Keeping the taste, reducing the salt

Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.

How AI could spur drug development

Using artificial intelligence in drug design would give pharmaceutical research a boost, says Gisbert Schneider. In the medium term, computers could even carry out experiments autonomously.

Colorado's Lake Dillon is warming rapidly

The surface waters of Lake Dillon, a mountain reservoir that supplies water to the the Denver area, have warmed by nearly 5 degrees Fahrenheit (2.5 degrees Celsius) in the last 35 years, which is twice the average warming ...

page 12 from 19