Scientists finally solve the mystery of why comets glow green

Plans to sell off UK vaccine development centre criticised by scientists | Vaccines and immunisation

Scientists from NTU Singapore developed a plant-based emulsifier that is rich in protein and antioxidants. It has the necessary properties to replace eggs or dairy in food staples such as mayonnaise, salad dressings, and whipped cream.

Scientists Have Identified The Driving Force Behind Your Darkest Impulses