Atmospheric carbon dioxide continued its rapid rise in 2019, with the average for May peaking at 414.7 parts per million (ppm) at NOAA’s Mauna Loa Atmospheric Baseline Observatory.
Jonathon McPhetres, a newly minted PhD in psychology from the University of Rochester, admits he’s “personally amazed” what we can do with genes, specifically genetically modified food—such as saving papayas from extinction.
The Western honeybee is the most important managed pollinator globally and has recently experienced unsustainably high colony losses in many regions of the world.
Salmon species, known for undertaking arduous upstream migrations, appear to owe a good deal of their athletic ability to the presence of a single enzyme.
Michigan State University physicians have found that vitamin D, if taken for at least three years, could help cancer patients live longer.
After conducting a comprehensive, seven-year survey of Patagonia, glaciologists from the University of California, Irvine and partner institutions in Argentina and Chile have concluded that the ice sheets in this vast region of South America are considerably more massive than expected.
Some of the world's most powerful earthquakes involve multiple faults, and scientists are using supercomputers to better predict their behavior.
Contrary to popular belief, consuming red meat and white meat such as poultry, have equal effects on blood cholesterol levels, according to a study published today in the American Journal of Clinical Nutrition.
There are no approved treatment options for patients with advanced bladder cancer after they’ve received standard chemotherapy and immune treatments, but the results of a phase II clinical trial led by Yale Cancer Center and Smilow Cancer Hospital researchers demonstrate an effective treatment for this deadly disease.
The fear of invasive ‘killer shrimps’ can intimidate native organisms to such a degree that they are incapable of performing their vital role in river systems, a new study suggests.
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