Navigating motherhood: biological and landscape factors affecting postpartum movement in white-tailed deer.

Background: Population growth and management in cervid species is dependent on reproductive ecology and factors influencing juvenile survival. Aspects of the female's movement behavior likely affect juvenile survival and movement patterns of pregnant and lactating females differ from non-pregnant or non-lactating females. Explanations for these differing movement patterns include change in nutritional demands for the female, isolation during parturition, and predator avoidance.

Castrate-resistant prostate cancer response to taxane is determined by an HNF1-dependent apoptosis resistance circuit.

Metastatic castrate-resistant prostate cancer (mCRPC) is a genetically and phenotypically heterogeneous cancer where advancements are needed in biomarker discovery and targeted therapy. A critical and often effective component of treatment includes taxanes. We perform a high-throughput screen across a cohort of 30 diverse patient-derived castrate-resistant prostate cancer (CRPC) organoids to a library of 78 drugs.

Dynamics Calculations of the Flexibility and Vibrational Spectrum of the Linear Alkane CH, Based on Machine-Learned Potentials.

Hydrocarbons are the central feedstock of fuels, solvents, lubricants, and the starting materials for many synthetic materials, and thus the physical properties of hydrocarbons have received intense study. Among these, the molecular flexibility and the power and infrared spectroscopies are the focus of this paper. These are examined for the linear alkane CH using molecular dynamics (MD) calculations and recent machine-learned potentials.

The Effects of Fat Content on the Shelf-Life of Vacuum-Packed Red Meat.

When stored at chill temperatures, vacuum-packed (VP) lamb has a much shorter shelf-life than VP beef, primarily due to its higher pH, which could be linked to the higher fat content. The higher pH would create more favourable conditions for the growth of spoilage bacteria, resulting in a shorter shelf-life of meat. To determine the effects of fat on meat shelf-life as it relates to pH, a series of shelf-life trials at 2 °C were conducted using VP beef and lamb mince with varying fat contents (i.