(AP) -- Scientists unveiled on Tuesday what they hope will be one of the world's fastest biofuel vehicles, powered by waste from chocolate factories and made partly from plant fibers.
Energy & Green Tech
May 5, 2009
3
0
Choosing to eat chocolate cake instead of carrot sticks does not equal a lack of self-control, according to new research co-authored by a Cass Business School academic.
Social Sciences
Oct 29, 2019
1
174
Scientists unveiled Monday the gene in carrots that gives rise to carotenoids, a critical source of Vitamin A and the pigment that turns some fruits and vegetables bright orange or red.
Biotechnology
May 9, 2016
0
116
What motivates people to cooperate in collaborative endeavors? "First carrot, then stick". Tatsuya Sasaki, mathematician from the University of Vienna, has put forth for the first time ever a mathematical proof of this process. ...
Mathematics
Dec 3, 2014
3
1
Sometimes, the evolutionary history of a species can be found in a fossil record. Other times, rocks and imprints must be swapped for DNA and genetic fingerprints.
Biotechnology
May 9, 2016
0
6
Your favorite puffed snack food may soon contain more fiber and nutrition, thanks to research from Washington State University food scientists.
Other
Apr 26, 2016
0
7
Researchers from the FEMSA Center of Biotechnology at Technologic of Monterrey (ITESM) designed a technology that uses grated carrot to obtain phenolic compounds that have a potential to prevent cancer, and cardiovascular ...
Biochemistry
Oct 4, 2013
0
0
They often arrive in bad shape—hit by cars, zapped by high-voltage wires as they climb trees, or orphaned because superstitious locals have killed their moms.
Ecology
Sep 11, 2012
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0
(Phys.org) -- Most gardeners can tell by rule of thumb how much water their tomatoes and carrots need, but taking an accurate reading of plants' actual water use is a very difficult problem. Although the measurement ...
Environment
Apr 24, 2012
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0
Atmospheric oxygen facilitated the evolution and complexity of terrestrial organisms, including human beings, because it allowed nutrients to be used more efficiently by those organisms, which in turn were able to generate ...
Biochemistry
Apr 23, 2012
2
0
The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek καρότον karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
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