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Tuesday, July 31, 2018

Better way found to determine the integrity of metals

Researchers at the University of Waterloo have found a better way to identify atomic structures, an essential step in improving materials selection in the aviation, construction and automotive industries.

The findings of the study could result in greater confidence when determining the integrity of metals.

Friday, July 27, 2018

Cost of flood losses in Maritimes could increase by up to 300 per cent

The financial costs of flooding in Canada’s maritime region could spike by 300 per cent by the end of the century if steps are not taken to address the impacts of climate change.

A study done by researchers at the University of Waterloo looked at the Halifax, Nova Scotia area, a region hard hit by recent riverine flooding. The team, made up economists, geographers and political scientists, merged data on flood probability, climate change and financial payout information from the insurance/re-insurance market and used the information to develop a forecast.  

Monday, July 23, 2018

One step closer to closing the gender gap in engineering

More young women will likely go into engineering if it is promoted as a profession for well-rounded people with a desire to serve society, according to a new study at the University of Waterloo.

The findings suggest that efforts to close a gender gap in the field should stress key reasons for women to pursue engineering along with the current approach of instilling confidence in their technical and academic abilities to succeed.

Monday, July 23, 2018

Study shows how the brain controls food cravings

A newly published study from the University of Waterloo shows that when activity in a specific part of the brain is suppressed, our desire for high-calorie foods increases.

The investigators found that when they temporarily decreased activity in the dorsolateral prefrontal cortex – the brain network responsible for self-control – participants evaluated high-calorie snacks more positively, paid more attention to appealing images of such foods, and reported stronger urges to eat them than usual. 

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