New antibodies show potential to defeat all SARS-CoV-2 variants
A Stanford-led team has found two antibodies that can work together to defeat all SARS-CoV-2 variants. More research is needed, […]
Biochemistry
The pot is already boiling for 2% of the world’s amphibians
Scientists will be able to better identify what amphibian species and habitats will be most impacted by climate change, thanks
Biochemistry
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Biochemistry
There was a problem providing the content you requested microbiology
Cookies are used by this site. Cookie Settings All content on this site: Copyright © 2024 Elsevier B.V., its licensors,
Bad bitterness made better for everyone: Global taste differences in the flavor of medicines
Many medicines taste so bitter that some people avoid taking them. To help with the bad taste, flavors and sweeteners
Iron oxides act as natural catalysts to unlock phosphorus to fuel plant growth
Northwestern University researchers are actively overturning the conventional view of iron oxides as mere phosphorus “sinks.” A critical nutrient for
World’s critical food crops at imminent risk from rising temperatures
Global food security could be notably impacted by a marked decline in crop diversity if temperatures rise by more than
Giant clone of seaweed in the Baltic Sea
Researchers at the University of Gothenburg have discovered that what was previously thought to be a unique seaweed species of
Motion capture: M. mobile’s motility apparatus clarified
Mycoplasmas, including bacteria that cause pneumonia in humans, are generally nonmotile, but Mycoplasma mobile, as the species name suggests, has