A protein named CHP1 is not only necessary to produce fat molecules in the body, but also to send them where they’re supposed to go.
Tag: Science
WHY ULTRA-PROCESSED FOOD MAKES YOU FAT
It’s not because all the additives make the foods taste good and feel good on your tongue.
UNDERSEA DESALINATION PLANT MAKES THE PACIFIC OCEAN DRINKABLE
Desalination plants—systems that purify seawater to make it potable for things that live on land—tend to look like oil refineries, with sprawling acres of plumbing mazes and stands of towering storage tanks.
A BIOLOGICAL “ENGINE” TO SPEED PROTEIN EVOLUTION BY 100,000 TIMES
At Scripps Research, scientists have created a way to evolve and test new proteins 100,000 times faster than before.
IN A FIRST, SCIENTISTS GENETICALLY TRANSPLANT A BEHAVIOR
Scientists commonly transplant genes to transfer physical traits between species. At Japan’s Nagoya University, scientists have now done the same with a behavior.
IS THIS PROTEIN THE CAUSE OF “NORMAL” AGING?
Scientists have found that what we think of as “normal” aging spreads through the body like an infection—and a particular form of a particular molecule could be the root cause.
“THE PILL” FOR MEN CLEARS EARLY CLINICAL TRIAL
For the first time, scientists think they have an oral male contraceptive that’s fully effective, reversible, and causes no side effects.
MONGOLIA BUILDS WORLD’S LARGEST HYDROGEN POWER SYSTEM
As part of its bid to become a global hub for hydrogen energy technology, Mongolia—a landlocked country between Russia and northeastern China—is building what is planned as the world’s first large-scale hydrogen energy system.
SWEET! STEVIA CONCOCTION KILLS CANCER CELLS
Stevia—the zero-calorie sugar substitute that doesn’t raise blood sugar and has shown no side effects—can do more than sweeten your morning joe.
A KEY BREAKTHROUGH IN QUANTUM COMPUTING
Today’s computers are silicon machines. Tomorrow’s will be quantum. That particular tomorrow will come sooner, thanks to a breakthrough by engineers at England’s University of Oxford.









