Matter and Its Interactions
- Physics
Chopping an onion? Sharp knives can keep its juice out of your eyes
Slow and steady cuts with a sharp blade, video shows, can reduce the pain-inducing spray of tiny onion-juice droplets.
- Chemistry
New materials yank ‘forever chemicals’ from water
Materials known as metal-organic frameworks, or MOFs, trap some PFAS fast — and can be reused again and again.
- Microbes
Scientists Say: Microcin
Small and deadly (to bacteria), these protein-like molecules fight the growth of potentially dangerous germs in our gut.
- Microbes
Thank microbes for chocolate’s tasty flavors
Cocoa beans matter, but yeast and bacteria may be the real secret to fine chocolate flavor.
- Chemistry
Structures that work like Hermione’s magic handbag land a chemistry Nobel
Richard Robson, Susumu Kitagawa and Omar Yaghi developed these metal-organic frameworks, which can trap pollutants, collect water from air and more.
- Archaeology
Knotted strands of 500-year-old hair tell a surprising story
Used in a device called a khipu, the hair reveals the owner’s simple diet. Those data now suggest that in Incan society, even some commoners kept records.
- Physics
Could we ever build the tech to shrink ourselves?
The atoms that make us up couldn’t be shrunk or smashed closer together — at least, not without catastrophic consequences.
- Chemistry
Scientists Say: Element
The number of neutrons and electrons can vary in atoms of the same element. The number of protons alone sets each of these substances apart.
- Chemistry
Newfound ‘anti-spice’ compounds tame chili peppers’ heat
Five compounds make some chili peppers taste less spicy than others. Scientists are still figuring out why.
- Physics
Scientists Say: Tauonium
No protons, neutrons or electrons. And yet, based on what scientists know about fundamental particles, this variety of atom just might exist.
- Chemistry
Scientists Say: Chiral
Many biological molecules come in a left- and right-handed form — and biology plays favorites.
- Chemistry
Behold the world’s thinnest pasta
Made from white flour and formic acid, the nanofibers average just 370 nanometers across. That’s two-hundredths the thickness of a human hair.
