Exploring soy sauce's salt-enhancing peptides

Soy sauce deepens the flavor of soup stocks, gives stir-fried rice its sweet-salty glaze and makes a plate of dumplings absolutely enjoyable. But what exactly makes this complex, salty, umami sauce so tasty? Now, researchers ...

The link between wildfires and drinking water contamination

Following a devastating wildfire in 2018 that raged through Paradise, California, volatile organic compounds (VOCs) were found to be contaminating the town's water—and scientists suggest this problem may be widespread in ...

Addressing racial gaps in NIH grant funding

In 2020, a commentary published in Cell urged the National Institutes of Health (NIH) to address long-standing funding disparities between Black and white researchers. According to a 2011 study, Black applicants were 10 percentage ...

Warm milk makes you sleepy—peptides could explain why

According to time-honored advice, drinking a glass of warm milk at bedtime will encourage a good night's rest. Milk's sleep-enhancing properties are commonly ascribed to tryptophan, but scientists have also discovered a mixture ...

Green hydrogen: Focusing on the catalyst surface

Using energy from solar modules and wind turbines, water can be split by electrolysis into its constituents hydrogen and oxygen without producing any dangerous emissions. As the availability of energy from renewable sources ...

Lasers create miniature robots from bubbles

Robots are widely used to build cars, paint airplanes and sew clothing in factories, but the assembly of microscopic components, such as those for biomedical applications, has not yet been automated. Lasers could be the solution. ...

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