(Phys.org)—A team of researchers working at Harvard University has taken yet another step towards bringing to life a reasonable facsimile of a woolly mammoth—a large, hairy elephant-like beast that went extinct approximately ...
Once fat cells form, they might shrink during weight loss, but they do not disappear, a fact that has derailed many a diet. Yale researchers in the March 2 issue of the journal Nature Cell Biology describe how—and just ...
Cell & Microbiology
Mar 3, 2015
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Researchers at the Stanford University School of Medicine have discovered the stem cell in mice that gives rise to bone, cartilage and a key part of bone marrow called the stroma.
Cell & Microbiology
Jan 15, 2015
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Like a smart sensor that adjusts the lighting in each room and a home's overall temperature, a protein that governs the making of other proteins in the cell also appears capable of controlling fat levels in the body.
Cell & Microbiology
Dec 12, 2014
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(Phys.org) —Scientists from The University of Manchester have discovered that insulin can protect the cells of the pancreas from acute pancreatitis – a disease for which there is currently no treatment.
Biochemistry
Aug 21, 2014
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Bioengineers at the University of California, San Diego have proven that when it comes to guiding stem cells into a specific cell type, the stiffness of the extracellular matrix used to culture them really does matter. When ...
Biotechnology
Aug 10, 2014
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Many beekeepers feed their honey bees sucrose or high-fructose corn syrup when times are lean inside the hive. This practice has come under scrutiny, however, in response to colony collapse disorder, the massive—and as ...
Plants & Animals
Jul 17, 2014
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(Phys.org) —Saving energy is crucial to the survival of animals living in the cold regions of the world. A small marmot-like rodent from the Arctic is world champion when it comes to energy saving. According to Jun Yan ...
Plants & Animals
May 12, 2014
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A comparison of the genomes of polar bears and brown bears reveals that the polar bear is a much younger species than previously believed, having diverged from brown bears less than 500,000 years ago.
Biotechnology
May 8, 2014
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Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers reported ...
Other
Mar 16, 2014
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