Modern artificial neural networks have been remarkably successful in various applications, from speech recognition to computer vision. However, it remains less clear whether they can implement abstract concepts, which are essential to generalization and understanding. To address this problem, the authors investigated the above vs. below task, a simple concept-based task that honeybees can solve, using a conventional neural network. They found that networks achieved 100% test accuracy when a visual target was presented below a black bar, however only 50% test accuracy when a visual target was presented below a reference shape.

Seeking an approach to address the increasing levels of methane and chlorinated hydrocarbons that threaten the environment, the authors worked to develop a novel, low-cost biotrickling filter for use as an ex situ method tailored to marine environments. By using methanotrophic bacteria in the filter, they observed methane degradation, suggesting the feasibility of chlorinated hydrocarbon degradation.

Heating of DNA-containing solutions is a part of many experiment protocols, but it can also cause damage and degradation of the DNA molecules, potentially leading to error in the experimental results. The authors of this paper investigate whether the presence of certain cations during heating can stabilize the DNA polymer and aid the preservation of the molecule.

This study examines the effects of carbon dioxide and pH on the development of red abalone shells.

One-third of the world's people do not have access to clean drinking water. Nadella and Nadella tackle this issue by testing a low-cost filtration system for removing heavy metal and bacteria from water.

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.

In this study the authors looked at sustainable ways to clean up oil spills that harm marine life. Using water spangle leaves and milk week the authors looked at the ability to recovery oil from both fresh and salt water and the ability to reuse the organic material to clean up spills. Their results show promise to help find a sustainable, eco-friendly way to clean up oil spills and protect marine life and habitats.

Industrialization has transformed human life and improved it for many. Nonetheless, a side effect has been an increase in chemical waste, which when not disposed of properly, has detrimental effects on surrounding habitats. An increase in ocean acidification could potentially affect many forms of life, disrupting the ecological balance in unforeseeable ways. In this article the authors explore the effect of acidification on corals and shells, and observe that an increase in ocean acidity has a significant effect on corals, but not shells. This illustrates how acidification could negatively affect marine life, and calls our attention to managing the factors that contribute to increasing the pH of the Earth's water bodies.

Here, seeking to better understand the effects of gadolinium-based contrast agents, dyes typically used for MRI scans, the authors evaluated the activity of catalase found in beef liver both with and without gadodiamide when exposed to hydrogen peroxide. They found that gadioamide did not significantly inhibit catalase's activity, attributing this lack of effects to the chelating agent found in gadodiamide.

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.