Connecting Research and Experts with Journalists

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Teleoperated robots for gathering moon dust are a step closer, according to new research by scientists at the University of Bristol.

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The potential of artificial intelligence (AI) sometimes seems limitless. But with that potential comes serious new concerns, such as bias, misinformation, and privacy violations. How to develop and implement AI in a way that ethically addresses those concerns is the goal of the One-U Responsible AI Initiative (RAI).

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Indoor vertical gardens are gaining popularity among homeowners and restaurants, allowing them to grow microgreens year-round, but new research has identified a major drawback: their demands on energy.

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A survey experiment with 10,000 Americans demonstrates that even a brief, low-cost message from election officials can help maintain trust when election results are delayed.

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As the world’s native bee populations are declining, crop production requiring pollinators increasingly relies on commercial pollination services. A study from the University of Illinois looks at pollination contracts between beekeepers and California almond growers, exploring clauses that make the agreements more appealing for both parties.

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Pockets of instability called magnetic islands in the plasma in a fusion device can disrupt plasma confinement. Scientists predict that islands grow because of the temperatures of electrons and ions in a plasma flattening out within the island, but ion temperatures have not been previously measured. In this new research, researchers found that contrary to expectations, the ion temperature profile did not flatten but instead exhibited a steep change across islands.

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With thoughtful planning and policy interventions, the impending wave of small business ownership transitions coming as baby boomers retire can create opportunities for expanded employee ownership and greater inclusivity in business leadership, according to a new report from WashU Olin Business and the Brookings Institution.

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New assessment of the sodium content and consumption of grocery store foods compared with restaurant-prepared foods helps identify top contributors of sodium in U.S. diets.