Chocolate physics: How modeling could improve 'mouthfeel'

Lecithin is an ingredient that you've probably never heard of, but one that plays a vital role in the production of chocolate and many other foods. It's never been clear how this ingredient works on a molecular level, and ...

Seabed study shows inhabitants' diversity

The tiny creatures that live in seabed sediments are far more genetically varied than we thought – and they're spread around the oceans according to similar rules to those governing the distribution of bigger plants and ...

Scientists engineer novel DNA barcode

Much like the checkout clerk uses a machine that scans the barcodes on packages to identify what customers bought at the store, scientists use powerful microscopes and their own kinds of barcodes to help them identify various ...

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