[HN Gopher] Kombucha cultures can be turned into flexible electr...
___________________________________________________________________
Kombucha cultures can be turned into flexible electric circuit
boards
Author : thedday
Score : 112 points
Date : 2023-02-23 02:40 UTC (1 days ago)
(HTM) web link (arstechnica.com)
(TXT) w3m dump (arstechnica.com)
| LBJsPNS wrote:
| Well it's nice to see someone has turned that disgusting mildewy
| crap into something useful.
| niccl wrote:
| A friend of mine dries it with some fruit extract and makes a
| really good fruit leather. Not sure of the details, but I am
| sure it tastes great
| sva_ wrote:
| I'm always fascinated that most cultures have some fermented
| foods in their cuisine. I often wonder how they came up with it.
| Extreme thirst or hunger? Curiosity? Or have they slowly
| 'evolved' in a way that people let them ferment more and more
| over time?!
| messe wrote:
| If you leave something around long enough, it often ferments.
|
| Sometimes the result smells ok.
|
| Eventually somebody is curious enough to try it.
| ilyt wrote:
| > Eventually somebody is curious enough to try it.
|
| Or "just" hungry enough
| wackycat wrote:
| I feel like I often see breakthroughs in natural material
| computing like this but they never seem to make it to market that
| I've noticed. What am I missing? It seems like everyone would
| want to move in the direction of sustainable computing materials.
| 1270018080 wrote:
| It's probably always cost and scale
| snek_case wrote:
| But, is Kombucha Turing-complete?
| poulsbohemian wrote:
| I have a bunch of weird hobbies, including things like brewing
| mead, making cheese, and yes, I have made kombucha. Years ago
| when they were still in a garage, I walked into the "office" of
| what is now a nationwide kombucha brand. I didn't know anything
| about kombucha but there was a lot of hype about these people. I
| started asking questions and was directed to the "head brewer." I
| wanted to talk microbiology, but it was very evident they had no
| effing clue what was actually in their mother culture. Sure, they
| knew how to dump it into their tea, but that was about it. Not
| very long after that, they had reached national distribution. I
| think there are a lot of lessons in there for people who are
| worried about imposter syndrome or people who think all you do is
| build a better mousetrap, as it had nothing to do with their
| product and everything to do with the founder having deep ties to
| the grocery world.
| htag wrote:
| A non-technical cofounder with deep industry ties is a strong
| positive signal.
| poulsbohemian wrote:
| Absolutely - as far as I know, they had just one founder, who
| was very clearly a sales / marketing type. My guess is that
| they didn't really have any passion for kombucha (I only met
| them once, by accident really, so don't know the story...)
| but had done the research on a product that was primed for
| commercialization.
| eat_veggies wrote:
| When it comes to fermentation, you can get pretty far by
| developing a good intuition (through experience) of how to
| steward your little ecosystem and how it responds to your
| particular ingredients and environment. You can be an expert on
| that and produce great flavors without knowing the
| microbiology, like cheesemakers and brewers have done for
| thousands of years.
|
| Granted, the hard science is helpful in getting to the next
| level and achieving a product that's consistent from batch to
| batch.
| poulsbohemian wrote:
| >Granted, the hard science is helpful in getting to the next
| level and achieving a product that's consistent from batch to
| batch.
|
| That was the part that was eye opening. It's one thing if I'm
| making something in my kitchen for my use, it's another when
| you have already achieved regional distribution of a product
| but clearly have no idea what's actually in it.
| causi wrote:
| I don't get why this is significant. How is this a better
| substrate than any other flexible plastic? Isn't the issue with
| flexible electronics the robustness of the circuits and
| components?
| jagermo wrote:
| according to Ars Technica, its lighter, cheaper and more
| flexible. and probably degrades faster.
| https://arstechnica.com/science/2023/02/kombucha-electronics...
| [deleted]
| blarghyblarg wrote:
| It consumes sugar and creates carbon dioxide. I know this
| might seem facetious, but I'm actually curious... are the
| greenhouse emissions lower?
| inkcapmushroom wrote:
| SCOBY is basically a waste product from producing kombucha,
| you have to remove an amount from each batch which (in the
| case of home brewing) is usually given away to others for
| free or discarded, not sure how they handle it with
| industrial-scale kombucha making. So this could be more of
| a clever recycling that doesn't produce any more CO2 than
| was already being produced during the making of kombucha.
| pokot0 wrote:
| No, it's a good point and I'd like to know as well. Ofc
| being biodegradable means it will sooner find it's way into
| some photosynthesis and recapture that carbon.
| causi wrote:
| To be fair, the carbon content of a conventional circuit
| board is already sequestered in the circuit board.
| NickBusey wrote:
| Are greenhouse emissions lower when fermenting some sweet
| tea, versus extracting oil from the earth, refining it,
| converting that into plastic, then forming that plastic
| into the shape you want?
|
| I'm going to go out on a limb here and say, yes.
| TSiege wrote:
| This is true if you make naive assumptions like making
| circuit boards are a clean technology with no CO2 emissions
| or other harmful side effects. That of course is entirely
| incorrect. Printing circuit boards are very energy
| intensive along with a lot of other impacts like toxic
| waste and heavy water use.
|
| > In the US, a single fab, Intel's 700-acre campus in
| Ocotillo, Arizona, produced nearly 15,000 tons of waste in
| the first three months of this year, about 60% of it
| hazardous. It also consumed 927m gallons of fresh water,
| enough to fill about 1,400 Olympic swimming pools, and used
| 561m kilowatt-hours of energy. (source https://www.theguard
| ian.com/environment/2021/sep/18/semicond...)
|
| Kombucha on the other hand, yes produces CO2 as a waste
| product, but it is very easy to see a kombucha SCOBY being
| carbon neutral. That is the source of it's sugars being
| carbon energy free, and the manufacturing process of SCOBY
| circuits as well. Then it's carbon neutral
| grogenaut wrote:
| Is that Intel fab doing circuit boards or etching silicon
| wafers for integrated circuits, a completely different
| operation.
|
| Doing a CPU out of a scoby would be real bio computing :)
| mouse_ wrote:
| I can turn a piece of cheese into a flexible circuit board,
| if anyone wants to give me venture capital for that...
| carapace wrote:
| You might be joking, but you can actually make plastic out
| of milk/cheese: https://en.wikipedia.org/wiki/Casein
| LBJsPNS wrote:
| So you've had Kraft singles, I see.
| Maxion wrote:
| Article was paywalled for me, but in general Plastic does not
| decay so for products that are essentially consumables it's
| better if it doesn't stay and pollute the environment.
| fit2rule wrote:
| [dead]
| ascotan wrote:
| People have been working on bio circuitry for decades now. Not
| sure of it's utility but man-machine interface comes to mind. I
| think the fact that it's biodegradable is probably not the
| point.
| ajsnigrutin wrote:
| Environmentally speaking, it's better, since it's
| biodegradable.
|
| On the other hand, buying a gadget that dissolves when it gets
| just a bit wet might not be a smart thing...
|
| But i can totally see them selling "biodegradable" flashing LED
| bracelets (or similar single-use crap), where the bracelet
| iself is biodegradable, and the rechargable battery (without an
| actual charging circuit) and plastic potted LEDs are not....
| stdbrouw wrote:
| FWIW, it's biodegradable but it doesn't dissolve in water. If
| you've never handled a kombucha scoby, it's very rubbery and
| tough.
| ajsnigrutin wrote:
| I've held it, but i've also got it wet (after being dry),
| and i seriously doubt that the printed-on metalic layer
| would survive, since the surface gets soft and jelloey.
| TSiege wrote:
| A scoby is just basically a matrix of cellulose. Assuming
| the circuits are printed into that substrate it could be
| quite stable
| dokem wrote:
| Isn't biodegradability not a feature we want in most
| manufactured goods? Doesn't that just mean they will start to
| rot and break down on their own?
| ajsnigrutin wrote:
| Depends on what you want.
|
| Disposable cups, plates, forks, spoons, etc? Sure... eat
| whatever was in them, throw them wherever, and they'll rot
| very fast.
|
| Electronics.. mostly not. Maybe some light-up bracelets for
| a festival, but those also contain batteries and LEDs, but
| it's still better if at least the strap degrades and rot.
| schwartzworld wrote:
| Lots of electronics are waterproofed as well. I doubt
| that biodegradation would happen very quickly inside a
| modern smartphone chassis
| teucris wrote:
| The issue is time scales. Plastics take thousands of years
| to degrade but we only really use plastic products for a
| few years. What can we find that hits a sweet spot of, say,
| 10 years? Wood does this well, and it's mostly cellulose.
| So is paper and this stuff.
| userbinator wrote:
| It's not, but the planned obsolescence advocates sure love
| it, since they can make products self-destruct and eco-
| virtue-signal at the same time.
| orthecreedence wrote:
| If people are going to manufacture trash that breaks or
| become oBsOlEtE after a year anyway, you might as well have
| it biodegrade when it's done.
| haskellandchill wrote:
| Is there a cheaper way to make circuits? Those printers are
| apparently in the $200k range?
| dghughes wrote:
| Kombucha tastes like a circuit board so making them into circuit
| boards is a good idea.
| kodah wrote:
| I brew Kombucha. It's actually delicious, but you need to get a
| batch made by someone who knows what they're doing.
| Unfortunately, the latter is hard to come by because there's
| very little science in Kombucha circles.
| richeyryan wrote:
| Ain't that the truth? So much folklore and superstition about
| how the fermentation process works. I remember being told you
| can't make Jun with a Kombucha starter because it's a
| different bacteria, and even if you did get Kombucha to
| ferment the honey, it wouldn't actually be Jun. And the
| complete obsession and misinformation around the pellicle!
| kodah wrote:
| The pellicle stuff drives me nuts but I feel pedantic
| correcting people. I need to find an easier way to observe
| bacteria, because right now I'm relying on sugar content to
| determine "doneness", which is pretty second order to all
| the things that can happen around sugar in a kombucha brew.
| Xeoncross wrote:
| I laughed out-loud for that.
|
| As someone that enjoys some (but not all) sodas and kombuchas I
| really recommend people try several. Don't think all
| wines/sodas/teas/smoothies etc... are the same. They can be
| made from just about anything (fortunately/unfortunately)
| Jeff_Brown wrote:
| I hate beer and soda, but I've never met a kombucha I didn't
| love.
| qup wrote:
| Do you think it's a texture thing? Or lack of varied
| experience?
|
| Those two products have tens of thousands of flavor
| profiles, it's strange to me that you can dismiss them
| entirely.
|
| I had a red velvet cheesecake craft beer the other day and
| there was no hint of "beer" in it.
|
| I like everything, and I've never had kombucha, so this
| thread has me excited to try it... Many times, for the
| various flavors!
| Jeff_Brown wrote:
| I loved soda as a kid, and beer in my twenties. Now I
| quite dislike the taste of alcohol and sugar in the
| quantities one typically finds in beer and soda, but
| you're right, there are exceptions I have enjoyed.
| They've been rare. (I haven't kept track, and I haven't
| actively sought them out either.)
| deelowe wrote:
| Whenever someone tells me how much they love kombucha, I get
| the feeling they are trying to convince themselves more than
| they are me.
| cactusplant7374 wrote:
| I genuinely love salty licorice. Sometimes we learn to love
| gross things.
| vbezhenar wrote:
| When I brewed my kombucha, it was all about how much time do
| you spend on brewing. In the start it's just very sweet black
| tea. As time goes, sugar gets processed into acids. With a
| lot of time, it turns into very acidic mix so it's definitely
| not something to enjoy and probably not healthy for stomach.
| So depending on how much time do you spend, you'll get
| something in between which might be not very tasty or might
| actually be very tasty.
|
| You can also swap black tea for green tea or other liquids.
| I'm think that kombucha does not care, all it needs is sugar
| and tea is for human (although I might be wrong about it).
|
| I actually liked it, but it requires too much housekeeping,
| so I abandoned it.
| badrabbit wrote:
| Not true, i love it. Not always, kinda like beer there are
| times when it is more tasty
| klyrs wrote:
| The best kombucha I ever had was like drinking vinegar. I
| happen to love drinking vinegar, just as much as I love
| drinking lemon juice. Only, that's horrible for one's teeth,
| so I must restrain myself. I've had kombucha people tell me
| that vinegar is disgusting and the kombucha I had was "off."
| Oh well. To each their own.
| badrabbit wrote:
| I like kombucha but also lemon juice lol. You don't like
| the taste of alcohol or coffee either at first but then you
| love it
| NickBusey wrote:
| Whenever someone tells me how much they hate kombucha, I get
| the feeling they tried one gross bottle one time, and wrote
| it all off as bad.
|
| I am brewing 5 flavors right now in my house. I assure you,
| they are delicious.
|
| Guava Jasmine is my current favorite.
|
| But keep hating on it if you like, you're missing out on
| something great.
| brahyam wrote:
| Could you share any good resources for someone to start
| brewing it? Or any tips?
| NickBusey wrote:
| Make sweet tea, add SCOBY, wait. It really is that
| simple.
|
| This is the basic recipe I use: https://www.reddit.com/r/
| kombucha/wiki/how_to_start#wiki_mas...
|
| For more information, The Big Book of Kombucha will have
| everything you need and more.
|
| Have fun! :)
| tlavoie wrote:
| Now, how about limiting the fermentation after bottling?
| I have a couple bottles still in the fridge, that I now
| call "kombucha grenades." I thought I could open the last
| one I tried safely, in the sink, and it basically hosed
| the kitchen and myself. The last few will be outside-only
| endeavours, wearing a garbage bag like a Gallagher
| audience member. (Tastes good, at least the half a bottle
| that is still in the bottle.)
| NickBusey wrote:
| Keep them in the fridge for longer, the carbonation will
| go down over time.
|
| Also, try placing the bottle in a container or bowl, then
| hold another (slightly narrower container) over the top
| of the bottle. You should be able to catch all of the
| liquid in the bowl to pour into a glass.
|
| If you added a bunch of sugar and/or flavoring into the
| secondary fermentation / bottles, you added too much. If
| you didn't add anything, then you didn't let the primary
| fermentation go long enough.
| tlavoie wrote:
| Oh, guessing the latter, thanks! I hadn't added anything
| for a secondary or bottling stage. I am used to regular
| beer brewing, I think that runs out of steam sooner. Will
| have to try the two-bowl method.
| lcnPylGDnU4H9OF wrote:
| > SCOBY (symbiotic culture of bacteria and yeast)
|
| https://www.youbrewkombucha.com/scoby-care-hotel
|
| (Just passing by; I have no personal interest in
| kombucha, was simply unaware of the term.)
| not_a_shill wrote:
| There are people out there that feel the same way about
| eating rats
| folkrav wrote:
| Yeah. I don't know my kombucha like you seem to, but I've
| just tried two flavors by two separate brands recently. One
| (I can't remember what it was) was barely drinkable, second
| one (hibiscus & rose hips by RISE kombucha) was delicious.
| It's weird to me to somehow being able to write off a whole
| family of drinks as undrinkable. I don't like purple Crush,
| doesn't mean I don't like all colas. I don't like Bombay
| Sapphire, but gin can be delicious. And so on...
| schwartzworld wrote:
| Homemade tends to be milder than store bought and less
| vinegary. It continues to ferment as it sits on store
| shelves.
| Insanity wrote:
| I love Guava but have not tried it as kombucha yet,
| definitely should give that a try! My personal favourite is
| either "ginger" or Canadian Berry
| (https://www.farmboy.ca/products/farm-boy-organic-canadian-
| be...). _Very_ different flavour, but could drink those all
| the time.
| lepus wrote:
| Shhh, let people enjoy things.
| Insanity wrote:
| It depends, I genuinely like Kombucha. But it's not a blanket
| statement for all of them, there's many different flavours
| and some I dislike, some I like. :)
| SpaceL10n wrote:
| For me, kombucha has been a natural progression of my
| exploration into fermented foods. The concept that so many of
| our favorite foods are produced with the assistance of
| bacteria is just fascinating to me. The funky flavors of
| fermented foods is a hurdle, for sure.
| junon wrote:
| Whenever someone asserts subjective opinion as some sort of
| axiom I dismiss them and their comment entirely.
|
| See how that works?
| pokot0 wrote:
| I love Kombucha but hate 99% of those you find in stores. They
| do taste like a circuit board.
| lapetitejort wrote:
| Store brands are weak, pasteurized, and filtered, such that
| any unique flavor has been removed to appeal to the average
| shopper. Drink someone's home-brewed kombucha and you will be
| blessed with flavors that cannot be found anywhere else.
|
| This goes for all fermented products, such as sauerkraut,
| yogurt, kefir, and tempeh. Homemade is where all the flavors
| are preserved.
| FpUser wrote:
| I used to make "Kombucha" in the 80s when I still lived in
| USSR. It tasted really good. The stuff they sell here in stores
| tastes really bad, mostly like carbonated vinegar.
| mypalmike wrote:
| It's an acquired taste. Circuit boards, that is.
| qup wrote:
| You can season them up pretty well. I like the classic
| seasoning combo of brow sweat, flux, and hardened cigarette
| tar.
| anonzzzies wrote:
| Wrong Kombucha then. Source: Kombucha brewer.
| PedroBatista wrote:
| Great.. now "they" _really_ won 't shut up about Kombucha..
| Lapsa wrote:
| more of a carrot juice enjoyer but I think I will give it a try
| fit2rule wrote:
| [dead]
| rotten wrote:
| I look forward to the AI enhanced SCOBY life forms taking over
| the world.
| Oxidation wrote:
| And I thought the Accelerando lobsters and Sheena 5 squid were
| out there!
| procparam wrote:
| The mat at the top of the kombucha is not the SCOBY. It is a
| waste product of the SCOBY - just a big slab of cellulose. This
| is a misunderstanding that I've seen people on r/kombucha get
| pretty upset about
|
| The actual SCOBY is in the kombucha itself, not the cellulose.
| It's pretty easy to prove; when I made kombucha I would throw out
| the mat after every batch and save some of the liquid to use as
| starter for the next.
| richeyryan wrote:
| You also don't need the mat, also known as the pellicle, to
| start brewing kombucha. It is entirely redundant. Just get a
| couple of bottles of unpasteurised, unflavoured kombucha and
| use that as your starter, along with the fresh tea and sugar.
| Those kombucha starter kits with a pellicle are just a big
| scam.
| rcpt wrote:
| You can just use whatever store bought Kombucha to get going.
| Of course if you find any scoby on Craigslist it's guaranteed
| to be an interesting encounter
| barbazoo wrote:
| I didn't know that, thanks for mentioning it.
| vbezhenar wrote:
| Do you have any reference? I don't think that's strictly true.
| I agree that this big slab is just some kind of protection, but
| if you would look at the bottom part of this slab, you would
| see threads, like small seaweed which "grow" from this slab. My
| understanding is that kombucha is a symbiotic mix between those
| threads (it's actually Yeast fungus) and bacteria in the
| liquid. Liquid does contain some parts of fungus, of course, so
| you can throw out the entire slab and new slab will grow
| eventually, but you're throwing lots of yeast and its
| protection. So your kombucha will take much more time to brew
| and final result will not have the same proportions of
| components as "properly" brewed kombucha.
| ValentineC wrote:
| > _My understanding is that kombucha is a symbiotic mix
| between those threads (it 's actually Yeast fungus) and
| bacteria in the liquid. Liquid does contain some parts of
| fungus, of course, so you can throw out the entire slab and
| new slab will grow eventually, but you're throwing lots of
| yeast and its protection._
|
| On the other extreme: if one has an old enough continuous
| ferment, a lot of yeast will settle at the bottom,
| potentially affecting the end result.
| lancesells wrote:
| https://archive.is/N98MG
|
| Edit: Ignore. As commenter pointed out it's still paywalled.
| comprev wrote:
| This snapshot doesn't circumvent the paywall
| avian wrote:
| Can't read the article behind the pay wall, but possibly it's
| based on this preprint:
|
| https://arxiv.org/abs/2302.03984
| infotropy wrote:
| Oddly not paywalled for me but yes, the article is based on
| that preprint.
| durpleDrank wrote:
| I had a HORRIBLE epic that spanned 2-3 years of unknown gastro
| problems. I blame Kombucha 100% for rotting my insides. A cup
| every now and then is ok but if you drink it daily (like I did)
| in large doses (like I did) and make your own (which I tried to
| save money) you'll soon realize it's essentially VINEGAR. I wont
| get into the specifics but stay away from this stuff at all cost.
| Try some cashew yogurt or other pro-biotic foods. Long term
| Kombucha drinkers tread lightly.
| Carrok wrote:
| How much were you drinking? I have never heard anything like
| this.
|
| If you brewed it at home, then you should know that yes,
| acetobacter the bacteria part of the SCOBY converts the alcohol
| that the yeast creates from the sugar into acetic acid. Vinegar
| is 5-8% acetic acid.
|
| This isn't secret, sacred knowledge. Sounds like you over did
| it, no need to spread your FUD around.
| nyfern wrote:
| Cheap, light, flexible, yet robust circuit boards are critical
| for wearable electronics, among other applications. In the
| future, those electronics might be printed on flexible circuits
| made out of bacterial cultures used to make the popular fermented
| black tea drink called kombucha, according to a recent paper
| posted to the arXiv preprint server.
|
| As we've reported previously, making kombucha merely requires
| combining tea and sugar with a kombucha culture known as a SCOBY
| (symbiotic culture of bacteria and yeast), aka the "mother"--also
| known as a tea mushroom, tea fungus, or a Manchurian mushroom.
| It's akin to a sourdough starter. A SCOBY is a firm, gel-like
| collection of cellulose fiber (biofilm), courtesy of the active
| bacteria in the culture creating the perfect breeding ground for
| the yeast and bacteria to flourish. Dissolve the sugar in non-
| chlorinated boiling water, then steep some tea leaves of your
| choice in the hot sugar-water before discarding them.
|
| Once the tea cools, add the SCOBY and pour the whole thing into a
| sterilized beaker or jar. Then cover the beaker or jar with a
| paper towel or cheesecloth to keep out insects, let it sit for
| two to three weeks, and voila! You've got your own home-brewed
| kombucha. A new "daughter" SCOBY will be floating right at the
| top of the liquid (technically known in this form as a pellicle).
|
| Beyond the popularity of the beverage, kombucha cultures hold
| promise as a useful biomaterial. For instance, in 2016, an Iowa
| State professor of apparel, merchandising, and design named
| Young-A Lee gained attention for her proof-of-concept research in
| using dried SCOBY as a sustainable leather substitute for
| biodegradable SCOBY-based clothing, shoes, or handbags. In 2021,
| scientists at Massachusetts Institute of Technology and Imperial
| College London created new kinds of tough "living materials" that
| could one day be used as biosensors, helping purify water or
| detect damage to "smart" packing materials. Experiments last year
| by researchers at Montana Technological University (MTU) and
| Arizona State University (ASU) showed that membranes grown from
| kombucha cultures were better at preventing the formation of
| biofilms--a significant challenge in water filtration--than
| current commercial membranes.
|
| "Nowadays kombucha is emerging as a promising candidate to
| produce sustainable textiles to be used as eco-friendly bio
| wearables," co-author Andrew Adamatzky, of the University of the
| West of England in Bristol, told New Scientist. "We will see that
| dried--and hopefully living--kombucha mats will be incorporated
| in smart wearables that extend the functionality of clothes and
| gadgets. We propose to develop smart eco-wearables which are a
| convergence of dead and alive biological matter."
|
| Adamatzky previously co-authored a 2021 paper demonstrating that
| living kombucha mats showed dynamic electrical activity and
| stimulating responses, as well as a paper last year describing
| the development of a bacterial reactive glove to serve as a
| living electronic sensing device. Inspired by the potential of
| kombucha mats for wearable electronics, he and his latest co-
| authors have now demonstrated that it's possible to print
| electronic circuits onto dried SCOBY mats.
|
| The team used commercially sourced kombucha bacteria to grow
| their mats, then air-dried the cultures on plastic or paper at
| room temperature. The mats don't tear easily and are not easily
| destroyed, even when immersed in water for several days. One of
| the test mats even survived oven temperatures up to 200deg C
| (392deg F), although the mats will burn when exposed to an open
| flame. Adamatzky et al. were able to print conductive polymer
| circuits onto the dried kombucha mats with an aerosol jet printer
| and also successfully tested an alternative method of 3D printing
| a circuit out of a conductive polyester/copper mix. They could
| even attach small LEDs to the circuits with an epoxy adhesive
| spiked with silver, which were still functioning after repeatedly
| being bent and stretched.
|
| According to Adamatzky et al., unlike the living kombucha mats he
| worked with previously, the dried SCOBY mats are non-conductive,
| confining the electrical current to the printed circuit. The mats
| are also lighter, cheaper, and more flexible than the ceramic or
| plastic alternatives. Potential applications include wearable
| heart rate monitors, for instance, and other kombucha-based
| devices. "Future research will be concerned with printing
| advanced functional circuits, capable for detecting--and maybe
| recognizing--mechanical, optical, and chemical stimuli," the
| authors concluded.
| LoganDark wrote:
| Haven't seen the word "SCOBY" in years. I think the first and
| only time I saw it was in an episode of JESSIE[0]...
|
| [0]: https://jessie.fandom.com/wiki/Moby_%26_SCOBY
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