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Bio-IT World
March 8, 2005
Salvatore Salamone |
Nano Poised for Liftoff First 'nano' technologies yield fruit in the biomedical lab and clinic with the promise of more to come.   |
Bio-IT World
March 8, 2005
Melissa Trudinger |
Craig Venter: In Darwin's Wake Since leaving Celera Genomics in 2003, J. Craig Venter has turned his attention from mining the human genome to exploring the life forms of the oceans. Here, he talks about his voyage. |
Bio-IT World
March 8, 2005
Kevin Davies |
DNA Chips Reveal Gene Activity Broad-Affymetrix collaboration examines chromatin and histone roles in gene regulation. |
Bio-IT World
March 8, 2005
Robert M. Frederickson |
Trekking Toward a Tricorder Portable medical devices like those out of a Star Trek episode are more reality than science fiction. |
Bio-IT World
March 8, 2005 |
Coming Attractions Ten reasons why you can't miss the Bio*IT World Conference + Expo in May. Headlines and Legends... Advances in Genomic Medicine... IT Solutions for Drug Discovery... etc. |
Scientific American
March 7, 2005
Kate Wong |
Rooting the River Horse Evolutionary biologists think they have finally figured out where the ill-tempered creature belongs on the mammalian family tree. |
Science News
March 5, 2005
Janet Raloff |
Beer's Well Done Benefit A new study shows that, at least in mice, beer limits the DNA damage triggered by exposure to the carcinogens that form in overcooked meat. |
Geotimes
March 2005
Megan Sever |
Evolution Battles Rage School districts in Pennsylvania and Georgia are challenging evolution theory in the classroom, and now the courtroom. |
BusinessWeek
March 7, 2005
Arlene Weintraub |
Mad Cow's Stubborn Mystery Scientists still know far too little about the disease -- and the feds are making rules in the dark. Many uncertainties are in the spotlight right now as the Agriculture Dept. prepares to resume trading of some live cows and packaged beef with Canada. |
Fast Company
March 2005
Lucas Conley |
A Matter of Taste Senomyx Inc., a biotech outfit in La Jolla, California, is designing chemical compounds called "flavor enhancers," which it claims target taste receptors on the tongue, dramatically improving their efficiency. So less sugar (or salt) will taste just as good. |
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