Latest Spanish Foundation for Science and Technology Stories
A study headed by the Miquel Crusafont Catalan Palaeontology Institute has for the first time documented detailed records of dinosaur egg fossils in the Coll de Nargó archaeological site in Lleida, Spain.
Researchers at the University of Las Palmas de Gran Canaria (Spain) have analyzed more than 60 brands of cheese commonly available in supermarkets.
Experts from the Centre for Advanced Studies of Blanes and the University of Barcelona (UB) collected and studied different crustacean specimens during recent expeditions to Madagascar, New Caledonia, Vanuatu, the Philippines and French Polynesia.
Chemists at the University of Burgos (Spain) have manufactured a sheet that changes color in the presence of water contaminated with mercury.
Researchers from CSIC's Aula Dei Experimental Station in Zaragoza, Spain have confirmed that the frequency of intense rainfall has been decreasing in the Ebro basin since 1955.
A ten-year study in forests of the American continent has resulted in the description of 24 new insect species from the Quichuana genus that are also known as 'flower flies'.
Researchers at the Centre of Astrobiology have identified microorganisms that live inside salt deposits in the acidic and ferrous environment of the Tinto River in Huelva, Spain.
In collaboration with the National University of Mexico, a team of Spanish researchers has analyzed for the first time remains of cosmetics in the graves of prehispanic civilizations on the American continent.
Researchers have developed a technique for estimating grape composition and variety using computer imaging.
Enjoying Spanish participation, an international group of researchers have analyzed the most recent history of the Alhama de Murcia fault.
- The act of sweetening by admixture of some saccharine substance.