UK scientists believe a map of how cancer research funding is distributed might help streamline the R&D process and spot underfunding in particular areas. The National Cancer Research Institute has produced the first map of its kind to analyze the distribution of some $390m of cancer research funding from charities and government in the UK. The map revealed that most of the money is spent on the biggest cancers but some rare disorders are being funded disproportionately. (Brit Med Journal)
Month: October 2002
Wireless power
Cambridge start up Splashpower hopes to commercialize wireless power technology for recharging all your rechargeable devices, cellphones, mp3 players etc, without having to worry about plugging different chargers into power outlets.
Their approach has two parts: the first is a sub-millimeter thin receiver module that can be customized to just about any size, shape or curve of a device. The second part is a thin pad (less than 6 mm) that acts as a universal wireless charging platform and is plugged into the power outlet. Any device fitted with a SplashModule instantly begins to recharge when placed anywhere on the pad.Several devices can be charged at the same time.
Major benefit cited by the company include:
- Contactless, efficient, wire-free power
- Fast and safe charging rates
- Low-cost technology
- Low profile
Nothing new under the sun
For those who think the revelation that carcinogens are formed in the nonenzymic browning reaction known as the Maillard reaction is something new, take a look at the following item by David Bradley from a 1990 issue of New Scientist. Science: Cooking up carcinogens – The chemicals generated in our food, New Scientist vol 127 issue 1729 – 11 August 1990).
Chemical reactions that take place during cooking, baking and preserving generate products that are very important in giving different foods their distinctive aromas and colour. Recently, researchers have discovered that many of these products can reduce the food’s nutritional value, and some can actually be poisonous.
Franze Ledl of Stuttgart University and Erwin Schleicher of the academic hospital Munich-Schwabing in West Germany have studied many of the reactions involved, which are known collectively as the Maillard reaction. They believe that the reaction products could cause some diseases, including certain forms of cancer (Angewandte Chemie, International Edition in English, 1990, vol 29, p 565). If you are an NS subscriber you can read David Bradley’s article in the archive. It seems that the potential for carcinogens, such as acrylamide.