Imagine a company that sells you equipment, invests money in your business and then rents back what you build with it. It's your supplier, your investor and your customer all at once.
Archaeologists have discovered a faience workshop at a major temple complex in the ancient Nubian capital of Napata, showing how the rulers of ancient Kush used specialized craft production to reinforce royal power.
Some 23,000 years ago, during the coldest part of the last ice age, people walked across the muddy margins of an ancient lake in what is now White Sands National Park, New Mexico.
Today, our planet is teeming with life, but it has not always looked the same. Long before forests reached skyward, animals walked on land and dinosaurs rose and fell, our planet was shaped by a much smaller, more unassuming form of life. And we can still find traces of it today.
Japanese scientists are readying a mission to Mars' moons to retrieve samples that could help unlock the origins of the solar system and life on Earth, in what aims to be the first round trip to the Martian region.
DNA is not randomly distributed within the nucleus but is packaged with proteins into chromatin, which is precisely folded into complex three-dimensional structures. However, scientists have not fully understood how this complex three-dimensional (3D) organization is regulated or how it changes over time.
Dozens of critically endangered orangutans have been rescued in recent weeks from rampant wildfires burning across Indonesia that have cloaked the region in toxic haze, conservation groups said.
Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat. This affects not only baking quality but potentially also the tolerability of wheat products. This is the conclusion of a new study led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich. According to the study, the adaptation of crops to climate change should in the future focus not only on high yields but also on quality characteristics such as protein composition. The research is published in the journal Food Chemistry.
