The enzyme needed to introduce the key micronutrient selenium into bacteria looks something like a space station with 10 different docking stations.
Apr 05, 2013
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A custom-built programmable 3D printer can create materials with several of the properties of living tissues, Oxford University scientists have demonstrated.
Apr 04, 2013
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(Phys.org) —Crops aren't just for food, fiber and fuel. Researchers at the University of Florida are making new industrial applications possible for them as well.
Apr 04, 2013
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(Phys.org) —Researchers at Temple University and the University of Delaware have published a study in the Journal of Biological Chemistry that sheds new light on the clotting effects of a drug that is bei ...
Apr 03, 2013
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Strong new biochemical evidence exists showing that the cereal grain sorghum is a safe food for people with celiac disease, who must avoid wheat and certain other grains, scientists are reporting. Their study, ...
Apr 03, 2013
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(Phys.org) —Vitamin C is found in many foods, and, among other things, is used to prolong shelf life. However, it is not stable in air or at room temperature. Cut fruits turn brown and the tastes of foods ...
Apr 02, 2013
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Clumps of proteins that accumulate in brain cells are a hallmark of neurological diseases such as dementia, Parkinson's disease and Alzheimer's disease. Over the past several years, there has been much controversy ...
Apr 01, 2013
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(Phys.org) —Look what might help us live longer—worms! Researchers at the Boyce Thompson Institute for Plant Research (BTI) and Cornell have shown that roundworms can live up to 20 percent longer when ...
Mar 29, 2013
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(Phys.org) —Scientists from our Departments of Biology & Biochemistry and Chemistry have developed a new technique that could be used in blood tests to detect a range of age-related conditions such as diabetes, ...
Mar 28, 2013
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In a laboratory study pairing food chemistry and cancer biology, scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells. They ...
Mar 27, 2013
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Some people may joke about living on caffeine, but scientists now have genetically engineered E. coli bacteria to do that—literally. Their report in the journal ACS Synthetic Biology describes bacteria bein ...
Mar 27, 2013
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Researchers with the joint program between IRB Barcelona and the Barcelona Supercomputing Center (BSC) have devised a new strategy to study the shape of proteins.
Mar 27, 2013
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Using a broad spectrum of analytical tools, scientists from the Florida campus of The Scripps Research Institute (TSRI) have uncovered a class of novel compounds that can alter cell signaling activity, resulting in a variety ...
Mar 26, 2013
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Adding about one-quarter teaspoon of a fiber-rich component of oats boosts the nutritional value of low-fat yogurt without noticeably affecting the taste or texture of this increasingly popular dairy food.
Mar 26, 2013
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(Phys.org) —Plants use an enzyme known as "rubisco" to capture carbon dioxide from the atmosphere and, with energy from the sun and nutrients from the soil, build up the shoots, leaves, and stems that make ...
Mar 25, 2013
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