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Easily embarrassed? People will trust you more
A new study from the University of California, Berkeley, suggests that people who are easily embarrassed are also more trustworthy, and more generous.
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CERN group traps antihydrogen atoms for 16 minutes
Trapping antihydrogen atoms at the European Organization for Nuclear Research (CERN) has become so routine that physicists are confident that they can soon begin experiments on this rare antimatter equivalent of the hydrogen atom, according to researchers at the University of California, Berkeley.
University of California |
Heading into zero gravity
UC San Diego students are in Houston, on a NASA plane, this week to investigate what happens in the heads of astronauts during weightlessness. They are part of NASA's Microgravity University, which offers selected students a rare chance to do research in near-zero gravity.
UC Davis |
Better safe than sorry: a focus on food
The story of a family caught in the deadly 2006 E. coli outbreak in spinach prefaces how UC Davis and the fresh-produce industry have partnered to prevent future outbreaks, and to enhance the safety, quality and taste of the food supply.
UC Office of the President |
Boosting California's olive growth
The UC Davis Olive Center seeks to do for olives what the campus did for wine.
UC SF Public Affairs |
Students vaccinate against hepatitis B
The San Francisco Hepatitis B Collaborative offers free screenings for Hepatitis B (Hep B) and low cost vaccinations for community members every other Saturday at the Chinatown Public Health Clinic.
OPR Climate Change |
Oil: A three letter word
This episode of Onward California follows David Valentine, professor of earth science at UC Santa Barbara, to his research site off the California coast at Shane seep.
UC Davis |
Science, still a man's world
Discrimination against women in science continues to be a problem, even in fields dominated by female researchers, suggests a new UC Davis study.
UC Davis |
Advanced technology boosts winemaking process
Students and faculty at UC Davis are processing wine with the world's first wireless fermentation system.