A recent race between an electric plane and a car demonstrated the challenges of battery-powered flying, but this quest to reach an island in the North Sea underlines the potential, as well as the challenges, of electric aviation.

Damon Hill insists Lewis Hamilton has to be “cold-blooded” in contract negotiations with Mercedes with a new deal yet to be penned. The seven-time Formula 1 world champion, who has won six of his seven titles with Mercedes, has been with the Silver Arrows since 2013 and while both Hamilton and team boss Toto Wolff maintain a fresh contract is an inevitability, the deal has still not been completed. The 38-year-old, an eight-time winner at his home grand prix at Silverstone where the F1 paddock roll into this weekend, was heavily linked with Ferrari a few months back but quickly downplayed suggestions a switch to the Scuderia was in the works. And 1996 F1 world champion Hill, while appreciating the “romance” of such a move, insists switching allegiance would represent a “huge risk.” “Any driver who doesn’t know what the options are is missing an opportunity,” Hill tells The Independent, ahead of this weekend’s British Grand Prix. “But would he really go to Ferrari? From a strategic point of view, it would be a huge risk to go to Ferrari. Everyone would love to be in red and win, see what happened with Nigel [Mansell]. “It’s a romance really but you’ve got to be cold-blooded about it. He’s not going to go to Red Bull either.” Elaborating on why a new contract has been so long in the pipeline, Hill said: “As I understand it, the contract won’t just be a racing contract – it will be a full Mercedes ambassadorial contract. “That requires a different board to sign off on it, can’t just be signed off by Toto. There’ll be some board meetings in Germany.” Red Bull have won all nine races so far this season and are cruising to another double title win, with Max Verstappen 81 points ahead of team-mate Sergio Perez in the world championship. Hill, himself a British GP winner in 1994, now believes the most exciting storyline in 2023 is whether Christian Horner’s team can do the unprecedented and win every grand prix, with 22 races in total on this year’s calendar. “Can they win every race? It’s never been done before – they’ll be sitting there thinking ‘we can’t count on it, but we’d love to do it.’ “My experience tells me that something will prevent that – Fernando [Alonso] or Lewis will win again. But if they don’t, Max could win everything frankly. “What an achievement that would be and how tense would that make the last few races.” Red Bull, however, will need to break a Silverstone hoodoo this weekend – they have not won the British Grand Prix since 2012 with Mark Webber. Verstappen was foiled by a mechanical issue during last year’s thrilling race, won by Ferrari’s Carlos Sainz after a lengthy stoppage following Zhou Guanyu’s upside-down crash, and should something similar with the Dutchman happen this year, Horner will turn to Perez to bring home the trophy. Yet the Mexican has struggled in recent months since winning in Azerbaijan at the end of April, though did have something of a return to form with second place in last week’s race in Austria. Nevertheless, Hill says Perez should be looking over his shoulder. “I think he’s already under pressure,” he says. “They cannot afford to have a car that good and not have two cars right up there for the championship. Pressed on who could replace Perez should Red Bull, as has been customary in the past, look to ruthlessly move on from Perez when his contract expires at the end of 2024, Hill added: “Is Daniel Ricciardo fit enough to come back? “That’s what the noises are. Maybe that plan is simmering away. I think they’d want a fresh face. “Possibly Lando [Norris]. He’s still got a few more years left at McLaren – I was surprised when he signed such a long-term deal [until end of 2025]. It’s a long time, I’d have done three years tops. “If you’re that confident in yourself, you need to be able to move when the time is right.” Hill was speaking at the Damon Hill Festival of Karting at Daytona Sandown, which raised funds for Halow – a charity which supports young people with learning disabilities and autism. Hill is a co-founder of the Halow project. Read More Why is Brad Pitt filming at Silverstone during the British Grand Prix? It hurts – Lando Norris reflects on his ‘toughest season’ ahead of British GP David Coulthard looks at the key issues surrounding Lewis Hamilton’s next deal F1 release 2024 calendar with radical change to start of the season F1 descends into farce again after results shake-up – the FIA has to be better Lewis Hamilton and Carlos Sainz demoted after Austrian Grand Prix penalty chaos

Prominent Chinese billionaire Liu Yiqian sold only 29 of 39 artworks in a Hong Kong auction with results

CHARLOTTE, N.C.--(BUSINESS WIRE)--Aug 7, 2023--

It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue and what better way to get rid of it than good old yoghurt? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer? Groundbreaking migraine treatment offers ‘new hope’ for patients

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