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  • 15 May 2013 8:59 AM | Anonymous

    Rice U. engineering students design new capo for guitar 

    HOUSTON – (May 14, 2013) – A team of Rice University students has designed a new capo for guitar that won’t block players from making certain chords without cramping their fingers.

    The capo is a clamp-like device that acts as a sixth finger across the strings.

    The students’ attempt to build a better capo was inspired by Rice trustee and alumnus John Jaggers, managing general partner of Dallas venture capital firm Sevin Rosen Funds. In his spare time, Jaggers plays in an acoustic duo with his friend and fellow picker Matthew Carroll. Knowing from experience how well Rice students are trained to think about such issues, Jaggers approached engineering educators at the Oshman Engineering Design Kitchen (OEDK) to see if his idea struck a chord.

    Jaggers said he and Carroll started talking about capos and decided changes were in order.

    “I’ve been fairly involved in Rice and a big believer in the OEDK,” Jaggers said. “I thought, ‘Wow, this is a mechanical design challenge.’” He noted that he and Carroll are not mechanical engineers. “And frankly, we don’t have a lot of time to sit around designing capos. So I thought this might be a great project,” he said.

    The team of A.J. Fenton, Eric Stone, Lisa Sampson, Nicki Chamberlain-Simon and Amber Wang took four months this spring to design and build a series of prototypes that flatten out the capo, sweeping the mechanical elements back and out of the way of flying fingers while retaining all the qualities good commercial capos offer: versatility, speed of placement and the convenience of being able to clip it onto the headstock when not needed.

    Few think about all the problems the guitar poses for a capo maker. The device acts as the barre, taking the place of the index finger that spans the neck in a barre chord and depressing the strings just enough to create solid contact with the frets but not so much as to throw the tones off-pitch. That lets a player change the key of a song to match one’s vocal range without changing the basic chord shapes.

    The capo also has to be forgiving enough to accommodate a variety of guitar necks, which not only change from guitar to guitar, but also along the neck of a single guitar. Finally, it had better not dig into the woodwork.

    “Sometimes capos hurt,” the guitar-playing Fenton said as he demonstrated a commercial unit that juts out perpendicularly from the neck. “When you play this F major 7, it presses against your index finger and it’s quite uncomfortable, especially if you want to wrap your thumb all the way around.”

    “Most people figure out how to make do and curse a little bit while they play, but it’s pretty awkward,” Jaggers added.

    “There are a lot of nuances we didn’t think about before we started, like the curvature of the guitar neck or the materials we had available,” Wang said. “Every single part of the prototype we had to make ourselves. So we had to be creative.”

    The students’ final prototype has a two-piece, spring-loaded plastic framework created on a 3-D printer with a hard rubber strip that contacts and gently clamps the strings. While it’s not yet perfect – the capo has to be placed just so – the teammates feel they’ve come a long way in four months toward the guitarists’ goal.

    They expect the capo project will continue next year, perhaps with a new team of students to work with advisers Ann Saterbak, a professor in the practice of engineering education, and Matthew Wettergreen, a lecturer in engineering.

    Watch a video about the capo project here: http://youtu.be/HwHlp79ld9

     

     

     

     

     

  • 07 May 2013 3:53 PM | Anonymous

    Team Brittle Bones wins Design Showcase

    04/11/2013

    Team Brittle Bones won the top Excellence in Engineering Design award in the Engineering Design Showcase and Poster Competition April 11 at Rice’s Tudor Fieldhouse.

    The team members – Matthew Nojoomi, Nimish Mittal and Sergio Gonzalez – received a $5,000 grand prize for their robotic assistive reaching mechanism for a patient at Shriners Hospital. They began the project in the freshman engineering class taught by their adviser, Ann Saterbak, a professor in the practice of bioengineering, and continued working on it into their sophomore years.

    Team Brittle Bones

    Team Brittle Bones won the Excellence in Engineering Prize and $5,000 in the annual Engineering Design Showcase and Poster Competition on April 11. From left: team adviser Ann Saterbak, students Matthew Nojoomi, Nimish Mittal and Sergio Gonzalez, Oshman Engineering Design Kitchen Director Maria Oden and George R. Brown School of Engineering Dean Ned Thomas. Photo by An Le/Luxe Studio Productions

  • 06 May 2013 10:04 AM | Anonymous

    Teams shine at Rice Undergraduate Venture Challenge

    05/02/2013

    BioLink iNurse took home the first prize of $4,000 at the 4th annual Rice Undergraduate Venture Challenge, winning for their presentation about a device to monitor the vital signs of patients in hospitals in the developing world, where the nurse-to-patient ratio is too high for constant individual attention.

    The team, made up of bioengineering students Rahul Rekhi and Nathan Lo, and electrical engineering students Fabio Ussher, Eric Palmgren and Abhijit Navlekar, developed their device in the Oshman Engineering Design Kitchen and have plans to test it at hospitals in Malawi and Ethopia. 

    The competition allows students the opportunity to pitch inventions and entrepreneurial concepts to judges from the Houston business community. Each team has eight minutes to discuss its project, and then has a four-minute question-and-answer session. Following the pitch presentations, teams go into break-out sessions with judges, where they receive feedback and critique on everything from their products to their presentation style.

    The Challenge began in 2010, when engineers working on their senior design projects were encouraged to think about the entrepreneurial opportunities for their creations. Over the last four years, the challenge has grown, and this year, in particular, has been what Mark Embree, co-director of the Rice Center for Engineering Leadership, calls a great year.

    “We’ve seen a growth of student-run and student-driven entrepreneurial ventures,” he said, both in terms of students looking at how they can be entrepreneurs and for students working together to find ways to receive seed money and other start-up funds. “They are really looking at ways they can put their technical education to use in the world.”

    The Rice Undergraduate Venture Challenge was sponsored by alums Rachel and Bruce Deskin , in collaboration with the Rice Business Collaborative student organization, the Oshman Engineering Design Kitchen, the Rice Alliance for Technology and Entrepreneurship and the Rice Center for Engineering Leadership.

    “We intend the prize money not only to recognize fine work, but also to nudge these teams toward their next prototype.,” said Embree. “The top three teams get half their money up front, and the balance in payment toward business expenses.

    Taking second place, winning $2,000 for ParkiT, an app designed to show drivers where available parking spaces are, were Rushi Patel and Jennifer Ding. Third place winners, taking home $1,000, were Salma Ayoub, Andrew Badachhape, Emily Eggert, Lauren Lou and Anant Subramaniam, part of Team Sphygmo, who designed a low-cost blood-pressure monitor for the developing world. SoundControl, presented by David Howard, took home the student choice award for an app that uses ambient sound to determine how loudly or softly your smart phone’s ring tone or vibration should be.

    “Each year has seen a steady increase in student interest in entrepreneurship at Rice,” said Embree.  “Students are developing more creative business ideas, and becoming more savvy about market potential and financials.  The launch of the student OwlSpark entrepreneurship accelerator this May will provide even more opportunities for students to hone their ideas into viable ventures.”

    Other participating teams were:
    Chance Me: Sophie Xu, Tori Laxalt
    Dr. Essi: Ellen Liu, Mary Anderson, Roy Wu, Ife Owoyemi, Andrew Wu
    TravelNinja: Narae Kim, Jiwon Jung, Jaewoo Park, Frank Zhang
    The RU Observer: Ben Fisher, Cory Wynn, Gabriel Breternitz, Colin Roberts, Annie Heinrich
    Perfusion Solution: Akash Morrison, Aniruddha Sen, Aditya Kumar, Ana Estrada

    undefinedHolly Beretto, Engineering Communications 

  • 29 Apr 2013 1:18 PM | Anonymous

    OwlSpark to ignite entrepreneurship on campus

    As the semester draws to a close, most Rice University students are preparing to head home for the summer, but a few groups of students will be getting down to business on campus.

    VERONICA SARON

    OwlSpark, a student-founded organization created to ignite entrepreneurship at Rice, will launch its 90-day summer startup accelerator experience next month in Rice’s BioScience Research Collaborative (BRC).

    Will Rice College students Veronica Saron, Vivas Kumar and Ian Akash Morrison and Rice MBA student Darren Clifford founded the group, which provides Rice-affiliated startup teams with the resources to launch companies and technologies. Companies accepted to participate in the accelerator will have access to a list of mentors, seed funding, space and other valuable entrepreneurial resources both from the Rice and Houston communities.

    Saron said that since the organization was created last spring, there’s been a “huge upswing” in the entrepreneurial spirit at Rice.

    VIVAS KUMAR

    “Since we launched the idea, we’ve talked to a lot of different people and engaged a lot of stakeholders,” she said. “And affiliated organizations have hosted many events geared at entrepreneurship on campus. For example, our affiliate organization OwlSquad (Rice’s student-run organization working to support the spirit and practice of entrepreneurship at the university) hosted the Entrepreneurship Summit in January, which drew 165 students and several members of the Houston community.”

    To apply, interested individuals must have a well-developed business idea and/or prototype for a unique technology. Candidates must complete an application detailing their business venture and participate in a rigorous interview and vetting process with the OwlSpark co-founders and board of advisers. The board of advisers includes Rice Provost George McLendon, Rice Alliance Managing Director Brad Burke, Rice Trustee John Jaggers ’73, former Rice Student Association President Mitra Miller Roehr ’92, Houston Angel Network Investor Hayden Hill, Mercury Fund Managing Director Blair Garrou and Rice Center for Engineering Leadership Entrepreneur-In-Residence Bryan Hassin ’01.

    IAN AKASH MORRISON

    The accelerator will host up to 10 companies; five have already been accepted for this summer. The companies include undergraduate and graduate students from many different schools across campus, which Saron said shows that entrepreneurship isn’t just for business majors.

    At the end of the summer program, OwlSpark will provide its companies access to the working space for an additional 270 days to help them grow revenue after the formal program ends.

    Saron said that she and her fellow founders are especially appreciative of the input from the Rice Alliance, Rice’s internationally recognized initiative devoted to the support of technology commercialization, entrepreneurship education and the launch of technology companies.

    DARREN CLIFFORD

    “(The Rice Alliance) made Rice into a lightning rod nationwide for entrepreneurship,” she said. “If it weren’t for the Rice Alliance, I don’t think we’d be able to do what we’re doing.”

    Kumar envisions that the program is the first step in Rice University’s mission to provide more entrepreneurial opportunities and a greater holistic educational experience for students.

    “President (David) Leebron laid out a challenge to the university in his Centennial Address of his vision for Rice as a more entrepreneurial university,” Kumar said. “The embedding of OwlSpark within the Rice University experience will pay significant dividends in the long term for the establishment of the university as a pioneer in entrepreneurism.”

    The co-founders, participating companies, and board of advisers will be hosting a launch party at their collaboration space in the BRC, 6500 Main St., from 5 to 7 p.m. May 16; to attend, interested individuals should RSVP at http://owlspark.eventbrite.com/.

  • 29 Apr 2013 8:33 AM | Anonymous
    Houston Chronicle

    Space station visitors can thank Rice students for the delicious coffee

    By Craig Hlavaty | April 24, 2013 | Updated: April 24, 2013 1:00pm

    A group of Rice University engineering students think they can make the perfect cup of coffee with a 3D printer for astronauts aboard the International Space Station.

    If you're looking for a cup of delicious caffeine in near-Earth orbit, you might agree with them.

    The Rice students, Robert Johnson, Colin Shaw and Benjamin Young, created a simpler way for astronauts to customize coffee to their personal tastes, forgoing the instant, syrupy, pre-packaged liquid that they had been drinking in space. Sounds way worse than your standard breakroom coffee.

    The new system lets astronauts distribute just the right amount of creamer and sugar. Before this project, astronauts could not decide how sweet or bitter their morning cup of joe could be. A two-element roller with a gauge that dispenses the desired ratios of sugar and cream was created with a 3D printer at Rice's Oshman Engineering Design Kitchen.

    Johnson Space Center's Space Food Systems Laboratory gave the trio constraints on what can and cannot be used in space. The challenge for the group was in creating a way to make the coffee that the astronauts could replicate in the zero gravity of the ISS. The astronauts heat up their current mixture with 158 degree water, while on Earth the optimal temperature for a cup is at least 140 degrees.

    "If they know what they like on Earth, they know what they like in orbit," said Shaw in a press release.The students are hoping their coffee soon becomes the astronauts' favorite treat aboard the ISS. Right now, the astronauts are raving about the Russian shrimp and tartar sauce from the ISS kitchen.

    Now, let's just hope NASA doesn't feel the need to hire a few surly space baristas.
    __________________________________________________________

    MORE COVERAGE:  http://www.gizmag.com/space-coffee-as-you-like-it/27271/
  • 15 Apr 2013 1:15 PM | Anonymous

    Rice students build bridge for Houston Arboretum

    Team will compete in Thursday’s Engineering Design Showcase at Rice

    BY PATRICK KURP
    Special to the Rice News

    Team Tree Amigos from Rice University had to build a bridge at the Houston Arboretum and Nature Center, and not one of its four members knew the first thing about structural engineering.

    “Nobody involved is planning to go into civil engineering,” said Kathryn Hokamp, a freshman at Rice who plans to major in ecology and evolutionary biology and who served as construction foreman for the engineering design team. “Some of us had never used power tools. We had our dark periods.”

    The students first met last fall in their Introduction to Engineering Design class. The other team members and their tentative majors are Michael Donatti, mechanical engineering; Stephen Phillips, bioengineering; and Katherine Stiles, chemical engineering.

    “We didn’t know each other,” Donatti said. “We didn’t start out as friends, but we learned how to work in a team setting. The chemistry was pretty good. Basically, we were learning how to learn.”

    Bridge building

    A team of Rice University students who call themselves “Tree Amigos” designed and built an “ecologically benign” bridge between a playground and a pavilion at the Houston Arboretum and Nature Center. The project was part of their freshman engineering studies. Photo by Donald Soward

    The staff at the arboretum presented Tree Amigos with a straightforward problem: The low spot between the playground and a nearby pavilion routinely floods after heavy rains. More than a foot of water can accumulate and remain in place for several days. The span had to be at least 13 feet long, not counting the platforms at either end, to bypass the water and mud.

    In their early brainstorming sessions, after three or four visits to the arboretum, the team came up with about 80 potential solutions, some extravagant or ridiculous. Additional meetings with arboretum staff and a review of the U.S. Consumer Product Safety Commission’s regulations for public playground safety reduced the workable solutions to one. By October they had a final plan for a suspended wooden bridge – one frequently tweaked, however, by contingency.

    The arboretum staff poured the foundation – eight cylinders of concrete, each 8 inches in diameter and 4 feet deep. The team used more than 250 board feet of lumber, more than 85 percent of which was “repurposed” – that is, recycled from use in previous structures. Thus, their choice of team name: Tree Amigos. They intended the project to be ecologically benign, relying as much as possible on recycled material.

    Bridge building

    The bridge was needed to span a low area that floods after heavy rains. Photo by Donald Soward

    They also used 400 pounds of concrete, 45 feet of high-test steel chain (with a load limit of 5,400 pounds), more than 400 bolts and other pieces of hardware, eight steel posts and 80 feet of rope (for handholds across the span).

    “All of the other teams had, physically speaking, smaller projects,” Stiles said. “We couldn’t really prototype anything. It was just too big.”

    With the foundation in place, the rest of the work was completed in a single day, Feb. 16, between 8 a.m. and 5:30 p.m. “We had to make adjustments,” said Hokamp, who took wood shop in high school. “Some of the pieces in the foundation were uneven, off a little. It was like a trapezoid.”

    “A slight rhombus, really,” Stiles added.

    The arboretum has posted a sign limiting the number of children crossing the bridge at one time to three. Donatti knows better: “This thing is built to hold six adults, each weighing 200 pounds. It’s solid.”

    The Amigos will be on hand to talk about their project as one of dozens on display at Rice’s Engineering Design Showcase and Poster Competition from 4:30 to 7 p.m. April 11 at Tudor Fieldhouse on the Rice campus. The event is free and open to the public.

  • 09 Apr 2013 2:30 PM | Anonymous
    Bryan Hassin, RCEL’s entrepreneur in residence, has published his TEDx talk about entrepreneurship. He gave the talk last year, explaining what he and others are doing to teach entrepreneurship at Rice. You can see a video at: http://www.youtube.com/watch?v=1apQfxfXSfU and his slides at http://www.slideshare.net/guido23/the-entrepreneurs-journey.
  • 09 Apr 2013 2:15 PM | Anonymous
    Freshmen and sophomores! Just in time for fall registration, RCEL is excited to be launching the new Certificate in Engineering Leadership. It builds on the excellent engineering program you are already plugged into, but will take things in a new direction. Forget the faulty idea that "leaders are natural born." Instead, you'll be trained in the key skills to be a great team leader and team member. The program includes active leadership and team building labs, coursework in leading teams and innovation, and professional internships. You can find out more about this program at http://www.rcel.rice.edu/certificate. Check it out!
  • 09 Apr 2013 2:13 PM | Anonymous
    The Owlsquad team reports that it's most recent "3-Day Start" up was a  success! A small but enthusiastic group of four teams, nine mentors, and four panelists spent the entire weekend at McNair Hall developing Minimum Viable Products and creating pitch decks. The undergraduates, graduate students, and MBAs worked together for three days (some nights until 7 am) to get their companies off the ground and capitalize on mentor feedback and guidance. The companies are Parkit, Modern Sportsman, Clear Note, and BETA, and I’m looking forward to what these entrepreneurs will accomplish in the weeks to come through a strong relationship with Platform Houston.
  • 05 Apr 2013 8:48 AM | Anonymous

    The Houston Chronicle
    April 3, 2013
    by Erin Mulvaney

    Rice University freshmen developed a unique type of soap dispenser using a common kitchen utensil that a downtown Houston restaurant will soon incorporate into its bathrooms.

    It may cause diners to pause when they see the wall-mounted dispenser that looks uses a kitchen grater to dispense soap at The Pass and Provisions eatery.

    The device is built around a kitchen grater that serves flakes of a high-quality bar of soap, according to a university statement.

    Four Rice University freshman engineering students are currently working on the soap dispensers. The restaurant asked Professor Ann Saterbak, who teachers bioengineering, to offer a design that would fit its aesthetic, which called for a real kitchen utensil to be used to fit the restaurant's theme.

    The five students, who call themselves "Fork Yeah," took on the challenge this semester as part of Saterbak's course.

    "People use a lot of things in their daily lives that they take for granted," Saterbak said. "They don't actually think about the engineering design and testing that goes into simple, everyday things."

    The students, Sarah Hernandez, Marie Hoeger, Kayla McCarty and Josiah Grace, say the soap grater may make diners' visits memorable.

    The device is constructed using a rubber band that presses a bar of soap onto a spring-loaded grater that the user pushes to shave off flakes that fall gently from the dispenser.

    The team is working on reinforcing the rubber bands' tension and on the aesthetics to make it look sleeker.

    "Right now, it's made of really nice cutting-board wood, but it doesn't look like it could be in a bathroom all the time or at the level of a finished product," Grace said.

    The team worked to determine the soap's ability to handle humidity without softening, as it would be in frequent and close proximity to hot running water.

    "It doesn't have as much moisturizer as more common soap," Hernandez said. "It grates very well and doesn't leave a lot of gunk."

    Hoeger said the bar soap makes the user work to lather.

    "I think we all get lazy with liquid soap that just washes right away," Hoeger said. "You have to work to get the lather off. That's how your hands get clean."

    Rice University freshmen developed a unique type of soap dispenser using a common kitchen utensil that a downtown Houston restaurant will soon incorporate into its bathrooms.

    It may cause diners to pause when they see the wall-mounted dispenser that looks uses a kitchen grater to dispense soap at The Pass and Provisions eatery.

    The device is built around a kitchen grater that serves flakes of a high-quality bar of soap, according to a university statement.

    Four Rice University freshman engineering students are currently working on the soap dispensers. The restaurant asked Professor Ann Saterbak, who teachers bioengineering, to offer a design that would fit its aesthetic, which called for a real kitchen utensil to be used to fit the restaurant's theme.

    The five students, who call themselves "Fork Yeah," took on the challenge this semester as part of Saterbak's course.

    "People use a lot of things in their daily lives that they take for granted," Saterbak said. "They don't actually think about the engineering design and testing that goes into simple, everyday things."

    The students, Sarah Hernandez, Marie Hoeger, Kayla McCarty and Josiah Grace, say the soap grater may make diners' visits memorable.

    The device is constructed using a rubber band that presses a bar of soap onto a spring-loaded grater that the user pushes to shave off flakes that fall gently from the dispenser.

    The team is working on reinforcing the rubber bands' tension and on the aesthetics to make it look sleeker.

    "Right now, it's made of really nice cutting-board wood, but it doesn't look like it could be in a bathroom all the time or at the level of a finished product," Grace said.

    The team worked to determine the soap's ability to handle humidity without softening, as it would be in frequent and close proximity to hot running water.

    "It doesn't have as much moisturizer as more common soap," Hernandez said. "It grates very well and doesn't leave a lot of gunk."

    Hoeger said the bar soap makes the user work to lather.

    "I think we all get lazy with liquid soap that just washes right away," Hoeger said. "You have to work to get the lather off. That's how your hands get clean."

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