Analysis shows certain crystal boundaries can enhance, or reduce, hydrogen’s damaging effects.

New research finds new link between these biological clocks and lung disease.

This spring, Missouri University of Science and Technology is offering its first fully online section of a biology laboratory class using an at-home lab kit. Students can perform “wet” laboratory experiments, hands-on chemical-based work in open-air areas, and follow provided instructions for biological course work.

Ethanol-producing Zymomonas mobilis can live on nitrogen gas, potentially cutting costs and environmental waste in biofuel production.

The flow of federal research funding to Brown University is only now starting to recover from the 2013 federal sequestration. As a result of the sequester, the total pool of research funds at the University decreased by 13.7 percent between 2013 and 2014, said Vice President for Research David Savitz, but funding for new research proposals in the first half of fiscal year 2015 is up significantly — about 30 percent — from 2014.

The Federation of Quebec Maple Syrup Producers (FPAQ) and the Fonds de recherche du Québec – Nature et technologies (FRQNT) announce the launch of the Research Partnership Program on the Food Science Behind Maple – The Physical Chemistry of Cooking with Maple. Conceived by the FPAQ, the program, with an overall budget of $1.4 million over five years, aims to promote development of knowledge on the physicochemical and sensory attributes of maple products, and to highlight the flavour chemistry of maple and how its taste harmonizes with ingredients from the world's cuisines.

Researchers designed a new kind of lens that can switch within seconds from clear to darkly shaded and back again

Bioprocessing engineer turns agricultural residue into energy storage material.

A researcher at Missouri University of Science and Technology has discovered a bacterium that can produce hydrogen, an element that one day could lessen the world’s dependence on oil.

The health-promoting perks of wine have attracted the spotlight recently, leaving beer in the shadows. But scientists are discovering new ways in which the latter could be a more healthful beverage than once thought.