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
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 1.
Freak heavy rainstorms in 2015 and 2017 wiped out many dry-adapted microbes in the Atacama Desert, useful info in the search for life off Earth. Christopher Intagliata reports.
An animating science project from Science Buddies
Airplanes and a planned burn of forest area will help identify the thousands of chemicals in smoke plumes
Metal-organic frameworks are compounds that are set to solve some tough challenges: producing water in the desert, removing greenhouse gases from the air and storing dangerous gases more safely.
Explosives experts use a combination of x-ray scans, chemical swabs and other tools to evaluate the parcel
Meet the new weed on the block, perhaps one better suited to medical rather than recreational use
The synthetic material is faster to make than natural wood
The search is on for safe, effective ways to taper the drugs for people in chronic pain
The bittering agents called hops have enzymes that chew up starch and unleash more fermentable sugar—which can boost alcohol and CO2 in the finished brew. Christopher Intagliata reports.
“Maybe we're on a roll,” a veteran women-in-science advocate says