Next time a customer comes to your office, offer him a cup of coffee. And when you're doing your holiday shopping online, make sure you're holding a large glass of iced tea. The physical sensation（感觉）of warmth encourages emotional warmth, while a cold drink in hand prevents you from making unwise decisions—those are the practical lesson being drawn from recent research by psychologist John A. Bargh.

    Psychologists have known that one person's perception（感知）of another's “warmth” is a powerful determiner in social relationships. Judging someone to be either “warm” or “cold” is a primary consideration, even trumping evidence that a “cold” person may be more capable. Much of this is rooted in very early childhood experiences, Bargh argues, when babies' conceptual sense of the world around them is shaped by physical sensations, particularly warmth and coldness. Classic studies by Harry Harlow, published in 1958, showed monkeys preferred to stay close to a cloth “mother” rather than one made of wire, even when the wire “mother” carried a food bottle. Harlow's work and later studies have led psychologists to stress the need for warm physical contact from caregivers to help young children grow into healthy adults with normal social skills.

    Feelings of “warmth” and “coldness” in social judgments appear to be universal. Although no worldwide study has been done, Bargh says that describing people as “warm” or “cold” is common to many cultures, and studies have found those perceptions influence judgment in dozens of countries.

    To test the relationship between physical and psychological warmth, Bargh conducted an experiment which involved 41 college students. A research assistant who was unaware of the study's hypotheses（假设）, handed the students either a hot cup of coffee, or a cold drink, to hold while the researcher filled out a short information form: The drink was then handed back. After that, the students were asked to rate the personality of “Person A” based on a particular description. Those who had briefly held the warm drink regarded Person A as warmer than those who had held the iced drink.

    “We are grounded in our physical experiences even when we think abstractly,” says Bargh.

    Space is where our future is — trips to the Moon, Mars and beyond. Most people would think that aside from comets(彗星) and stars, there is little else out there. But, since our space journey started we have left so much trash(垃圾) there that scientists are now concerned that if we don't clean it up, we may all be in mortal(致命的) danger.

    The first piece of space junk was created in 1964, when the American satellite Vanguard Ⅰ stopped operating and lost its connection with the ground center. However, since it kept orbiting around the Earth without any consequences, scientists became increasingly comfortable abandoning(抛弃) things that no longer served any useful purpose in space.

    It is estimated(估计) that there are now over 500,000 pieces of man-made trash orbiting the Earth at speeds of up to 17,500 miles per hour. The junk varies from tiny pieces of paint chipped off rockets to cameras, huge fuel tanks, and even odd items like the million-dollar tool kit that astronaut Heidemarie Stefanyshyn Piper lost during a spacewalk.

    The major problem with the space trash is that it may hit working satellites and damage traveling spacecraft(飞船). Moreover, pieces of junk may collide(碰撞) with each other and break into pieces which fall back to the Earth. To avoid this, scientists have invented several ways for clearing the sky. Ground stations have been built to monitor larger pieces of space trash to prevent them from crashing into working satellites or space shuttles. Future plans include a cooperative effort among many nations to stop littering in space and to clean up the trash already there.

    Alibaba opened China's version of Amazon's cashier-less store, “Tao Cafe” at its second annual Taobao Maker Festival taking place from 8—12 July, and then showed it to the public. By scanning a QR code（二维码）on Taobao app at the entrance of the store« consumers are tracked with cameras for facial recognition. After going through the checkout doors, customers will automatically make a purchase through their smartphones without needing to head to a register and be able to leave the store with what they buy in hand.

    The company, putting its efforts in Artificial Intelligence and data technologies, caused some ripples（波动）among offline retailers （零售商）. But if you think the e-commerce giant plans to get a slice of the physical-store pie, then you might get it wrong: “It's not about Alibaba wanting to open more cafes, we are not in the restaurant business.” it's about digitalizing the footprints of the visitors to an offline store, '' said Chris Tung, chief marketing officer of Alibaba Group.

    He said, for example, in the online world, Alibaba can always personalize every web page based on users interest and preference thanks to big data, “When you open our app, every moment is different.” But on the other hand, “offline is becoming not so exciting anymore”, because many physical stores are always found to be very similar with no variation.

    Tung said offline retailers could improve by adopting online data competence to link the identity of the customers» and optimize（优化）their in-store shopping experience. So in this sense, after physical stores have an understanding of what their customers need online, then they can allocate the products in the physical offline store accordingly. He further explained the pop-up Tao Cafe is one of the ways to present this “new retail” idea and opens up people's thinking and calls for more partnership.

    There's a new frontier in 3D printing that's beginning to come into focus: food. Recent development has made possible machines that print, cook, and serve foods on a mass scale. And the industry isn't stopping there.

    Food production

With a 3D printer, a cook can print complicated chocolate sculptures and beautiful pieces for decoration on a wedding cake. Not everybody can do that—it takes years of experience, but a printer makes it easy. A restaurant in Spain uses a Foodini to" re-create forms and pieces" of food that are" exactly the same,” freeing cooks to complete other tasks. In another restaurant, all of the dishes and desserts it serves are 3D-printed, rather than farm to table.

    Sustainability(可持续性)

    The global population is expected to grow to 9.6 billion by 2050, and some analysts estimate that food production will need to be raised by 50 percent to maintain current levels. Sustainability is becoming a necessity. 3D food printing could probably contribute to the solution. Some experts believe printers could use hydrocolloids( 水解胶体)from plentiful renewables like algae(藻类) and grass to replace the familiar ingredients(烹饪原 料). 3D printing can reduce fuel use and emissions. Grocery stores of the future might stock "food" that lasts years on end, freeing up shelf space and reducing transportation and storage requirements.

    Nutrition

    Future 3D food printers could make processed food healthier. Hod Lipson, a professor at Columbia University, said, "Food printing could allow consumers to print food with customized nutritional content, like vitamins. So instead of eating a piece of yesterday's bread from the supermarket, you'd eat something baked just for you on demand."

    Challenges

    Despite recent advancements in 3D food printing，the industry has many challenges to overcome. Currently, most ingredients must be changed to a paste( 糊状物)before a printer can use them, and the printing process is quite time-consuming, because ingredients interact with each other in very complex ways. On top of that, most of the 3D food printers now are restricted to dry ingredients, because meat and milk products may easily go bad. Some experts are doubtful about food printers, believing they are better suited for fast food restaurants than homes and high-end restaurants.

    If American waterways had ever been voted on the yearbook, the Buffalo River could easily have been named Ugliest. It could be hard to find hope there. It took decades for public perception of the river to shift. But activist citizens, who collaborated with industry, government, and environment groups never gave up on their polluted river—the Buffalo River gradually went from being considered a lost cause to a place worth fighting for. And by now the cleaned—up water is one of Buffalo's biggest attractions.

    By the 1960s, the river was seen as one of the worst sources of pollution pouring into the Great Lakes. The Buffalo River had caught fire many times. The surface had an oily layer, and any fish caught there were not eatable.

    The waterway's fate started shifting in the mid-1960s. Stanley Spisiak was a local Polish—American jeweler by day, but by evening he was the kind of guy who'd chase down dumpers(垃圾车)he spotted on the Buffalo River. By 1966 he found himself winning the National Wildlife Federation's “Water Conservationist of the Year” award. And before long he got a nickname:“Mr. Buffalo River.” But there was only so much he could do—the river was still declared biologically dead in 1969.

    Jill Spisiak Jedlicka is his great-grandniece. She picks up where he left off by directing the river's protector organization, Buffalo Niagara Waterkeeper. Professor Schneekloth and seven friends founded the organization as an all-volunteer nonprofit in 1989, after organizing the first river cleanup that year. Today the group employs 27 full-time workers and has helped oversee the Buffalo River's $100 million restoration.

    So far, the Buffalo River's water quality has restored, but it is still an ongoing issue, as sewage(污水)can overflow into the river after storms. Habitat restoration continues as well; fish and plantings are still being sampled to measure how well it's gone.

    Peter Skyllberg, a Swedish man, was trapped in his car for two months, with temperatures reaching -30^oC, with no food or water, and yet he survived. The best explanation was that his vehicle created an “igloo (snow house) effect” and protected him from the extremely low temperatures and that his body would hibernate(冬眠) during this time.

    Can humans get into a low-energy consumption state like a bear by reserving energy, and reducing body temperature? Chinese scientists are looking for the key to regulating body temperature.

    Scientists have found the hypothalamus (下丘脑), an area in the central lower part of the brain, is responsible for regulating body temperature. Wang Hong, a brain scientist at the Shenzhen Institutes of Advanced Technology of the Chinese Academy of Sciences, led her team to mark the neurons (神经元) responsible for regulating body temperature in mice by means of a cutting-edge genetic biology technique. In the experiments, they injected (注射) drug into mice to make the body temperatures of the mice drop rom 37℃ to 27 in two hours. The team found the change in body temperature caused no harm to the health of the mice. “We don't know if we can develop a drug that can control human body temperature. We still need a lot of study.” Wang said.

    Chinese scientists are not alone in such research. Body-cooling techniques are being used in pioneering hospitals around the world. Dutch doctors are now using low temperatures for patients who have suffered brain injuries in accidents, According to doctors working in Florence, it may even help to save the brains of babies who are born suffering from severe epileptic fits (癫痫病发作).