Grades 5-8

  • New food rules: How healthy?
    New food rules: How healthy?

    Drafts of two hefty food-safety regulations are released. What are the fundamentals of ensuring safety in the giant American food system? Where is the room for improvement? Who will (and maybe should) escape regulation?


    Thursday, January 17th, 2013
  • Mapping evolution
    Mapping evolution

    Research in salty ponds shows how one species of pupfish becomes three — in a few cases. More important, it shows why this did not happen in thousands of other locations. Does an impenetrable “death valley” isolate viable species?


    Thursday, January 10th, 2013
  • Odder than odd!
    Odder than odd!

    Dig the dung beetle. Sample the belly button. Tilt your brain — and see what happens. Watch bees cook their enemies. Drive through the cabbie’s brain. Check out pretty pix of pretty chicks. All weird. All here!


    Thursday, January 3rd, 2013
  • Screaming about screen time?
    Screaming about screen time?

    We spend ever-more hours with TV, cellphones, tablets and computers, is it rude or necessary to always answer your phone? Does distraction make you dumb? What about multitasking?


    Thursday, December 20th, 2012
  • Counting bugs in Panama
    Counting bugs in Panama

    Life is biology is species: But how many species live on Earth? About six million arthropods (insects, spiders and crustaceans), says a new study.


    Thursday, December 13th, 2012
  • After the flood, the menace of mold
    After the flood, the menace of mold

    After Sandy’s soaking: How dangerous are molds and bacteria that grow in a soggy house? What is the best way to salvage a water-damaged home? Do you need expert help?


    Thursday, December 6th, 2012
  • Horrific Hurricanes
    Horrific Hurricanes

    How do hurricanes form? How do we predict their paths? How can we improve predictions?


    Wednesday, December 5th, 2012
  • Emotional expressions: The face isn’t the whole story
    Emotional expressions: The face isn’t the whole story

    At the moment of loss or victory, an athlete’s face shows intense … what? Without seeing the body, you can’t tell whether an important point was won or lost. Adding the body language makes all the difference — and can even overwhelm the message of the face!


    Thursday, November 29th, 2012
  • Energy report: Plentiful supplies, warning signs
    Energy report: Plentiful supplies, warning signs

    Conservation and fracking will help United States reach energy independence by 2030. How will cheap natural gas affect renewable energy? How will a one-third increase in fossil fuel use affect greenhouse warming? Are we about to be locked into a 3.6ºC of global warming?


    Thursday, November 22nd, 2012
  • Making spears
    Making spears

    Spears helped our ancestors eat and defend themselves. Spearmaking required ingenuity, experiments and communication. Symmetrical stone tools with damage at the tip indicate that spears were being used in South Africa half a million years ago, according to a new study.


    Thursday, November 15th, 2012
  • Losing in politics & sports
    Losing in politics & sports

    With the $6-billion slugfest thankfully in our rear-view mirror, we ponder the attachment to “my” team. How do we deal with the inevitable disappointment? Are we fair-weather fans or die-hards, and how does that affect our response to the big game? Could sports affiliation even protect against suicide?


    Thursday, November 8th, 2012
  • Love your arteries?
    Love your arteries?

    Think you can get away with an occasional high-fat junk food chow-down? A new study confirms that a single meal can harm your arteries. Eating the same number of calories in a Mediterranean-diet meal is benign or beneficial to the arteries.


    Thursday, November 1st, 2012
  • Tracking frozen methane
    Tracking frozen methane

    Vast deposits of a strong greenhouse gas are frozen under the ocean. As the ocean warms, this methane is releasing. How much more methane is on the way, and how will it affect climate?


    Thursday, October 25th, 2012
  • The science of cheese
    The science of cheese

    Cheesemaking is older than Homer’s Odyssey, but questions remain. Which bacteria make the best cheese? Must low-fat cheese taste like cardboard? Why is small-producer, “artisan” cheese becoming so popular? Why does one cheese taste different than another.


    Thursday, October 18th, 2012
  • Greenhouse gas maps
    Greenhouse gas maps

    Using at least 20 sources of data, scientists have modeled releases of carbon dioxide from Indianapolis. The new view will help cities map reductions in greenhouse warming, and help people understand that the climate warming problem belongs to everybody.


    Thursday, October 11th, 2012


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