Two of Greenland's largest glaciers shrank dramatically and dumped twice as much ice into the sea during a period of less than a year between 2004 and 2005. And then, less than two years later, they returned to near their previous rates of discharge.

The variability over such a short time, reported online Feb. 9 on Science magazine's Science Express, underlines the problem in assuming that glacial melting and sea level rise will necessarily occur at a steady upward trajectory, according to lead author Ian Howat, a post-doctoral researcher with the University of Washington's Applied Physics Laboratory and the University of Colorado's National Snow and Ice Data Center.

A new statistical method of determining genetic traits that influence social interactions among animals may provide for more productive livestock.

Scientists from Purdue University, the Netherlands and England designed mathematical equations based on traits to choose animals that are more congenial in groups, said William Muir, a Purdue Department of Animal Sciences geneticist. The new method is a tool that may contribute both to animal well-being and to securing the world's future food supply, including possibly permitting more animals to be domesticated, Muir said.

The tool makes it possible to design selective breeding programs to effectively reduce competitive interactions in livestock, he said.

New techniques paint clearer picture of amyloid formation associated with protein-based inheritance and neurodegenerative diseases such as mad cow, Alzheimer's

The new findings, which are being published the week of February 12 in an online edition of the Proceedings of the National Academy of Sciences, offer significant insights into normal folding mechanisms as well as those that lead to abnormal amyloid fibril conversion. The new insights may lead to the discovery of novel therapeutic targets for neurodegenerative diseases.

Intriguingly, certain prions and amyloids can play beneficial roles. The subject of the new study, Sup35, enables protein-based inheritance in yeast.

Being a green consumer is hard work, according to new research funded by the Economic and Social Research Council (ESRC). The study highlights a need for more practical help and incentives for green consumers, if we are to achieve a more sustainable society.

The University of Leeds-led study found that consumers who try to live a sustainable lifestyle have difficulty deciding which product to buy. "Consumers find that being green or ethical is a very hard, time consuming, and emotional experience," says Dr William Young.

In side-by-side taste tests, pub-goers agree: “MIT Brew” tastes better than Budweiser — as long as tasters don’t learn beforehand that the secret ingredient is balsamic vinegar.

It sounds more like a fraternity prank than a psychology experiment, but the beer-guzzling participants in a recent study were doing their part for psychology. In this case, helping researchers determine just what it is about consumers’ knowledge of food products that af-fects their taste judgments.

Fermions tend to avoid each other and cannot "travel" in close proximity. Demonstrated by a team at the Institut d'optique (CNRS/Université Paris 11, Orsay-Palaiseau), this result is described in detail in the January 25, 2007 issue of Nature. It marks a major advance in our understanding of phenomena at a quantum scale.

For many years, the theory of quantum mechanics stipulated that certain particles, the fermions(1), were incapable of "travelling" in close proximity.