(Phys.org)—A team of researchers from Italy, Uruguay and Spain has found via lab study that common brewer's yeast not only mate in the guts of wasps, but interbreed with other yeast species, producing hybrids. In their ...
(Phys.org)—A team of researchers in the U.S. has found evidence to support the notion that our pre-human ancestors were able to metabolize ethanol long before our later ancestors learned to take advantage of fermentation—to ...
(Phys.org) —A team of researchers with members from Mexico, the U.S. and the U.K. has found evidence that suggests the people living in ancient Teotihuacan made an alcoholic beverage named pulque as early as 200 to 550 ...
(Phys.org)—When times get tough, people quite often turn to alcohol to numb themselves to the world around them, and more often than not, their drink of choice is beer, or in Britain, lager. What many who imbibe may not ...
(PhysOrg.com) -- Minuscule amounts of ethanol, the type of alcohol found in alcoholic beverages, can more than double the life span of a tiny worm known as Caenorhabditis elegans, which is used frequently as a model in aging ...
Biotechnology
Jan 20, 2012
13
0
(PhysOrg.com) -- A Japanese scientist who "likes alcohol very much" has discovered that soaking samples of material in hot party drinks for 24 hours turns them into superconductors at ambient temperature.
Thanks to an experiment started before the Great Depression, researchers have pinpointed the genes behind the remarkable adaptability of barley, a key ingredient in beer and whiskey. These insights could ensure the crop's ...
Molecular & Computational biology
17 hours ago
0
17
We all have our own preferred drinking temperatures for different alcoholic beverages, with people commonly enjoying beer or white wine chilled, red wine near room temperature, or baijiu (Chinese whisky) or sake warmed.
Analytical Chemistry
May 1, 2024
0
30
Spent coffee grounds (SCG) makes up the largest portion of waste generated from preparing coffee beverages and making instant coffee, producing close to 6 million metric tons of waste worldwide each year. To manage this vast ...
Biochemistry
Sep 18, 2023
0
30
Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smoky flavors in wine made with grapes exposed to wildfire smoke.
Plants & Animals
Apr 17, 2023
0
24
