I first heard about COST (European Cooperation in Science and Technology, a networking platform for scientists www.cost.eu) way back in 1996 during a pharmacokinetics meeting in Athens. Some participants mentioned that their attendance had been funded by COST. So on my return I contacted the Malta Council of Science and Technology to try and obtain more information. When I learnt that COST funds EU networking I quickly applied to become a member of a COST action (this is what COST calls a network). After bureaucratic leaps and bounds I become Malta’s representative on a COST action. It certainly opened new horizons to me and the networks I formed with top researchers in Europe were unique.
By 2010 my enthusiasm resulted in MCST nominating me as Malta national contact point for COST. It has been of huge satisfaction that in these three brief years Malta’s participation has risen from 6 actions to over 100. Over 150 Maltese researchers take part in COST.
Why is COST so important for Malta?
The complaint I hear most often in Malta, not only in academic circles but also among SMEs (small to medium enterprises), is that research in science is only for the elite, that it is too high brow and that it is not relevant to Malta. COST proves otherwise. What else could link disaster bioethics, to colour and space in cultural heritage to the comparison of European prostitution policies, with submerged prehistoric archaeology? Other links include the quality of suburban building stocks, integrated fire engineering and response, and language impairment in a multilingual society. COST also funds networks across a whole spectrum of research from the humanities to the fundamental sciences including string theory to childbirth in various cultures.
Participating in a COST action involves very simple administrative and funding procedures. For once, our small size is an added advantage since every COST country is allowed to nominate two members to participate in each action, putting Malta COST researchers at par with researchers from much larger countries. Achieving these results has not been easy, since many researchers hesitate and require persistent prodding. There are frequent reminders and one to one meetings to persuade them to participate. It has been a real eye-opener meeting researchers in Malta from different disciplines and learning about their research.
Deciding to participate in COST may seem a small step to some, an added administrative burden to others, while some see it as another travel commitment. COST offers the response to the conundrum of how to overcome our physical (and perhaps in some instances also mental) insularity. You should not let this opportunity pass…
The RIDT is supporting a community project that is being spearheaded by the Faculty of Dental Surgery (University of Malta). The project should improve the Maltese population’s quality of life and supply vital oral health information.
The Mobile Dental Clinic Project will carry out research through standardised scientifically established methods to determine the oral health status of Malta. As a result of scarce epidemiological data, this particular health status is not known, although various factors suggest it may be suboptimal. With such a mobile unit at hand, the Faculty will be able to study (and prevent) all areas of oral health. It will be in an excellent position to reach all sectors of society, providing routine dental care as an outreach clinic. The clinic will visit all localities in Malta and Gozo, focusing on underprivileged communities, homebound elderly patients,
special-needs schools, and institutionalised people. Equipped with modern facilities on par with any dental clinic, this unit will be manned by staff members of the Faculty of Dental Surgery together with final year dental students.
To finance this community project, the RIDT has found the backing of a number of corporates and institutions who have pledged their support through their donations. The clinic is estimated to cost around €120,000. The mobile dental clinic is expected to be on the road this Autumn.
Everyone eats. Eating food straight out of a packet is the norm in our fast-paced world — a simple fact that makes food science ever more important. We need safe food. THINK editor Dr Edward Duca met up with researcher Dr Vasilis Valdramidis to find out about the latest tech.
Food safety is serious business. In Germany during 2011 a single bug hospitalised over 4,000 people causing 53 deaths. Scientists learnt afterwards that a strain of E. coli had picked up the ability to produce Shiga toxins. These natural chemicals cause dysentery or bloody diarrhoea. The bacteria were living on fresh vegetables and it took German health officials over a month to figure out which farm was responsible.
On the 2 May, German health authorities announced a deadly strain of bacteria in food. By the 26 May, they pointed their finger at cucumbers coming from Spain. They were wrong. The mistake cost the EU over €300 million in farmer reimbursements. Genetic tests found that the bacterium on cucumbers was different than the one which was killing people. The researchers continued to ask people who were infected what they ate: raw tomatoes, cucumbers, and lettuce remained the prime suspects. Till they tested organic local bean sprouts from a farm in Bienenbüttel, Lower Saxony. By the 10 June, the farm was forced to shut down after it was pinpointed as the source. The sprouts were contaminated from the seeds’ source in Egypt.
‘These bean sprouts are found in several ready-to-eat foods, you could have it in your sandwich and not realise that you’re eating it,’ said food scientist Dr Vasilis Valdramidis (University of Malta). This is the reason why it took German officials so long to find the source. Having to rely on people’s memory of what they ate before becoming sick, something as inconspicuous and mild tasting as a bean sprout can be forgotten. Precisely why industrial food safety is so important: it saves lives.
Cleaning food
‘There is no natural sterile environment,’ stated Dr Valdramidis who studies new ways to disinfect ready-to-eat lettuce, cabbage, and bean sprouts to make our food safe. Most bacteria come from nature or during handling. ‘After harvesting, there are 3 different steps for processing fresh produce. First, they are washed to remove all external material. Second, there is the disinfection process. […] Third, they apply a decontamination treatment that most commonly is chlorinated water.’
Dissolving chlorine dioxide powder into water makes most of the industrial chlorinated water. Chlorine is found in tap water so is relatively harmless at low concentrations, but ‘the less we have of this chemical the better for our health, because there are some side effects,’ explained Dr Valdramidis. ‘It can react with the organic substances of food products and produce some compounds […] that aren’t healthy.’
The environment is another problem. Chlorinated water ends up in ground water or other water sources. Elevated levels of chlorine can decontaminate vegetables but also natural habitats.
Dr Valdramidis’ group works to reduce the amount of chemicals, water, and energy used. Fresh water is a precious resource with less than 3% of the world’s water being fresh. In Malta, pressures on fresh water use are intense and the country is facing a little known water crisis. Worldwide energy efficiency is a hot issue, with both environmentalists and industry pushing for greater efficiency and cheaper energy bills.
From Oregano to Music
The herb oregano can be concentrated with its essential oils extracted. Surprisingly, at the right concentration oregano slows bug growth. Dr Valdramidis’ group is taking advantage of this antimicrobial effect to disinfect vegetables. ‘And it tastes better, but it depends on the amount; if you use too much it is bitter.’
The food industry’s bottom line is cost. ‘The extraction process is quite expensive but now the price is going down. [The food industry already] use oregano oil as antimicrobial agents in feeding products for animals. Their aim is to reduce the use of antibiotics. It [oregano] is becoming more and more accessible.’
Oregano oil might be more expensive, but it is a natural product that is non-toxic. Another advantage is that, ‘if the plant cells are relaxed then these essential oils can penetrate’ into the plant disinfecting it thoroughly. Once optimised, it could easily replace chlorine water, reducing the amount of damaging chemicals used.
Oregano could replace chlorine water, but what about the amount of water? Another technique, which uses sound to clean food, could help. Think about ultrasounds used to scan pregnant women. Those ‘operate on megahertz and create images, this [technology] operates on kilohertz and is powerful enough to create physical changes at a microscale’, which means they are high power systems. It works by pulsing sound waves at your submerged vegetable or fruit of choice. The sound creates bubbles that implode, creating a very high pressure and temperature. This energy can kill the bacteria. When Dr Valdramidis gets it right, it cleans the vegetable.
The process is even more extraordinary. The sound wave causes ‘a molecule of water to split and create [the molecules] hydrogen peroxide and other radicals, which are very unstable’ so they react with everything around them (including bacterial DNA), either becoming water again or attacking cells. ‘They affect the membrane of the bacterial cell,’ said Dr Valdramidis, ‘killing it.’ They can also damage plant cells, so the technique needs fine-tuning to get it right. By measuring the appearance, amount of vitamins, enzymes, and other nutrients lost by the procedure, researchers can tweak it to maximise its antimicrobial value and minimise its damage to the vegetable. To continue improving the technique a lot of his work is spent trying to understand exactly how the procedure works and why the bacteria die.
The ultrasound still needs water to work. Water cannot be removed from the equation because bubbles can only form in water and sound also travels better. Water quantity can be reduced. When using chlorinated water, another step is needed to rinse off the chlorine. In this case, it can be skipped. There is an even more radical technique that might bypass water altogether.
A lightning storm
Plasma is made up of ionised air. In nature, plasma is made by lightning, leaving a tell tale ozone smell. Food scientists can pass high frequency electricity through air to create a bacteria-killing plasma stream.
Ionised air kills bacteria because it forms radicals and ozone. Electric discharges create radicals and turn oxygen into highly reactive oxygen radicals (an unstable oxygen atom) or ozone (3 oxygen atoms joined together). These products can react with bacteria and inactivate them. Like sound waves they can also affect food. ‘High levels of ozone can bleach food by oxidising the product. There is no ideal technology,’ stated Dr Valdramidis. The difficulty in all of this is how to kill the bacteria and not the plant. Everyone wants salads with a nice colour, good flavour, and high nutritional value.
On the other hand, the beauty of this technique is that you can zap the food in its packet. So imagine just rinsing the food with a little water, wrapping it up, and finishing off the cleaning process with an electric pulse. The package can be delivered to your local grocer with minimal use of water and your mind at rest. Both sound waves and plasma could also spell the end of excessive chemical treatments.
A computer model of a fruit
Measuring microbe levels is the only certain way to know if food is safe. Traditional methods are labour intensive, time consuming, and expensive. Scientists first need to remove the bacteria from the product, then dilute the bacteria, then count the cells directly with plate counting techniques or under a microscope. More modern techniques use molecular methods such as PCR (Polymerase Chain Reaction) to find out the specific type of bacteria. This can make a huge difference since not all bugs are created equal.
To reduce costs and speed up the process, Dr Valdramidis uses mathematical models to predict the shelf life of products and apply the right decontamination process. ‘We want to predict the amount of bacteria present, so with these equations we are trying to describe how fast the bacteria are inactivated then [how fast those that survive] grow,’ explained Dr Valdramidis. The number of bacteria predicts food safety and how fast it rots.
For mathematical modelling to work, first ‘data needs to be collected […] by performing some experiments. Then I try to describe how the population responds and behaves using these equations. If I can verify this model, then I can come to you and tell you, ‘look, this product has these specific characteristics, within the range of this model, I can tell you that it will expire in 15 days and you don’t need to do any experiments.’ It’s a very powerful tool but it has to be well validated.’ It saves a ton of money, but you must be sure of the model otherwise people could be harmed.
Current maths has its limits. Scientists are still trying to correctly model a single cell. Plant or bacterial cells are complicated machines, with proteins, DNA, and other molecules all jam-packed together working synchronously for a cell’s survival and reproduction. To make things easier, scientists simplify cells when simulating them then consider a whole group of them, a population. Researchers test the whole population. If Dr Valdramidis’ group attempts to model a single bacterial cell’s growth in Malta, he would have to use the University’s supercomputer called ALBERT. Maths on this level uses a lot of computational power.
Taking the cell modelling idea to its extreme, some food scientists are trying to model every plant cell to make a complete fruit — a virtual fruit. They model, ‘the exchange of gases and so on since fruit is still respiring, still alive after harvesting.’ To control the respiration process, they ‘try to control the amount of [the hormone] ethylene, oxygen gas, and so on.’ They also use these models to simulate modified atmospheres around food seeing how they influence respiration rates. Shelf life is affected by plastic packages with different holes sizes, types of plastic, and other parameters. All of these properties are pumped into the mathematical equations and tweaked to maximise shelf life. ‘If you slow rates down, the food lasts longer and can be stored for a longer period,’ explained Dr Valdramidis, which makes both companies and consumers happy.
Working with industry
Dr Valdramidis is young but has a long career in fundamental research. He has modelled and tested the rate of bacterial growth (and inactivation) at changing temperatures, and even investigated how to decontaminate biofilms in industrial food processing plants. Importantly, he has looked into quantifying and speeding up the analysis of microbial levels on food to give an actual ‘best before’ date. His approach always coupled experiments to test his maths and predictions.
Innovations in food science aim to bring down prices, use less water, fewer chemicals, and less energy. For these reasons, Dr Valdramidis is now at a stage where he can collaborate with industrial partners. In Malta, he has already met with the Chamber of Commerce through the creation of a Food Industrial Advisory Platform. With this platform ‘we plan to organise workshops every 6 months. Once to speak about our activities and another to speak about subjects that are of interest to SMEs [Small to Medium Enterprise, or industry].’ Malta is run by food SMEs; they account for 65% of GDP.
Researchers need to work with industry — a statement on everyone’s bucket list. Its importance cannot be understated, since it is unlikely that universities will receive substantially more research funds unless businesses start seeing these institutions as partners. And, they could save or make big bucks by investing in research. Dr Valdramidis’ work is a clear call for collaboration.
Working with others is what drew Dr Valdramidis to Malta. ‘I firmly believe in collaboration. A lot of my [research] publications are not just from the university I would be working in but others as well.’ By opening arms wide open perhaps we can prevent mistakes, like those of the German health authorities, invest in research that reduces waste, and cleans our food just by playing a song at the right energy.
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Some of the above research is supported by a Marie Curie FP7-Reintegration-Grant within the 7th European Community Framework Programme under the project ‘Development of novel Disinfection Technologies for Fresh Produce (DiTec)’, and part-funded by the Malta Government Scholarship Scheme.
Forty cyclists will be covering an endurance route of 720 km. They will cycle from London to Brussels to Paris this July to raise funds for breast cancer research at the University of Malta. For this initiative to happen, the RIDT has teamed up with two not-for-profit organisations, Action for Breast Cancer Foundation and ALIVE Charity Foundation. The former is an organisation that brings together breast cancer survivors, patients, and well-wishers, while ALIVE consists of a group of cyclists are dedicating their cycling efforts towards good causes.
The cyclists are currently undergoing training to get in shape for this challenge. Their objective is to each raise €1,800.
In a typical case of charity beginning at home, the Kunsill Studenti Universitarji (KSU) has donated €1,000 towards the research trust of the University of Malta. Speaking during the presentation of the donation, Mr Mario Cachia, former president of the KSU pledged that the KSU shall venture to promote the objectives of the Trust among the students it represents, and encourage them to support it, even by organising activities to raise funds for specific future research.
Push start. Grab a weapon. Get shot. Repeat… ad infinitum. ‘Punishing’ hardly describes a session of Hotline Miami. Typically, within 10 seconds you could die three or four times. It is just as frustrating as it is challenging. Addictively, you will not give up until you pass that sneaky little passage.
Hotline Miami is an ultra-violent, psychotic game, where your only aim is to kill all the ‘bad guys’.
Yet, every little move counts, and deciding which weapons to use or which door to open first will reveal the deep strategic possibilities of the game’s intense experience. As you make your way through a pile of corpses, the suspense builds up to unbearable levels as you risk losing all in-game progress for just a little mistake. The massacre is only interrupted by brief moments that reveal details of our mysterious ‘hero’s’ back-story. Keeping true to expectation, even these interludes are awkward if not disturbing, and hardly shed light on our displaced, faceless avatar.
The excellent game tops it all with an irresistible ‘80s aesthetics and a neurotic electronic soundtrack. You’ll quickly find out why this game has stolen the show winning so many awards, and has hooked fans of Grand Theft Auto and of good old shoot’em up games. Hotline Miami is a joy in repetition, providing that being stuck in a Clockwork Orange–like scenario is your idea of joy.
Rush hours, feasts, festivals, beaches in summer, Paceville on Saturday night, all have one thing in common: traffic. Malta has one of the largest traffic problems in the world. Researchers at the University of Malta are trying to figure out what can be done to ease road rage and reduce drivers’ lost time.
We experience gravity everyday, but how it works is one of the biggest questions in physics. Einstein’s theory of relativity means that we don’t understand over 90% of the Universe. A team at the University of Malta is trying to put that in order.
I do not know what I may appear to the world, but to myself I seem to have been only like a boy playing on the seashore’, said the famous Isaac Newton. Humanity has progressed in its search for answers by always searching for the next smooth pebble, the next pretty shell. In Malta, a small group of students is trying to understand gravity through the observation of stars and galaxies that light up the night sky.
Gravity has kept our feet on the ground since we started walking upright. Early theories by the Greek philosopher Aristotle (384–322 bc) were interesting but far from the truth. His Universe was built in concentric spheres with Earth at the centre, followed by water, air, fire, and enclosed by the heavens — a rock fell to the Earth because it wanted to go to its original sphere. Clearly, he was wrong.
Aristotle’s concepts were challenged during the Renaissance when the Italian Galileo Galilei (1564–1642 ad) infamously dropped different weights from the tower of Pisa. Contrary to the Greek theory which stated that the heavier an object is, the faster it falls, Galileo saw the objects all fall at the same rate. Theories need to match observations, otherwise they fail — an invaluable technique used time and again by any decent scientist including the Malta group of astrophysicists led by Dr Kris Zarb Adami.
“Space is a dynamic entity ‘moving forward in time, the two being bound by light itself”
The first person to suggest a good theory for why rocks fall was Isaac Newton (1643–1727 ad). As the story goes, watching an apple fall triggered Sir Isaac Newton to come up with his theory of bodies. He said that anything with mass had a force that attracted everything towards it — the bigger the mass, the bigger the force. Since the apple is smaller than the Earth, it falls towards it, and since the Earth is smaller than the Sun, the Earth goes around the Sun. Newton’s law was successfully used to predict the motion of planets and helped discover Neptune.
A star burning out
By the 20th century, holes in Newton’s ideas started to appear when scientists discovered that Mercury’s orbit differed slightly from Newtonian predictions. In 1915, along came Einstein (1879–1955 ad) who again revolutionised our understanding of gravity through the introduction of his theory of general relativity. Newton had considered time and our three-dimensional space to be independent. Einstein replaced this with the notion of spacetime, which combines space and time into one continuous surface. Space is a dynamic entity ‘moving forward’ in time, the two being bound by light itself.
Large objects like the Sun bend the fabric of spacetime (it is convenient to think of spacetime as a sheet of fabric with balls lying on top of it — bigger balls curve the fabric more). Smaller objects (such as the Earth) try to follow the shortest route around the Sun. The shortest way is curved and it is easy to see how this comes about.
How the mass of the earth bends spacetime and satellites orbit the earth
Consider the shortest route from the North Pole to the South Pole, you would naturally move down a curved longitude, which forms part of a circle round the Earth. This concept also explains why the Earth traces an orbit round the Sun. The orbit is the ‘best straight line’ that Earth can trace
in the curved spacetime surrounding the Sun. As John Archibald Wheeler neatly summarises it: ‘Spacetime tells matter how to move, matter tells spacetime how to curve’.
Einstein’s biggest blunder
Einstein’s theory of general relativity describes how gravity works. Einstein wanted his equations to represent a static Universe that did not change with time. To this end, he introduced a factor called the cosmological constant that would bring the Universe to a halt. However, this idea was short-lived. Another great (though highly egotistical) physicist called Edwin Hubble discovered that the Universe was expanding; this was confirmed in the late nineties and led to a Nobel Prize in 2011. It not only means that all matter will eventually disperse throughout the Universe and future generations will see only a blank night sky, but also poses a problem in that the reason for this expansion is completely unknown and unpredicted from Einstein’s theory. And it is not a small factor at all, since this mysterious energy makes up 68% of the energy in the Universe. Nicknamed ‘dark energy’ because it is unseen, this is the biggest problem in modern astrophysics and cosmology.
“If a star’s light is being bent by a galaxy, from Earth it will appear that the star’s light has changed, when in reality it would not have changed at all”
Scientists either have to accept that dark energy is true, or that Einstein’s model has met its limits and physics needs a new way to model gravity, at least on the largest of scales. The Malta astrophysics group is trying to verify and find new models of gravity — these so-called alternative theories of gravity. The idea is to compare observations to the different gravitational theories, including Einstein’s, and see which works best.
Our focus is split two-ways: one is the effect that celestial bodies have on each other’s orbital motion and the other is the bending of light around heavenly bodies. For example, our sun bends spacetime, causing the planets to go round it in ellipses. The sun also wobbles around a very small orbit. Observations show that the orbiting objects go round a bit longer than we would expect. The extra amount is miniscule, so measurements are taken after many orbits as this magnifies the effect. We use this as a possible test to disqualify alternative theories and have already shown how an important alternative theory of gravity cannot be true.
This is how fundamental science works. If a model does not match observations it needs to be modified to arrive at something that does give all the predictions we require. The end result must be a complete theory by itself but the different components could find their birth in a wide variety of unconnected sources.
Computer simulation of dark matter
The Malta astrophysics group considered a theory called conformal Weyl gravity that is similar to general relativity in every respect except one. This theory behaves exactly like Einstein’s but imposes a further constraint — mainly that the gravitational field remains the same no matter how much it is stretched or squeezed. Simply put, as long as the mass remains the same, gravity does not change. This assumption solves many problems. It makes dark matter and dark energy unnecessary. Dark matter is needed to explain the motion of stars in galaxies. Like dark energy, it is called dark because it cannot be seen or analysed in any way. Making them irrelevant would fill a gaping hole of knowledge for astrophysics.
When the group tested the Weyl theory, it gave the same result as general relativity and a small additional term. That was not a problem, since effects of this term were so small that they could not be observed with today’s largest telescopes. The problem, as shown by the Maltese astrophysics group, is that the term grows larger with distance and contradicts observations at the largest galactic scales. This was an important nail in the coffin for the Weyl theory of gravity and Einstein’s theory still remains the best model.
Our next step is to test other alternative theories of gravity by analysing how objects orbit each other. In the same way we disproved conformal Weyl gravity, we hope that these tests will help astrophysicists to eventually come closer to a model that correctly explains the cosmos.
Bending light
Gravitational Lensing is perhaps the most sensitive test of gravity on cosmological scales. To understand how it works, consider a lit candle and a wine glass. Imagine holding the wine glass and peering at the candle through the glass’ base. The flame will be distorted and changes shape. Now picture you are with a friend who stands a couple feet by your side. The flame will appear normal to them since they are seeing it from a different perspective and the light does not pass through the glass. Two people with a different point of view see different flame shapes. The wine glass’ base distorts the flame because it acts like a lens changing the direction light travels. Obviously in the Universe there are no wine glasses between the stars and the Earth but objects with huge masses like our sun or galaxies can act like a lens and bend the direction of light by the sheer force of gravity.
The wine glass effect: gravitational lensing is explained using the base of a wine glass and a black dot
When there is no mass to affect it, light travels in straight lines, but insert a massive object and hey presto, the light deflects around it as if it were going through a curved glass lens. The area in which an object feels the gravitational pull of the Earth is called the Earth’s gravitational field. Each object in the Universe has a gravitational field and can therefore pull other objects towards it — like the Earth’s effect on the Moon, which keeps it in orbit.
Anything that enters an object’s gravitational field will feel a gravitational pull towards the center of the object. Imagine a ray of light traveling from a point to another with nothing in between. In this case the ray will travel in a straight line. Nevertheless, if the ray meets with an object along its way to the Earth, the object will pull the ray towards it as a consequence of the object’s gravity. Even though the ray of light will try to keep moving in a straight line, the gravity of the object is so strong that it bends the ray’s path. If a star’s light is being bent by a galaxy, from Earth it will appear that its light has changed, when in reality it would not have changed at all. This effect is called Gravitational Lensing and is currently one of the best tests for alternative theories of gravity, since one can measure the deflection of light and check whether it agrees with the theoretical predictions.
Gravitational lensing is clearly visible on Galaxy Cluster RCS2, as viewed using the Hubble Space Telescope
Extreme situations like the bending of light by galaxies cause problems for Einstein’s theory. When summing up the masses of the galaxies, we obtain the mass of the objects that are visible in the cluster. Comparing the predicted light deflection with the observed one, astronomers consistently find that the light is bent ‘more’ than is expected. The way to solve this issue is obvious. Introduce a completely invisible mass that increases the amount of bending until the predictions fit the observation: enter dark matter!
The idea of dark matter emerged a while ago. In 1933, Swiss astronomer Fritz Zwicky suggested it when studying how a galaxy rotation changes as one goes further away from the galaxy’s center. Zwicky observed that the speed or velocities predicted by Einstein’s theory should tear the galaxy apart. In reality, something must be keeping it whole. The idea of an invisible substance called dark matter was born.
Dark matter keeps the Universe together by opposing dark energy that pushes the Universe apart. Dark energy is related to the cosmological constant, previously discarded as Einstein’s biggest blunder, now reintroduced in astrophysicists’ equations to explain the accelerated expansion of the Universe.
The problem with dark matter is that it has never been seen. There is only indirect proof of its possible existence. Deandra Cutajar’s work focused on testing theories where no dark matter is needed. If true, this would put a small spanner into Einstein’s equations.
She tested two theories. They passed the first tests, but they have to pass many more to unseat Einstein’s general Relativity. Going back to the Swiss astronomer Zwicky, the two theories could explain why galaxies are not ripped apart by the speed with which they spin. Dark matter could be dead.
In another test, both theories failed to explain the extra gravitational effect observed in lensing. One theory failed miserably, while the other yielded less accurate results than Einstein’s general relativity. Dark matter is reborn; on the other hand, it cannot remain dark. It needs to be found and studied.
No theory of gravity has yet been found to beat Einstein’s equations. The explanation of how gravity works according to Einstein is better than Newton’s. A curved spacetime clearly explains why light is bent. Einstein’s theory of gravity still holds water and apart from the cosmological constant (his biggest blunder), he was right on most things. When his stunning prediction of how light can bend was observed, he replied, ‘I knew the theory was correct. Did you doubt it?’
What the future holds for any theory of gravity is uncertain, but what is definitely true is that the astrophysics group in Malta cannot accept the fact that we don’t understand 95% of the universe.
Video games make billions as part of the entertainment industry. Parents often view them as a waste of time. Prof. Charles L. Mifsud talks about studies showing their use in education. Cleverer, alert, interested students could be coming to a classroom near you.
