Mechanical engineering

Prof. Lydia Bourouiba speaks with BBC CrowdSource presenter Marnie Chesterton about her work in understanding how bodily fluids such as snot and spittle spread after leaving the body using high speed cameras.  “What is very clear is that we emit… droplets of a continuum of sizes but they are not coming out alone,” explains Bourouiba. “They are coming out with an air that is in our lungs, that is hot and moist and turbulent, which changes the physical dynamics of the emission and how the drops will evolve.”

MIT researchers have developed a new drug-delivering gel that could make it easier for children and adults to swallow their medicine, reports Gwen Egan for Boston.com. The gel could be made in a variety of different textures and can be stored without refrigeration.

Researchers from MIT and Brigham and Women’s Hospital have developed a gel that can be mixed into medicine to make it easier to swallow, reports CBS Boston. “The gel is made out of plant-based oils and doesn’t have to be refrigerated,” says CBS Boston.  “The hope is that it can one day be used to help children and adults who have trouble swallowing pills.”

Researchers from MIT and the University of Waterloo have found a way to test the Unruh effect, a phenomenon predicted to arise from objects moving through empty space, reports Joanna Thompson for Scientific American. “If scientists are able to observe the effect, the feat could confirm some long-held assumptions about the physics of black holes,” writes Thompson.

The Boston Globe honored a number of MIT faculty and alumni in their Tech Power Players 50, a list of the “most influential – and interesting – people in the Massachusetts technology scene.” MIT honorees include Professor Yet-Ming Chiang, Senior Lecturer Brian Halligan, Professor Tom Leighton, Professor Silvio Micali, Katie Rae (CEO and managing partner for The Engine), and Professor Daniela Rus (director of CSAIL and deputy dean of research for the MIT Schwarzman College of Computing). 

Researchers at MIT have built a highly efficient thermophotovoltaic cell that converts incoming photons to electricity, reports Kevin Hurler for Gizmodo. “We developed this technology—thermal batteries—because storing energy as heat rather than storing it electrochemically is 10 to 100 times cheaper," explains Prof. Asegun Henry. 

Julie Chen ’86, SM ’88, PhD ’91 has been named the next chancellor of UMass Lowell, reports Shirley Leung for The Boston Globe. “With three degrees from the Massachusetts Institute of Technology, she has been a fixture on campus for 25 years,” writes Leung. “Chen is considered one of the region’s leading experts in nanotechnology, earning her the nickname ‘nanoqueen’ in a field that builds structures and devices working at an atomic scale.”

Forbes reporter Trond Arne Undheim spotlights the “Manufacturing at MIT Symposium: 2022 and Beyond” conference. “MIT appears to be renewing its manufacturing research and innovation efforts at a pivotal time, with a four-fold focus on technology, workforce development, policy efforts and innovation,” writes Undheim.

Julie Chen '86, SM '88, PhD '91 has been named the next chancellor of UMass Lowell, reports the AP. “I am honored to be selected by President Meehan and the board of trustees as the university’s next chancellor, and I’m excited to work with our great faculty, staff, supporters and partners to provide growing numbers of students with this UMass Lowell advantage in the years ahead,” said Chen.

Robots constructed by 32 students competed in the annual 2.007 Robot Competition, which was held in person for the first time in three years, reports Lisa Gresci for 7 News. “The atmosphere is absolutely electric,” explains third year student Joshua Rohrbaugh. “It’s really amazing we can celebrate this kind of academic competition in this kind of way. It’s almost like a sporting event and that gets me hyped up.”

Financial Times reporter William D. Cohan profiles Robert Joseph Scaringe SM ’07, PhD ’09 and his personal and professional career in developing Rivian, an electric vehicle technology company dedicated to building vehicles that change the way we consume fossil fuels. “Scaringe has been pining to run his own car company since he was a 17-year-old growing up on the Atlantic coast of Florida, just south of Cape Canaveral. ‘If you were to go in my bedroom as a kid, you’d find [car] hoods under the bed and windshields in the closet,’ he says.”

Lecturer John Liu and Mary Ellen Wiltrout, director of online and blended learning initiatives in the Department of Biology, share how the pandemic has transformed the way in which universities approach digital teaching. Liu noted that the pandemic had “forced [universities] to rethink community and support…on a class level but maybe on a program level” as well as to refocus on how teaching modes best served learning objectives,” reports Times Higher Education.

Researchers from MIT and the University of Waterloo have developed a new approach aimed at significantly increasing the probability of observing the Unruh effect, reports Juandre for Popular Mechanics. “Now at least we know there is a chance in our lifetimes where we might actually see this effect,” says Prof. Vivishek Sudhir. “It’s a hard experiment, and there’s no guarantee that we’d be able to do it, but this idea is our nearest hope.”

Researchers at MIT have created a 3D-printable Oreometer that uses twisting force to determine if it is possible to evenly split an Oreo cookie, reports Juandre for Popular Mechanics. “While studying the twisting motion, the engineers also discovered the torque required to successfully open an Oreo is about the same as what’s needed to turn a doorknob—a tenth of the torque required to open a bottle cap,” writes Juandre.

A group of MIT scientists led by PhD candidate Crystal Owens has developed an Oreometer, a device used to determine if it is possible to evenly split an Oreo cookie every time, reports Maria Jimenez Moya for USA Today. “One day, just doing experiments, and, all of a sudden we realized that this machine would be perfect for opening Oreos because it already has … the fluid in the center, and then these two discs are like the same geometry as an Oreo,” says Owens.