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Fusion energy gets a boost from cold fusion chemistry

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Manage episode 501370829 series 2509444
Content provided by [email protected] and Springer Nature Limited. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by [email protected] and Springer Nature Limited or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

00:46 Electrochemical fusion

Researchers have used electrochemistry to increase the rates of nuclear fusion reactions in a desktop reactor. Fusion energy promises abundant clean energy, but fusion events are rare, hindering progress. Now, inspired by the controversial claim of cold fusion, researchers used electrochemistry to get palladium to absorb more deuterium ions, that are used in fusion. When a beam of deuterium was fired at the deuterium-filled palladium, they saw a 15% increase in fusion events. They did not get more energy than they put in, but the authors believe this is a step towards enhancing fusion energy and shows the promise of electrochemical techniques.


Research Article: Chen et al.

News and Views: Low-energy nuclear fusion boosted by electrochemistry

10:06 Research Highlights

Do ants hold the key to better teamwork? — plus, the coins that hint at extensive hidden trade networks in southeast Asia.


Research Highlight: Super-efficient teamwork is possible — if you’re an ant

Research Highlight: Ancient coins unveil web of trade across southeast Asia

12:31 The microbial taste of chocolate

Chocolate gets its best tastes from microbes, according to a new study. Fermentation of cocoa beans helps create chocolate tastes but not much has been known about the process. Now, the temperature, pH and microbes involved have been identified and the researchers showed how it would be possible to manipulate these to produce premium chocolate flavours.


News: Why chocolate tastes so good: microbes that fine-tune its flavour


Subscribe to Nature Briefing, an unmissable daily round-up of science news, opinion and analysis free in your inbox every weekday.


Hosted on Acast. See acast.com/privacy for more information.

  continue reading

843 episodes

Artwork
iconShare
 
Manage episode 501370829 series 2509444
Content provided by [email protected] and Springer Nature Limited. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by [email protected] and Springer Nature Limited or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

00:46 Electrochemical fusion

Researchers have used electrochemistry to increase the rates of nuclear fusion reactions in a desktop reactor. Fusion energy promises abundant clean energy, but fusion events are rare, hindering progress. Now, inspired by the controversial claim of cold fusion, researchers used electrochemistry to get palladium to absorb more deuterium ions, that are used in fusion. When a beam of deuterium was fired at the deuterium-filled palladium, they saw a 15% increase in fusion events. They did not get more energy than they put in, but the authors believe this is a step towards enhancing fusion energy and shows the promise of electrochemical techniques.


Research Article: Chen et al.

News and Views: Low-energy nuclear fusion boosted by electrochemistry

10:06 Research Highlights

Do ants hold the key to better teamwork? — plus, the coins that hint at extensive hidden trade networks in southeast Asia.


Research Highlight: Super-efficient teamwork is possible — if you’re an ant

Research Highlight: Ancient coins unveil web of trade across southeast Asia

12:31 The microbial taste of chocolate

Chocolate gets its best tastes from microbes, according to a new study. Fermentation of cocoa beans helps create chocolate tastes but not much has been known about the process. Now, the temperature, pH and microbes involved have been identified and the researchers showed how it would be possible to manipulate these to produce premium chocolate flavours.


News: Why chocolate tastes so good: microbes that fine-tune its flavour


Subscribe to Nature Briefing, an unmissable daily round-up of science news, opinion and analysis free in your inbox every weekday.


Hosted on Acast. See acast.com/privacy for more information.

  continue reading

843 episodes

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