In her new book, Dr. Arielle Johnson explains how and what we taste with chemistry. Plus, post-Dobbs, ob-gyns and medical students alike must navigate the risk of criminal prosecution associated with patient care in some states. And, four years ago this week, the World Health Organization declared COVID-19 a pandemic. Experts say it’s far from over.
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Sweat gives us so much more than a smell, thanks to the cool chemistry of this vital bodily fluid.
Discover the world of fermentation with a world-renowned chef as you use kitchen chemistry to transform raw veggies into delicious dishes.
We dive into the science behind the 2022 Nobel Prize in chemistry. Plus, the latest advancements in pig-to-human organ transplants. And what’s the science behind “swing” in jazz music?
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Sweat gives us so much more than a smell, thanks to the cool chemistry of this vital bodily fluid.
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Nathan Mhyrvold, author of “Modernist Pizza,” made over 12,000 pies to investigate the physics and chemistry of the perfect slice.
Blending chemistry, physics, and animation, artist Maria Constanza Ferreira grows tiny gardens of crystals to create dazzling images.
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As climate change shifts ocean chemistry, persuading oysters to breed helps scientists understand how they may be impacted.
This briefly-blooming plant gave Japanese artists a distinctive dye—and helped scientists answer a color chemistry mystery.
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Author Eric Pallant dives into the delicious culture and chemistry of breadmaking.