This article was written by Tobi Jacobi, a professor of English at Colorado State University, and Caitlin Clark, a senior food scientist at Colorado State University, for The Conversation — a nonprofit news organization dedicated to sharing the knowledge of researchers and scientists, under a Creative Commons license. Read the original article here. Many bakers […]
This article was written by Nneka Vivian Iduu, a graduate research assistant in pathobiology at Auburn University, for The Conversation — a nonprofit news organization dedicated to sharing the knowledge of researchers and scientists, under a Creative Commons license. Read the original article here. In the 20th century, when a routine infection was treated with a
This article was written by Jiaxin Zhong, a postdoctoral researcher in acoustics at Penn State, and Yun Jing, a professor of acoustics at Penn State, for The Conversation — a nonprofit news organization dedicated to sharing the knowledge of researchers and scientists, under a Creative Commons license. Read the original article here. What if you
This article was written by Sam Pellock, a postdoctoral scholar in biochemistry at the University of Washington, for The Conversation — a nonprofit news organization dedicated to sharing the knowledge of researchers and scientists, under a Creative Commons license. Read the original article here. Enzymes are molecular machines that carry out the chemical reactions that
This article was written by Kristoffer Whitney, an associate professor of science, technology, and society at the Rochester Institute of Technology, for The Conversation — a nonprofit news organization dedicated to sharing the knowledge of researchers and scientists, under a Creative Commons license. Read the original article here. The invader, puffed out into the shape
This article was written by Mitchell Newberry, a research assistant professor of biology at the University of New Mexico, for The Conversation — a nonprofit news organization dedicated to sharing the knowledge of researchers and scientists, under a Creative Commons license. Read the original article here. Do artists and scientists see the same thing in
Art and Science Illuminate the Same Subtle Proportions in Tree Branches Continue Reading »
Contrary to popular belief, body fat isn’t all bad. It’s an essential source of energy that helps regulate hormones, control body temperature, and absorb vitamins and minerals. And thanks to new research from the University of California, San Francisco, body fat could prove even more of a superpower — as a certain type may soon help
In 2022, 13.9% of all deaths in the U.S. were caused by heart failure. And contrary to popular belief, it doesn’t only affect older people: Nearly 6.7 million adults ages 20 and up currently have the condition, per the CDC. The good news? Thanks to recent research out of the University of Arizona College of
“Smile in your liver,” Bali medicine man Ketut Liyer urges Elizabeth Gilbert in the author’s iconic memoir, Eat, Pray, Love. The sentiment is heartwarming, but it likely left some readers wondering: How do you smile, or express any emotion at all, in your liver? While many modern-day humans aren’t familiar with this concept, the ancient
Kids with summer birthdays get it: It can be frustrating when the timing of a major life event yields unwanted outcomes, like not being able to celebrate with friends in class. But for fish, the timing of their birth can lead to more serious consequences — like whether they live or die. So, these young
