The authors looked at the ability of synthetic auxin to increase root hair growth in Arabidopsis thaliana. They found that 0.1 µM synthetic auxin significantly increased root hair length, but that 0.01 µM and 1 µM did not have any significant effect.

The authors propose a method to recycle Christmas tree needles into a non-toxic reducing agent for synthesizing copper nanoparticles.

In this study, the authors determine optimal pH levels for maximizing isopropanol degradation in water. This has important applications for cleaning up polluted wastewater in the environment.

Wearing sunglasses may offer protection against the negative health outcomes linked to exposure to ultraviolet waves. In this study, the authors test whether more expensive sunglasses offer better UV protection.

The authors compared the short-term effects of processed versus unprocessed food on spatial learning and survival in zebrafish, given the large public concern regarding processed foods. By randomly assigning zebrafish to a diet of brine shrimp flakes (processed) or live brine shrimp (unprocessed), the authors show while there is no immediate effect on a fish's decision process between the two diets, there are significant correlations between improved learning and stress response with the unprocessed diet.

Chemicals used in fertilizers and pesticides often end up in nearby bodies of water due to runoff and may have negative impacts on these important ecosystems. In this study, the authors use water containing different nitrogen levels to investigate the effect on the growth of the English daisy.

The authors seek to accelerate wound healing by reducing inflammation with a cocktail containing growth factors and bioactive modulators.

In this study, the authors hypothesized that closed-circuit television images could be stored with improved resolution by using enhanced deep residual (EDSR) networks.

In our work we followed the formation of gas bubbles on the surface of the vessel walls in different carbonated liquids, over different time intervals, at different temperatures and in vessels made of different materials. Our results made it possible to identify patterns affecting the process of formation and disappearance of carbon dioxide bubbles.

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