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image: Faces for Fighting?

Faces for Fighting?

By | June 10, 2014

Scientists propose that hominin facial bones evolved for protection against the powerful blows of combat.

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image: Breathing Life into Lung Microbiome Research

Breathing Life into Lung Microbiome Research

By | June 9, 2014

Although it’s far less populated than the mouth community that helps feed it, researchers increasingly appreciate the role of the lung microbiome in respiratory health.

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image: BRAIN Initiative Asks for $4.5B

BRAIN Initiative Asks for $4.5B

By | June 9, 2014

An advisory committee for the BRAIN Initiative says that to fully fund the goals of the neuroscience research program, taxpayers should fork over $4.5 billion.

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image: New Antibiotics to Combat Resistant Bugs

New Antibiotics to Combat Resistant Bugs

By | June 6, 2014

Two new drugs—one a single-dose antibiotic—have been developed to treat skin infections, including methicillin-reistant Staphylococcus aureus.

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image: Week in Review: June 2–6

Week in Review: June 2–6

By | June 6, 2014

The malnourished microbiome; innate immunity and beige fat; tools for stem cell self-renewal; predicting tomorrow’s PIs; MERS update

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image: Leptin’s Effects

Leptin’s Effects

By | June 2, 2014

The hormone leptin, which signals fullness to animals, acts not only through neurons but through glia, too.

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image: Growth Factor Regulates Hair Color

Growth Factor Regulates Hair Color

By | June 2, 2014

Researchers pinpoint a gene enhancer that contributes to blond locks in humans.

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image: Book Excerpt from <em>The Drunken Monkey</em>

Book Excerpt from The Drunken Monkey

By | June 1, 2014

In Chapter 3, "On the Inebriation of Elephants," author Robert Dudley considers whether tales of tipsy pachyderms and bombed baboons have any basis in scientific truth.

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image: Contributors

Contributors

By | June 1, 2014

Meet some of the people featured in the June 2014 issue of The Scientist

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image: Digesting Dietary Data

Digesting Dietary Data

By | June 1, 2014

Why are there so many contradictory nutrition studies, and how can they be improved?

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