28/04/2008

The Physics of Whipped Cream

Let's do a little science experiment. If you have a can of whipped cream in the fridge, go get it out. Spray a generous dollop into a spoon and watch carefully.

UK tabloids contribute to climate complacency

The effect of human behaviour on climate change is misrepresented in the most widely-read UK tabloid newspapers, according to the latest research at Oxford University’s Environmental Change Institute.

Team develops safe, effective RNA interference technique

A team of researchers from MIT and Alnylam Pharmaceuticals has developed safe and effective methods to perform RNA interference, a therapy that holds great promise for treating a variety of diseases including cancer and hepatitis.

Boost for 'green plastics' from plants

Australian researchers are a step closer to turning plants into ‘biofactories’ capable of producing oils which can be used to replace petrochemicals used to manufacture a range of products.

Researchers unveil a new class of fatty acids

CSIRO researchers have discovered a new class of fatty acids – alpha-hydroxy polyacetylenic fatty acids – that could be used as sensors for detecting changes in temperature and mechanical stress loads.

A dash of salt grows healthier tomatoes

Watering tomatoes with diluted seawater can boost their content of disease-fighting antioxidants and may lead to healthier salads, appetizers, and other tomato-based foods, scientists in Italy report. Their study is scheduled ...

Pricing can cut CO2 emissions from electric generators

Levying a price on carbon dioxide released by electric generators could considerably reduce greenhouse gas emissions — even before the deployment of any environmentally friendly technology — according to scientists in ...

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