Climate change and persistent contaminants deliver one‑two punch to Arctic seals, SFU study finds
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Updates every hour. Last Updated: 11-May-2026 13:16 ET (11-May-2026 17:16 GMT/UTC)
The Center for Energy is a university-wide endeavor that leverages the energy-related expertise of approximately 100 faculty members across campus from multiple disciplines and departments among the Swanson School of Engineering, Dietrich School of Arts and Sciences, Law School, Business School and the Graduate School of Public and International Affairs.
Combining wind turbines with wave, solar and tidal devices on shared platforms reduces construction costs, improves stability and generates more reliable power, according to researchers from the University of Surrey.
Separated by an ocean and more than a decade, innovative experiments with 31 tin isotopes having either a surplus or shortage of neutrons show how neutrons influence nuclear stability and element formation. The experiments, conducted between 2002 and 2012 at Oak Ridge National Laboratory and more recently at CERN, provide knowledge that impacts nuclear energy and national security applications.
Researchers discover a key clock protein that directly regulates pH gradients across different tissues.
These gradients control electric and sugar flows that precisely coordinate shoot growth with root development.
The discovery offers a new perspective on plant productivity and could help develop crops that allocate resources more efficiently under challenging conditions.
The University of Delaware's Juan Perilla is part of an international team that discovered a previously unknown role for the viral protein integrase, which helps HIV insert itself into human DNA. Reported in Nature, the discovery provides a new frontier for drug development to combat the virus.
Symmetry can help a quantum computer to calculate more efficiently when modelling. Physicists Guido Burkard and Joris Kattemölle from the University of Konstanz show how this works.
As cultured meat moves toward commercialization, people want to understand how it impacts health compared to conventional animal meat. So, researchers publishing in ACS’ Journal of Agricultural and Food Chemistry conducted an initial food safety study to identify potential allergens in cultured beef cells. They report mixed hazard results: Cultured cells contained relatively fewer traditional protein allergens than regular steak but provoked stronger immune reactions in blood samples from people with an acquired meat allergy.