"This is a new version of a printing method we have developed and used in the past. We used it to create a thermomechanical metamaterial that may enable applications not possible before."
The researchers found that only a small fraction of fast-food eaters—as little as 8 percent—are likely to make healthy choices as a result of current calorie labeling
The question of how to deal with dangerous climate change as being experienced and perceived by developing countries and communities has been one of the most contentious questions in international climate negotiations
While much is known about the biological components that form the mitotic spindle, researchers are only beginning to explore the physical forces between those components
Incorporating nutrition into cancer care may help establish long-term healthy eating habits to promote well-being and prevent or delay new chronic diseases
Flooring could be even more “green,” thanks to an inexpensive, simple method developed by University of Wisconsin–Madison materials engineers that allows them to convert footsteps into usable electricity