Research carried out recently at the Canadian Light Source (CLS) in Saskatoon has revealed promising information about how to build a better dental implant, one that integrates more readily with bone to reduce the risk of ...
Materials Science
Jul 4, 2018
0
50
Cattle on the Prairies are hundreds of kilometres from the coast and yet it's possible that seaweed could make its way into their diet as an additive.
Cell & Microbiology
Jun 15, 2018
0
2
Scientists from the University of British Columbia have taken a crucial step towards starving out tuberculosis, following research into how the infection grows in the body.
Biochemistry
May 31, 2018
1
165
Scientists from Stanford University are opening a window into soil organic carbon, a critical component of the global carbon cycle and climate change.
Environment
May 4, 2018
0
12
Testing soil samples at the Canadian Light Source has helped a University of Saskatchewan soil scientist understand how tripolyphosphate (TPP), a slow release form of phosphorus fertilizer, works in the soil as a plant nutrient ...
Environment
Apr 26, 2018
0
14
Peng Zhang and his collaborators study remarkable, tiny self-assembling clusters of gold and protein that glow a bold red. And they're useful: protein-gold nanoclusters could be used to detect harmful metals in water or to ...
Materials Science
Apr 12, 2018
0
34
Alpine lakes in the Rocky Mountains are important biological hot spots of that ecosystem. These lakes do not have enough nutrients to support large amounts of aquatic life because of the cold climate in the surrounding watershed. ...
Environment
Apr 9, 2018
0
98
Biochemists from McGill University are getting a good look at just how a specific enzyme that is part of the human immune system interacts with a certain group of bacteria that are described as gram-negative.
Biochemistry
Mar 30, 2018
0
219
While it's common knowledge that trees grow when days start to become longer in the springtime and stop growing when days become shorter in the fall, exactly how this happens has not been well understood.
Plants & Animals
Feb 19, 2018
0
5
The texture of a noodle is a remarkably complicated thing. When you bite into a spoonful of ramen noodles, you expect a bit of springiness (or a resistance to your bite) on the outside and a pleasantly soft give on the interior. ...
General Physics
Feb 8, 2018
0
20
