Cholesterol (blue and orange splotches) visualized using polarized light microscopy
By The Scientist Staff | October 8, 2013
FLICKR, ED UTHMAN
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By Jenny Rood
Commonly added to processed foods, emulsifiers are associated with changes in gut microbiome composition and increased inflammation in mice.
By Tracy Vence
Stem cells in culture; engineered cancer biomarkers; small molecule improves stem cell homing; reproducible bacterial evolution; how human adaptive immunity develops
By Kerry Grens
Eugenie Clark, known to many as “Shark Lady,” has passed away at age 92.
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