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Leo Bear-McGuinness

Science Writer & Editor

 at Technology Networks

Leo is a science writer with a focus on environmental and food research. He holds a bachelor's degree in biology from Newcastle University and a master's degree in science communication from the University of Edinburgh.

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Published Content
Total: 61
Dr Paul Dyer holding petri dishes, standing next to a bulk of blue cheese.

Scientists Take the “Blue” Out of Blue Cheese

Blue cheese can be yellow, white, orange and green, all while maintaining the same texture and flavor, more or less.
Teabag in a glass.

Teabags and Processed Meats May Be Key Dietary Sources of PFAS

After comparing the eating habits of young US adults with their blood levels of PFAS, the researchers found that the participants who ate more takeouts and processed meats were more likely to have higher levels of the forever chemicals.
Water Analysis

Water Analysis

To check all wastewater is safe, the EPA and other regulators carry out tests along water systems. Download this infographic to learn what treatment steps are required, which contaminants are removed and which methods are used.

New Potassium-Poor Veg Could Benefit People With Kidney Disease, Say Researchers

By growing the vegetables in soilless nutrient solutions, chard, arugula, radishes and peas can all be infused with or sapped of essential elements, say researchers from the University of Bari Aldo Moro, Italy.
A mug and sweetener.

Artificial Sweeteners: The Good and the Bad

Are these fabricated flavorings really any better for us than sugar? Well, they have their good and bad qualities, according to the latest research.
Honey dripping from dipper stick.

Why Are Bees Making Less Honey? We Asked a Researcher

Technology Networks spoke to Dr. Gabriela Quinlan, a research fellow in Penn State’s department of entomology and center for pollinator research, to find out why US bees are becoming less productive.
Bacteria in the gut

Fossilized Feces Reveal the Microbiomes of Ancient Japanese Guts

After analyzing DNA remnants preserved in ancient human coprolites (fossilized feces), the researchers discovered that many of the long-dead bacteria and viruses found in the feces were the same species thriving in present-day Japanese guts.
Tomatoes growing on the vine.

Community Gardens Have Six Times the Carbon Footprint of Agriculture

In a few exceptional instances, however, city-grown crops, including tomatoes, were more carbon efficient than their industrial counterparts, according to the study.
An agricultural field

If Reused as Animal Feed, Cereal Pulp Could Free Up Millions of Hectares of Farmland

These savings, say the researchers, could become part of the vital global strategy for reducing the unsustainable use of natural resources.
A bee.

Bees Nourish Their Own Gut Bacteria

Bees, just like humans, can home a variety of bacteria in their guts. Most of these microbes, but one, feed on pollen. The outlier feeds off substrates provided by the bee, according to new research.