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SpaceX几乎腰斩！太空数据中心没戏了？错，真正玩家刚起步_我的网站

绝代双骄

一 | That little asterisk on a menu at restaurants serving fresh oysters on the half shell indicates the health risk for potential foodborne illness when consuming raw or undercooked shellfish.While that warning may not deter some oyster lovers, recent headlines about sickness and death related to Vibrio -- a potentially deadly bacterial species found in raw shellfish and seawater that can cause symptoms in humans ranging from diarrhea to life-threatening infections -- have prompted questions about how climate could potentially cause environmental changes in waters where the briny bivalves are bred, in turn making them potentially more risky to consume."The shellfish industry in the U.S. is managed very well as far as food safety goes," aquaculture and oyster expert Pete Malinowski told "Good Morning America." "It's much more about the people involved -- the fresh, well-prepared, well-cared-for oysters are going to be almost entirely safe to eat all the time. It's always been possible to get sick from eating raw oysters, it's just incredibly rare. If the oysters are handled properly throughout the chain of custody, then it's near zero percent chance of getting sick."Malinowski, executive director of the Billion Oyster Project, grew up farming oysters with his family on the Fishers Island Oyster Farm, long before he launched his aquaculture education and oyster restoration efforts at the New York Harbor School."In order to open an area up to shellfishing there's a series of water quality tests that happen over a long period of time, and what they're looking for primarily are fecal coliform. Any concerning levels of fecal coliform at any point during the testing, then those waters won't be open to shellfishing," Malinowski explained. "That's how we can all rely on the oysters that get to market in the U.S. being safe for consumption."Malinowski, who also works with dozens of top culinary restaurant partners to collect and recycle oyster shells for reef restoration, noted that negative side effects from eating shellfish stem from the absence of two factors: "a healthy environment for oysters, and then a healthy environment for people who are eating the oysters to be food."

How water temperature affects oysters

As cases of the more dangerous Vibrio vulnificus in particular have increased, health authorities, including the National Centers for Environmental Information, have seen the prevalence of the bacterial species increased by rising water temperatures."There's definitely a link between water temperature and the bacteria we're talking about. Vibrio vulnificus is present everywhere, all the time, but it has the ability to multiply at higher temperatures," Malinowski explained. Those higher temperatures can come not just from warmer water but also from the food-handling and processing environment."I wouldn't say that it's dramatically worse now than it was, but it is linked to water temperatures and so as water temperatures continue to rise that could be a slow signal," Malinowski further noted. "It happens pretty gradually and a degree or two probably isn't going to make that big of a difference.""Water temperature directly affects an oyster's metabolism, growth rate, and reproduction cycle," international oyster expert Julie Qiu, co-founder of Oyster Master Guild, told "Good Morning America." Her organization describes itself as "an international network of oyster enthusiasts" who are "committed to advancing oyster appreciation and service standards through education, training, and community.""In North America," Qiu said, "the Eastern oyster that's native to the Atlantic coast has a fairly wide temperature range. When water temperature rises, the oyster is able to grow faster if there's sufficient food -- algae -- in the water. When the water temperature drops below 40 degrees Fahrenheit, the oyster stops eating and begins to hibernate."

Understanding and ensuring biosecurity of oyster environments

From a biosecurity standpoint, Malinowski explained that "strains of Vibrio that are prevalent on the West Coast -- that have learned to survive and reproduce and thrive in a much colder environment -- are different than the strains that are prevalent on the East Coast."When it comes to Billion Oyster Project's shell collecting and recycling, for example, Malinowski said "there's a lot of rules in place to prevent us from introducing any soft tissue or organisms off the shell that's going into the harbor in New York City. And that's a hard and fast rule biosecurity-wise nationwide that keeps those systems separate, because the strains of bacteria are different and specific to different temperatures, the risk isn't as connected to water temperature region to region."Billion Oyster Project adds oyster the shells back into their natural habitat not only for reef restoration but also to create to sustain new beds for the mollusks to grow and, in turn, naturally filter and remove pollutants from the sea. Malinowski and the team keep the recycled shells out of the water and exposed to the elements for at least six months while the temperature is over 50 degrees to ensure they are pristine for restoration efforts."None of the shells we collect from restaurants will touch the water ... within a year of them coming from the restaurant," he said. "In that way we can be very confident that nothing that was alive on those shells when they got to the restaurant is still alive when we're putting [them] in the water."

Vibrio bacteria and potential risks of vibriosis

"The risk of contracting a life-threatening vibriosis infection from eating oysters for a healthy adult is extremely rare," Qiu said, echoing Malinowski's sentiments. "Immunocompromised or immune-suppressed individuals must know that they are more at risk of getting vibriosis and experiencing complications from vibriosis than the average healthy person. For those individuals, I would recommend simply eating cooked oysters to minimize risk."Typically U.S. deaths related to vibriosis are more common in Gulf Coast states, but rare in East Coast states. Individuals who are more at risk of serious infection include people with liver disease, people with hemochromatosis (an inherited order causing iron overload in the blood), and immunocompromised individuals. In response, the Centers for Disease Control and Prevention issued a health advisory to warn doctors, laboratories and public health departments to be on the lookout for these infections.Vibrio bacteria cause an estimated 80,000 illnesses each year in the U.S., according to the CDC. In particular, Vibrio vulnificus can lead to life-threatening infections. Between 150 and 200 such infections are reported to the CDC every year, with about one in five infected people dying, often within a day or two of becoming ill, the agency said.While this information can serve as a useful warning for more vulnerable diners, Qiu reiterated that oysters offer "tremendous benefits to our health and the environment." Even the Cleveland Clinic has noted the benefits of key nutrients found in the shellfish.

Tips to enjoy all the benefits of eating oysters

While Qiu reiterated that "no raw food can be guaranteed to be bacteria-free, including oysters," she said that "there are many things to do to minimize risk.""In a restaurant, do not order raw oysters that have been pre-shucked," she suggests. "Ideally, they should be shucked on demand. The key sign to look for is front-of-restaurant oyster shucking with visible display of oysters on ice.""Know which oysters you order. Keep track of the names and production locations. Be wary of any restaurant that cannot tell you where the oysters come from," Qiu continued, encouraging diners to "ask to see the shellfish tag, which is tagged on every bag or box of oysters, that tells you harvest date and location.""You often get the best value and quality when you buy oysters directly from the farmer either at your farmers market or online," Qiu said, adding that "many oyster farms now ship oysters via FedEx and UPS."Ultimately, Qiu reminded consumers to "use common sense: do not order oysters in places that have no business serving live shellfish, particularly if they do not appear to have any cold storage or refrigeration."Many oyster connoisseurs suggest enjoying oysters in months ending with "r" because, as Qiu said, "fall to spring would be considered safer as water temperatures are cooler, as well as oysters grown more north."Malinowski hailed oysters as "the most sustainable form of protein production that exists" -- along with other bivalves including mussels, scallops and clams -- because they provide major ecological benefits such as water filtration and habitats for other animal species. These benefits have also been touted by organizations such as One Earth, a nonprofit organization working to accelerate collective action to solve the climate crisis.Malinowski added, "The only reason those oyster farms exist is because people are eating the oysters. So by consuming shellfish, you're actually having a net-positive impact on coastal environments."So the next time there's an opportunity to enjoy an oyster happy hour or a raw seafood tower, Malinowski reminded that it's more about how those oysters have been handled versus where they came from."Make sure you get oysters from a place that sells a lot of oysters and knows what they're doing," he declared.ABC News' Mary Kekatos contributed to this report.。本期要点：如何看懂科技产业你好，我是王煜全，这里是王煜全要闻评论。

二 | SpaceX上市以来，股价剧烈波动，从最高的225美元一路跌到了现在的120美元上下。于是，市场上很多人开始讲，马斯克不顶用了，太空数据中心的故事是假的。马斯克顶不顶用，我们不知道，但我们今天要告诉你的是，太空数据中心这件事已经悄悄迈出了工程验证的一步。只不过，这个事的核心推动者不是SpaceX。这家公司叫Starcloud，在今年3月完成了1.7亿美元的融资，估值达到11亿美元，仅用17个月便成为了独角兽公司。在去年11月，他们发射了一颗60公斤级小卫星，里面搭载了一块数据中心级的英伟达H100。

三 | 发射入轨后，这颗卫星便开始在轨运行谷歌的Gemma模型，并训练了一个小模型。当然，这只是一个在轨验证平台，并不是商业意义上的数据中心。它只是在验证，芯片能够经受发射震动，能够在太空辐射环境下执行推理和训练任务，从而为太空数据中心这个故事种下第一个有实证的种子。

四 | 据称，他们的第二颗卫星将于10月发射，搭载英伟达B200芯片，目标是在太阳同步轨道全面运行。同时，值得一提的是，另一家名为Cowboy Space的公司，最早研究的是从太空向地面激光输电，也在近期把业务重点扩展到太空数据中心上，并在2026年5月完成了2.75亿美元的B轮融资，估值约20亿美元。他们已经向美国FCC（联邦通信委员会）申请部署2万颗数据中心卫星，并提出把火箭改造成一个集成式的数据中心，单颗卫星可搭载约800块AI芯片。但要注意的是，这些都是计划，他们的首颗卫星要到年底才发射。我们认为，这些进展值得大家关注，因为科技投资中，常见的两个错误就是把未来提前当成现在，或是因为问题太多就转身不看。 SpaceX的最大问题，不在于太空数据中心最终是否能成功，是他们至今也没做任何专门试验，却已经把故事讲到了百万颗卫星的量级。同时，真正要看的，其实是太空数据中心领域那些耐心推进、一步一个脚印的企业。第一块积木首先，太空数据中心理论上可行，工程上和商业上仍然处于凑积木的阶段。我们此前曾在特训营直播课中分析过，太空数据中心要能成为一个值得投资的项目，还需要凑齐6块积木。其中，4块是工程方面的积木，包括算力、供电、散热和通信；1块是建设方面的积木，就是太空算力中心的搭建；最后1块是商业的积木，即经济可行性。可以说，任何有关太空数据中心的分析都可以在这6块积木组成的框架下讨论。过去，太空数据中心的故事很热，但几乎所有故事的前提，都是这6块积木已经集齐了。可现实是，连半块积木都没有。

五 | 什么时候能够实现，也是个未知数。如今，Starcloud终于给算力这块积木提供了第一个实物证据。

六 | 但这距离实用还差很远。

七 | 一块H100在轨道上跑起来了，只是一个起步。后续还要回答，多GPU集群能不能在太空长期协同稳定运行、芯片能不能在辐射环境下保持足够长的寿命、故障率和性能衰减究竟有多大等等。没动静可是，更关键的是，剩下5块积木还没动起来。供电方面，太空确实有充足的电，但太阳能板能否适配太空的光谱与辐射、光伏转换效率多高、是否需要储能、电力转换的损耗多大、长期辐射下的材料衰减多大等等，都没有进行过验证。还有散热问题，也还没开始解决。太空很冷，但太空是真空的，散热并不容易。

八 | 地面数据中心靠空气和水的对流换热；在太空，只能靠辐射散热，也就意味着需要巨大的散热器。简单计算，一个1兆瓦级系统可能约5千多平方米的光伏阵列和约 2500 平方米的散热器。这意味着，要在太空组建数据中心，不只是发射芯片，这些配套设备也都得发射上天。

九 | 当然，配套设备上天不会自动组装，让身着厚重太空服的宇航员完成组装任务难度有点儿大，而组装好了再发射，相信今天的龙飞船的运力也远远不够。然后，还要考虑通信问题。

十 | 目前，太空到地面的通信带宽远低于地面，芯片之间如何协同、算完的数据和模型又如何传输到地面等等问题，都要解决。而最终，哪怕一个太空数据中心的试点项目真正运行起来了，你还得回答，经济上是否具有扩展性。也就是说，随着技术的发展、规模的扩大，建设和运行太空数据中心的成本是否能够持续降低，多久能降低到吸引真正的用户来签第一批商业合同。只有集齐了所有的这6块积木，也就是跨过了这6个门槛，你才能跟资本市场说你能赚钱。