By design: From waste to next-gen carbon fiber

Research from Washington University in St. Louis may soon lead to lighter, stronger carbon fiber materials and stronger plastics with a gentler environmental impact. The main ingredient necessary for these improvements is ...

Scientists bring cultured meat closer to your kitchen table

Researchers at UCLA have created an edible particle that helps make lab-grown meat, known as cultured meat, with more natural muscle-like texture using a process that could be scaled up for mass production.

Fast-growing poplars can release land for food production

Researchers at Stockholm University and the Swedish University of Agricultural Sciences have developed a novel value chain for production of textile and bio-fuel from fast-growing poplars. By applying sustainable catalysis ...

New tRNA promotes synthesis of streptomyces antibiotics

A research team led by Prof. Liu Guangxiu from the Northwest Institute of Eco-Environment and Resources of the Chinese Academy of Sciences (CAS) has isolated a fast-growing desert streptomycete from an extreme environment ...

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