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- Life
Fossil pushes back land-animal debut
Creatures first squished mud through their five toes millions of years earlier than previously believed.
By Devin Powell - Earth
Earth & Environment
Mountaintop mining, plastic fish and the return of the right whale in this week's news
By Science News - Life
Life
Slacker fish, carnivorous pitfalls, a dinosaur gap and more in this week’s news.
By Science News -
- Humans
Water’s Edge Ancestors
Human evolution’s tide may have turned on lake and sea shores.
By Bruce Bower -
2011 Science News of the Year: Life
Multicellular life from a test tube In less than two months, yeast in a test tube evolved from single-celled life to bristly multicellular structures. The new, snowflakelike forms act like multicellular organisms, reproducing by splitting when they reach large sizes and evolving further in response to harsh conditions, William Ratcliff of the University of Minnesota, […]
By Science News - Life
Life
Ultrasonic ribbits, saving dead trees and fishy retribution in this week’s news.
By Science News - Humans
Infected bats can recover . . . with lots of help
Researchers reported new data today confirming that with enough coddling, many heavily infected bats can recover. The rub: These scientists also pointed out that there really aren’t sufficient resources to save more than a handful this way.
By Janet Raloff - Earth
Earth/Environment
Platypuses in trouble, toxins in lakes and a chemical link to early puberty in this week’s news.
By Science News - Tech
Fishy fat from soy is headed for U.S. dinner tables
Most people have heard about omega-3 fatty acids, the primary constituents of fish oil. Stearidonic acid, one of those omega-3s, is hardly a household term. But it should become one, researchers argued this week at the 2011 Experimental Biology meeting.
By Janet Raloff - Life
Life
Flowery advertising, tempting toilets for shrews, bat beacons and more in this week’s news.
By Science News - Health & Medicine
Tricks Foods Play
Most people would never equate downing a well-dressed salad or a fried chicken thigh with toking a joint of marijuana. But to Joseph Hibbeln of the National Institutes of Health, the comparison isn’t a big stretch.
By Janet Raloff