Researchers at University of California (UC) San Diego School of Medicine and their collaborators have developed a technique that allows them to speed up or slow down human heart cells growing in a dish on command — simply by shining a light on them and varying its intensity.
A new study strongly suggested that at least some memories are stored in genetic code, and that genetic code can act like memory soup. Suck it out of one animal and stick the code in a second animal, and that second animal can remember things that only the first animal knew.
A collaborative team of researchers at McLean Hospital, a Harvard Medical School affiliate, and Oxford University has found that elevated levels of certain types of lipids (fat molecules) in the brain may be an early sign of Parkinson's disease (PD).
Although microfluidics devices have a wide variety of uses, from point-of-care diagnostics to environmental analysis, one major limitation is that they cannot be modified for different uses on the fly, since their flow paths are set during fabrication. In a new study, researchers have addressed this limitation by designing electrogates that can regulate the flow of liquid at different points along the microchannel — a process that can be entirely controlled with a smartphone.
Is that meat still good? Are you sure? Researchers from McMaster University have developed a test to bring certainty to the delicate but critical question of whether meat and other foods are safe to eat or need to be thrown out.
At a time when social network privacy — or the lack of it — is headline news, two Stanford researchers have some sobering findings about how personal data is becoming increasingly difficult to hide if we have any public presence online.