Stem cells are at the forefront of research in regenerative medicine and cell therapy. Two essential properties of stem cells are self-renewal and potency, having the ability to specialize into different types of cells. Here, Park and Jeong took advantage of previously identified stem cell transcription factors associated with potency to differentiate umbilical cord mesenchymal stem cells (US-MSCs) from morphologically similar fibroblasts. Western blot analysis of the transcription factors Klf4, Nanog, and Sox2 revealed their expression was unique to US-MSCs providing insight for future methods of differentiating between these cell lines.

Genetically modified organisms (GMOs) are crops or animals that have been genetically engineered to express a certain physical or biological characteristic and have various benefits that have made them become increasingly popular. However, the public has had mixed reactions to the use of GMOs, with some skeptical of their safety. The purpose of this study was to evaluate how opinions on genetically modified foods can change from exposure to small amounts of information

Cross country is a popular sport in the U.S. Both athletes and coaches are interested in the factors that make runners successful. In this study, the authors explore the relationship between runners' physical attributes and their race performance.

The authors explore hearing students' misconceptions about the Deaf and Hard of Hearing (HoH) community. Results indicate that some misconceptions are more common than others, and that personal experience with individuals in the Deaf and HoH community reduces the frequency of such misconceptions.

In this study, results from an extensive survey report college students' and senior citizens' voting concerns during the 2020 presidential election.

The authors look at how different food types impact the ability of bacteria to produce electricity.

In this study, the authors study features of exoplanet 189733 b. This exoplanet, or planets that orbit stars other than the Sun, is found in the HD star system. Using a DSLR camera, they constructed a high caliber exoplanet transit detection tracker to study the orbital periods, radial velocity, and photometry of 189733 b. They then compared results from their system to data collected by other high precision studies. What they found was that their system produced results supporting previously published studies. These results are exciting results from the solar system demonstrating the importance of validating radial velocity and photometry data using high-precision studies.

In this study the author undertakes a careful characterization of a special type of chemical reaction, called an oscillating Belousov-Zhabotinsky (or B-Z) reaction, which has a number of existing applications in biomedical engineering as well as the potential to be useful in future developments in other fields of science and engineering. Specifically, she uses experimental measurements in combination with computational analysis to investigate whether the reaction is cohesive – that is, whether the oscillations between chemical states will remain consistent or change over time as the reaction progresses. Her results indicate that the reaction is not cohesive, providing an important foundation for the development of future technologies using B-Z reactions.

Chemical pollution can have significant effects on freshwater organisms. In this study, the effect of copper sulfate on the survival of Daphnia pulex and Ostracoda was investigated.

In this work, based on centuries of history where spices have been used and thought to have antimicrobial properties that prolong the shelf life of food, the authors investigated if several spices used in Indian cooking could delay the spoilage of cooked white rice. Based on changed in appearance and smell, as well as growth on agar plates, they found that cinnamon was the most effective in delaying spoilage, followed by cumin, pepper, garlic, and ginger. Their findings suggest the ability to use spices rather than chemical food preservatives to prolong the shelf life of foods.