
Chemistry
Coffee beans pooped out by civets really are tastier. Here’s why
Pricey civet coffee gets its cred from its journey through the mammal’s gut, which changes the content of fat, protein, fatty acids — and even caffeine.
Every print subscription comes with full digital access
Pricey civet coffee gets its cred from its journey through the mammal’s gut, which changes the content of fat, protein, fatty acids — and even caffeine.
We summarize the week's scientific breakthroughs every Thursday.
By weaving Kevlar or polyethylene nanofibers into standard neoprene in wetsuits, researchers found ways to limit injury during rare encounters with sharks.
The global die-off of coral reefs signals a critical shift in Earth’s climate system with global environmental consequences along with economic ones.
Antarctic krill don’t just sequester carbon in their poop; they also make carbon-rich pellets out of leftovers. But microplastics may throw a wrench in the works.
Grape plant bacteria might help mitigate smoke taint in wine by breaking down chemicals that evoke an ashy taste.
Seismic and land deformation data show that Santorini and Kolumbo draw from the same magma source, complicating eruption forecasts.
Sand made from recycled glass can be mixed with sediment to make a medium for plants to grow in. That can help with coastal restoration projects.
Definitively dating the age of a clutch of fossil dinosaur eggs at a famous site in China may let scientists link eggshell features to environmental shifts at the time.
From salamanders to monkeys, many species get more violent at warmer temperatures — a trend that may shape their social structures as the world warms.
On Mars, the Perseverance rover found a spotted rock that could bear signs of ancient life. On Earth, a researcher used a lookalike for a dry run.
Subscribers, enter your e-mail address for full access to the Science News archives and digital editions.
Not a subscriber?
Become one now.