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If fruit fly wings do not develop into the right shape, the flies will die. Researchers have learned how fly embryo cells develop as they need to, opening a window into human development and possible treatments for birth defects.

The new technique will map the top of the aquifer, called the 'water table,' spanning areas as large as hundreds of kilometers using a radar mounted on a high-altitude aircraft. According to the researchers, Desert-SEA will measure the variabilities ...

A new sensor is giving researchers the best look yet at ATP levels inside living cells, enabling scientists to study in greater detail than ever before how fluctuations in this cellular currency affect the cell and contribute to disease.

Sea otters are one of the few animals that use tools to access their food, and a new study has found that individual sea otters that use tools -- most of whom are female -- are able to eat larger prey and reduce tooth damage when their preferred prey ...

Researchers have developed a method to investigate sperm whale communication by determining their vocal style, finding that groups living in close proximity can develop similar styles to each other.

After spinning for under two years, a wind farm can offset the carbon emissions generated across its entire 30-year lifespan, when compared to thermal power plants.

Many people are concerned about residues of chemicals, contaminants or microplastics in their food. However, it is less well known that many foods also contain toxins of completely natural origin. These are often chemical compounds that plants use to ...

Perfluoroalkyl and polyfluoroalkyl substances, also known as PFAS or 'forever chemicals,' have become persistent pollutants in the air, water and soil. Because they are so stable, they can be transported throughout the water cycle, making their way . ...

In a groundbreaking study an international team of scientists has investigated the evolutionary patterns behind the development of sabre teeth, with some unexpected results along the way.

Vanilla, the most widely used flavoring compound in confectionaries and cosmetics, gets its sweet flavor and aroma from the chemical compound -- 'vanillin'. However, the large-scale production of natural vanillin is impeded by the lack of microbial . ...