior of the signaling protein Vg1, which plays a key role in the development of muscle, bone and blood in vertebrate embryos.

The team of researchers is using a new approach, called the Synthetic Processing (SynPro) system, in zebrafish to study how Vg1 is formed...

The search is on for better semiconductors. Writing in Science, a team of chemists at Columbia University led by Jack Tulyag, a PhD student working with chemistry professor Milan Delor, describes the fastest and most efficient semiconductor yet: a superatomic material called Re6Se8Cl2.

Semiconductors — most notably, silicon — underpin the computers, cellphones, and other electronic devices that power our daily lives, including the device on which you are reading this article. As ubiquitous as semiconductors have become, they come with limitations...

People looking to reduce their cholesterol and trim fat from around their waist could try swapping meat for Quorn protein, according to the findings from a new study by Northumbria University, Newcastle, published in the European Journal of Nutrition, which saw positive effects in both areas in just two weeks.

Researchers from the University found that participants who ate Quorn products — the popular mycoprotein-based meat substitute — over just a two-week period, saw a significant 12% drop in ‘bad’ LDL cholesterol and a 7% fall in total cholesterol, compared to those who ate similar products made from red and processed meat. In addition, they also reduced their waist circumference by close to 1cm (0.95cm) on average over the 14 days.

Such a drop in total cholesterol levels cou...