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Touchy feely
E
very day we use our sense of touch to guide our way through life
without giving it a second thought. Engineers have long sought
to replicate the complex sense of touch in electronic components
to give robots and, eventually, prosthetic limbs the same ability to
interact with the surrounding world. A group of electrical engineers
at UC Berkeley have made a significant breakthrough in the pursuit of
producing a sensor similar to human skin in its ability to detect pressure.
Professor Ali Javey and his team fabricated a seven square centimeter
sensor array using inorganic semiconductors called nanowires mounted
onto flexible, pressure-sensitive rubber. Previous electronic skins used
flexible organic components that were 50 times smaller in area and
required a large battery to provide the voltage needed to operate them.
Javey’s group instead opted to use nanowires that require smaller volt-
ages. “Previous research using nanowires was limited to using single
nanowire transistors on a very small scale,” says Dr. Kuniharu Takei, a
postdoctoral scholar in Javey’s group and lead author of the paper. The
sensor makes use of an innovative contact printing technique pioneered
by the team to mount hundreds of nanowires onto the sensor. The
electronic skin is durable, making it ideal for future applications, which
Javey explains can range, “from robotics, to giving gas pipelines
the ability to self diagnose the formation of cracks, and
one day even interfac- ing with prosthetic limbs.”
-Mohan Ganesh
Winey pests
W
hen you think of the Napa and Sonoma Valleys, you probably imagine rolling hills adorned with row upon row of succulent grapes
vine-ripening in the sun. However, beneath this idyllic exterior the bacterium Xylella fastidiosa is wreaking havoc on California’s
wine grapes. By cutting off water transport through the plants, Xylella causes leaves to wither and fall off, ultimately killing entire
vines. In an effort to better understand the mechanism of this disease, Associate Specialist Clelia Baccari and Professor Steven Lindow of
the Department of Plant and Microbial Biology are studying the movement of the bacteria through the tissues of resistant and susceptible
grape varieties. They use a strain that expresses green fluorescent protein, making the bacterial cells easy to visualize under a microscope.
The plant’s ray cells appear red, and between them are xylem vessels—water-transporting vascular tissue. The bright yellow-green areas on
the walls of the xylem are full of bacteria. Dr. Baccari found that susceptible varieties, such as Cabernet Sauvignon on the left, had about
five times as many infected xylem vessels as the Tampa grape, on the right, which is relatively resistant to the disease. Current hypotheses
as to why some grape varieties are more resistant include differences in sap composition and the production of tyloses—outgrowths of cells
surrounding xylem vessels, which may block bacterial movement through the plant.
-Molly Sharlach