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News Archive
Ormia ochracea's sense of directional hearing is second to none in the animal kingdom. But, according to new University of Toronto Scarborough research, what makes its hearing so incredible may also complicate efforts in using it as a model for new technology, including hearing aids.
A new study has found that physicians with nonprofessional experience of cancer were less likely to report adhering to recommendations against screening for ovarian cancer compared with physicians without this experience.
The process for preparing frozen, par-fried potato strips - distributed to some food outlets for making french fries - can influence the formation of acrylamide in the fries that people eat, a new study has found. Published in ACS' Journal of Agricultural and Food Chemistry, the study identifies potential ways of reducing levels of acrylamide, which the National Toxicology Program and the International Agency for Research on Cancer regard as a "probable human carcinogen."
While Chinese dishes are known to have one of the highest salt contents of all food categories, new research finds that a cooking training for Chinese take-out chefs and restaurant owners can result in substantial reductions in sodium in the foods they serve with no substantial loss of taste. This study was published today in Public Health Reports.
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