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Dense Slides: Real-time Experiments with an AI Co-Scientist - Stefania Druga, fmr. Google Deepmind

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Real-time Experiments with an AI Co-Scientist - Stefania Druga, fmr. Google Deepmind

Method

This deck is slide-only. The existing captured video frame set supplies candidate frames, then local OpenCV rejects sponsor/title/speaker-only frames, crops visible slide surfaces, deduplicates, and saves the cropped slide images.

Cropped Visible Slides

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LabMind

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LabMind

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The AI Co-Scientist

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Input Sources Backend Servlces

AIE express

Jacdac USB LabMind App

Do SensorsModule

reCamera Webcam WebcamModule

8- AChatVodule Real-time AIAPI

Text Inpu! 8 8

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AIE SensorArray ·C humidity

sound motion Processing

CNMERNS DB sound Request beaker crystals

WebUSB API Response

Microbit boards, Jacdac Sensors, Recamera

Microsoft smol ai

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Fermentation

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Lab in a box (kind of)

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The Science of Supersaturation Demo 1: Crystal Growth

AIE supersaturatcd solution - more salt than water con nowhere to go oxcept to arrango themselves into cools and watcr cvaporatcs, salt molcculcs have Organizcd crystal structures. Tho scod crystal providos a template, and layers build up atom by atom. When balt dissolves in hot water, we create a normally hold at room temperature. As the solution: 21- o94*.

Koy Scicntific Concopts:

- Solubllity curvos: More salt dissolves in hot water than cold

. Nuclentlon sltes: Vhere crystals begin to form

. Growth ratos: Affected by temperature. concontration, and purity

: Crystal lattico: How atoms srrange in repeating

3D.natterns

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· Nucleation is not gradual - it happens in bursts

52 · Critical supersaturation reached - sudden ·Energy barrier overcome → rapid cluster formation crystal seed formation

Ootectiee (uoMSe

Mio(CrrtalGronth

Microsoft smol ai

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Demo 2: Yeast Fermentation

AIE produce CO, gas as waste. In bread dough, this CO, gets trapped by gluten proteins, creating bubbles that Yeast are living mlcroorganisms thot eat sugo! and Wobcam Wobcam

the same process used to make bread, beer, and wine for thousands of ycars. make the dough riso. This is anoerobic fermontation -

Key Scientific Concepts:

. Enrye setivity Yoast enzymes break down

complex sugars

. Metsbollc rate: How quickly organisms process nutricnts

. Gss laws: CO, production creates pressure and volume changes

. Growth phatot: Log - Exponontial - Statiorary - Decline

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AIE 26-89

Yeast Enzyme Activity vs Temperature

Ag27.6°C Actual Range Enzyme Activity

Fermentation experimentrecording speedup

Microsoft smol?

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The Future...

Classification audit: raw/sources/slide-ai-classification/dense/wNH3q9pqn0U/audit.json