New modeling shows almost one in three Americans will routinely breathe air considered unhealthy for sensitive people by the year 2100 due to climate change, a seven-fold increase compared to the turn of the century.This […]
The emissions trading system launched by the European Union in 2005 could one day also be used to capture CO₂ on a large scale. A new model study quantifies the potential, and outlines that phased […]
A new study shows that systems designed to capture methane from cow manure, called dairy digesters, are highly effective. But on the rare occasions they fail, the leaks are large enough to offset their climate […]
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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