Below are four of the latest innovations coming out of Oregon State University that are available for commercialization.
Thanks to researchers JooYeoun Jung, Yanyun Zhao and John Simonsen, there’s a new, more sustainable option for beverage containers, packaging products, nursery containers and more. Made using fruit pomace — the byproduct of fruit juice and concentrate processes — these protective packaging products provide a new opportunity in a growing market.
Oregon State researchers have developed paper-based microfluidic analytical well plates — trays with multiple spaces (wells) that are used as test tubes. These well plates provide a low-cost alternative to conventional options, are biodegradable and disposable and can be used for diagnostics, chemical analysis or environmental monitoring.
Algorithm predicts the severity of future earthquakes
Created by Debashis Mondal and Robert O’Malley, this statistical method summarizes historically significant earthquake events to help quantify the increased risk for new earthquakes in a specific geographic location and disseminates alerts accordingly.
To make robots more capable requires them to be more agile and flexible than traditional, rigid robots. Known as “soft robots,” they use pneumatics or hydraulics to actuate movement, with fluid controlled by valves. Until now, existing valves have had rigid components that have limited applications for soft robots. This completely soft, hydraulic valve is comprised of a 3-D-printed flexible polymer, compliant electrodes and an electrorheological working fluid, which together make movements like bending, twisting and stretching possible.