In this lively discussion, science journalists Lizzie Gibney and Sharmini Bandel dive into the creation of a brand-new color called ‘olo,’ visible only to a select few, highlighting how laser technology can enhance our understanding of color perception and aid those with color blindness. They also unpack the FDA's approval for a groundbreaking pig-liver transplant trial, aiming to address organ failure with genetically modified livers. Finally, they explore an impressive lab-grown meat development, discussing its potential to revolutionize food production.
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insights INSIGHT
New Colour Created by Lasers
Researchers created a new blue-green colour by activating specific eye cone cells with lasers.
The colour is unseen naturally and challenges how we understand visual perception.
insights INSIGHT
Potential Cure for Colorblindness
This laser technique could help restore normal color vision for people with colorblindness.
Artificially stimulating a subset of cones can mimic a third cone type in colorblind eyes.
insights INSIGHT
Scientific Proof of New Colour
The new colour was rigorously tested to confirm it is truly outside the natural colour spectrum.
Slight laser adjustments make the effect disappear, validating the uniqueness of the colour.
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Using a laser system to activate specific eye cells, a team has allowed five study participants to perceive a vibrant blue-greenish hue well outside the natural range of colours seen by humans. Although the setup required to accomplish this feat is currently complicated, this finding could provide more understanding about how the brain perceives colour and could one day help boost the vision of people with colour blindness.
08:30 US regulator greenlights pig-liver transplant trial
The US Food and Drug Administration has approved the first trial to test whether genetically modified pig livers can be used safely to treat people with organ failure. In the initial phase of the trial, four people with severe liver failure will be temporarily connected to an external pig liver that will filter their blood. Participants will then be monitored for a year for safety and changes in liver function. The organs have been genetically modified to make them more compatible with humans.
Using a designer ‘circulatory system’, a team of researchers have created what they think is the largest piece of meat grown in the laboratory yet. One of the challenges to producing larger pieces of lab-grown meat has been providing cells with sufficient oxygen and nutrients, something the team’s new setup helps overcome. They used it to grow a chunk of chicken muscle about the size of a nugget, but multiple challenges remain before meat produced in this way could make it to market.
Nature Podcast