1. Edith Cowan University Scholarships

• Australia
• Masters/ PhD
• Full tuition, stipend, relocation allowance
• 16 Oct 2025
• https://www.ecu.edu.au/scholarships/details/ecu-hdr-scholarship

2. University of Tasmania Scholarship

• Australia
• Masters/ PhD
• Full tuition, relocation and living…

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Rancidity refers to the oxidative or hydrolytic degradation of fats and oils, which can render food unfit for consumption. This chemical reaction, triggered by exposure to air, light, moisture, and bacterial activity, is a common culprit behind the spoilage of food items.
The science behind Rancidity:​

Fats and fatty acids in food are the key…

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Grass tetany, also known as grass staggers or hypomagnesemia, is a common metabolic disorder that affects ruminant animals such as cattle and sheep. It is primarily caused by a deficiency of magnesium in the animal’s bloodstream, which can lead to severe health complications if not addressed promptly.

Understanding Grass Tetany​Causes and Risk…

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Retained placenta, also known as retained afterbirth, occurs when the placenta fails to detach from the uterus within a normal timeframe after calving. Instead of being expelled naturally, it remains partially or entirely inside the cow’s reproductive tract. This condition is a cause for concern as it can lead to uterine infections, reduced…

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Freemartinism is a severe form of sexual abnormality in cattle. Affects female calves born to male twins 90% of the time and results in infertility.

Male calves are rarely affected, however, there could be a little reduction in the size of the testicles. Larger testicles in bulls are associated with high levels of fertility.

How does…

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Steric hindrance is a fundamental concept in chemistry that plays a significant role in influencing the behaviour and characteristics of molecules. It refers to the obstruction or impediment of chemical reactions or molecular interactions that arise due to the spatial arrangement of bulky substituents within a molecule. These physical…

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A student asked me this question while we were having a discussion about the science of enhancing food flavours. I will add my thoughts in reply to this thread starter.