News
Huawei Wants To Make Long-Range Wireless Charging A Reality
Short battery life consistently ranks as the top complaint of smartphone users. To increase it, smartphone manufacturers can produce devices with larger batteries, increasing their size and weight, improve the energy density of their batteries, or use different battery technology. Alternatively, they can make it easier for users to charge their devices, and that’s the path Huawei has decided to take by making long-range wireless charging a reality, according to an IT Home report.
The report revealed that the Chinese multinational technology company known for its telecommunications equipment and consumer electronics has filed a patent for a new technology that would make it possible to charge battery-powered devices wirelessly over a long distance.
Currently, wireless charging requires two coils to be placed directly opposite each other. This greatly restricts the potential applications of this otherwise wonderful technology, whose only other major drawback is its inefficiency.

IT Home
According to the patent’s description, Huawei has been able to figure out how to increase the distance between the two coils by sending electricity through a variety of media, including iron, aluminum, copper, alloy materials, metal pipes, humans, animals, soil, earth, seawater, or just about any other material with conductivity greater than that of air.
“IT Home understands that the purpose of this Huawei patent is to increase the equivalent coupling capacitance between the transmitting electrode and the receiving electrode, which can effectively increase the transmission power between the transmitting device and the receiving device, thereby realizing long-distance wireless charging,” writes the technology portal.
Also Read: Apple Likely To Release 8K VR Headset In 2022
This kind of long-range wireless charging technology could revolutionize the wearables market, but its potential applications extend much further. For example, it could be used to charge embedded medial devices, industrial sensors, and other small devices that can’t be easily connected to a regular charger.
Since the patented technology has yet to be put to practical use, we don’t know anything at all about its safety or potential downsides.
News
Abu Dhabi’s Robot Kitchen Is Serving Up Biryani, Not Burgers
Circus SE wants to put a tiny automated factory inside the buildings where Gulf residents live and work, bypassing part of last-mile delivery.
The most telling thing about a new autonomous kitchen now running in Abu Dhabi’s Marina Square is what it won’t cook:
“We don’t do fast food,” says Nikolas Bullwinkel, Founder and CEO of Circus SE. “We’ve actively decided not to build a machine that can only do burgers”.
Instead, the CA-1 system is built around pot-based cooking: curries, pastas, soups and rice dishes. After experimenting with highly personalized recipes, Circus deliberately leaned back toward recognizable food. “We’re going with a chicken biryani because you know it,” Bullwinkel says of the AED 40 dish.

The Germany-based robotics and food technology company operates across eight countries, and Abu Dhabi is its first deployment outside Europe. More locations are expected there and in Dubai.
In Germany, its units can be placed in supermarkets, gas stations, airports and hospitals. In the Gulf, Bullwinkel wants them inside residential and office buildings, replacing some of the complexity of last-mile delivery. “We’re basically bringing a very tiny factory a few square meters into your building,” he says. Catering company Royal Prestige supplies the ingredients and knowledge of local tastes.
The CA-1 manages up to 36 refrigerated ingredient silos alongside automated induction cooking, robotic plating and a self-cleaning dishwasher. Two robotic arms move ingredients through the system with minimal human intervention. It can produce up to 120 hot meals an hour, and a meal such as rice and curry can take around three to four minutes.
Also Read: Ooredoo Qatar’s 5G+ Network Is Built For Machines As Much As People
Five cameras and multiple sensors monitor heat, temperature and consistency, an attempt to approximate what a chef perceives. “You can hear something gets burned, you can smell it, you can see it at some point,” Bullwinkel says. CircusOS, the company’s operating system, adjusts recipes in real time.
You might think of the platform as a threat to kitchen staff, but Bullwinkel frames Circus as a way for chefs to develop recipes and distribute them at scale. With that being said, rising labor costs and shortages are also part of his case for automation.
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