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Chemist Anne Lüscher showed at 39C3 how synthetic DNA can be used for data storage and tamper-proof authentication.

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Milk protein ingredients have good solubility above 6.0 pH, while whey protein ingredients have good solubility at 3.0 to 7.0 pH. Bread typically has a pH range of 5.0 to 6.0, making it slightly ...

BioAtla will receive an initial $5 million for general operating and Phase 3 clinical trial expenses to advance Oz-V in 2L+ OPSCC with the ...