CSIRO scientist changes the game for CSI
Seeing forensic experts still dusting for prints when his house was broken into was what made CSIRO scientist Dr Liang wonder how the process could be improved with modern technology. It inspired him to develop a ground breaking new crime scene identification technique to help collect criminals’ fingerprints. Rather than the out-dated ‘dusting’ method that is ubiquitous in crime shows and murder mysteries, the new technique instead uses a liquid containing tiny crystals. Used on a surface, this liquid can make fingerprints stand out and glow under a UV light, making for easier and more precise analysis. The practice of fingerprint identification has been around for over 100 years, but this new technology could save time and money, as well as allowing for more precise and accurate results.
Tech-hipster PM Malcolm wants MP’s to cut him a bit of Slack
U.S. workplace collaboration tool Slack has a new fan: Aussie PM Malcolm Turnbull. The PM argued at a cabinet meeting on Sept. 15 that cabinet should revamp its communication methods and advocated for the adoption of Slack. Launched in 2014, Slack is an internal social network for businesses that borrows features like hashtags from social media platforms such as Twitter and applies them to work. While it’s cool to see him pushing tech in parliament, maybe Malcolm should be more careful about what he pushes. AVG security advisor Michael McKinnon told SmartCompany this morning Slack has been hacked a number of times, including in February this year. “It’s always interesting to hear someone recommend a service that has already been hacked,” McKinnon says.
Just in time for summer: Scientists develop slower melting ice cream
The melt factor is the bane of the ice-cream lover. The only icy treat you want to melt faster is the damned Calippo, but apart from that the time between solid and liquid for most ice creams is never enough. So the universities of Edinburgh and Dundee (isn’t Scotland cold enough?) have combined to find the cure. They discovered that adding a natural-occurring protein – known as BsIA – makes ice cream more melt-resistant. The protein binds air, fat and water in the ice cream, creating a smooth consistency that stays frozen for longer. Best of all, it doesn’t affect the taste, and it may even be healthier for you, with the protein reducing the required amount of saturated fat and calories. As an Australian about to deal with this summer’s “Godzilla El Niño”, I can honestly say that this innovation in the ice cream world is more exciting to me than any new iToy.