Daily Papers

We study the connection between audio-visual observations and the underlying physics of a mundane yet intriguing everyday activity: pouring liquids. Given only the sound of liquid pouring into a container, our objective is to automatically infer physical properties such as the liquid level, the shape and size of the container, the pouring rate and the time to fill. To this end, we: (i) show in theory that these properties can be determined from the fundamental frequency (pitch); (ii) train a pitch detection model with supervision from simulated data and visual data with a physics-inspired objective; (iii) introduce a new large dataset of real pouring videos for a systematic study; (iv) show that the trained model can indeed infer these physical properties for real data; and finally, (v) we demonstrate strong generalization to various container shapes, other datasets, and in-the-wild YouTube videos. Our work presents a keen understanding of a narrow yet rich problem at the intersection of acoustics, physics, and learning. It opens up applications to enhance multisensory perception in robotic pouring.

Liquid perception is critical for robotic pouring tasks. It usually requires the robust visual detection of flowing liquid. However, while recent works have shown promising results in liquid perception, they typically require labeled data for model training, a process that is both time-consuming and reliant on human labor. To this end, this paper proposes a simple yet effective framework PourIt!, to serve as a tool for robotic pouring tasks. We design a simple data collection pipeline that only needs image-level labels to reduce the reliance on tedious pixel-wise annotations. Then, a binary classification model is trained to generate Class Activation Map (CAM) that focuses on the visual difference between these two kinds of collected data, i.e., the existence of liquid drop or not. We also devise a feature contrast strategy to improve the quality of the CAM, thus entirely and tightly covering the actual liquid regions. Then, the container pose is further utilized to facilitate the 3D point cloud recovery of the detected liquid region. Finally, the liquid-to-container distance is calculated for visual closed-loop control of the physical robot. To validate the effectiveness of our proposed method, we also contribute a novel dataset for our task and name it PourIt! dataset. Extensive results on this dataset and physical Franka robot have shown the utility and effectiveness of our method in the robotic pouring tasks. Our dataset, code and pre-trained models will be available on the project page.

Molecular dynamics (MD) simulations are essential tools for unraveling atomistic insights into the structure and dynamics of condensed-phase systems. However, the universal and accurate prediction of macroscopic properties from ab initio calculations remains a significant challenge, often hindered by the trade-off between computational cost and simulation accuracy. Here, we present ByteFF-Pol, a graph neural network (GNN)-parameterized polarizable force field, trained exclusively on high-level quantum mechanics (QM) data. Leveraging physically-motivated force field forms and training strategies, ByteFF-Pol exhibits exceptional performance in predicting thermodynamic and transport properties for a wide range of small-molecule liquids and electrolytes, outperforming state-of-the-art (SOTA) classical and machine learning force fields. The zero-shot prediction capability of ByteFF-Pol bridges the gap between microscopic QM calculations and macroscopic liquid properties, enabling the exploration of previously intractable chemical spaces. This advancement holds transformative potential for applications such as electrolyte design and custom-tailored solvent, representing a pivotal step toward data-driven materials discovery.

Catalysis at solid-liquid interfaces plays a central role in the advancement of energy storage and sustainable chemical production technologies. By enabling accurate, long-time scale simulations, machine learning (ML) models have the potential to accelerate the discovery of (electro)catalysts. While prior Open Catalyst datasets (OC20 and OC22) have advanced the field by providing large-scale density functional theory (DFT) data of adsorbates on surfaces at solid-gas interfaces, they do not capture the critical role of solvent and electrolyte effects at solid-liquid interfaces. To bridge this gap, we introduce the Open Catalyst 2025 (OC25) dataset, consisting of 7,801,261 calculations across 1,511,270 unique explicit solvent environments. OC25 constitutes the largest and most diverse solid-liquid interface dataset that is currently available and provides configurational and elemental diversity: spanning 88 elements, commonly used solvents/ions, varying solvent layers, and off-equilibrium sampling. State-of-the-art models trained on the OC25 dataset exhibit energy, force, and solvation energy errors as low as 0.1 eV, 0.015 eV/A, and 0.04 eV, respectively; significantly lower than than the recently released Universal Models for Atoms (UMA-OC20). Additionally, we discuss the impact of the quality of DFT-calculated forces on model training and performance. The dataset and accompanying baseline models are made openly available for the community. We anticipate the dataset to facilitate large length-scale and long-timescale simulations of catalytic transformations at solid-liquid interfaces, advancing molecular-level insights into functional interfaces and enabling the discovery of next-generation energy storage and conversion technologies.

Humans have rich understanding of liquid containers and their contents; for example, we can effortlessly pour water from a pitcher to a cup. Doing so requires estimating the volume of the cup, approximating the amount of water in the pitcher, and predicting the behavior of water when we tilt the pitcher. Very little attention in computer vision has been made to liquids and their containers. In this paper, we study liquid containers and their contents, and propose methods to estimate the volume of containers, approximate the amount of liquid in them, and perform comparative volume estimations all from a single RGB image. Furthermore, we show the results of the proposed model for predicting the behavior of liquids inside containers when one tilts the containers. We also introduce a new dataset of Containers Of liQuid contEnt (COQE) that contains more than 5,000 images of 10,000 liquid containers in context labelled with volume, amount of content, bounding box annotation, and corresponding similar 3D CAD models.

Information on liquid jet stream flow is crucial in many real world applications. In a large number of cases, these flows fall directly onto free surfaces (e.g. pools), creating a splash with accompanying splashing sounds. The sound produced is supplied by energy interactions between the liquid jet stream and the passive free surface. In this investigation, we collect the sound of a water jet of varying flowrate falling into a pool of water, and use this sound to predict the flowrate and flowrate trajectory involved. Two approaches are employed: one uses machine-learning models trained using audio features extracted from the collected sound to predict the flowrate (and subsequently the flowrate trajectory). In contrast, the second method directly uses acoustic parameters related to the spectral energy of the liquid-liquid interaction to estimate the flowrate trajectory. The actual flowrate, however, is determined directly using a gravimetric method: tracking the change in mass of the pooling liquid over time. We show here that the two methods agree well with the actual flowrate and offer comparable performance in accurately predicting the flowrate trajectory, and accordingly offer insights for potential real-life applications using sound.

"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the "Mozzarella Phase" and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.