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Biology9749 articles archived since 1845

The Risks on the Table

More than half the foods in U.S. supermarkets contain genetically modified ingredients. Have they been proved safe for human consumption?

April 17, 2001 — Karen Hopkin

Making Sense of Taste

How do cells on the tongue register the sensations of sweet, salty, sour and bitter? Scientists are finding out and discovering how the brain interprets these signals as various tastes

March 18, 2001 — David V. Smith and Robert F. Margolskee

Why Do Facts Fail?

Why Do Facts Fail?

Deconstructing Denial