All Stories
- Microbes
Now we know how much glacial melting ‘watermelon snow’ can cause
Algae that give snow a red tint are making glacial snow in Alaska melt faster.
- Animals
3-D scans of fossils suggest new fish family tree
Analysis of specimens from China implies ray-finned fishes evolved later than previously thought.
- Quantum Physics
A new test of water ripples supports the idea of quantum heat in a vacuum
Water waves bolster theory that accelerating space travelers really feel the heat.
- Agriculture
‘Big Chicken’ chronicles the public health dangers of using antibiotics in farming
A new book takes a hard look at the chicken industry for its role in fostering antibiotic resistance.
- Materials Science
Tiny ‘supraballs’ put a new spin on creating long-lasting color
Nano-sized balls of melanin and silica generate durable colors.
- Animals
Animal goo inspires better glue
Researchers are turning to nature to create adhesives that work in the wet environment of the human body.
- Astronomy
R.I.P. Cassini
After 20 years, nearly 300 orbits and pioneering discoveries, the Cassini spacecraft plunges to its death in Saturn’s atmosphere — taking data until its very last breath.
- Astronomy
These are Cassini’s parting shots of the Saturn system
In its last hours before plunging into Saturn’s atmosphere, the Cassini spacecraft turned its cameras to some of the system’s well-known features.
- Planetary Science
The Cassini probe dies tomorrow. Here’s how to follow its end
Science News is on the scene at NASA’s Jet Propulsion Laboratory for the big finish of the Cassini mission to Saturn.
- Animals
A researcher reveals the shocking truth about electric eels
A biologist records the electrical current traveling through his arm during an electric eel’s defensive leap attack.
- Health & Medicine
Microbes hobble a widely used chemo drug
Bacteria associated with cancer cells can inactivate a chemotherapy drug.
- Genetics
Two artificial sweeteners together take the bitter out of bittersweet
Some artificial sweeteners are well known for their bitter aftertastes. But saccharin and cyclamate are better together, and now scientists know why.
