Latest science news, discoveries and scientific developments.
Researchers from ICMAB-CSIC, the Politecnico di Milano and Université de Liège have adapted a direct laser writing technique that allows them to "draw" superconducting properties in a material. The result is a new way to locally program the behavior of a superconductor, tuning it from a fully superconducting state to an insulating one with extraordinary precision.
Polyfluoroalkyl substances (PFAS) are known as "forever chemicals" because of the impact they make on the environment and human bodies. Much of modern manufacturing relies on these substances for safe packaging, fire protection and waterproof coatings.
Veterinarians often have limited access to one of the most effective tools for controlling life-threatening bleeding complications in dogs: platelets.
Faculty and university staff members report being bullied in two ways: by their colleagues and supervisors, and by their students over grades, according to an international study I conducted with colleagues Zahra Moradi and Deborah Circo.
Dialing up the power on electricity-driven chemical reactions doesn't guarantee that they'll be more efficient, suggests a new study, a finding that gets researchers closer to creating the ideal conditions for sustainable chemical manufacturing.
Researchers at the University of Regensburg and their international partners have found a way to significantly reduce errors in quantum bits. In an experiment, they demonstrated that a single additional measurement before a series of quantum operations can cut the error rate by more than half. The results have been published in Applied Physics Reviews.
Human-induced global change has reached an unprecedented scale and intensity. Through intensive land use and the associated loss of species, humans are permanently altering the habitats and communities of wild animals. "How do predators manage to find their way in landscapes heavily shaped by humans and establish their niche? It is precisely this question that interested us," says Kathi Kasper, a doctoral student at the MRI PAS, the EBD-CSIC and the Leibniz-IZW and an author of the study.
It's getting harder and harder to figure out what to eat. A scroll through social media raises many questions. Why is food so expensive? Am I getting enough protein? What about fiber? Do I need supplements? Should I be making all my bread at home? What foods were recalled this week?
A new technique to diagnose chronic inflammation developed at Nagoya University can read information from the surface and within individual extracellular vesicles in blood and urine. This technique could be used to develop noninvasive tests that can not only detect chronic inflammation but also provide information about the tissues where it occurs.
Removing harmful chemicals from contaminated water is only one step toward their elimination. Once collected in filtration materials, these chemicals must still be destroyed and detoxified to prevent contamination from moving into another waste stream.
A global accounting puts the value of ecosystem services that could be lost to sea level rise at well over 100 billion in 2020 international dollars (Int$2020) per year by 2100, according to a study—and the nations that are likely to lose the most are not the highest emitters.
By hijacking built-in defrost controls, attackers have spoiled millions of euros’ worth of food across Europe. U.S. military bases may have been hit, too
The eerie call of the common loon has long been the sound of North America's northern lakes, but new research shows it may not be that way in the future. A new study led by Birds Canada analyzed breeding attempts across nine Canadian provinces and seven U.S. states. The researchers found a widespread, long-term plunge in loon chick production across their range.
An interdisciplinary team of researchers from UConn and the University of Pittsburgh is filling knowledge gaps about the surprising roles that our microbiomes play in our health. The team's recent studies, published in Gastro Hep Advances and The Journal of Physiology, focus on Bacteroidota species that grow in our guts and mouths, where they produce glycine lipids that interact with our metabolism.
Fish that are cultivated in pools or ponds are an increasingly important source of food around the world. Unfortunately, disease outbreaks can cause substantial losses in aquaculture.
A research team led by professors Xu Guowang and Liu Xinyu from the Dalian Institute of Chemical Physics (DICP) of the Chinese Academy of Sciences (CAS), in collaboration with researchers from Dalian University of Technology, has developed a high-coverage lipidomics workflow and integrated it with transcriptomics to investigate lipid accumulation and compositional changes in Rhodosporidium toruloides under nitrogen limitation. The study was recently published in Food Chemistry.
The Hawaiian volcano Kīlauea is among the most active on Earth. Not only did it erupt almost continuously from 1983 to 2018, but it also began a new series of eruptions in late 2024 that continue as of late 2026. The activity and accessibility of the volcano have enabled scientists to collect a wealth of data.
Female mandrills are more likely to experience pregnancy loss when they are simultaneously nursing an infant, which may reflect a physiological trade-off between current and future offspring, according to a study by Nikolaos Smit at the Max Planck Institute for Evolutionary Anthropology, Germany, and the University of Turku, Finland, and colleagues, published in PLOS Biology.
Rising sea levels might seem like someone else's problem if you live inland. But even miles from the coast, changing sea levels can affect the food we eat, the goods we buy, the energy we use and the taxes we pay.
Cold conditions may not have been responsible for the centuries-long pause in the spread of farming across south-eastern Europe during prehistory, according to a new study by the Leibniz-Zentrum für Archäologie (LEIZA) in Germany, published in the journal Proceedings of the National Academy of Sciences. Researchers found no evidence of extreme cold at the Greek archaeological site of Franchthi, nor any statistically significant link between local temperature fluctuations and changes in how people obtained their food.