News
- Health & Medicine
Pay attention to that under-the-weather feeling
People can forecast their likelihood of catching colds by rating their own health, study shows.
- Quantum Physics
Spooky quantum connection quantified for multiple particles
Physicists have measured quantum entanglement between several particles rather than just two.
- Physics
Maxwell’s demon faces the heat
A device inspired by an 1867 thought experiment fails to break the second law of thermodynamics, which governs the flow of heat and the drive toward maximum disorder.
- Anthropology
People roamed tip of South America 18,500 years ago
Stone tools, charred animal bones and fire ash found at the Monte Verde site in Chile indicate people reached South America’s southernmost territory at least 18,500 years ago.
- Genetics
Water bears are genetic mash-ups
Drying out may help tardigrades soak up new DNA, which in turn aids the water bears in withstanding stress.
- Physics
Final chapter published in decades-long Gravity Probe B project
It took more than 50 years, but an experiment testing general relativity has finally come to a close.
- Microbes
Gut microbes signal when dinner is done
Helpful E. coli bacteria that live in the guts of animals produce proteins that can decrease an animal’s appetite only 20 minutes after receiving nutrients
- Earth
Don’t flip out: Earth’s magnetic poles aren’t about to switch
Earth’s waning magnetic field is returning to its long-term average, not heading toward a catastrophic magnetic reversal, new lava analysis suggests.
- Genetics
Mosquitoes engineered to zap ability to carry malaria
Researchers have created a gene drive that prevents mosquitoes from carrying malaria.
- Climate
Thinning ice leads to winter warming in the Arctic
Thinning Arctic sea ice could boost heat-trapping water vapor in the air during autumn and winter, leading to more ice loss.
- Animals
How to see with eyes made of rock
Tiny mollusk eyes in chiton armor can pick up rough images.
- Health & Medicine
A good diet for you may be bad for me
Eating the same foods can produce very different reactions in people.
