Blog - Page 99 of 165 - Research Outreach

How does genetics affect the way we taste salt and how our blood pressure responds to it? Implications for personalised dietary recommendations

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Salt sensitivity of blood pressure is defined as an increase in blood pressure after consuming large amounts of salt. While in salt-sensitive people we observe a salt-induced increase in […]

Consciousness and Quantum Mechanics wherein Planck’s constant becomes a variable

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In his new book Generalized Lagrangian Approach and Behavior of Living Systems Professor Uziel Sandler, from the Jerusalem College of Technology, takes the reader on a journey from the conception […]

Thickeners: The evidence for their appropriate use in dysphagia management

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A woman with dysphagia being helped to eat using thickeners.

Swallowing difficulties, known as dysphagia, can impact a patient’s nutritional status, as well as their quality of life. If not managed correctly, dysphagia can lead to serious complications. Speech and […]

Capturing three-dimensional cell structure with X-ray tomography

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The research team uses a 3D X-ray microscope to visualise cells and tissues.

Seeing cells is no easy task. Most cells are smaller than a tenth of the size of a human hair, making them impossible to see by eye. Optical microscopes, with […]

Could cool sensations from the eyelids and eye surface boost brain power?

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Our brains work best when the temperature around us is between 18 and 22oC. Any hotter than this, and productivity, motivation and short-term memory all begin to suffer. In exciting […]

That’s disgusting! How primates decide what not to eat

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Many species either avoid food contaminated with faeces or thoroughly handle the food, trying to clean it before eating.

All animals need to find a way to avoid contact with pathogens when they are eating. For primates, Dr Cécile Sarabian, based at Kyoto University Primate Research Institute in Japan, […]

Controlling hydrate crystallisation for block-free pipes

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Hydrate formation is a well-known issue in the oil industry.

Hydrate formation is a major problem in the oil & gas industry, leading to blocked pipes and increased costs. Hydrates are crystals formed by ‘trapped’ gas in water, under specific […]

Fermentation: Enhancing favourable health properties of cod liver oils

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There are three competing ways to get cod liver oil from cod: you can heat the cod liver, you can extract it using chemical refining, or you can ferment it. […]

Multi-fidelity shape optimisation of suspension bridge decks

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Dr Kusano investigates the design optimisation of long-span suspension bridges, such as the Hardanger Bridge in Norway.

Over the last century, technological advances have resulted in increased length of the main span of long-span suspension bridges, making them even more vulnerable to structural vibrations caused by environmental […]

Managing behavioural symptoms of dementia in Latinos

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Dr Diana Lynn Woods, Azusa Pacific University, has dedicated her research to the greater understanding of dementia and the methods used to treat behavioural symptoms of dementia. Her recent work […]