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Transfer functions of proteinoid microspheres

Mougkogiannis, Panagiotis; Phillips, Neil; Adamatzky, Andrew

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Authors

Panagiotis Mougkogiannis

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Dr Neil Phillips Neil.Phillips@uwe.ac.uk
Research Fellow in Fungal Analog Electronics



Abstract

Proteinoids, or thermal proteins, are inorganic entities formed by heating amino acids to their melting point and commencing polymerisation to form polymeric chains. Typically, their diameters range from 1 μm to 10 μm. Some amino acids incorporated into proteinoid chains are more hydrophobic than others, leading proteinoids to cluster together when they are present in aqueous solutions at specific concentrations, allowing them to grow into microspheres. The peculiar structure of proteinoids composed of linked amino acids endows them with unique properties, including action-potential like spiking of electrical potential. These unique properties make ensembles of proteinoid microspheres a promising substrate for designing future artificial brains and unconventional computing devices. To evaluate a potential of proteinoid microspheres for unconventional electronic devices we measure and analyse the data-transfer capacities of proteinoid microspheres. In experimental laboratory conditions we demonstrate that the transfer function of proteinoids microspheres is a nontrivial phenomenon, which might be due to the wide range of proteinoid shapes, sizes, and structures.

Journal Article Type Article
Acceptance Date Apr 5, 2023
Online Publication Date Apr 18, 2023
Publication Date May 1, 2023
Deposit Date Apr 18, 2023
Publicly Available Date Apr 18, 2023
Journal BioSystems
Print ISSN 0303-2647
Electronic ISSN 1872-8324
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 227-228
DOI https://doi.org/10.1016/j.biosystems.2023.104892
Keywords Applied Mathematics; General Biochemistry, Genetics and Molecular Biology; Modeling and Simulation; General Medicine; Statistics and Probability
Public URL https://uwe-repository.worktribe.com/output/10631551
Publisher URL https://www.sciencedirect.com/science/article/pii/S0303264723000679?via%3Dihub

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