Nomura Holdings Inc. is overhauling its China business after losses there snowballed, reflecting setbacks to plans by Japan’s

If you found water that was more than two billion years old, would your first instinct be to drink it? One scientist did exactly that after finding the oldest water ever discovered on the planet. A team from the University of Toronto, led by Professor Barbara Sherwood Lollar, came across an incredible find while studying a Canadian mine in 2016. Tests showed that the water source they unearthed was between 1.5 billion and 2.64 billion years old. Given that it was completely isolated, it marked the oldest ever found on Earth. Sign up to our free Indy100 weekly newsletter Remarkably, the tests also uncovered that there was once life present in the water. Speaking to BBC News, professor Sherwood Lollar said: “When people think about this water they assume it must be some tiny amount of water trapped within the rock. “But in fact it’s very much bubbling right up out at you. These things are flowing at rates of litres per minute – the volume of the water is much larger than anyone anticipated.” Discussing the presence of life in the water, Sherwood Lollar added: “By looking at the sulphate in the water, we were able to see a fingerprint that’s indicative of the presence of life. And we were able to indicate that the signal we are seeing in the fluids has to have been produced by microbiology - and most importantly has to have been produced over a very long time scale. “The microbes that produced this signature couldn’t have done it overnight. This has to be an indication that organisms have been present in these fluids on a geological timescale.” The professor also revealed that she tried the water for herself – but how did it taste? “If you’re a geologist who works with rocks, you’ve probably licked a lot of rocks,” Sherwood Lollar told CNN. She revealed that the water was "very salty and bitter" and "much saltier than seawater." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Walt Disney Co. Chief Executive Officer Bob Iger has no regrets about returning to lead the company last

Jordan Nubin filled in nicely for Minnesota with 204 yards rushing and two touchdowns, and the Gophers beat Michigan State 27-12 Saturday

Former President Donald Trump, who paved the way for the undoing of federal abortion rights protections, said that some Republicans "speak very inarticulately" about the issue and have pursued "terrible" state-level restrictions that could alienate much of the country.

The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easy peasy!” says chef and Great British Menu host Andi Oliver. “This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right.” Coconut and lime cheesecake Serves: 12 For the base: 100g gingernut biscuits 100g oat biscuits, such as Hobnobs 50g desiccated coconut 120g melted unsalted butter Pinch of salt For the filling: 280g full-fat cream cheese 4 tbsp coconut condensed milk 200ml coconut milk 150ml cream Grated zest and juice of 2 limes 100g white chocolate, melted For the topping: 1 fresh coconut 1 tbsp maple syrup Grated zest of 1 lime 1 fresh mango, peeled, cored, and diced 22-24cm fluted tart tin, base lined with baking parchment Method: 1. Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for one hour or until set. 2. Combine all the filling ingredients, apart from the chocolate, in a large mixing bowl. Beat together using an electric hand whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon the filling on top of the set base and chill for a couple of hours in the fridge until set (do note that this cheesecake has quite a soft-set finish). 3. Meanwhile, preheat the oven to 180C fan. 4. Crack open the fresh coconut and peel off flakes of the flesh using a vegetable peeler. You want about two handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp. Leave to cool, then top the cheesecake with the toasted coconut. 5. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king

Canadian Prime Minister Justin Trudeau announced Wednesday that he and his wife of 18 years...

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Authorities say the BTK serial killer is the “prime suspect” in at least two unsolved cases, including one in Oklahoma that led authorities to dig this week near his former Kansas property in Park City

Two programs enjoying offensive success with transfer quarterbacks will match 3-3 overall records when Boston College visits Georgia Tech. The Eagles are led by former UCF quarterback Thomas Castellanos and will put their two-game winning streak on the line

Arcangelo took the lead at the top of the stretch and won the Belmont Stakes on Saturday, making Jena Antonucci the first female trainer to win the race in its 155 years

Federal Reserve Chair Jerome Powell on Friday said the central bank may need to lift interest rates further