Uncategorized
- Archaeology
Ancient South Americans tasted chocolate 1,500 years before anyone else
Artifacts with traces of cacao push back the known date for when the plant was first domesticated by 1,500 years.
- Chemistry
Zapping substances with electrons can quickly map chemical structures
Speedy molecular identification originally developed for proteins might benefit crime lab researchers and drugmakers.
- Climate
‘18 Miles’ is full of interesting tales about Earth’s atmosphere
The new book ‘18 Miles’ takes readers on a journey through the atmosphere and the history of understanding climate and weather.
- Health & Medicine
What the approval of the new flu drug Xofluza means for you
Xofluza, the first flu antiviral to be approved in 20 years, works differently from other flu drugs.
- Animals
While eating, these tiny worms release chemicals to lure their next meal
As they eat insects, one nematode species releases chemicals that attract more insect prey.
- Animals
Coral larvae survive being frozen and thawed for the first time
Cryopreservation might help save some coral reefs at risk from climate change and other dangers.
- Paleontology
The first vertebrates on Earth arose in shallow coastal waters
After appearing about 480 million years ago in coastal waters, the earliest vertebrates stayed in the shallows for another 100 million years.
- Life
To get a deeper tan, don’t sunbathe every day
Skin cells make protective melanin on a 48-hour cycle.
- Plants
Liverwort plants contain a painkiller similar to the one in marijuana
Cannabinoids found in liverwort plants could spell relief for those suffering from chronic pain.
- Archaeology
Ancient Clovis people may have taken tool cues from earlier Americans
Ancient Americans’ spearpoints may have heralded later Clovis weapons.
- Tech
A new palm-sized drone is mini, but mighty
Unlike other small drones, this flying robot can tote objects up to 40 times its own weight.
- Life
Why some people may be more susceptible to deadly C. difficile infections
Proline, a type of amino acid, increases when gut microbe mixes are disturbed, giving this pathogen a ready food source.
