A new investigation into antibiotics resistance shows just how big of an issue antibiotic-resistant bacteria is right now, and we need to find a way to stop these infections from occurring and affecting so many people around the world.
Researchers at Thomas Jefferson University in Philadelphia, PA, wanted to collect some information about cold and hot brew coffees, to see if any of the claims made by bloggers, magazines, coffee companies, among others, may actually be true.
Researchers have pinpointed several compounds that are strongly associated with positive and negative tastes in white fish fillets.
Sexually reproducing animals have their sex determined through many mechanisms. Sex in reptiles such as alligators is determined by egg temperature during incubation. Some species, like the clownfish, can be hermaphroditic, shifting from one gender to another depending on the environmental READ MORE
Most fish farming in the ocean uses net cages that float because it is easier to feed and remove fish at the surface and because some fish species require access to air. However, the surface of the ocean experiences a READ MORE
Blue-green algae’s response to different nitrogen pressures may tell us what fossils to look for and what those fossils tell us about ancient air pressure.
Researchers found higher levels of mis-folded proteins in the appendix of Parkinson’s patients compared to healthy controls. The researchers suggest that this finding of alpha-synuclein in the appendix may mean that misfolded alpha-synuclein can travel from the appendix to the brain as one of the potential mechanisms that leads to Parkinson’s disease.
We’ve all heard of hunting for fossils to learn about the Earth’s past, but what if you wanted to learn about the microbes that lived thousands if not millions of years ago?
What makes a person choose a certain kind of fish when shopping at the grocery store? A group of German researchers surveyed shoppers to better understand their buying decisions. This makes it easier for aquaculture farmers to be profitable and consumers to be satisfied.
Different stages of Cabernet Sauvignon and Riesling grape development are associated with quite a few changes in wine aroma.