These glowing succulents could one day replace street lamps.

A new hemp spray, developed at Fayetteville Sate University, kills darkling beetles in chicken houses while keeping birds safe.

The lab is contributing to a broader initiative aimed at studying the diversity of oak gall wasps and their parasites. Researchers, including faculty from Binghamton University, State University of New York, have discovered two parasitic wasp species in the United States that were previously unkn

Mercedes-AMG EV shatters 25 endurance records with 24,901-mile run in 7.5 days.

Mercedes-AMG’s electric Concept GT XX smashed 25 endurance records by covering 24,901 miles in just 7.5 days at Italy’s Nardò test track.

LVK reveals latest catalog of gravitational-wave discoveries

The move comes as Blender prepares to expand to graphics tablets and Apple’s iPad.

Beer is one of the world’s most popular drinks, and one of the clearest signs of a good brew is a big head of foam at the top of a poured glass. Even brewers will use the quality of foam as an indicator of a beer having completed the fermentation process. However, despite its importance, what makes a large, stable foam is not entirely understood.

In Physics of Fluids, researchers from ETH Zurich and Eindhoven University of Technology investigated the stability of beer foams, examining multiple types of beer at different stages of the fermentation process.

Like any other foam, beer foam is made of many small bubbles of air, separated from each other by thin films of liquid. These thin films must remain stable, or the bubbles will pop, and the foam will collapse. What holds these thin films together may be conglomerates of proteins, surface viscosity, or the presence of surfactants, which are molecules that can reduce surface tension and are found in soaps and detergents.

A lab-made diet sparked a 15-fold boom in bee reproduction, pointing to a possible solution for collapsing colonies.