Environment
This chemist uses online videos to teach about the perils of microplastics
Imari Walker says her journey as a scientist and science communicator lets her talk about and advocate for her passion.
MS-LS1-7
Develop a model to describe how food is rearranged through chemical reactions forming new molecules that support growth and/or release energy as this matter moves through an organism.
More Stories in MS-LS1-7
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ChemistryExplainer: What are fats?
A fat molecule's three long chains of carbon and hydrogen atoms repel water, stash energy and keep living things warm — even in the bitter cold.
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Health & MedicineWarning! Junk foods can harm a teen’s brain
The adolescent brain has a hard time resisting junk food. But high-fat, high-sugar diets can interfere with learning and pose risks to mental health.
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A dirty and growing problem: Too few toilets
As the famous book says, everybody poops. That’s 7.8 billion people, worldwide. For the 2.4 billion with no toilet, the process can be complicated.
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TechOur gut microbes love a good workout
Technology shows how microbes in the body respond to exercise. That helps scientists understand why those microbes keep athletes healthy.
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BrainAs teens gain weight, they find high-fat foods less pleasurable
Teens who gained excess weight showed less activity in the brain’s reward center when viewing or tasting foods with lots of fat.
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ChemistryScientists look to hack photosynthesis for a ‘greener’ planet
Photosynthesis turns sunlight into energy for plants. Scientists want to know more about it, imitate it — even improve it.
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Health & MedicineUltrasound might become a new way to manage diabetes
Ultrasound turns on production of the hormone insulin in mice. Someday, it might help maintain healthy blood-sugar levels in people who were recently diagnosed with diabetes.
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Health & MedicineExplainer: What are proteins?
In the body, proteins act as biochemical machines to carry out the work of cells.
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Health & MedicineExplainer: Taste and flavor are not the same
What’s behind a food’s flavor? More than what we taste, it turns out.