University of Toronto chemists uncover green catalysts
A University of Toronto research team from the Department of Chemistry has discovered useful "green" catalysts made from iron that might replace the much more expensive and toxic platinum metals typically used in industrial chemical processes to produce drugs, fragrances and flavours. view more (2009-04-14)
Genes from tiny marine algae suggest unsuspected avenues for new research
By sequencing the DNA of two tiny marine algae, a team of scientists has opened up a myriad of possibilities for new research in algal physiology, plant biology, and marine ecology. view more (2009-04-10)
Beverage Consumption a Bigger Factor in Weight
When it comes to weight loss, what you drink may be more important than what you eat, according to researchers at the Johns Hopkins Bloomberg School of Public Health. view more (2009-04-03)
Scripps Scientists Help Decode Mysterious Green Glow of the Sea
Many longtime sailors have been mesmerized by the dazzling displays of green light often seen below the ocean surface in tropical seas. view more (2009-04-02)
Study probes the economic impact of undiagnosed celiac disease
A study published in Journal of Insurance Medicine by members of the Celiac Disease Center at Columbia University Medical Center has demonstrated an economic benefit to the diagnosis of celiac disease in a national managed-care population in the United States. view more (2009-03-30)
Tea tree oil and silver together make more effective antiseptics
In the fight against infected skin wounds, mixing tea tree oil and silver or putting them in liposomes, (small spheres made from natural lipids), greatly increases their antimicrobial activity and may minimise any side effects. view more (2009-03-30)
Drinking very hot tea can increase the risk of throat cancer
People are advised to wait a few minutes before drinking a cup of freshly-boiled tea today as a new study, published on bmj.com, finds that drinking very hot tea (70°C or more) can increase the risk of cancer of the oesophagus, the muscular tube that carries food from the throat to the stomach. view more (2009-03-27)
Pitt-led researchers create quick, simple fluorescent detector for TB
Researchers from the University of Pittsburgh and the Albert Einstein College of Medicine have developed an onsite method to quickly diagnose tuberculosis (TB) and expose the deadly drug-resistant strains of Mycobacterium tuberculosis that can mingle undetected with treatable strains. view more (2009-03-20)
Zinc oxide gives green shine to new photoconductors
Photodetectors -- devices found in cell phones, digital cameras and other consumer gadgets that utilize photoconducting materials -- are a green technology in performance (converting light into electricity), but the manufacture of very powerful photodetectors needs to be improved before they can qualify for solid green status. view more (2009-03-19)
It's your funeral: The eco burial movement gathers ground
Natural burial is often thought of as a green option that takes place in the countryside for non-religious people, but according to researchers at the University of Sheffield, that is only part of the story. view more (2009-03-09)
Go green for healthy teeth and gums
With origins dating back over 4,000 years, green tea has long been a popular beverage in Asian culture, and is increasingly gaining popularity in the United States. view more (2009-03-06)
New clues about mitochondrial 'growth spurts'
Mitochondria are restless, continually merging and splitting. But contrary to conventional wisdom, the size of these organelles depends on more than fusion and fission, as Berman et al. show. Mitochondrial growth and degradation are also part of the equation. view more (2009-03-02)
Biodegradable mulch films on the horizon
In 1999, more than 30 million acres of agricultural land worldwide were covered with plastic mulch, and those numbers have been increasing significantly since then. With the recent trend toward "going green", researchers are seeking environmentally friendlier alternatives to conventional plastic mulch. view more (2009-02-27)
Peptides-on-demand: McGill researcher's radical new green chemistry makes the impossible possible
McGill University chemistry professor Chao-Jun (C.J.) Li is known as one of the world leading pioneers in green chemistry, an entirely new approach to the science which eschews the use of toxic, petrochemical-based solvents in favour of basic substances like water and new ways of making molecules. view more (2009-02-25)
Green, black tea can reduce stroke risk
Drinking at least three cups of green or black tea a day can significantly reduce the risk of stroke, a new UCLA study has found. And the more you drink, the better your odds of staving off a stroke. view more (2009-02-23)
New light shed on marine luminescence
The phenomenon of light emission by living organisms, bioluminescence, is quite common, especially in marine species. view more (2009-02-23)
'Green' Plastics Could Help Reduce Carbon Footprint
More than 20 million tons of plastic are placed in U.S. landfills each year. Results from a new University of Missouri study suggest that some of the largely petroleum-based plastic may soon be replaced by a nonpolluting, renewable plastic made from plants. view more (2009-02-12)
USC study finds that green tea blocks benefits of cancer drug
Contrary to popular assumptions about the health benefits of green tea, researchers at the University of Southern California (USC) have found that the widely used supplement renders a cancer drug used to treat multiple myeloma and mantle cell lymphoma completely ineffective in treating cancer. view more (2009-02-04)
Queen's chemist sheds light on health benefits of garlic
Researchers have widely believed that the organic compound, allicin - which gives garlic its aroma and flavour - acts as the world's most powerful antioxidant. But until now it hasn't been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme Q10, which stop the damaging effects of... view more... (2009-02-02)
Billion-year revision of plant evolution timeline may stem from discovery of lignin in seaweed
Land plants' ability to sprout upward through the air, unsupported except by their own woody tissues, has long been considered one of the characteristics separating them from aquatic plants, which rely on water to support them. view more (2009-01-27)
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