ScienceDaily: Plants & Animals News

Bioenergy with Carbon Capture and Storage (BECCS), a negative emission technology, has been considered inevitable to achieve the 2°C or 1.5°C climate goal. Although numerous studies have been conducted, the effect of irrigation remains largely unexplored when taking water use sustainability into consideration. A new study finds that although unlimited irrigation could increase the global BECCS potential by 60-71% by the end of this century, sustainably constrained irrigation would increase it only 5-6%.

In a new study, researchers show that a single dose of psilocybin given to mice prompted an immediate and long-lasting increase in connections between neurons. The findings are published July 5 in the journal Neuron.

Researchers have discovered that signaling occurring from the response of plant leaves to light, and plant roots to microbes, is integrated along a microbiota-root-shoot axis to boost plant growth when light conditions are suboptimal.

Flies have discriminating taste. Like a gourmet perusing a menu, they spend much of their time seeking sweet nutritious calories and avoiding bitter, potentially toxic food. But what happens in their brains when they make these food choices? Researchers discovered an interesting way to find out. They tricked them.

About 100 additional wolves died over the winter in Wisconsin as a result of the delisting of grey wolves under the Endangered Species Act, alongside the 218 wolves killed by licensed hunters during Wisconsin's first public wolf hunt, according to new research. A majority of these additional, uncounted deaths are due to cryptic poaching, where poachers hide evidence of illegal killings.

New research has demonstrated the viability of 3D-printed tissue scaffolds that harmlessly degrade while promoting tissue regeneration following implantation.

The theory that modern society is too clean, leading to defective immune systems in children, should be swept under the rug, according to a new study.

New research shows that in order to survive life threatening injuries, cancer cells use a technique in which they eat parts of the membrane surrounding them.

Researchers have found that pigments controlling the color of tomatoes also play a role in determining their flavor. By analyzing the pigment profiles of 157 different tomato varieties, the team showed that fruit with high chlorophyll levels had a higher sugar content, and that the carotenoid, prolycopene, is associated with an abundance of aroma compounds. Understanding how growing conditions influence pigment profiles could improve the flavor of tomatoes.