Articles tagged with "In Depth"

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Sterilisation updated

September 21, 2010
Despite a reticence to comply by some manufacturers, regulatory changes surrounding the sterilisation of health care products is leading to improved quality and reduced costs

Multiple blood cultures – can you afford not to?

September 20, 2010
Contaminated blood cultures can increase hospital costs by 47% - here we learn of the benefits and cost savings of taking multiple sets of blood cultures, and the importance of...

Building a healthy UK science sector

September 16, 2010
Philip Whiteman examines the formula to ensure future success in the science sector.

Expansion Theory – Our best candidate for a Final Theory of Everything?

September 14, 2010
It's one of the grandest and most challenging problems in modern science - the Theory of Everything needs to unite four fundamental forces whilst explaining all matter and energy. A...

Piecing together the superconducting jigsaw

September 9, 2010
Researchers from the universities of Liverpool and Durham have used ISIS muons to show how structural control of superconductivity can be used to uncover the mechanism behind high-temperature superconductors.

Does your food meet the standard?

September 7, 2010
UV-Visible spectrophotometry is a fast, simple, non-destructive analytical technique for identifying and measuring certain properties of food and beverage samples - ideal for quality control

Life through the lens

September 2, 2010
In a new series exploring some of the characters behind the discoveries that shaped the modern world we find that a scientist's legacy is shaped not just by the work...

Heated and stirred: The story of an unsung lab hero

September 2, 2010
This month, we learn more about the humble hot plate stirrer from Kris Fairfield

Questioned documents – still a vital forensic tool

August 26, 2010
How can forensic scientists tell so much about from a simple piece of paper? Jennifer Scillitoe tell us what techniques are involved in examining incriminating documents

Science in the kitchen

August 23, 2010
Laboratory News investigates an emerging scientific discipline which focuses the science of cooking and why certain foods taste good and others bad

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