Aficionados use words like "oaky" to describe some wines, or "hoppy" when talking about certain beers. But for rum--a product with over 1,000 different varieties -- putting the words together to describe what imbibers are smelling and tasting is a bit more difficult.
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Newly discovered biomarkers may lead to promising diagnostic tool for Alzheimer's
Diagnosing Alzheimer’s disease and determining a patient’s prognosis is an inexact business, and that stands in the way of better personalized care and advances in treatment. A new study has identified a potential new way of confirming the disease and predicting a patient’s outlook.
New tool to distinguish between viral, bacterial infections
Antibiotics are lifesaving drugs, but overuse is leading to antibiotic resistance, one of the world's most pressing health threats. Scientists identified 11 genetic markers in blood that accurately distinguished between viral and bacterial infections 80 to 90 percent of the time. The finding is important because physicians don't have a good way to confirm bacterial infections like pneumonia and more-often-than-not default to an antibiotic.
Computer models provide new understanding of sickle cell disease
Simulations developed by mathematicians provide new details of how sickle cell disease manifests inside red blood cells, which could help in developing new treatments.
Dulled taste may prompt more calories on path to obesity
Food scientists have found that people with a diminished ability to taste food choose sweeter -- and likely higher-calorie -- fare. This could put people on the path to gaining weight.

