An artificial 'tongue' of gold to taste maple syrup

It's said that maple syrup is Quebec's liquid gold. Now scientists at Université de Montréal have found a way to use real gold—in the form of nanoparticles—to quickly find out how the syrup tastes.

Coronavirus: Tracking the enemy down—to its genes

As the COVID-19 crisis deepens worldwide, a team of Montreal researchers in bioinformatics is using artificial intelligence to trace the genetic profile of the coronavirus responsible for the pandemic.

Shaping the rings of molecules

Macrocycles are molecules made of large rings of atoms. Despite being relatively big and flexible, the molecules don't always stay "floppy"—they can actually lock themselves into specific shapes and geometries.

'Feline grimace scale' published

When your cat folds back its ears, closes its eyes, puts its whiskers forward or tucks its head between the shoulders, it's most likely a sign that it's feeling pain. But how much pain?

'Scrambled' cells fix themselves

Human cells have a defense mechanism that protects them from microbial attacks, a Canadian-led team of international researchers has discovered.

Climate change unlikely to drive sugar maples north

Climate is an important factor in determining a plant species' growing zone. Some studies suggest that by the turn of the next century, climate change will have caused some species to spread several dozen kilometres north ...

Gone fishin'—for proteins

Using a new microscopic "fishing" technique, scientists at the Montreal Clinical Research Institute (IRCM) and Université de Montréal have successfully snagged thousands of proteins key to the formation of the cell skeleton.

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