In the popular view of traditional science, scientists are in the lab hovering over their experiments, micromanaging every little detail. For example, they may iteratively test a wide variety of material compositions, synthesis ...
Remarkable things happen when a "squishy" compound of manganese and sulfide (MnS2) is compressed in a diamond anvil, say researchers from the University of Rochester and the University of Nevada, Las Vegas (UNLV).
Scientists from Lawrence Livermore National Laboratory (LLNL) and the Laboratory for Laser Energetics (LLE) have described a simple 3D model in hohlraums and capsules for inertial confinement fusion (ICF) implosions. The ...
Down in the main lab of the R/V Marcus Langseth, you'll find an array of monitors—46, to be exact!—all displaying information about the data we're collecting. While many of the screens are dedicated to monitoring the ...
Airborne Light Detection and Ranging, called LiDAR, has used aircraft lasers to map large forested areas for over 30 years, but high costs and lack of color images have made it a less efficient resource for describing tree ...
In a first-of-its-kind study conducted at Tel Aviv University, researchers found that water generated from the air in the heart of an urban area, the city of Tel Aviv, complied with all of the strict drinking water standards ...
The U.S. Department of Energy's (DOE) Lawrence Berkeley National Laboratory (Berkeley Lab) has passed the halfway mark in the multi-year process of fabricating crucial superconducting cables as part of a project to upgrade ...
One of the largest X-ray surveys using the European Space Agency's XMM-Newton space observatory has mapped nearly 12,000 X-ray sources across three large, prime regions of the sky. The X-ray sources represent active galactic ...
ETH spin-off Restor aims to increase the success rate of ecosystem restoration and conservation projects by connecting people with better data and ecological transparency. To do this, it combines practical knowledge on the ...
Food producers can use a mathematical model developed at the National Food Institute, Technical University of Denmark, to ensure their products do not cause botulism. It is the most comprehensive model of its kind.
