Researchers analyzing the bacteria in municipal drinking water find simple measures can increase beneficial bacteria while reducing pathogenic strains.
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As many as 1,000 different non-native organisms used in the classroom are being released into the wild by school teachers.
Farmed salmon may have more in common with their more expensive wild-caught counterparts than consumers are led to believe.
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August 1, 2012
Meet some of the people featured in the August 2012 issue of The Scientist.
Death breeds life in the world’s most diverse and abundant group of animals.
At age 16, Alexandra Sourakov has her first scientific publication, on the foraging behavior of butterflies.
As we stand on the brink of a new scientific age, how researchers should best communicate their findings and innovations is hotly debated in the publishing trenches.
Rather than rely on plant-derived products, biotech companies are engineering bacteria and yeast to produce ingredients for fragrances.
Are the “carcinogenic” chemicals that are produced when foods are cooked really cause for concern?
Guppies with experimentally shrunken brains produced more offspring than guppies bred for larger noggins, confirming a long suspected tradeoff of bigger brains.
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