Hold the mustard: What makes spiders fussy eaters

It might be one of nature's most agile and calculating hunters, but the wolf spider won't harm an insect that literally leaves a bad taste in its mouth, according to new research by a team of Wake Forest University sensory ...

New routes to the sustainable manufacturing of chemicals

University of Manchester researchers have developed a novel biocatalytic system that potentially allows for the efficient and environmentally benign production of organic chemical compounds used in many everyday products. ...

Using shrimp shells to construct better composite membranes

Shrimp shells, plant extracts and recycled plastic have helped KAUST researchers to build a sustainable thin-film composite membrane that could replace conventional membranes whose environmental toll is greater.

A multidisciplinary approach to advancing drug development

By drawing together expertise from across a range of fields, the Eindhoven University of Technology's Institute for Complex Molecular Systems is on the verge of a breakthrough that could have significant implications for ...

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