Fatty food may feel like a friend during these troubled times, but new research suggests that eating just one meal high in saturated fat can hinder our ability to concentrate – not great news for people whose diets have gone south while they’re working at home during the COVID-19 pandemic.
Following an earlier study that validated the loss of smell and taste as indicators of SARS-CoV-2 infection, researchers at UC San Diego Health report in newly published findings that olfactory impairment suggests the resulting COVID-19 disease is more likely to be mild to moderate, a potential early indicator that could help health care providers determine which patients may require hospitalization.
Scientists from the University of Sheffield have produced the first high-resolution images of the structure of the cell wall of bacteria, in a study that could further understanding of antimicrobial resistance.
New technology uses carbon dioxide sensor to manage climate control in buildings, homes
Walk in a room, the light goes on. Most people are familiar with the motion sensors that detect activity and then turn on the lights.
Repetitive hits to the head can cause brain damage without actually leading to a concussion, past studies have suggested.
Just a simple change to the starting stance of players on the offensive line in American football might reduce this burden, a study conducted by Purdue University and Stanford University researchers now shows.
New battery technology involving microwaves may provide an avenue for renewable energy conversion and storage.
Purdue University researchers created a technique to turn waste polyethylene terephthalate, one of the most recyclable polymers, into components of batteries.
When adult brain cells are injured, they revert to an embryonic state, according to new findings published in the April 15, 2020 issue of Nature by researchers at University of California San Diego School of Medicine, with colleagues elsewhere. The scientists report that in their newly adopted immature state, the cells become capable of re-growing new connections that, under the right conditions, can help to restore lost function.
Study suggests clinicians should include sensory impairment as standard screening measure
Loss of smell and taste has been anecdotally linked to COVID-19 infections. In a study published April 12, 2020 in the journal International Forum of Allergy & Rhinology , researchers at UC San Diego Health report the first empirical findings that strongly associate sensory loss with COVID-19, the respiratory disease caused by the novel coronavirus.