Once a Cheater, Always a Cheater?

A new study finds people who cheated on a partner were more than three times more likely to cheat again in their next relationship.

– Dick Jones Communications|21-Aug-2014 3:00 PM EDT

CSU Nanoparticle Research Could Enhance Oil Recovery, Tracing of Fracking Fluid

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Two Colorado State University researchers are examining how nanoparticles move underground, knowledge that could eventually help improve recovery in oil fields and discover where hydraulic fracking chemicals travel.

– Colorado State University|21-Aug-2014 3:00 PM EDT

Losing Weight Lowers Health Care Costs for Adults with Type 2 Diabetes

Overweight individuals with diabetes who lose weight by dieting and increasing their physical activity can reduce their health care costs by an average of more than $500 per year, according to a new study.

– Wake Forest Baptist Medical Center|21-Aug-2014 3:00 PM EDT

Ice Cream Goes Southern, Okra Extracts May Increase Shelf-Life

While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ice cream.

– Institute of Food Technologists (IFT)|21-Aug-2014 2:40 PM EDT

Colorado State University Hosts Cookstove Testing Marathon as Part of Climate Study

Colorado State University is hosting an intensive laboratory testing campaign for biomass cookstoves this month as part of a $1.5 million study on the air quality, climate and health effects of cookstove smoke.

– Colorado State University|21-Aug-2014 2:00 PM EDT

ORNL Scientists Uncover Clues to Role of Magnetism in Iron-Based Superconductors

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New measurements of atomic-scale magnetic behavior in iron-based superconductors are challenging conventional wisdom about superconductivity and magnetism.

– Oak Ridge National Laboratory|21-Aug-2014 2:00 PM EDT

When It Comes to How Pizza Looks—Cheese Matters

Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated the pizza baking performance of different cheeses (mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and provolone) in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering.

– Institute of Food Technologists (IFT)|21-Aug-2014 2:00 PM EDT

Science Behind Ice Cream Revealed

Maya Warren, PhD student at the University of Wisconsin-Madison and member of the Institute of Food Technologists Student Association (IFTSA) explains how food science plays an important role in the creation of ice cream. From coming up with different ingredients and flavors, to making sure it stays fresh in your freezer, food scientists are hard at work creating a product that is fun and tasty.

– Institute of Food Technologists (IFT)|21-Aug-2014 2:00 PM EDT
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