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Новости за 25.11.2024

Egg prices up

Nation News.com 

The price of egg is set to rise from today. A letter from Barbados’ largest egg supplier, Chickmont, dated November 21, and signed by Trevor Gunby, Chickmont’s egg farm operations manager, outlined the reason for the increase, which the company said would be temporary. “Due to a shortage of eggs created by our competitors, we […]

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Bird divorce rates may be linked to fluctuations in rainfall

Phys.org 

A 16-year study on a closed population of Seychelles warblers (Acrocephalus sechellensis) on Cousin Island, Seychelles, has uncovered significant findings about how environmental factors—specifically rainfall—affect the stability of pair bonds in birds.

Is 'bypassing' a better way to battle misinformation? Researchers say new approach has advantages over the standard

Phys.org 

Misinformation can lead to socially detrimental behavior, which makes finding ways to combat its effects a matter of crucial public concern. A new paper by researchers at the Annenberg Public Policy Center (APPC) in the Journal of Experimental Psychology: General explores an innovative approach to countering the impact of factually incorrect information called "bypassing," and finds that it may have advantages over the standard approach of correcting inaccurate statements.

Lighting up history

The Hindu 

Who was Guy Fawkes? Why is he remembered on Bonfire Night?

Survey participants are turning to AI, putting academic research results into question

Phys.org 

When academics and other researchers need to recruit people for large-scale surveys, they often rely upon crowdsourcing sites like Prolific or Amazon Mechanical Turk. Participants sign up to provide demographic information and opinions in exchange for money or gift cards. Prolific currently has about 200,000 active users, who it promises have been vetted "to prove that they are who they say they are."

How tiny droplets can deform ice: Findings show potential for cryopreservation and food engineering

Phys.org 

When water freezes slowly, the location where water turns into ice—known as the freezing front—forms a straight line. Researchers from the University of Twente showed how droplets that interact with such a freezing front cause surprising deformations of this front. These new insights were published in Physical Review Letters and show potential for applications in cryopreservation and food engineering techniques.