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Your search has returned 18 articles:
  • Food for Thought

    Troubling Meaty 'Estrogen'

    Women take note. Researchers find that a chemical that forms in overcooked meat, especially charred portions, is a potent mimic of estrogen, the primary female sex hormone. That's anything but appetizing, since studies have linked a higher lifetime cumulative exposure to estrogen in women with an elevated risk of breast cancer.

    Indeed, the new finding offers a "biologically...

    10/17/2007 - 01:38 Nutrition
  • News

    Fish as Farmers: Reef residents tend an algal crop

    A damselfish cultivates underwater gardens of an algal species that researchers haven't found growing on its own.

    The special alga could be the fishy version of people's domesticated crops, says Hiroki Hata of Kyoto University in Japan. Growth tests of the alga, surveys of its distribution, and genetic analyses support that idea, he and Makoto Kato say in an upcoming Biology...

    08/09/2006 - 12:05 Ecology
  • Feature

    Light Impacts

    This is part two of a two-part series on lighting's environmental and human impacts. Part I: "Illuminating Changes," is available here.

    Erin Chesky was a sleep-troubled teen, typical of many. Despite going to bed early each night, this honor roll student struggled to doze off—sometimes lying awake until 3 a.m. Each morning, she fought equally hard to wake up at 5:30...

    05/23/2006 - 12:10
  • Feature

    Bright Lights, Big Cancer

    In late 1987, Richard G. Stevens, then at Pacific Northwest Laboratories in Richland, Wash., typed up a short letter and mailed it to Walter Willett at Harvard Medical School in Boston. The two epidemiologists had met just once, and Stevens wasn't confident that his 209-word note, or the suggestion that it contained about a possible contributor to breast cancer, would inspire any action.

    ...
    01/04/2006 - 14:23 Biomedicine
  • Feature

    That's the Way the Spaghetti Crumbles

    Great scientists sometimes do silly experiments. The renowned physicist and Nobel prize winner Richard P. Feynman, for instance, once got it into his head to figure out why uncooked spaghetti doesn't snap neatly in two when you bend it far enough to break. Pay attention next time, and you'll notice that the pasta tends to shatter into three or more fragments of unequal lengths.

    ...
    11/08/2005 - 11:51 Physics
  • Food for Thought

    Leaden Chocolates

    Here's something that might give you pause after Halloween: Chocolates are among the more lead-contaminated foods. A new study has probed the source of chocolate's lead and concludes it's not the cocoa bean. Its concentrations of the toxic metal were among the lowest recorded for any foodstuff.

    The issue of lead-tainted chocolates is hardly new. Indeed, it was the...

    11/03/2005 - 16:10 Nutrition
  • News

    Champion of strength is forged in mighty anvil

    A newly created form of carbon has captured the crown of world's strongest known material. A team of researchers in Germany and France made the new material using a specialized, multijawed anvil that simultaneously squeezed and heated a powder of all-carbon molecules known as buckyballs.

    At 200,000 times atmospheric pressure and a temperature of 2,500 kelvins, the powder...

    09/13/2005 - 12:18 Physics
  • News

    Realistic Time Machine? New design could forgo exotic ingredient

    The laws of physics seem to allow time travel, but no one has had much hope of building an actual time machine because it would take such exotic conditions and materials.

    Now, physicist Amos Ori of the Technion Israel Institute of Technology in Haifa has come up with a potentially more practical time machine design. Unlike most previous proposals, this one requires only normal matter...

    07/13/2005 - 13:17 Physics
  • Food for Thought

    Omega-3's May Hit Food Labels

    The Food and Drug Administration has announced that it will allow food manufacturers to make health claims for two omega-3 fatty acids—oils typically found in coldwater fish. Food labels can now note that products containing these oils might provide some protection from heart disease.

    The oils carry unwieldy names and so go by their acronyms: eicosapentaenoic acid (EPA) and...

    09/22/2004 - 18:36 Nutrition
  • News

    New Farmers: Salt marsh snails plow leaves, fertilize fungus

    People and insects aren't the only creatures on the planet that can grow a fungus for dinner. A salt marsh snail works the leaves of a plant in what researchers say looks like a simple form of farming.

    The snail Littoraria irrorata saws long gashes down the narrow leaves of the dominant plants in East Coast salt marshes. It doesn't eat the fresh tissue but instead waits...

    12/03/2003 - 11:00 Ecology