Scientists unlock the secrets of a sixth basic flavor

Japanese scientist Kikunae Ikeda first proposed umami as a basic taste—in addition to sweet, sour, salty and bitter—in the early 1900s. About eight decades later, the scientific community officially agreed with him.

Vinegar: A cheap and simple way to help plants fight drought

Researchers at the RIKEN Center for Sustainable Resource Science (CSRS) have discovered a new, yet simple, way to increase drought tolerance in a wide range of plants. Published in Nature Plants, the study reports a newly ...

New catalyst transforms carbon dioxide into sustainable byproduct

The need to capture CO2 and transport it for permanent storage or conversion into valued end uses is a national priority recently identified in the Bipartisan Infrastructure Law to move toward net-zero greenhouse gas emissions ...

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