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Results 41 - 50 of 95 for Ac and c
  • British Pioneers in Cancer Biology
    Life Sciences - 13 Mar 2023
    Many and varied have been the contributions of British scientists and doctors to the current understanding of cancer.
  • A Brief History of British Genomics
    Life Sciences - 9 Mar 2023
    The isolation of DNA was successfully carried out in 1869. However, its sequencing had to wait until the Human Genome Project was completed in 2003, more than a hundred years later.
  • AI in Forensic Science
    Life Sciences - 24 Feb 2023
    This article describes the areas of forensic science that are changing due to artificial intelligence (AI) and machine learning.
  • Structure-based Protein Function Prediction
    Life Sciences - 23 Feb 2023
    Studying the structure and shape of a protein, rather than its sequence, is considered to be an eloquent way of determining function.
  • Importance of Differentiating Between Leucine and Isoleucine
    Life Sciences - 17 Feb 2023
    Leucine is an isomer of isoleucine. It is important to differentiate between the two amino acids, as they interact differently with the body.
  • What is Junk DNA?
    Life Sciences - 29 Nov 2022
    In genetics, the term junk DNA refers to regions of DNA that are noncoding.
  • What is Experimental Criminology?
    Life Sciences - 27 Oct 2022
    Each year the criminal justice system in the United States costs taxpayers about $280 billion USD, which funds municipal policing and the maintenance of state prisons and local jails.
  • How Have Microbes Adapted to Climate Change?
    Life Sciences - 15 Jul 2022
    This article will discuss how microbes, which support all life on Earth, have adapted to anthropogenic climate change.
  • One for All; Importance of Inclusivity in Clinical Trials
    Life Sciences - 20 May 2022
    This article will examine the importance of inclusivity in clinical trials and the barriers to inclusion surrounding under-served demographic groups.
  • The Biochemistry of Cooking
    Life Sciences - 25 Apr 2022
    Chefs and food scientists understand the biochemistry of food and cooking and how it affects the cooked product's final quality and nutritional content.

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