With the rapid development of genome synthesis and editing technologies, droplet-based single-cell phenotype screening has become increasingly important. However, precise and high-throughput distribution of target droplets ...
For the past three years, Ph.D. candidate Sophie van Lange has been dedicated to one clear goal: producing plastic that is both hard and sustainable. The plastics we use today are either recyclable or strong and hard—not ...
Are you in a relationship with someone who grew up speaking a different language to you? Perhaps you're dating, and wondering about your long-term future. You're far from alone.
Watching someone cry often evokes an emotional response—but according to a new study published Thursday, human tears themselves contain a chemical signal that reduces brain activity linked to aggression.
Stir-frying yields more than just tasty dishes like Kung Pao chicken and Hunan beef. It also emits an invisible mixture of gases and particles that pollute indoor air and can be detrimental to human health. Correctly estimating ...
Bill Eisenman has always fished. "Growing up, we ate whatever we caught—catfish, carp, freshwater drum," he said. "That was the only real source of fish in our diet as a family, and we ate a lot of it."
Within the bread, rolls and baked goods on many tables this holiday season is an extraordinary substance—gluten. Gluten's unique chemistry makes foods airy and stretchy.
Wild caviar, a pricey delicacy made from sturgeon eggs, has been illegal for decades since poaching brought the fish to the brink of extinction. Today, legal, internationally tradeable caviar can only come from farmed sturgeon, ...
A list of 3,000 unique dishes served to King George III at Kew Palace and the Prince Regent, George IV at Carlton House between 1788-1813 has been compiled by a team involving a UCL researcher.
Researchers have succeeded in nurturing a small snail called periwinkles in the laboratory for the very first time and are hoping that this French delicacy might be the launch pad for a new, Norwegian aquaculture business.
