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动物植物

动物植物栏目报道动植物科学研究与生物多样性保护动态,展现生命世界的科学之美。

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科学家表示,海草草地面临着不确定的未来 封面图动物植物

2024-03-29 03:27:25

科学家表示,海草草地面临着不确定的未来

James Cook University scientists who analyzed seagrass meadows around the world say the crucial habitats are under increasing threat and need to incorporate new management strategies if they are to survive climate change. The study is published in Global

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广泛的反转形成了水稻的遗传和表型多样性 封面图动物植物

2024-03-29 02:59:06

广泛的反转形成了水稻的遗传和表型多样性

A new study titled "Widespread inversions shape the genetic and phenotypic diversity in rice" and published in Science Bulletin has been led by Prof. Lianguang Shang (Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural S

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研究发现,英国养兔人可以识别宠物的疼痛 封面图动物植物

2024-03-29 02:36:55

研究发现,英国养兔人可以识别宠物的疼痛

Rabbits are popular family pets, with around 1.5 million in the UK and it is important that owners recognize when their animal is in pain, and know when to seek help to protect their rabbit's welfare. New research by the University of Bristol Veterinary

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生物学家确定细菌对亲属的伤害 封面图动物植物

2024-03-29 02:25:19

生物学家确定细菌对亲属的伤害

Carnegie Mellon University biologists have discovered that Vibrio cholerae, the bacteria behind the cholera disease, can sense when its relatives die. Bacterial cell death is often accompanied by lysis, where the cell explodes, releasing internal cellular

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揭开微蛋白的奥秘 封面图动物植物

2024-03-29 02:10:38

揭开微蛋白的奥秘

Northwestern Medicine scientists have developed a method to identify and characterize microproteins—a development that opens the door for understanding physiology and disease at a molecular level of detail not previously possible, according to f

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蜥蜴如何避免被毒蛇杀死 封面图动物植物

2024-03-29 01:28:21

蜥蜴如何避免被毒蛇杀死

A University of Queensland-led study has shed light on how some lizards have evolved to resist deadly neurotoxins from Australia's most venomous snakes.

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人工智能预测啤酒的味道和质量 封面图动物植物

2024-03-29 00:38:19

人工智能预测啤酒的味道和质量

Belgian scientists have developed AI models that can predict how consumers will rate a particular beer, and what aroma compounds brewers can add to improve it. The research was published in Nature Communications and may revolutionize how the food and beve

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