When you’re crunched for time and need to squeeze in a workout, it’s fair to want to get the most out of your effort. But while there’s been an ongoing debate about the merits of aerobic vs. anaerobic ...

When you’re crunched for time and need to squeeze in a workout, it’s fair to want to get the most out of your effort. But while there’s been an ongoing debate about the merits of aerobic vs. anaerobic ...

Collaborative Innovation Center of Atmospheric Environment and Equipment Technology, Jiangsu Key Laboratory of Atmospheric Environment Monitoring and Pollution Control, School of Environmental Science ...

Runners hear the terms aerobic and anaerobic thrown around, but understanding the difference between the two can change how you approach your workouts. Together, these energy systems form the backbone ...

There are two reasons why humans became interested in fermentation: preservation and pleasure. Before refrigeration, the process let us store drinks like mead for months when water could be deadly.

Close-up of chunks of dark chocolate bar pieces stacked into a small pile. The flavors of premium chocolate are influenced by the microbes involved in its fermentation. Credit: Shutterstock Biting ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

Put simply, aerobic and anaerobic refer to the different ways in which your body produces energy while you’re running. We use the words to distinguish between different running intensities and to ...

In a hot spring at Yellowstone National Park, a microbe does something that life shouldn’t be able to do: It breathes oxygen and sulfur at the same time. Take a deep breath. A flow of air has rushed ...

The increasing global reliance on fossil fuels, coupled with the rapid growth of the global population, has exacerbated climate change, energy insecurity, and socio-economic instability. Fossil fuels ...

Precision fermentation is fast becoming a key part of the world of food. More precise than traditional or biomass fermentation, it’s a tool through which to develop flavours, vitamins, plant-based ...