First impressions are important. So much so that even armed with new information, many people won’t change their minds about genetically modified foods and global warming, a new University of Florida study shows.
A sampling of more than 1,000 Gulf of Mexico fish, shrimp, oysters and blue crabs taken from Cedar Key, Fla., to Mobile Bay, Ala., between 2011 to 2013, shows no elevated contaminant levels, according to a seafood safety study conducted by Dr. Andrew Kane and colleagues at the University of Florida. In fact, some 74 percent of the seafood tested showed no quantifiable levels of oil contaminants at all.
New endowed professorship and research collaboration will focus on regenerative medicine.
For decades, saccharin was wrongly labeled as a possible cancer-causing chemical. Now, nearly 15 years after it was declared safe, University of Florida Health researchers have found that the artificial sweetener can inhibit cancer cell growth.
It’s hard to hide from a bat: The camouflage and mimicry techniques that animals use to avoid becoming a meal aren’t much use against a predator using echolocation. But a new study shows that moths can outsmart sonar with a flick of their long tails.
For every degree Celsius that the temperature increases, the world loses 6 percent of its wheat crop, according to a new global study led by a University of Florida (UF) scientist. That’s one fourth of the annual global wheat trade, which reached 147 million tons in 2013.
Citizen scientists around the world are busy as bees for a University of Florida study.
Buck Rogers surely couldn’t have seen this one coming, but at NASA’s request, University of Florida researchers have figured out how to turn human waste -- yes, that kind -- into rocket fuel.