Page 2 - Lining Yao News Today

A seed carrier made from wood screws itself into the ground when exposed to water. It could be useful for projects to replant forests from the air using drones

Carnegie Mellons Lining Yao worked with a team of collaborators to engineer a biodegradable seed carrier referred to as E-seed.

Dropped over their target by drone, dozens of tiny wooden &quot&#x3B;robots&quot&#x3B; twirl through the air in a balletic freefall before hitting the ground, where the work begins for these experimental self-burying seeds on an aerial replanting mission. Inspired by natural seeds that&...

New fibres for breath-regulating garments

Things to do this week in Pittsburgh -- from exhibition openings, guided hikes and art crawls to a one-man show about Boris Karloff: November 1-7.

/ When you walk down the pasta aisle at the supermarket, there are so many tasty choices: There’s the humble spaghetti, the tubes of ziti, the tiny shells, and the butterfly-like farfalle. But every pound of pasta is not created equal—some of the boxes pack mostly air. In recent work published in the journal Science Advances, Dr. Lining Yao of Carnegie Mellon’s Morphing Matter Lab and her colleagues discuss an innovative way to solve the problem of puffed-up pasta boxes: What if different...

A research team led by the Morphing Matter Lab at Carnegie Mellon University is developing flat pasta that forms into familiar shapes when cooked. The team impresses tiny grooves into flat pasta dough — made of only semolina flour and water — in patt

The iconic shapes of pasta can make it hard to package and transport. Flat pasta that only forms shapes when cooked takes care of the problem.

Eco-friendly geometry: smart pasta can halve packaging waste at no extra cost Mathematics to the rescue! A A Reset Pasta comes in a variety of shapes and sizes — from the plain and simple to all sorts of quirky spirals. But for the most part, they have one thing in common: they’re not using space very effectively. But a new study may change that. Researchers from Carnegie Mellon University have found a way to change that, designing new types of pasta that use less packagin...

0 comments When you think of IKEA and food, you probably think meatballs. But now, thanks to researchers at Carnegie Mellon, you may also think pasta, as the team’s created “morphing” versions of the wheat-water-and-egg pieces that flat-pack just like furniture from the Swedish megastore. “Assembling” the pasta is also easy as it only requires boiling it in water. (Which is great, because who needs yet another one-off allen wrench?) Inverse reported on the prototype pasta pieces, whi...