RESEARCH HIGHLIGHTS: 1-MINUTE READS
Beef is is draining US rivers
Almost one-third of the water used in the western United States goes to crops that feed cattle. The irrigation of alfalfa, hay, maize (corn), sorghum and other crops eaten by cattle is the largest consumer of water in the United States — and the leading cause of abnormally low river flows. Leaving land fallow for limited periods would help, say researchers.
Ageing microscopes get a new lease of life
Transmission electron microscopes (TEMs) can make films of events lasting just trillionths of a second, thanks to a simple retrofit. An upgrade breaks the steady stream of electrons emitted by the TEM into pulses, overcoming the limitation that the sample must stay still.
Impact of mixing low-calorie sweeteners with carbs
Consuming low-calorie sweeteners at the same time as carbohydrates seems to affect the body’s ability to regulate blood sugar. After a regimen combining carbohydrates and the low-calorie sweetener sucralose, healthy people showed changes in their insulin sensitivity and their brain responses to sweet flavours.
Almost one-third of the water used in the western United States goes to crops that feed cattle. The irrigation of alfalfa, hay, maize (corn), sorghum and other crops eaten by cattle is the largest consumer of water in the United States — and the leading cause of abnormally low river flows. Leaving land fallow for limited periods would help, say researchers.
Ageing microscopes get a new lease of life
Transmission electron microscopes (TEMs) can make films of events lasting just trillionths of a second, thanks to a simple retrofit. An upgrade breaks the steady stream of electrons emitted by the TEM into pulses, overcoming the limitation that the sample must stay still.
Impact of mixing low-calorie sweeteners with carbs
Consuming low-calorie sweeteners at the same time as carbohydrates seems to affect the body’s ability to regulate blood sugar. After a regimen combining carbohydrates and the low-calorie sweetener sucralose, healthy people showed changes in their insulin sensitivity and their brain responses to sweet flavours.
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