New prediction model can forecast personalized risk for COVID-19-related hospitalization

CLEVELAND – Cleveland Clinic researchers have developed and validated a risk prediction model (called a nomogram) that can help physicians predict which patients who have recently tested positive for SARS-CoV-2, the virus that causes COVID-19, are at greatest risk for hospitalization. This new model, published in PLOS One, is the second COVID-19-related nomogram that the…

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Building the batteries of cells

Mitochondria are the powerhouse of cells which continuously convert energy from food into the chemical energy currency called ATP. This essential process depends on large protein complexes within the inner membrane of mitochondria acting similar to batteries. A new study, led by Dr. Ruchika Anand and Prof. Andreas Reichert, Heinrich-Heine-University Duesseldorf, Institute of Biochemistry and…

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Scientists found genes that help cancer cells to penetrate the brain

An international team of scientists, including a researcher from Sechenov University, reviewed scientific articles on proteins (and genes encoding them) that help cancer cells enter the brain. An understanding of the processes that facilitate the formation of metastases in the brain will allow scientists to create new methods for cancer diagnosis and treatment. Details of…

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Bouncing, sticking, exploding viruses: Understanding the surface chemistry of SARS-CoV-2

Researchers at Michigan Tech, TÜV SÜD UK National Engineering Laboratory and University of Edinburgh call for increased research on virus surface stability and interaction in “Surface Chemistry Can Unlock Drivers of Surface Stability of SARS-CoV-2 in Variety of Environmental Conditions” in the Cell Press journal Chem. They highlight the need to understand the different environmental…

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Spirits Distilled on the Farm

Here’s farm to glass. Potatoes, cucumbers, wheat, rye and herbs harvested from the fields of Foster Farm in Sagaponack, N.Y., go into the spirits that brother and sister, Dean and Marilee Foster, have been making for the past three years. “We knew the farm couldn’t survive on just potatoes,” said Mr. Foster, a sixth-generation farmer.…

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A Texas-Size Taste of Barbecue

Summon your inner caveperson with this rack of Texas-style smoked beef ribs from Lewis Barbecue in Charleston, S.C. Three immense bones come thickly surrounded by succulent spiced and blackened slabs of smoked meat, enough for a Stone Age party of six. Newly available nationwide, they are shipped frozen and deserve a slow defrost overnight before…

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