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Chemists fabricate novel rewritable paper

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According to some surveys, 90 percent of all information in businesses today is retained on paper, even though the bulk of this printed paper is discarded after just one use. First developed in China in about the year A.D. 150, paper has many uses, the most common being for writing and printing upon. Indeed, the … Read more

Small volcanic eruptions explain warming hiatus

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Scientists have long known that volcanoes cool the atmosphere because of the sulfur dioxide that is expelled during eruptions. Droplets of sulfuric acid that form when the gas combines with oxygen in the upper atmosphere can persist for many months, reflecting sunlight away from Earth and lowering temperatures at the surface and in the lower … Read more

Is The Secret To A Happy Marriage In Your DNA?

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Are some people genetically predisposed to stay happily married? Researchers at UC Berkeley have found a major clue in our DNA. Robert Levenson and his team have found a link between relationship fulfillment and a gene variant — known as the “short allele” — of the serotonin transporter gene. The gene is involved in the … Read more

Why carrots taste sweeter in winter

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UCLA’s Liz Roth-Johnson explains why carrots have more sugar when it’s cold outside. Because plants are immobile, they must develop defense techniques against predators and the severe cold in winter. For example, carrots have developed the physiological response of increasing their sugar content when it’s cold outside. This helps stop ice crystal formations and prevents … Read more

Fruit and Liquid Sugar

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Liquid sugar, such as in sodas, energy drinks and sports drinks, is the leading single source of added sugar in the American diet, representing 36% of the added sugar we consume. Research suggests that our bodies process liquid sugar differently than sugar in foods, especially those containing fiber. Scientists argue that when you eat an apple (for … Read more