American Chemical Society's Weekly PressPac -- Feb. 6, 2008

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“Recordable” proteins as next-generation memory storage materials
Langmuir

Move over, compact discs, DVDs, and hard drives. Researchers in Japan report progress toward developing a new protein-based memory device that could provide an alternative to conventional magnetic and optical storage systems, which are quickly approaching their memory storage capacities. Their study is scheduled for the March 4 issue of ACS’ Langmuir, a bi-weekly journal.

Just as nature chose proteins as the memory storage medium of the brain, scientists have spent years exploring the possibility of similarly using proteins and other biological materials to build memory-based devices with the potential for processing information faster and providing greater storage capacity than existing materials. Although a few protein-based memory materials have shown promise in experimental studies, developing such materials for practical use remains a challenge.

In the new study, Tetsuro Majima and colleagues used a special fluorescent protein to etch or “record” a specific information pattern on a glass slide. Using a novel combination of light and chemicals, the researchers demonstrated that they could “read” the pattern and subsequently erase it at will. Thus, they demonstrated that the proteins could provide storage, playback, and erasure of information, the hallmarks of a successful memory device, the researchers say. In addition to conventional memory storage devices, the proteins also show promise for improved biosensors and diagnostic tests, they say. — MTS

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“Protein Recording Material: Photorecord/Erasable Protein Array Using a UV-Eliminative Linker”

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http://dx.doi.org/10.1021/la703354c

CONTACT
Tetsuro Majima, Ph.D.
The Institute of Scientific and Industrial Research
Osaka University
Osaka, Japan
Phone: 81-6-6879-8495
Fax: 81-6-6879-8499
Email:

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At last a machine with good taste — for espresso
Analytical Chemistry

Can a machine taste coffee" The question has plagued scientists studying the caffeinated beverage for decades. Fortunately, researchers in Switzerland can now answer with a resounding “yes.” The study on their coffee-tasting machine is scheduled for the March 1 issue of ACS’ Analytical Chemistry, a semi-monthly journal.

For the food industry, “electronic tasters” like these could prove useful as quality control devices to monitor food production and processing. Christian Lindinger and colleagues at Nestlé Research pointed out that coffee scientists have long been searching for instrumental approaches to complement and eventually replace human sensory profiling. However, the multisensory experience from drinking a cup of coffee makes it a particular challenge for flavor scientists trying to replicate these sensations on a machine. More than 1,000 substances may contribute to the complex aroma of coffee.