Dog-walker's elbow, cowboy thumb, snowmobiler's back and miner's knee are among the nearly 150 conditions described in a new book, "Atlas of Occupational Markers on Human Remains," by Luigi Capasso, Kenneth A.R. Kennedy and Cynthia A. Wilczak.
An increasingly popular commercial corn, genetically engineered to produce a bacterial toxin to protect against corn pests, has an unwanted side effect: Its pollen kills monarch butterfly larvae in laboratory tests, according to a report by Cornell University researchers.
A few bad actors among the more than 30,000 non-indigenous species in the United States cost $123 billion a year in economic losses, Cornell University ecologists estimate. "It doesn't take many trouble-makers to cause tremendous damage," Cornell ecologist David Pimentel.
A simple change in cattle diets in the days before slaughter may reduce the risk of Escherichia coli (E. coli) infections in humans, U.S. Department of Agriculture (USDA) and Cornell University microbiologists have discovered.
Lead in the drinking water of pregnant rats causes long-term damage to the immune systems of their offspring, according to studies at the Cornell Institute for Comparative and Environmental Toxicology.
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.
Lead in the drinking water of pregnant rats causes long-term damage to the immune systems of their offspring, according to studies at the Cornell University Institute for Comparative and Environmental Toxicology.
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)
