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Tuesday, 22 October 2019
Revealing the nanostructure of wood could help raise height limits for wooden skyscrapers
There is increasing interest around the world in using timber as a lighter, more sustainable construction alternative to steel and concrete. While wood has been used in buildings for millennia, its mechanical properties have not, as yet, measured up to all modern building standards for major superstructures. This is due partly to a limited understanding of the precise structure of wood cells.
Study identifies brain injury as a cause of dementia in some older adults
A UCLA-led study finds that, with the use of MRI scans, it is possible to distinguish between memory loss caused by Alzheimer's disease and traumatic brain injury.
New study reveals that crabs can solve and remember their way around a maze
A new Swansea University study has revealed how common shore crabs can navigate their way around a complex maze and can even remember the route in order to find food.
Prescribing rates for anxiety and sleeping drugs highest in deprived areas
Prescriptions for drugs to treat anxiety, alcohol withdrawal and sleep problems are highest in the most deprived areas in England, according to a new study from the University of Warwick.
Anorexia nervosa among young children in the UK and Ireland on the up
The annual number of new cases of anorexia nervosa among 8 to 12 year olds in the UK and Ireland is around double that of a previous estimate in 2006, indicates research published in the online journal BMJ Open.
3+ hours daily social media use linked to poor sleep patterns in UK teens
Spending three or more hours a day on social media is associated with poor sleep patterns, such as falling asleep after 11 pm on school nights and waking during the night, among UK teens, suggests research published in the online journal BMJ Open.
Poor toilet hygiene, not food, spreads antibiotic-resistant E. coli superbugs
Antibiotic-resistant E. coli is more likely to be spread through poor toilet hygiene than undercooked chicken or other food, according to new research from a consortium including the University of East Anglia.
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