(PhysOrg.com) -- The bottom of a glacier is not the most hospitable place on Earth, but at least two types of bacteria happily live there, according to researchers.
Cell & Microbiology
Jan 19, 2012
1
0
(PhysOrg.com) -- A Dead Sea microbe has been found to use a previously unknown metabolic pathway to metabolize fats as a source of carbon to synthesize carbohydrates. This suggests there may be other undiscovered pathways ...
(PhysOrg.com) -- Not too long ago, it seemed that ethanol production was the wave of the future. The use of trash, wood chips or different types of plants -- usually grass or corn -- to make ethanol was considered a way to ...
An international team of astronomers using the NASA/ESA/CSA James Webb Space Telescope have discovered a variety of molecules, ranging from relatively simple ones like methane to complex compounds like acetic acid and ethanol, ...
Astronomy
Mar 13, 2024
0
108
Researchers at the University of São Paulo (USP) and the Federal University of Viçosa (UFV) in Brazil have developed a sustainable sensor that can be placed directly on the surface of a vegetable or fruit to detect the ...
Biotechnology
Feb 2, 2024
0
355
In a development set to transform the chemical industry on a global scale, Professor Chang Ho Yoo in the Department of Chemistry at UNIST has successfully developed a highly efficient and stable carbonylation catalytic reaction ...
Analytical Chemistry
Nov 28, 2023
0
69
An international research team at DTU has increased the shelf life of electrolyzers that convert CO2 from half a day to 100 hours. This is good news for companies working with the process. The findings were published in Nature ...
Materials Science
Nov 14, 2023
1
7
Opening a clamshell of berries and seeing them coated in fuzzy mold is a downer. And it's no small problem. Gray mold and other fungi, which cause fruit to rot, lead to significant economic losses and food waste.
Biotechnology
Oct 25, 2023
0
66
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.
Cell & Microbiology
Oct 11, 2023
0
1456
A revolution in technology is on the horizon, and it's poised to change the devices that we use. Under the leadership of Professor Lee Young Hee, a team of researchers from the Center for Integrated Nanostructure Physics ...
Nanophysics
Sep 4, 2023
0
196
