A new book by Dr. Joshua MacFadyen, an associate professor in the Applied Communication, Leadership, and Culture program in the Faculty of Arts at UPEI, examines the story of flax, a plant that went in a few decades from a specialty crop to one of the most commercially important farming products in a rapidly industrializing North America
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Searching in Soil, Scientists Find a New Way to Combat Tuberculosis
For decades, doctors have been using antibiotics to fight tuberculosis (TB). And consistently, the microbe responsible for the disease, Mycobacterium tuberculosis, has been fighting back. When confronted with current drugs, such as the antibiotic rifamycin, the bacterium often mutates in ways that make it resistant to the treatment.
OSU Helps Establish Roadmap for Filling the Gaps in Forest Pollinator Research
Actively managed conifer forests may also provide important habitat for the pollinators that aid the reproduction of food crops and other flowering plants around the globe.
Study: Impact of Mercury-Controlling Policies Shrinks with Every Five-Year Delay
Mercury is an incredibly stubborn toxin. Once it is emitted from the smokestacks of coal-fired power plants, among other sources, the gas can drift through the atmosphere for up to a year before settling into oceans and lakes. It can then accumulate in fish as toxic methylmercury, and eventually harm the people who consume the fish.
Micro-Earthquakes Preceding an Earthquake Near Istanbul as Early Warning Signs?
One of the high-risk geological structures lies near Istanbul, a megacity of 15 million people. The North Anatolian fault, separating the Eurasian and Anatolian tectonic plates, is a 1.200 kilometer-long fault zone running between eastern Turkey and the northern Aegean Sea. Since the beginning of the 20th century its seismic activity has caused more than 20.000 deaths. A large (Mw > 7) earthquake is overdue in the Marmara section of the fault, just south of Istanbul.
Farmers Market Vendors Need Training to Improve Food-Safety Practices
Many vendors at farmers markets take inadequate precautions to prevent the spread of foodborne illness, and they should be trained to reduce food-safety risks, according to Penn State researchers who completed the final phase of an innovative five-year study.