(Reuters) -Walt Disney has held initial talks on the sale of its ABC network to U.S. local TV station owner

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Scientists have achieved a new world record for a next-generation solar cell, which holds the promise for novel applications like building-integrated and window solar panels. The breakthrough follows two years of research from the Hong Kong Polytechnic University into organic solar cells (OSCs), which until now have been too inefficient and costly to be used widely in practical applications. The research team invented a new technique to boost the stability of OSCs, achieving a power-conversion efficiency of 19.3 per cent. “The new finding will make OSC research an exciting field, and this will likely create tremendous opportunities in applications like portable electronics and building-integrated photovoltaics,” said Li Gang, a professor of energy conversion technology at Hong Kong Polytechnic University. “This is a very encouraging result for the long-standing research on OSCs that I have conducted over the past two decades. We have already achieved better OSC efficiency and this will subsequently help accelerate the applications of solar energy.” Professor Li and his team believe an efficiency rate above 20 per cent is now achievable using their new technique. The research is detailed in a study, titled ‘19.3% Binary Organic Solar Cell and Low Non-Radiative Recombination Enabled by Non-Monotonic Intermediate State Transition’, published in the scientific journal Nature Communications. The 19.3 per cent efficiency record is still a long way off other solar cell technologies, with researchers passing the 30 per cent barrier last year with a tandem design that used the so-called “miracle material” perovskite. OSCs are more lightweight and flexible than traditional silicon-based solar panels, as they consist of thin layers of organic semiconducting materials. The materials used are more environmentally friendly and 1,000-times thinner than silicon solar cells, meaning they have the potential to be vastly cheaper. They are also semi-transparent, allowing them to be used not just within building materials, but also on windows. Dozens of startups are already working on novel applications for harvesting solar energy, such as London-based Filia, which integrates solar technology into blackout blinds. California-based Ubiquitous Energy raised more than $30 million last year to push forward its vision of turning skyscrapers into “vertical solar farms” through the development of windows capable of converting sunlight into electricity. The firm aims to begin production at some point next year following further research and development. Read More Electric car range set to double with first production of breakthrough battery Solar panel efficiency to increase 50% with first production of ‘miracle’ tandem cells Solar panel efficiency to increase 50% with first ‘miracle’ tandem cells Elon Musk’s private jet lands in China for billionaire’s first visit in three years WhatsApp set to add major features including a new username system

Christmas is approaching, and that means so are the overcooked, bitter, totally unnecessarily mountains of Brussels sprouts that your family insists on serving. Every, damn, time. Well, that’s how some people might see it, anyway. The fact is, love them or hate them, Brussels sprouts are always going to be controversial – a little like that awkward uncle who rocks up every Christmas and starts a big family row. But it turns out that sprout-haters have actually got a very sound, scientific excuse for their picky eating on Christmas day – and it's all to do with genetics. Stacey Lockyer, nutrition scientist at the British Nutrition Foundation, told Huffpost: “Brussels sprouts are one of a group of vegetables known as cruciferous vegetables or Brassica which also includes broccoli, cabbage, cauliflower and kale. “Brassica contain high amounts of compounds called glucosinolates which, when metabolised in the body, give them their characteristic sharp or bitter taste.” An area covering 3,240 football pitches is dedicated to growing Brussels sprouts in the UK. If you were to line them up individually, they'd stretch from London to Sydney. Despite this, some people are just genetically predisposed to hate that bitter taste. Lockyer added: “Whether we like or dislike certain foods is determined by different factors (such as previous experiences with a food and number of exposures), but some studies have demonstrated that the perception of bitterness of cruciferous vegetables is linked to genetic differences in taste receptors on the tongue.” In fact, a 2011 study by Cornwall College found sprouts contain a chemical which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 percent of the world’s population have a mutation on this gene. About half of us just don’t taste the bitterness usually associated with sprouts, and therefore actually like them. (Imagine!) Nonetheless, hope is not lost. A University of Warwick study found that as we get older, we’re more likely to like sprouts. Research fellow Lauren Chappell said in a blog post: "Sulphur is responsible for the bitter sprout taste. As we age, we lose tastebuds, which can make them more palatable—potentially why adults who hated sprouts as children now embrace them in seasonal dishes.” Which means, regrettably, that your grandparents were probably right all along. How to join the indy100's free WhatsApp channel Sign up to our free indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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