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Could maple syrup help cut use of antibiotics?

A concentrated extract of maple syrup makes disease-causing bacteria more susceptible to antibiotics, according to laboratory experiments by researchers at McGill University.

Published: 16Apr2015

Tango could benefit Parkinson's disease patients

Dancing the Argentine tango could have potential benefits for people at certain stages in the development of Parkinson’s disease (PD), according to findings in a new study by researchers at the Montreal Neurological Institute and Hospital -The Neuro, McGill University and the Research Institute of the McGill University Health Centre.

Published: 14Apr2015

Four new Canada Research Chairs for McGill

Four new Canada Research Chairs have been awarded to McGill University researchers and two others have been renewed, representing a total of $6.6 million in funding over the next five to seven years for research in a range of fields related to health, medicine and engineering.

Published: 9Apr2015

Domestic violence deters contraception

Domestic violence takes many forms. The control of a woman’s reproductive choices by her partner is one of them. A major study published in PLOS One, led by McGill PhD student Lauren Maxwell, showed that women who are abused by their partner or ex-partner are much less likely to use contraception; this exposes them to sexually transmitted diseases and leads to more frequent unintended pregnancies and abortions. These findings could influence how physicians provide contraceptive counselling.

Published: 31Mar2015

Another step forward for green chemistry

A tiny bit of silver, combined with water and air, can convert aldehydes into acids efficiently -- instead of the classical methods using stoichiometric amounts of expensive or toxic metal oxidants, according to a new study by McGill University researchers.

Published: 27Mar2015

Bash brothers of chemistry discover unusual material

The research group of Prof. Tomislav Friščić in McGill’s Department of Chemistry has made a name for itself in the little-known, but growing field of “mechanochemistry,” in which chemical transformations are produced by milling, grinding or shearing solid-state ingredients – brute force, in other words, rather than fancy liquid agents. “Your coffee maker grinds things,” and grinding molecules in the lab involves much the same principle, Friščić notes. Using mechanical force also has the significant advantage of avoiding the use of environmentally harmful bulk solvents.

Published: 23Mar2015

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