An anonymous reader shares a report: The smell of summer in Los Angeles, or any major city, is often tinged with asphalt. A freshly paved road or a new tar roof doesn't just wrinkle your nose, however: A new study suggests fresh asphalt is a significant, yet overlooked, source of air pollution. In fact, the material's contribution to one kind of particulate air pollution could rival or even exceed that of cars and trucks. "It's a super cool paper," says Allen Robinson, an environmental engineer at Carnegie Mellon University who was not involved with the research. "Asphalt could be a big, important contributor" to air pollution, he says. Air quality has improved over the past several decades in California and many other parts of the United States, largely because of cleaner exhaust from vehicles and power plants. Despite that, air pollution still contributes to many health problems -- ranging from asthma to heart attacks. And many sources of air pollution continue to be a problem, from livestock emissions to volatile organic compounds from paints, cleaning products, and personal care products (especially those that contain fragrances, such as shampoo).

Yet, when scientists looked at all the known sources of air pollution in Los Angeles and the surrounding areas, they didn't add up. Some sources had not yet been identified. "Asphalt was something that jumped out to us," says Drew Gentner, an environmental engineer at Yale University who led the new study. The material, made from crude oil or similar substances, contains the kinds of semivolatile organic compounds that lead to some types of air pollution. There's also a lot of it. Gentner and colleagues gathered two types of fresh road asphalt and heated them in a laboratory furnace. They also tested new asphalt shingles and liquid asphalts used for roofing. They reasoned that new material should release more chemicals than older material, and they wanted to see how the emission rate changes as the fresh asphalt ages.

An anonymous reader quotes a report from The Guardian: Researchers at the University of York traced the source of underarm odor to a particular enzyme in a certain microbe that lives in the human armpit. To prove the enzyme was the chemical culprit, the scientists transferred it to an innocent member of the underarm microbe community and noted -- to their delight -- that it too began to emanate bad smells. The work paves the way for more effective deodorants and antiperspirants, the scientists believe, and suggests that humans may have inherited the mephitic microbes from our ancient primate ancestors.

Writing in the journal Scientific Reports, the York scientists describe how they delved inside Staphylococcus hominis to learn how it made thioalcohols. They discovered an enzyme that converts Cys-Gly-3M3SH released by apocrine glands into the pungent thioalcohol, 3M3SH. The bacteria take up the molecule and eat some of it, but the rest they spit out, and that is one of the key molecules we recognize as body odor. Having discovered the "BO enzyme", the researchers confirmed its role by transferring it into Staphylococcus aureus, a common relative that normally has no role in body odor. "Just by moving the gene in, we got Staphylococcus aureus that made body odor," one of the researchers said. "Our noses are extremely good at detecting these thioalcohols at extremely low thresholds, which is why they are really important for body odor. They have a very characteristic cheesy, oniony smell that you would recognize. They are incredibly pungent."

An anonymous reader quotes a report from The Wall Street Journal: Clinicians racing to understand the novel disease are starting to discern an unusual trend: one common symptom -- the loss of smell and taste -- can linger months after recovery. Doctors say it is possible some survivors may never taste or smell again. Out of 417 patients who suffered mild to moderate forms of Covid-19 in Europe, 88% and 86% reported taste and smell dysfunctions, respectively, according to a study published in April in the European Archives of Oto-Rhino-Laryngology. Most patients said they couldn't taste or smell even after other symptoms were gone. Preliminary data showed at least a quarter of people regained their ability to taste and smell within two weeks of other symptoms dissipating. The study said long-term data are needed to assess how long this can last in people who didn't report an improvement.

Anyone who has had the sniffles knows a stuffy nose impedes smell and taste; the novel coronavirus's ability to break down smell receptors is puzzling because it occurs without nasal congestion. One theory is that the "olfactory receptors that go to the brain -- that are essentially like a highway to the brain -- commit suicide so they can't carry the virus to the brain," said Danielle Reed, associate director of the Monell Chemical Senses Center. "It could be a healthy reaction to the virus. If that doesn't work, maybe people do get sicker," she said. "It might be a positive takeaway from what is obviously a devastating loss to people."

"Soil gets its characteristic earthy smell from certain chemicals produced primarily by soil-dwelling bacteria called Streptomyces," reports New Scientist. But as for why these bacteria produce these odors, researchers at the Swedish University of Agriculture Science in Alnarp discovered that the smell seems to attract invertebrates that help the bacteria disperse their spores. From the report: Paul Becher at the Swedish University of Agricultural Sciences in Alnarp and his colleagues set up field traps in woodland containing colonies of Streptomyces. They thought that the smell may act as a signal to other organisms that they are poisonous, because some bacteria like Streptomyces can be toxic. Instead, the smell -- which comes from gases released by Streptomyces, including geosmin and 2-methylisoborneol (2-MIB) -- seems to attract invertebrates that help the bacteria disperse their spores. Becher and his team found that springtails -- tiny cousins of insects -- that feed on Streptomyces were drawn to the traps containing the bacterial colonies, but weren't drawn to control traps that didn't contain Streptomyces. By comparison, insects and arachnids weren't attracted to the traps containing Streptomyces. The findings have been reported in the journal Nature Microbiology.

"For most of her life, Joy Milne had a superpower that she was totally oblivious to," reports NPR. Long-time Slashdot reader doug141 explains what happened next: Milne's husband's natural odor changed when he was 31. He was diagnosed with Parkinson's at 45. When Joy walked into a Parkinson's support group, she smelled the same odor on everybody. A Parkinson's researcher tested her with blind samples from early stage patients, late-stage patients, and controls...
NPR tells the story of that test, which took place at the University of Edinburgh with a Parkinson's researcher named Tilo Kunath: [O]ut of all the samples, Joy made only one mistake. She identified a man in the control group, the group without Parkinson's, as having the disease. But many months later, Kunath says, that man actually approached him at an event and said, "Tilo, you're going to have to put me in the Parkinson's pile because I've just been diagnosed."

It was incontrovertible: Joy not only could smell Parkinson's but could smell it even in the absence of its typical medical presentation.

Kunath and fellow scientists published their work in ACS Central Science in March 2019, listing Joy as a co-author. Their research identified certain specific compounds that may contribute to the smell that Joy noticed on her husband and other Parkinson's patients. Joy and her super smelling abilities have opened up a whole new realm of research, Kunath says... Joy's superpower is so unusual that researchers all over the world have started working with her and have discovered that she can identify several kinds of illnesses — tuberculosis, Alzheimer's disease, cancer and diabetes.
Kunath says the ultimate goal is developing a new tool that can detect detect Parkinson's early. "Imagine a society where you could detect such a devastating condition before it's causing problems and then prevent the problems from even occurring."

Researchers from Intel and Cornell University trained a neuromorphic chip to learn and recognize the scents of 10 hazardous chemicals. Engadget reports: Using Intel's Loihi, a neuromorphic chip, the team designed an algorithm based on the brain's olfactory circuit. When you take a whiff of something, molecules stimulate olfactory cells in your nose. Those cells send signals to the brain's olfactory system, which then fires off electrical pulses. The researchers were able to mimic that circuitry in Loihi's silicon circuits. According to Intel, the chip can identify 10 smells, including acetone, ammonia and methane, even when other strong smells are present. And, Loihi learned each odor with just a single sample. That's especially impressive, the researchers say, because other deep learning techniques can require 3,000 times more training samples to reach the same level of accuracy. The work has been published in the journal Nature Machine Intelligence.

The Wall Street Journal reports on a new technology being developed by McLaren Technology Centre for its "Elva," a multi-million dollar, 804-horsepower two-seat roadster.

It doesn't have a windshield... In place of a windscreen, Elva will debut a technology called Active Air Management System (AAMS). When engaged, it generates two air flows streaming over the cockpit: One glances off the low, curvaceous wind deflector rising out of the front bodywork, with an energy proportional to vehicle speed. The other airflow is scooped up in a low-mounted grille intake and turned 135 degrees. Now ducted up and slightly forward, this high pressure flow intercepts the deflected airflow, bending the combined flows over the cockpit. Meanwhile, streaming air clinging to the hood wants to be drawn down, below face level, following the Elva's curving scuttle and dash.

And so the Elva's historically unique, eye-of-the-hurricane gestalt: Driver and passenger motoring at highway speeds, talking at normal volume, as warm or as cool as desired and, looking out, seeing nothing... but scenery. No helmet limiting their peripheral vision as if looking through a well-padded porthole, stifling breath and sense of smell. And no heavy, roof-supporting "A" pillars either, which clumsily bracket existence in almost all modern cars. The Elva is the motoring equivalent of a horizonless pool.

Under the right conditions the Elva's system can billow precipitation out of the way, over the car, so the occupants stay dry. Heading up the mountain to Gstaad? With the AAMS active, falling snow will swirl past but never settle... What about bugs? I asked. Will they be deflected too? "It depends on the mass of the bug," said Andrew Kay, Elva project chief engineer, being completely serious. What about stones thrown up by trucks? Overtalk...inaudible... In any event, McLaren expects all occupants will be wearing helmets on piste and will only engage the AAMS bareheaded at moderate speeds...

At 60 mph, the wind was so still I could have lit a cigarette.

An anonymous reader quotes a report from The Guardian: An electronic device that "sniffs" breath may offer a new way to identify people with a condition that can lead to cancer of the oesophagus, researchers have revealed. According to the charity Cancer Research UK, people diagnosed with Barrett's oesophagus -- a precancerous condition in which cells lining the food pipe change and may grow abnormally -- have more than 11 times greater risk of getting a particular type of oesophageal cancer called oesophageal adenocarcinoma compared with the general population. Writing in the journal Gut, Siersema and colleagues reported how they tested their device on 402 patients who were scheduled to undergo an endoscopy. Among these patients, 129 went on to be diagnosed with Barrett's oesophagus, 141 had gastro-oesophageal reflux disease, and 132 had neither problem.

Before they underwent an endoscopy, each patient was asked to breath into an "electronic nose" -- a device that can detect different volatile molecules. In the breath, such molecules result from processes in the body, however while many of these occur in a healthy individual, some may be linked to particular diseases, either reflecting changes in cells or changes in the local community of microbes caused by a disease. As a result, a particular composition within a breath sample may act as a hallmark of a condition. The team's portable electronic nose incorporated a type of artificial intelligence to look for these patterns. [...] Overall the results reveal that the nose correctly identified patients with Barrett's oesophagus 91% of the time, while it correctly identified those without the condition 74% of the time. When the test was restricted to only those with either gastro-oesophageal reflux disease or Barrett's oesophagus, the system was still able to distinguish patients, albeit less accurately.

pgmrdlm shares a report from ABC News: The results are finally in for the first chocolate chip cookie bake-off in space. While looking more or less normal, the best cookies required two hours of baking time last month up at the International Space Station. It takes far less time on Earth, under 20 minutes. And how do they taste? No one knows. Still sealed in individual baking pouches and packed in their spaceflight container, the cookies remain frozen in a Houston-area lab after splashing down two weeks ago in a SpaceX capsule. They were the first food baked in space from raw ingredients.

Italian astronaut Luca Parmitano was the master baker in December, radioing down a description as he baked them one by one in the prototype Zero G Oven. The first cookie -- in the oven for 25 minutes at 300 degrees Fahrenheit (149 degrees Celsius) -- ended up seriously under-baked. He more than doubled the baking time for the next two, and the results were still so-so. The fourth cookie stayed in the oven for two hours, and finally success. Parmitano cranked the oven up to its maximum 325 degrees F (163 degrees C) for the fifth cookie and baked it for 130 minutes. He reported more success. As for aroma, the astronauts could smell the cookies when they removed them from the oven, except for the first.

An anonymous reader shares a summary from Howard Hughes Medical Institute: In a darkened room in Ashburn, Virginia, rows of scientists sit at computer screens displaying vivid 3-D shapes. With a click of a mouse, they spin each shape to examine it from all sides. The scientists are working inside a concrete building at the Howard Hughes Medical Institute's Janelia Research Campus, just off a street called Helix Drive. But their minds are somewhere else entirely -- inside the brain of a fly. Each shape on the scientists' screens represents part of a fruit fly neuron. These researchers and others at Janelia are tackling a goal that once seemed out of reach: outlining each of the fly brain's roughly 100,000 neurons and pinpointing the millions of places they connect. Such a wiring diagram, or connectome, reveals the complete circuitry of different brain areas and how they're linked. The work could help unlock networks involved in memory formation, for example, or neural pathways that underlie movements.

Gerry Rubin, vice president of HHMI and executive director of Janelia, has championed this project for more than a decade. It's a necessary step in understanding how the brain works, he says. When the project began, Rubin estimated that with available methods, tracing the connections between every fly neuron by hand would take 250 people working for two decades -- what he refers to as "a 5,000 person-year problem." Now, a stream of advances in imaging technology and deep-learning algorithms have yanked the dream of a fly connectome out of the clouds and into the realm of probability. High-powered customized microscopes, a team of dedicated neural proofreaders and data analysts, and a partnership with Google have sped up the process by orders of magnitude. Today, a team of Janelia researchers reports hitting a critical milestone: they've traced the path of every neuron in a portion of the female fruit fly brain they've dubbed the "hemibrain." The map encompasses 25,000 neurons -- roughly a third of the fly brain, by volume -- but its impact is outsized. It includes regions of keen interest to scientists -- those that control functions like learning, memory, smell, and navigation. With more than 20 million neural connections pinpointed so far, it's the biggest and most detailed map of the fly brain ever completed. The scientists have published a pre-print paper describing their work, and have made the data they collected available to view and download.

What's next after you've successfully imitated the look, taste and smell of real beef? For Impossible Foods, the choice is obvious: move on to pork and sausage. From a report: Like the faux burger that was introduced in 2016, how the meatless pork tastes obviously depends on the chef's abilities. But at Kumi in Las Vegas' Mandalay Bay, there was something for everyone, and apparently, the Input team was among the "first people in the world to try it." So naturally, we ate enough to make ourselves sick (OK maybe just Cheyenne). We had Bahn mi, meatballs, noodles, spring rolls (swoon), and shumai -- and it was all absolutely bomb. Again, credits to the chef, but a lot of this is Impossible, too. In each case, the texture was spot on and absorbed flavor much like the real meat would. As someone who isn't a vegetarian, one of the things I loved the most about the Impossible Burger is that the texture of Impossible's plant-based ingredient is akin to that of real meat. And the same goes for the Impossible Pork. We tried the Impossible Pork in a variety of different dishes and, let me tell you, every single one of them was delicious. The flavor is tasty, the texture is as crispy and slightly rough as traditional pork, and all I kept thinking was how insane it is that Impossible can make this happen.

An anonymous reader quotes a report from Engadget: YouTuber and former NASA engineer Mark Rober is at it again with the Glitter Bomb 2.0 designed to give porch pirates some stinky karmic justice. After experiencing a package theft last year, Rober decided to exact revenge by creating the original glitter bomb. It looked like a real delivery and was designed to go off when opened by thieves, covering them with glitter and emitting a fart smell, while recording the whole thing. He made another one this year with an even nastier stench, and got an assist from the man who inspired the idea: Home Alone's Macaulay Culkin.

Rober said he spent six months retooling the bomb, which combines GPS trackers, smartphones with wide-angle cameras, fart spray and glitter. This time, the design was more streamlined, had much more powerful fart spray ("that's like proper poo," said one test subject), and featured sound effects like a countdown and police radio chatter. The whole thing was sponsored by Bose and the product box featured fake Bose "Buzz" headphones named after a Home Alone character. Rober distributed the packages to 10 volunteers around the U.S., who placed them on their porches as bait. One would-be theft kenned to the scheme after glitter spilled out, as he was apparently aware of the original video (which currently has 77 million views). Another volunteer just took the package himself, so Rober sent him a Scientology subscription and cringey postcards to his neighbors. After the first Glitter Bomb video was posted last year, Rober had to re-post it after discovering that several of the "victims" were actually friends of a volunteer who agreed to place the packages on his porch.

In a paper published on Arxiv, researchers from the Google Brain Team explain how they're training AI to recognize smells. Engadget reports: The researchers created a data set of nearly 5,000 molecules identified by perfumers, who labeled the molecules with descriptions ranging from "buttery" to "tropical" and "weedy." The team used about two-thirds of the data set to train its AI (a graph neural network or GNN) to associate molecules with the descriptors they often receive. The researchers then used the remaining scents to test the AI -- and it passed. The algorithms were able to predict molecules' smells based on their structures.

As Wired points out, there are a few caveats, and they are what make the science of smell so tricky. For starters, two people might describe the same scent differently, for instance "woody" or "earthy." Sometimes molecules have the same atoms and bonds, but they're arranged as mirror images and have completely different smells. Those are called chiral pairs; caraway and spearmint are just one example. Things get even more complicated when you start combining scents. Still, the Google researchers believe that training AI to associate specific molecules with their scents is an important first step. It could have an impact on chemistry, our understanding of human nutrition, sensory neuroscience and how we manufacture synthetic fragrance.

Counterfeits aren't the only problem when shopping on Amazon, reports CNBC. The grocery section is "littered" with expired foods. From baby formula and coffee creamer to beef jerky and granola bars, items are arriving spoiled and well past their sell-by date, Amazon customers say. Interviews with brands, consumers, third-party sellers and consultants all point to loopholes in Amazon's technology and logistics system that allow for expired items to proliferate with little to no accountability.

Consumer safety advocates worry that as the marketplace grows, the problem will only get worse...

CNBC scanned the site's Grocery & Gourmet category, finding customer complaints about expired hot sauce, beef jerky, granola bars, baby formula and baby food, as well as six-month-old Goldfish crackers and a 360-pack of coffee creamer that arrived with a "rancid smell." A data analytics firm that specializes in the Amazon Marketplace recently analyzed the site's 100 best-selling food products for CNBC and found that at least 40% of sellers had more than five customer complaints about expired goods....

Amazon's spokesperson said the company uses a combination of humans and artificial intelligence to monitor the 22 million-plus pieces of customer feedback received weekly for product quality and safety concerns... Sarah Sorscher of the Center for Science in the Public Interest says Amazon's technology is clearly coming up short. "Expiration dates are a red flag for what else is harder to see," she said. "If you can't do something as basic as check an expiration date, then what else are you missing...? They've chosen to set up a business model where they don't take responsibility for the food that they sell," said Sorscher. "Traditional grocery stores have a lot of products, but they don't put it on the shelf if it's not safe."

One of America's top foodservice distributor's recently surveyed 1,518 customers of food-delivery services -- and then also surveyed 500 delivery drivers. Restaurant Business magazine shares one surprising result: About 21% of delivery customers worry the driver may have nibbled their order en route -- and with good reason, according to a new study of delivery gripes. Some 28% of drivers say they were unable to resist taking a bite...

Overall, the research uncovered a wariness on the part of consumers about the drivers who cart their meals. More than 4 out of 5 (85%) said they would like restaurants to adopt tamper-proof packaging. The consumer respondents were given a hypothetical situation: "If you ordered a burger and fries, and the deliverer grabbed a few fries along the way, how upset would you be?" On a scale of 1 to 10, with 1 being an attitude of "no big deal" and 10 representing "absolutely unacceptable," the average score was 8.4.

They also readily cited service snafus. 34% of respondents said they'd experienced a driver refusing to leave his or her car to hand over the meal. 29% said a driver refused to walk all the way to their door for the delivery. Nearly 1 in 5 (17%) reported that a driver had dropped the food at the door and left, without any interaction.
Meanwhile, though 95% of customers said they tip regularly, insufficient tipping was a "consistent" complaint for 60% of the drivers -- and in fact, the survey showed the drivers had much higher rates of consistent irritation. 52% complained their restaurants didn't have their orders ready on time, though many also complained about customers leaving unclear instructions in the app (39%), taking to long to answer the door (33%), not answering their phone (37%), or messaging the deliverer with questions or complaints (34%).

And a full 54% of drivers said they were "often tempted" by the smell of food they delivered.

"From JFK's real motives to the Soviets' secret plot to land on the Moon at the same time, a new behind-the-scenes view of an unlikely triumph 50 years ago," writes schwit1 sharing a new article from Smithsonian magazine titled "What You Didn't Know About the Apollo 11 Mission."

It's an excerpt from the recently-released book ONE GIANT LEAP: The Impossible Mission That Flew Us to the Moon. The Moon has a smell. It has no air, but it has a smell... All the astronauts who walked on the Moon noticed it, and many commented on it to Mission Control.... Cornell University astrophysicist Thomas Gold warned NASA that the dust had been isolated from oxygen for so long that it might well be highly chemically reactive. If too much dust was carried inside the lunar module's cabin, the moment the astronauts repressurized it with air and the dust came into contact with oxygen, it might start burning, or even cause an explosion. (Gold, who correctly predicted early on that the Moon's surface would be covered with powdery dust, also had warned NASA that the dust might be so deep that the lunar module and the astronauts themselves could sink irretrievably into it.) Among the thousands of things they were keeping in mind while flying to the Moon, Armstrong and Aldrin had been briefed about the very small possibility that the lunar dust could ignite....

The Apollo spacecraft ended up with what was, for its time, the smallest, fastest and most nimble computer in a single package anywhere in the world. That computer navigated through space and helped the astronauts operate the ship. But the astronauts also traveled to the Moon with paper star charts so they could use a sextant to take star sightings -- like 18th-century explorers on the deck of a ship -- and cross-check their computer's navigation. The software of the computer was stitched together by women sitting at specialized looms -- using wire instead of thread. In fact, an arresting amount of work across Apollo was done by hand: The heat shield was applied to the spaceship by hand with a fancy caulking gun; the parachutes were sewn by hand, and then folded by hand. The only three staff members in the country who were trained and licensed to fold and pack the Apollo parachutes were considered so indispensable that NASA officials forbade them to ever ride in the same car, to avoid their all being injured in a single accident. Despite its high-tech aura, we have lost sight of the extent to which the lunar mission was handmade...

The space program in the 1960s did two things to lay the foundation of the digital revolution. First, NASA used integrated circuits -- the first computer chips -- in the computers that flew the Apollo command module and the Apollo lunar module. Except for the U.S. Air Force, NASA was the first significant customer for integrated circuits. Microchips power the world now, of course, but in 1962 they were little more than three years old, and for Apollo they were a brilliant if controversial bet. Even IBM decided against using them in the company's computers in the early 1960s. NASA's demand for integrated circuits, and its insistence on their near-flawless manufacture, helped create the world market for the chips and helped cut the price by 90 percent in five years. NASA was the first organization of any kind -- company or government agency -- anywhere in the world to give computer chips responsibility for human life. If the chips could be depended on to fly astronauts safely to the Moon, they were probably good enough for computers that would run chemical plants or analyze advertising data.
The article also notes that three times as many people worked on Apollo as on the Manhattan Project to create the atomic bomb.

An anonymous reader quotes PC Gamer: Not too long into a 168-hour VR marathon session, Jak Wilmot admits the monotony got to him. Wilmot, who is the co-founder of Disrupt VR, also says this experiment is "quite possibly the dumbest thing" he's ever done. So, why do it? For science, of course. I can't imagine immersing myself in a virtual world for a full week, nonstop night and day. Wilmot did it, though, for the most part -- he allowed himself 30 seconds to switch VR headsets when needed, and 30 seconds without a headset on to eat, if required. Other than those small breaks, he spent every other moment in VR...

There doesn't seem to be some big takeaway from this experiment (aside from, perhaps, don't drink coffee while playing VR), though one thing I also found interesting was his integration back into the real world when the experiment was over. "I have never appreciated the smell of outside air so much. One thing we cannot replicate is nature. We can do it visually and auditorally, but there is something about the energy of outside that is amazing," Wilmot observed.
PC Gamer calls it "probably at least partially a publicity stunt. But it's still interesting to see how donning a VR headset for an extended period of time and essentially living in virtual worlds can mess with the mind." Wilmot wore VR gear while working -- and even while showering (with the VR gear protected by plastic), blacking out his windows so he couldn't tell day from night, calling it "a week in the future..."

"I almost feel like I'm in my own 500-suare-foot spaceship," he says at one point, "and I'm really missing earth, and I'm missing nature." Early on he also reported some mild claustrophobia.

You can watch the moment where after seven days he removes the headset and returns to conventional reality, joking "Oh my gosh, the graphics are so good." He reports a slight disorientation as his eyes catch up with real ilfe, and says it changed his perspective on people in the real world, seeing them as "individuals in one collection, one environment -- as avatars."

A Bloomberg columnist asks whether this week's rise in bitcoin's price is a turning point -- or just a "dead cat bounce"? After hitting a year's low of about $3,143, down about 80 percent from January highs, Bitcoin has risen 27 percent this week. Short-sellers are closing their positions, while fans smell fresh opportunity. Even more eye-watering market moves are happening elsewhere in the digital currency's ecosystem. Bitcoin Cash, a spin-off intended to be more usable as a payments mechanism, has almost tripled this week from about $80 to $225. That this is happening at the same time as a U.S. stock-market selloff will no doubt warm the hearts of crypto-evangelists, who believe their currencies offer genuine alternatives for where to put money in times of trouble....

A cursory glance at the price of Bitcoin Cash over the past year shows that it has fallen about 95 percent from its December 2017 record. So, anyone refusing to crystallize their losses this year has seen their 98-percent loss narrow over the past few days to, well, 95 percent. Celebrating now is like the Monty Python knight calling it a draw after losing all his limbs. It's not entirely clear either what kind of investor has the appetite, let alone the resources, to make meaningful bets on digital currencies today after a boom-and-bust cycle driven entirely by speculative hype rather than the adoption of Bitcoin in the real world. The long-awaited wave of money from Wall Street looks as far away as ever. So we're probably getting back to more natural territory for crypto: True believers and small-time gamblers.
Their conclusion? "One still can't rule out that these particular crypto-cats are dead."

UK chip-maker Arm, better known for developing the hardware that powers most smartphones, is working on a new generation of smart chips that embed artificial intelligence inside devices. One of these chips is being taught to smell. From a report: The idea is that the chips will be small and cheap enough to be built into clothing, allowing an AI to keep tabs on your BO throughout the day. Arm also wants to add the chips to food packaging to monitor freshness. The e-noses are part of a project called PlasticArmPit, in which Arm is developing smart chips made from thin sheets of plastic. Each chip will have eight different sensors and a built-in machine learning circuit. It will look like a piece of cling-film with bits stuck to it, says James Myers at Arm. "PlasticArmPit will be the first application of machine learning in plastic electronics."

Smells are made up of different combinations and concentrations of gases. The sensors on the chip will detect different chemicals in the air and the AI will take that complex data and identify it as a particular whiff. The chip will then score the smell. If it is in the armpit of your shirt, it will tell you the strength of your body odour from 1 to 5, says Myers. "It's the job of the machine learning to collect and interpret all the data and then alert the user if action is needed."

Ford has filed a patent for a method of eliminating the new car smell after a vehicle has been purchased. In the U.S., "new car smell" is beloved, but in China, customers find the odor disgusting. From a report: While the U.S. Patent and Trademark Office hasn't issued a ruling on the "vehicle odor remediation" patent application, and Ford hasn't committed to moving forward with the project, the paperwork explains what creates the odor so many Americans like: That new car smell is caused by volatile organic compounds given off by leather, plastic and vinyl. Chemicals used to attach and seal car parts may also contribute to the odor. People notice odors when compounds are released, which occurs when a car sits in high temperatures.

Ford scientists describe baking the car until the odor disappears, which happens after compounds are released. The process described in the patent involves parking the car in the sun, opening the windows slightly, and optionally turning the engine, heater and fan on.The system includes special software and various air quality sensors, and works only when fitted to a driverless or semi-autonomous vehicle. A lot of technology is involved in the patent application. The car would determine whether conditions are right to expel compounds, and the car would drive itself to a place in the sun and bake away the offensive odor.