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Your search has returned 185 articles:
  • Science & the Public

    BPA and babies: Feds acknowledge concerns

    Federal health and research officials outlined new guidance today for parents on the use of hard, clear plastics made from bisphenol-A, a hormonelike chemical. Their bottom line: Minimize BPA-based products that could make contact with foods or drinks that infants or toddlers might consume — especially hot foods and drinks.

    But the Food and Drug Administration stopped short of...

    01/15/2010 - 18:37 Body & Brain, Earth & Environment, Humans & Society
  • Science & the Public

    BPA: On the way out? Sort of

    I ran across a Chicago Trib story noting that the city council voted yesterday to make the Windy City America’s first community to ban sales of polycarbonate-plastic baby bottles and “sippy” cups. A lofty claim, but every town and hamlet in Minnesota is actually slated to beat Chicago by 30 days.

    Indeed, five days before Chicago did, Minnesota declared it was outlawing baby beverage-...

    05/14/2009 - 18:31 Other, Body & Brain, Chemistry, Earth & Environment, Nutrition, Humans & Society, Technology
  • News

    Seafloor Chemistry: Life's building blocks made inorganically

    Hydrocarbons in the fluids spewing from a set of hydrothermal vents on the seafloor of the central Atlantic were produced by inorganic chemical reactions within the ocean crust, scientists suggest. The finding holds possibly profound implications for the origins of life.

    The Lost City hydrothermal field, which sits on the side of an undersea mountain about 2,500 kilometers...

    01/30/2008 - 12:22 Earth
  • Food for Thought

    How Plastic We've Become

    In the 1967 film classic The Graduate, a businessman corners Benjamin Braddock at a cocktail party and gives him a bit of career advice. "Just one word…plastics."

    Although Benjamin didn't heed that recommendation, plenty of other young graduates did. Today, the planet is awash in products spawned by the plastics industry. Residues of plastics have become ubiquitous in the environment—and...

    01/17/2008 - 17:32 Sustainability
  • Feature

    Back from the Dead?

    In December 1938, Marjorie Courtney-Latimer, curator of a natural history museum in East London, South Africa, went to the docks to look for interesting specimens among the day's catch. What she found one day she later described as "the most beautiful fish I had ever seen ... a pale mauve blue with iridescent silver markings." The discovery sent scientists into a frenzy.

    ...

    11/13/2007 - 11:15 Paleontology
  • 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

    Tea compound aids dying brain cells

    From Washington, D.C., at the Fourth International Scientific Symposium on Tea and Human Health

    A constituent of green tea can revive moribund brain cells, Israeli researchers report. The team experimented with animal neurons that had been chemically poisoned to model the death of dopamine-producing cells in Parkinson's disease.

    In a test-tube study, low doses of epigallocatechin...

    09/26/2007 - 12:04 Biomedicine
  • News

    Role Change: Mast cells show an anti-inflammatory side

    As anyone who has reacted to poison ivy can attest, the plant can induce maddeningly itchy skin. Researchers have now found that a cell once thought to be one of the chief perpetrators of this immune overreaction may actually keep the reaction from getting out of hand.

    Mast cells make proteins that contribute to the inflammation that characterizes allergic reactions. The cells...

    09/05/2007 - 09:17 Other
  • Food for Thought

    Sour Genes, Yes—Salty Genes, No

    Some people abhor broccoli, complaining about its intensely bitter taste. Others (myself included) find broccoli's flavor interesting and pleasing—decidedly, not bitter. What leads to our differing culinary opinions is the possession of, or lack of, (in my case, evidently) genes conferring a super sensitivity to bitter taste. Science has recognized such genetic differences for at least a...

    07/18/2007 - 09:52 Science & Society
  • News

    Age and gender affect soot's toxic impact

    From second to second, blood vessels must alternately constrict and dilate to regulate blood flow. That ability can diminish markedly in rodent vessels exposed to an oily constituent of diesel soot, researchers report.

    The team took arteries from rats' thighs and exposed them to the soot chemical phenanthraquinone.

    Vessels came from female rats that were 6, 14, and 24 months old—...

    06/12/2007 - 13:23 Earth & Environment