New Australian technology will enable real-time monitoring of wine throughout its fermentation and maturation process, reducing spoilage and improving quality.
The “Smart Bung” technology has been pioneered at the University of Adelaide by the Institute for Photonics & Advanced Sensing (IPAS) and the School of Agriculture, Food and Wine (SAFW). The work is led by Prof Tanya Monro, Director of IPAS.
An optical fibre sensor incorporated into the bung of a wine cask can detect substances that might cause the wine to spoil. The optical fibres have tiny holes that take up minute samples of the wine. The sensor shines light through the fibres to determine the concentration of certain important chemicals, such as hydrogen peroxide and sulphur dioxide—all without having to open the cask. The system will enable continuous, real-time cask-by-cask monitoring and an immediate response if problems are detected.
The energy of ultra-high energy (UHE) cosmic rays that strike the Earth’s atmosphere make the energy produced from particle collisions by the Large Hadron Collider look puny. A team based in South Australia is now developing the techniques and technology to find out where such energetic particles could possibly originate. They ultimately hope to use the proposed SKA telescope to conduct their search.
“We think some cosmic rays are produced in the remnants of supernovae—exploding stars—but where the most energetic ones come from, that’s a mystery,” says Justin Bray, a PhD student hunting for their source as part of the LUNASKA (Lunar Ultra-high-energy Neutrino Astrophysics using SKA) project led by Ray Protheroe at the University of Adelaide and Ron Ekers at CSIRO. Continue reading Tracing cosmic rays from radio pulses→
Einstein’s general theory of relativity predicts them, and they could be scattered throughout the Universe. But so far, gravitational waves— ‘ripples’ in the fabric of space and time—have never been detected. Several Australian teams of astronomers are trying to catch the first signs of one.
On 13 June 2010, a Japanese spacecraft bearing pieces of another world parachuted down to Australian soil after a seven-year-long journey through deep space.
During its journey, the spacecraft, called Hayabusa, encountered the 530-metre-long asteroid called Itokawa in November 2005, and briefly landed on it. The Japanese Aerospace Exploration Agency (JAXA) designed Hayabusa to collect samples of the asteroid’s surface. Hayabusa then landed at the Department of Defence’s remote Woomera Prohibited Area in the South Australian desert. Fifty years ago, Woomera was one of the most active rocket launch sites in the world. It is still the largest land-based test range on the planet. Continue reading Japanese spacecraft calls Australia home→
South Australian researchers are using the Australian Synchrotron in their work on how to increase levels of iron and other micronutrients in staple grains such as rice and barley. The intense X-rays of the synchrotron can pinpoint where in the grain those micronutrients are found.
One third of the world’s population suffers from iron deficiency. One of the reasons for this is that more than three-quarters of the iron in rice is lost when the outer layers of the grain are removed during milling.
Enzo Lombi and Erica Donner from the Centre for Environmental Risk Assessment and Remediation at the University of South Australia are using the x-ray fluorescence microscopy (XFM) beam to probe grains of rice, barley and other staple grains that have been designed to boost levels of key micronutrients like iron.
The researchers use the intense synchrotron light to produce images showing concentrations of elements, like iron, copper, zinc and selenium.
One of the new plants they are studying is a strain of rice that has multiple copies of the gene for nicotianamine, which is involved in the long-distance transport of iron. The idea is that more iron will be moved into the inner layers of the rice grain.
The technique used by Enzo and Erica is the only one sensitive enough to determine the chemical form of these elements at the low levels found in cereal grains. It will show how much of the iron will be available when it reaches the consumer.
Photo: Tri-colour map of: Fe (red), Cu (green) and Zn (blue) in a grain of barley.
Credit: Enzo Lombi
Centre for Environmental Risk Assessment and Remediation, Enzo Lombi, Tel: +61 8 830 26267, Enzo.Lombi@unisa.edu.au