Many people love the refreshing effervescence of a soda, champagne, beer or sparkling water. When you take a sip, the gas bubbles in the beverage burst, and the released gas tickles your nose. But have you ever wondered how ...
Other
Aug 14, 2023
1
1
The origins of powered flight and laryngeal echolocation in bats are widely cited as evidence that ancestral bats evolved as insectivores. Moreover, others have hypothesis that suggesting early bats were diurnal herbivores ...
Evolution
Aug 8, 2023
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1
Americans' love affair with sugar can be a deadly attraction that sometimes leads to major health problems, including obesity and type 2 diabetes.
Biochemistry
Sep 20, 2022
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133
Increasing drought, less precipitation, rising water demand in agriculture—climate change is causing problems for our groundwater. In Germany and around the world, it is leading to falling groundwater levels in some regions. ...
Earth Sciences
Aug 30, 2022
3
40
Despite advances in increased food production, half of all world's harvested food is lost due to rots caused by microorganisms. Plants emit various volatile organic compounds into their surrounding environment, which can ...
Biotechnology
Aug 23, 2022
0
11
Christmas is a wonderful time to relax with family and friends, both two and four legged. But it can be a scary and dangerous time for pets. Food, presents, decorations and even visitors to our homes can all become hazards. ...
Veterinary medicine
Dec 13, 2021
1
4
Human wastewater poses a global threat to seafood safety and the financial stability of the aquaculture industry. A recent study by researchers at the Dauphin Island Sea Lab and the University of South Alabama, in collaboration ...
Environment
Dec 8, 2021
0
22
Is an oozing apple with fuzzy white mold better than one that is fresh and green a month after you bought it?
Social Sciences
Sep 10, 2020
0
3
The presence of artificial sweeteners has revealed that at least 13 percent of septic system wastewater from rural Southern Ontario homes eventually makes its way into local streams.
Environment
Feb 6, 2020
0
7
New research from Washington University in St. Louis reveals the molecular machinery behind the high-intensity sweetness of the stevia plant. The results could be used to engineer new non-caloric products without the aftertaste ...
Plants & Animals
Jun 10, 2019
1
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