A study by the University of São Paulo shows that expansion of cattle ranching to meet growing domestic demand has contributed more than any other driver to the elimination or degradation of the Amazon’s original vegetation, followed by expanding croplands and urbanization.

Through morphological and molecular analysis of material collected from rivers in Brazil's Northeast region, the researchers are extending their knowledge of the evolutionary history of South American darters in the genus Characidium.

Brazilian researchers from UFRJ and INBEB uncover how mutant p53, a key tumor suppressor, transforms proteins like p63 and p73 into cancer drivers via amyloid aggregation. Published in Communications Chemistry, the study also highlights heparin's potential to inhibit these harmful aggregates, offering a new approach for targeting aggressive cancers like glioblastoma. The findings open avenues for developing therapies to combat cancer at its molecular roots.

Allowing tropical forests to grow back on pastureland may reduce the amount of carbon dioxide released from the soil twofold. "This is huge!" Says co-author Jefferson Hall. 

Researchers from ESPOL and Ghent University have evaluated two methods for treating highly contaminated wastewater mining effluents generated during gold cyanidation in the mining industry: a conventional physico-chemical treatment and a reverse osmosis (RO) system. This innovative study was carried out at the mining company, where the treatment plant was installed and operated for approximately five weeks. During this period, water samples were collected three times a day to analyze critical parameters such as pH, total dissolved solids (TDS), and electrical conductivity (EC). In addition, analyses of ions, total organic and inorganic carbon, total arsenic (AsTOTAL), total cyanide (CNTOTAL), and heavy metals as copper, iron, manganese, zinc, chromium, and lead were performed. 

he Production of fermented foods and beverages is one of the oldest food processing techniques, dating back 10,000 to 15,000 years. The wide variety of these products results from a mix of cultural traditions and geographic influences across Latin America. Locally made fermented beverages, important in local diets, are usually created using simple techniques and traditional methods passed down through generations.