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Evolutionary Biology2040 articles archived since 1845

Ant Smells Like Blue Cheese for a Reason

Ant Smells Like Blue Cheese for a Reason

The "odorous house ant" smells like blue cheese or rotten coconut because it produces chemical compounds similar to those found in its nose-sakes. Cynthia Graber reports  ...

June 15, 2015 — Cynthia Graber

How Dinosaurs Shrank and Became Birds

Modern birds appeared to emerge in a snap of evolutionary time. But new research illuminates the long series of evolutionary changes that made the transformation possible

June 12, 2015 — Emily Singer and Quanta Magazine

Color You Remember Seeing Isn't What You Saw

People tend to remember a color they saw, for example green-blue teal, as being closer to a more stereotypical variant, such as straight blue or green. Karen Hopkin reports  

June 9, 2015 — Karen Hopkin

Animals Don't Use Facebook but They Have Social Networks, Too

Lee Dugatkin, evolutionary biologist and behavioral ecologist at the University of Louisville, talks about his article in the June Scientific American called "The Networked Animal," about how social networks in disparate animals species affect the lives of the entire group and its individual members...

June 7, 2015 — Steve Mirsky

Is Lying Rational?

A new film presents the science behind when and why people lie.

June 5, 2015 — Eliene Augenbraun, Daisy Yuhas and Benjamin Meyers
Chimps Would "Cook" Food If They Could

Chimps Would "Cook" Food If They Could

A new study suggests that chimps have the cognitive skills necessary for cooking—such as patience—even if they don't control fire. Christopher Intagliata reports

June 2, 2015 — Christopher Intagliata

Genes Orchestrate Musical Ability

It might take practice to get to Carnegie Hall but scientists found that it takes a set of dozens of genes in the brain working together to make that practice pay off.  

June 2, 2015 — Eliene Augenbraun, Karen Hopkin and Benjamin Meyers

NOVA Evolution Lab

What could you possibly have in common with a mushroom, or a dinosaur, or even a bacterium? More than you might think.

May 27, 2015 — Larry Greenemeier
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