Between the grains of sand on the sea floor there is an unknown and unexplored world. Pierre De Wit at Gothenburg University knows this well, and has found new animal species on the Great Barrier Reef, in New Caledonia and ...
Plants & Animals
Mar 8, 2010
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Most people are familiar with security technology that scans a person's handprint or eye for identification purposes. Now, thanks in part to research from North Carolina State University, we are closer to practical technology ...
Computer Sciences
Mar 8, 2010
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(PhysOrg.com) -- The chitin-degrading enzymes known as chitinases are not just important to insects with chitin shells and to their predators, they also seem to be involved in the establishment of parasites in the human body ...
Biochemistry
Mar 8, 2010
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We've all had that sinking feeling when we got home and a purchase turned out to be damaged, or worse yet, we had no warranty with which to dispute the damage. Are some consumers disadvantaged by income, race, education, ...
Social Sciences
Mar 8, 2010
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(PhysOrg.com) -- One of the issues associated with quantum information schemes revolves around the ability to develop quantum memories that allow for the retrieval of information on demand. Overcoming this issue is especially ...
(PhysOrg.com) -- A group of researchers in Japan have succeeded for the first time in superconducting power transmission of direct current over two hundred meters.
(PhysOrg.com) -- Scientists have made synthetic 'sea shells' from a mixture of chalk and polystyrene cups - and produced a tough new material that could make our homes and offices more durable.
Materials Science
Mar 8, 2010
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(PhysOrg.com) -- The first specks of interstellar dust may have been found by NASA's Stardust spacecraft during its seven-year-long voyage. Interstellar dust is believed to form from gas ejected from stars, which condenses ...
Washington will allow technology companies to export Internet services to Iran, Cuba and Sudan in a bid to exploit their libertarian potential, The New York Times reported late Sunday.
Hi Tech & Innovation
Mar 8, 2010
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Scientists, pea breeders and the food industry are collaborating to discover how taste and tenderness can be determined by biochemistry and genetics. They will work together to hone the make-up of a perfect pea.
Biotechnology
Mar 8, 2010
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