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Microsoft Confirms Classic Outlook CPU Usage Spikes, Offers No Fix

2 months 3 weeks ago
Microsoft has acknowledged that Classic Outlook can mysteriously transform into a system resource hog, causing CPU usage spikes between 30-50% and significantly increasing power consumption on both Windows 10 and 11 systems. Users first reported the issue in November 2024, but Microsoft only confirmed the problem this week, offering little resolution beyond stating that "the Outlook Team is investigating this issue." The company's sole workaround involves forcing a switch to the Semi-Annual Channel update through registry edits -- an approach many enterprise environments will likely avoid. Microsoft hasn't announced a definitive end date for Classic Outlook, but the company continues pushing users toward its New Outlook client despite its incomplete feature set.

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Free Blue Screens of Death for Windows 11 24H2 users

2 months 3 weeks ago
Microsoft rewards those who patch early with bricks hurled through its operating system

Keeping with its rich history of updates that break Windows in unexpected ways, Microsoft has warned that two recent patches for Windows 11 24H2 are triggering blue screen crashes.…

Brandon Vigliarolo

Harvard's RoboBee Masters Landing, Paving Way For Agricultural Pollination

2 months 3 weeks ago
After more than a decade of development, Harvard's insect-sized flying robot, RoboBee, has successfully learned to land using dragonfly-inspired legs and improved flight controls. The researchers see RoboBee as a potential substitute for endangered bees, assisting in the pollination of plants. From a report: RoboBee is a micro flying robot that Harvard has been developing since 2013. As the name suggests, it is the size of a bee, capable of flying like a bee and hovering in mid-air. Its wings are 3 cm long and it weighs only 0.08 g. The weight was reduced by using light piezoelectric elements instead of motors. Piezoelectric elements change shape when an electric current flows through them. The researchers were able to make RoboBee flap its wings 120 times per second by turning the current on and off, which is similar to actual insects. While RoboBee exhibited flight capabilities comparable to those of a bee, the real problem was landing. Being too light and having short wings, it could not withstand the air turbulence generated during landing. It is easy to understand if you think about the strong winds generated when a helicopter approaches the ground. Christian Chan, a graduate student at Harvard who participated in the research, said, "Until now, it was a matter of shutting off the robot while it attempted to land and praying for a proper touchdown." To ensure RoboBee's safe landing, it was important to dissipate energy just before touchdown. Hyun Nak-Seung, a professor at Purdue University who participated in the development of RoboBee, explained, "For any flying object, the success of landing depends on minimizing speed just before impact and rapidly dissipating energy afterward. Even for tiny flapping like RoboBee's, the ground effect cannot be ignored, and after landing, the risk of bouncing or rolling makes the situation more complex." The findings have been published in the journal Science Robotics.

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Researchers Grow Record-sized Lab Meat

2 months 3 weeks ago
Researchers at the University of Tokyo have created what they believe is the largest single piece of lab-grown meat to date: a chicken nugget-sized chunk measuring 7 centimeters long, 4 centimeters wide, and 2.25 centimeters thick, weighing 11 grams. The breakthrough, reported today in Trends in Biotechnology, uses an artificial circulatory system to overcome a fundamental limitation in cultured meat production. The team, led by biohybrid system engineer Shoji Takeuchi, grew cells around a network of semipermeable hollow fibers -- similar to those used in water filters and dialysis machines -- that deliver nutrients and oxygen throughout the tissue. Unlike most commercial approaches that produce tiny meat fragments later assembled with binders or scaffolds, this method creates a single coherent piece with more natural structure and texture. This is the first working model using tubes to grow muscle tissue into a thick slab, according to Mark Post, chief science officer at Mosa Meat, who created the world's first lab-grown hamburger in 2013. Significant hurdles remain before commercialization. The hollow fibers aren't edible and must be manually removed. Researchers are exploring automating this process or creating edible alternatives using cellulose.

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