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7 Results:
Three images side by side, Canada’s White Glacier, dried mealworms shown on a round wooden platter, and a pair of hands rubbing together, covered in soap bubbles.
10 m
Blog
Agriculture
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3 things you should know about insects as an important source of protein, the science superpowers of soap, and monitoring glaciers in Canada’s Arctic

Profile picture for user Renée-Claude Goulet
Renée-Claude Goulet
Canada Agriculture and Food Museum
Aug 22, 2022
For the August edition, we explain why insects are on their way to becoming an important source of protein in Canada, how and why soap actually works, and how the health and behaviour of Canada’s White Glacier is being monitored.
Close-up of a hand holding brown soil, a cosmic illustration of spaceships flying across colourful planets, a hiking trail that runs through a deciduous forest.
11 m
Article
Agriculture
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3 things you should know about soil biology, space tourism, and the healing power of nature

Profile picture for user Cassandra Marion
Cassandra Marion, PhD
Canada Aviation and Space Museum
Jul 8, 2021
For the July edition, we tackled organisms in our soil, what’s on the horizon for space tourism, and the fascinating link between nature and mental health.
A composite image made up of three pictures
10 m
Blog
Earth & Environment
Food
Health & Wellness
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3 things you should know about Coronavirus prevention, the importance of protein, and using satellites to understand Earth

Profile picture for user Jesse Rogerson
Jesse Rogerson, PhD
Canada Aviation and Space Museum
Mar 12, 2020
For the March edition, our science advisors compare the effectiveness of hand washing versus sanitizing in the face of the Coronavirus, delve into the importance of protein, and examine how satellites help us better understand Earth.
pipeline
3 m
Article
Engineering & Technology
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Emerging tech: Bacteria-based sensors could detect pipeline leaks

Profile picture for user Sonia Mendes
Sonia Mendes
Ingenium - Canada's Museums of Science and Innovation
Jun 20, 2018
Petroleum pipeline leaks are costly – for business and for the environment. Researchers are now developing bacteria-based sensors to detect hydrocarbons released by a leak – and emit a wireless alert signal to technicians.
Clumping together of Janus molecules after binding with E.coli substitute
3 m
Article
Engineering & Technology
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The Future of Food Safety: Bacterial Detection through a Smartphone

Profile picture for user Lauren DiVito
Lauren DiVito
Ingenium – Canada’s Museums of Science and Innovation
Nov 17, 2017
Researchers at MIT and the Max Planck Institute have developed a method for quick, on-site E. coli detection in food. While current food safety testing either requires days to complete or expensive equipment, this new method, paired with a smartphone and QR code, will make testing inexpensive and portable. The new detection process uses Janus emulsions, droplets consisting of two hemispheres of different densities. In water, the less dense, hydrocarbon hemisphere sits above the denser hemisphere
white blood cell
6 m
Article
Medicine
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How do you take down super bug bacteria?

Profile picture for user Jesse Rogerson
Jesse Rogerson, PhD
Canada Aviation and Space Museum
Aug 28, 2017
It's possible you may have heard in the news, or from your friends, that antibiotics are becoming less powerful over time as the bacteria they are designed to attack evolve the ability to resist attacks. A team of researchers from the Scripps Research Institute in La Jolla, California, have been working on re-designing a 60-year-old antibiotic called Vancomycin so that the dangerous 'super-bog' enterococci can no longer resist it, and progress looks favourable. Check out the BBC Health article
A mason jar filled with yogurt, granola, and raspberries.
4 m
Article
Sciences
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How Did Humans Stumble Across Yogurt?

Profile picture for user Jesse Rogerson
Jesse Rogerson, PhD
Canada Aviation and Space Museum
Jul 6, 2017
Yogurt is ubiquitous across most cultures (har har... science pun), and has an ancient origin. If you ever wondered what gives yogurt its taste, and how you could make it yourself .. check out this article from "Science & Food."

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