An assistant professor of chemical & biomolecular engineering at Clarkson University is pioneering a new purification process that, if successful, could help millions of people without access to clean water quickly and efficiently purify water to make it safe for drinking and cooking.

Consumers may have more palatable low-fat products and milk producers a solution to an industrywide problem through use of a unique strain of lactic acid bacteria, according to Ashraf Hassan, associate professor of dairy science at South Dakota State University.

When making cellulosic ethanol from plants, one problem is what to do with a woody agricultural waste product called lignin. The old adage in the pulp industry has been that one can make anything from lignin except money.

Genetic material hitchhiking in our cells may shape physical traits more than we thought.

Researchers use new techniques to document how cells can conceal growth and then suddenly swell up. The study is a paradigm shift in understanding "osmotic shock" and may lead to new strategies for fighting bacterial diseases.

Lab performs open research on fundamentals of secure information systems.

Agilent Technologies Inc. (NYSE: A) today (May 15) announced a recycling program that enables customers in the United States and Canada to return used atomic absorption lamps. Under this new program, laboratories are invited to return used  hollow cathode lamps for recycling.

Astrophysicists at UC San Diego have measured the minute gravitational distortions in polarized radiation from the early universe and discovered that these ancient microwaves can provide an important cosmological test of Einstein’s theory of general relativity. These measurements have the potential to narrow down the estimates for the mass of ghostly subatomic particles known as neutrinos.

The University of Washington is receiving a $31.2 million gift from Washington Research Foundation to boost entrepreneurship and support research that tackles some of society’s most crucial challenges.

It’s an unlikely beer-drinking toast: “Here’s to L-T-P-One!” Yet, the secret to optimal foam in the head of a freshly poured brew, according to Cornell University food science research, is just the right amount and kind of barley lipid transfer protein No. 1, aka LTP1.

Walking stick insects illustrate new evidence of "parallel evolution"

Updated tool lets users compare states on education and R&D