Prey pay a steep price to elude predators
(Phys.org) -- When the threat of predators lurks, prey often eat less to avoid being out in the open and vulnerable to attack.
(Phys.org) -- When the threat of predators lurks, prey often eat less to avoid being out in the open and vulnerable to attack.
Plants & Animals
Jul 11, 2012
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Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted ...
Other
Jul 13, 2015
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36
Poor mothers will invest more resources in daughters, who stand a greater chance of increasing their status through marriage than do sons, suggests a study in the American Journal of Physical Anthropology.
Social Sciences
Jun 21, 2012
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A team of biologists and a mathematician have identified and characterized a network composed of 94 proteins that work together to regulate fat storage in yeast.
Cell & Microbiology
Jun 1, 2015
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36
For many of us, a cheese platter after a nice meal is a guilty pleasure.
Other
Nov 16, 2017
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4
Inclusion of corn germ in swine diets can reduce diet costs, depending on the local cost of corn germ and other ingredients. Recent research conducted at the University of Illinois indicates that corn germ can be included ...
Plants & Animals
Apr 1, 2013
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A groundbreaking technique developed by a JCU researcher could revolutionize how we measure the health of sea turtles and other threatened species.
Plants & Animals
Feb 24, 2023
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10
The genetic predisposition of cows has an effect on the fat and protein content of their milk. Researchers at Wageningen University have spent the past few years examining the scope and significance of genetic variation between ...
Biotechnology
Apr 29, 2009
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Deer hinds (Cervus elaphus) have a hierarchical organisation system: the oldest and largest hold the most dominant positions. Therefore, a nutrient rich diet benefits the more dominant hinds, who have preferential access ...
Plants & Animals
Jul 20, 2012
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Are you a sucker, cruncher or chewer … maybe even a smoosher? Think about it: how do you taste your food?
Social Sciences
Nov 8, 2023
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