A new way of making sustainable aviation fuel that could cut the reliance on used cooking oil as a feedstock has been developed by a team of engineers led by the University of Sheffield. The […]
Field margins where hedges have been planted attract twice as many insects as those without hedges. This holds true even in agricultural areas that already contain plenty of natural habitat, according to research published in […]
A month into war with Iran, the U.S. government has opened its strategic oil reserve and temporarily lifted sanctions against Russian (and Iranian) oil and gas to combat rising fuel prices and calm financial markets. […]
A new study on how runners may choose to interact with self-driving cars is challenging assumptions on how automated vehicles will navigate safely on the roads of the future. Researchers at the University of Glasgow […]
A QUT study of 20 popular paid and free apps for children aged 5 to 8 years found that most contained deceptive design patterns aimed at attracting children to paid content, increasing their time spent […]
A plant signaling gene has been identified as a promising target for breeding cereal crops to produce a steeper, narrower root system architecture, but with associated yield penalties in barley. University of Queensland Ph.D. candidate […]
New types of semiconductor devices that respond to light could be possible using materials called perovskites, according to a new study by researchers at the University of California, Davis. The work, published in Advanced Materials, […]
Solar cells, devices that can convert sunlight into electricity, are among the most promising solutions to source energy without contributing to air pollution. While most commercially available solar cells are based on silicon, energy researchers […]
New research has found technology that removes alcohol from wine can be combined with traditional remediation techniques to mitigate smoke taint, minimizing its impact on wine’s sensory elements.This post was originally published on this site.
The taste and texture profile of protein shakes could be improved by tweaking the way whey protein is made, new research has found. An ongoing collaboration among the University of Reading, Aberystwyth University and Arla […]
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