Uncultured microbes--those whose characteristics have never been described because they have not yet been grown in a lab culture--could be dominating nearly all the environments on Earth except for the human body, according to a new study published in mSystems.
Scientists at the University of California, Riverside, have devised potent chemical agents 135H11 and 135H12 that can thwart cancer metastasis, bringing research closer to drug development.
A multi-disciplinary research team is bridging the gap between psychology and gamification that could significantly impact learning efforts in user experience design, healthcare, and government.
A meta-analysis of fifty years worth of sea turtle research reveals some important information about ocean trash, but important data is largely missing.
Using data from a NASA four-satellite mission that is studying reconnection, scientists have developed a method for identifying the source of waves that help satellites determine their location in space.
A team of Case Western Reserve University researchers found that antibiotics actually kill the 'good' bacteria keeping infection and inflammation at bay.
University of Texas at Arlington researchers determined in a new study that subsidized housing is not affordable in the Dallas-Fort Worth region because its location does not make it transportation friendly.
While a warming climate in recent decades may be a factor in the waning of some local populations of frogs, toads, newts and salamanders, it cannot explain the overall steep decline of amphibians, according to researchers.
Results from new study suggest that the benefits of breastfeeding reported in the vast majority of prior research could be influenced by the mother's characteristics, such as what they know about health and nutrition. The findings could help guide policy makers and health care professionals when it comes to providing critical information to expectant mothers about feeding their newborns.
University of Massachusetts Amherst food scientists have mapped and characterized microbial populations in a vegetable fermentation facility and report that its microbiome was distinct between production and fermentation areas and that the raw vegetables themselves -- cabbages destined for sauerkraut -- were the main source of fermentation-related microbes in production areas rather than handling or other environmental sources.