Cornell biologists, who became underwater disc jockeys to study a homely fish that hums, say they have a clue as to how mate selection works. The auditory portion of the midbrain uses the acoustic qualities of all the noise to isolate one signal it is programmed to recognize as potentially interesting.
It's a problem faced by people joining noisy parties and by midshipman fish seeking mates: How to cut through the racket and find Mr. Right? Now Cornell University biologists, who became underwater disc jockeys to study a homely fish that hums, say they have a clue as to how mate selection works.
Representatives from six North Country counties of New York state will meet with legislators, state agency representatives, statewide food and farm organizations, and Cornell specialists in food, farm and nutrition policy Monday and Tuesday, May 18-19, at the Empire State Plaza Convention Center to discuss support for local efforts to improve food production and distribution.
Cornell will host an Indian delegation of senior government officials and private sector representatives May 16-18 as part of an exchange of agricultural information and technology.
For the fourth consecutive year, the Cornell Food Product Development Team, made of undergraduate students and graduate, has been named as one of six finalists in the Institute of Food Technologists' Student Association 1998 Product Development Competition, to be held in Atlanta.
Interest in gardening will germinate at a Cornell workshop July 22 at the Schurman Hall/Education Center (Cornell Veterinary College). The workshop's theme is "Cultivating Community Through Youth Gardening."
Now add one more reason to eat plenty of fruits and vegetables: Their antioxidants seem to help protect lung function and may help prevent asthma, emphysema and chronic bronchitis, according to a new study.
It makes wine smell like a barn, wet leather, horse sweat, or burned beans. It is called "brett," and it produces an often-pungent aroma in wine. Scientists are starting to unravel the chemical mysteries that produce the curious aroma found in fermented beverages like wine and beer
Humans' use of antimicrobial spices developed in parallel with food-spoilage microorganisms, Cornell University biologists have demonstrated in a international survey of spice use in cooking. (March 4, 1998)
