The authors test the levels of reducing sugars in avocados, soybeans, and cinnamon as part of a diet for individuals managing Type II diabetes.
Read More...Comparing the reducing sugars in avocados, soybeans, and cinnamon: A Benedict’s test experiment
The authors test the levels of reducing sugars in avocados, soybeans, and cinnamon as part of a diet for individuals managing Type II diabetes.
Read More...The Emergence of Tetracycline Resistance in Rumen Bacteria
The emergence of antibiotic-resistant pathogenic bacteria is a major concern for human health, rendering some antibiotics ineffective in treating diseases. The authors of this study tested the hypothesis that exposing rumen bacteria to tetracycline will gradually lead to the development of tetracycline-resistant bacteria, some of which will develop multidrug resistance.
Read More...How are genetically modified foods discussed on TikTok? An analysis of #GMOFOODS
Here, the authors investigated engagement with #GMOFOODS, a hashtag on TikTok. They hypothesized that content focused on the negative effects of genetically modified organisms would receive more interaction driven by consumers. They found that the most common cateogry focused on the disadvantages of GMOs related to nutrition and health with the number of views determining if the video would be provided to users.
Read More...Monitoring Local Soil Toxicity by Daphnia magna Viability
In this study a student uses Daphnia magna, or water fleas, to assay the purity of local soil samples. Daphnia magna are a helpful organism to detect potentially harmful levels of toxins in water.
Read More...Evaluation of Tea Extract as an Inhibitor of Oxidative Stress in Prostate Cells
One important factor that contributes to human cancers is accumulated damage to cells' DNA due to the oxidative stress caused by free radicals. In this study, the authors investigate the effects of several different tea leaf extracts on oxidative stress in cultured human prostate cells to see if antioxidants in the tea leaves could help protect cells from this type of DNA damage. They found that all four types of tea extract (as well as direct application of the antioxidant EGCG) improved the outcomes for the cultured cells, with white tea extract having the strongest effect. This research suggests that tea extracts and the antioxidants that they contain may have applications in the treatment of the many diseases associated with cellular DNA damage, including cancer.
Read More...Inhibitory effects of captan on growth of Escherichia coli and Bacillus coagulans
The authors test the effects of the pesticide captan on the growth of gut microbiome bacteria including Bacillus coagulan and Escherichia coli.
Read More...Household spices and minerals as alternative disinfectants for mobile phones
In this study, the authors investigate the disinfectant potential of many household spices and minerals. More specifically, they test whether these compounds can be used to disinfect mobile phones after daily use with the hope of identifying environmentally-friendly cleaning options.
Read More...Measuring the efficiency of greenhouse gases to absorb heat
In the age of global warming, these authors studied which of the four major greenhouse gases (water vapor, carbon dioxide, and nitrous oxide) change the most with increased temperature.
Read More...The Cilium- and Centrosome-Associated Protein CCDC11 Is Required for Cytokinesis via Midbody Recruitment of the ESCRT- III Membrane Scission Complex Subunit CHMP2A
In order for cells to successfully multiply, a number of proteins are needed to correctly coordinate the replication and division process. In this study, students use fluorescence microscopy and molecular methods to study CCDC11, a protein critical in the formation of cilia. Interestingly, they uncover a new role for CCDC11, critical in the cell division across multiple human cell lines.
Read More...The Effect of Cooking Method on the Amount of Fat in an Egg
Fat can be chemically altered during cooking through a process called lipid oxidation, which can have a negative impact on health. In this study, the authors measured the extracted fat in raw, fried and hard-boiled eggs and found that cooking eggs to a higher temperature resulted in a lower amount of extracted fat, indicating a greater amount of oxidized fat.
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