Updated Jan. 1, 2013: I've added a postscript to this post. You can find it at the bottom of this page.
Look at yourself. Right now.
You are muscle,skin, bone, brain, blood, warmed by energy, and all of you, every cell, even the subsets of those cells, all trillions and trillions of them, are going to tire, waste and depart. In 10 years almost every bit of you will have been replaced by new bits.
As American make contributions to various charities at the end of the year, there is increasing evidence that politics is playing a role in their decisions. Research suggests that the way the charity presses certain ideological buttons predicts whether liberals or conservatives will pony up a donation.
For scientists who study a dangerous form of bird flu, 2012 is ending as it began — with uncertainty about what the future holds for their research, but a hope that some contentious issues will soon be resolved.
There's nothing like the distinctive "pop" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.
Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of Uncorked: The Science of Champagne.
Originally published on Mon December 31, 2012 9:24 am
Global health advocates often argue that the tropical diseases that plague many countries, such as malaria and dengue, can be conquered simply with more money for health care – namely medicines and vaccines.
We all have an inkling of how our food is grown these days, but increasingly we don't really know what it looks like. You'd probably recognize a tomato plant or a cornfield — but these photos offer a perspective that a lot of us haven't seen.
This is SCIENCE FRIDAY; I'm Ira Flatow. Chefs are like, a little bit like golfers: They're always looking for tips to improve their game. So as you prepare for the last big party of 2012 or the first one of 2013, we have some gastronomical tips to improve your cooking and baking skills and the reasons behind why they actually work.
This is SCIENCE FRIDAY; I'm Ira Flatow. You've heard of Leonardo, Michelangelo, Galileo, Newton, maybe even Pascal and Hooke, all Renaissance men who, between them, innovated in painting, sculpture, physics, math, chemistry, astronomy, architecture, philosophy, the list goes on. But how about Athanasius Kircher? Yeah, have you heard of him? Not ringing - no bells are ringing?