Natto: A bacteria-fighting, all-natural probiotic

It's sticky. It's stinky. It's good for you. Natto has been a Japanese staple for generations. But why has this dish made of fermented soybeans been gracing the tables in Japan for so long? While the answer may vary depending ...

The iron jaws of the bristle worm

Bristle worms are found almost everywhere in seawater, they have populated the oceans for hundreds of millions of years. Nevertheless, some of their special features have only now been deciphered: Their jaws are made of remarkably ...

Quantifying the level of pollution in marinas

An interdisciplinary group of Spanish scientists, bringing together biologists and chemists from the Universities of Seville, Huelva, the Autonomous University of Madrid and the Institute of Marine Sciences of Andalusia of ...

Scaling up genome editing in tiny worms

Understanding the effects of specific mutations in gene regulatory regions—the sections of DNA and RNA that turn genes on and off—is important to unraveling how the genome works, as well as normal development and disease. ...

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