Feb 03, 2015
While gastronomists and foodies alike have searched for new methods of altering the chemical composition of foods, chemists at UC Irvine and the University of Western Australia have found a way to undo some of the changes. In fact, after being tasked with finding new methods for reducing the costs of pharmaceutical development, the researchers have found a way to deconstruct the problem and solved the puzzle of unboiling an egg.
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Chemical added to consumer products impairs response to antibiotic treatment
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Correct antibiotic dosing could preserve lung microbial diversity in cystic fibrosis
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Hubble helps uncover origin of Neptune's smallest moon Hippocamp