News Biology

Desert Dust Feeds Ocean Life

The growth and health of phytoplankton, the foundation of the marine ecosystem, is positively influenced by even small amounts of desert dust. Phytoplankton plays a

 News Astronomy

First Medium-Sized Black Hole Discovered

Astronomers have made a groundbreaking discovery of a medium-sized black hole in the Messier 4 globular cluster, which is closer to our solar system than

 News Biology

Ocean Insect Population Decline

Insects are known to make up the majority of the biomass of all land animals. However, despite their abundance on land, they are surprisingly scarce

 News Medicine

Internet reduces dementia risk in seniors.

Seniors who regularly use the internet have a significantly lower risk of developing dementia, according to a study by the New York University. The study

 News Medicine

Parkinson’s Trigger Discovered

Parkinson’s disease, a degenerative disorder that causes a continuous loss of nerve cells in the brain, has affected over six million people worldwide. Unfortunately, there

 News Economics

The Hidden Costs of Plant-Based Meat

Plant-based meat can significantly reduce the environmental damage caused by agriculture. However, this shift has hidden costs that have been largely overlooked. According to a

 News Environment

Tasty Meat Alternative: Mealworms

Insects have been touted as a sustainable protein source for the future, but many people are put off by the idea of eating bugs. However,

 News Technology

Rolls-Royce tests largest aircraft engine

Rolls-Royce has successfully tested the world’s largest aircraft engine, the Ultrafan, which is significantly more efficient and quieter than current engines. The Ultrafan was first

 News Astronomy

Asteroid Threat: Global Danger Ahead?

In recent years, the field of astronomy has identified 854 asteroids in close proximity to Earth that could potentially cause catastrophic damage to our planet.

 News Chemistry

Alcohol Residue Enhances Pork Flavor

The meat of pigs fed with Shochu residues has a better taste, according to a recent study by the University of Tokyo in collaboration with