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In South Asian countries, the major cause of oral cancer is reported to be chewing paan, which is comprised of betel leaf daubed with slaked lime paste and areca nut. To investigate how paan may contribute to the onset of cancer, the authors treated two immortalized cell lines with extracts of betel leaf, areca nut, and lime and evaluated how these treatments affected cell proliferation and cell death. Initial results indicate that while betel leaf alone may inhibit cell growth, areca nut promoted cancer cell survival and proliferation, even when co-treated with betel leaf. These data suggest that areca nut could exacerbate the progression of oral cancer in humans.

The Green-backed Firecrown hummingbird is an essential pollinator in the temperate rainforests of southern South America. However, little is known about the ecology of these birds. Authors examined the foraging patterns of these birds identifying interesting differences in foraging patterns among season, age and sex.

Rising atmospheric carbon dioxide levels are projected to lead to a 0.3- 0.4 unit decrease in ocean surface pH levels over the next century. In this study, the authors investigate the effect of pH change on the mass of calcified exoskeletons of common aquatic organisms found in South Florida coastal waters.

In this study, the authors examined how Sri Lankan Americans (SLAs) view racial issues in the U.S. The main hypothesis is that SLAs, as a minority in the U.S., are supportive of the Black Lives Matter movement and its political goal, challenging the common notion that SLAs are anti-Black. The study found that a majority of SLAs believe the U.S. has systemic racism, favor BLM, and favor affirmative action. IT also found that Tamil SLAs have more favorable views of BLM and affirmative action than Sinhalese SLAs.

In this work, based on centuries of history where spices have been used and thought to have antimicrobial properties that prolong the shelf life of food, the authors investigated if several spices used in Indian cooking could delay the spoilage of cooked white rice. Based on changed in appearance and smell, as well as growth on agar plates, they found that cinnamon was the most effective in delaying spoilage, followed by cumin, pepper, garlic, and ginger. Their findings suggest the ability to use spices rather than chemical food preservatives to prolong the shelf life of foods.