A saturating science project from Science Buddies
Eight years after the nuclear meltdown, wary citizens are moving back to contaminated homesteads—some not by choice
Scientific American assistant news editor, Tanya Lewis, and collections editor, Andrea Gawrylewski, take a deeper look at two short articles from the Advances news section of the December issue, on counterfeit whiskeys and the effect of real ecstasy...on octopuses.
Researchers have a lot to learn about the previously banned crop before it flourishes on U.S. farms
A cool activity from Science Buddies
The absence of substances originating from coffee, chocolate, nicotine and blood in pee could indicate foul play
Nanotech particles tucked into a gel coating can prevent poisoning by deadly organophosphates for a week or more
A few brief reports about international science and technology from Germany to Rwanda, including one on the discovery of the world's oldest known brewery, discovered in Israel.
Pine needles can easily be broken down into sugars as well as the building blocks of paint, adhesives and medicines. Christopher Intagliata reports.
An ancient artistic activity from Science Buddies
Five student teams, five rockets and a Guinness World Record title. What’s not to love?
An artistic activity from Science Buddies
Scientists are developing new techniques for detecting food and beverage fraud
The new technology can identify proteins that distinguish healthy cells from diseased ones
Scientists have created a “map” of odor molecules, which could ultimately be used to predict new scent combinations
There are two broad types of tear gas—and they’re both engineered to cause pain
Ice records pre-industrial levels of a chemical that scrubs the atmosphere of greenhouses gases
A Culinary Activity from Science Buddies
Pulitzer Prize–winning journalist Deborah Blum talks about her book The Poison Squad: One Chemist’s Single-Minded Crusade for Food Safety at the Turn of the 20th Century, Part 2.
Taking a swig of red wine before eating Brussels sprouts appears to moderate Brussels sprouts' polarizing flavor. Christopher Intagliata reports