All posts filed under: Nanobioscience

Reaching a Tipping Point

In 2013,  a hemp strain known as Charlotte’s Web drew national attention to the therapeutic benefits of cannabidiol (CBD), especially for children suffering from health issues that make them prone to seizures. Developed by six siblings known as “the Stanley Brothers”—the founders of Colorado-based CW Hemp—Charlotte’s Web represents one of hundreds of commercial CBD products now sold throughout the U.S. that contain THC levels of less than 0.3 percent. The efficacy of Charlotte’s Web and similar hemp strains paved the way for Epidiolex, a hemp-derived CBD solution approved by the U.S. Food and Drug Administration (FDA) June 25. Developed by London-based GW Pharmaceuticals to treat patients as young as 2 who suffer seizures caused by two rare epileptic syndromes, Epidiolex is referred to by the federal government as “Cannabidiol Oral Solution” (CBD-OS) and could be legally available as soon as this fall. Historically, hemp has played an important role as a utilitarian plant; widely deemed a “superfood” today, it’s also consumed as a nutritional supplement. Once the regulatory floodgates are opened, consumer adoption of hemp-derived …

It’s a small world

Microbial fingerprints leave their mark on winery and vineyard sites — and on finished wine.

The good, the bad and the ugly

Many who consider the sensory evaluation of wine to be a purely subjective exercise cite our differences in perception as the basis for that belief. While it’s true that our abilities to perceive aromas and tastes vary, using an olfactometer we’re able to accurately measure the thresholds at which different tasters perceive the volatile organic compounds found in wine. Research has also shown that a like group of tasters, those who are equal to the task, can consistently gauge the intensities of the aromas, tastes and structural aspects of wine. Compared to humans, who scientists believe can detect in excess of one trillion odors and identify a few thousand, the latest generation of olfactory and gustatory biosensors can detect up to 350 smells in about 15 seconds. Developed by a molecular biologist and nanobioscientist in Grenoble, France, the Aryballe Technologies NeOse Pro, a handheld e-nose that made its debut at the Consumer Electronics Show this January, uses surface plasmon resonance imaging (SPRi) and biochemical sensors to analyze volatile organic compounds responsible for aroma and taste. …