Animals
50 years ago, scientists were genetically modifying mosquitoes
In 1971, scientists turned to genetics to control disease-spreading mosquitoes without DDT. Today, there are a variety of pesticide-free methods.
Environment
More Stories in Environment
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ClimateClimate change could make Virginia’s Tangier Island uninhabitable by 2051
Tangier Island could be lost to rising seas sooner than previously realized. Whether to save the island or move its residents remains undecided.
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EnvironmentCorals may store a surprising amount of microplastics in their skeletons
In tropical waters, coral reefs may be a “sink” for tiny bits of plastic debris. It’s unclear how corals’ trash pickup might affect reef health.
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Environment50 years ago, corporate greenwashing was well under way
Concerns about companies distorting their environmental record are nothing new. Environmental ads were flagged as deceptive back in 1971.
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ChemistryThis eco-friendly glitter gets its color from plants, not plastic
Using cellulose extracted from wood pulp, researchers have created a greener alternative to traditional glitter.
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AgriculturePotty-trained cattle could help reduce pollution
About a dozen calves have been trained to pee in a stall. Toilet training cows on a large scale could cut down on pollution, researchers say.
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Environment50 years ago, chemical pollutants were linked to odd animal behavior
Fifty years after studies hinted that pollution interferes with how aquatic creatures communicate, scientists are still unraveling its myriad effects.
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PhysicsWindbreaks, surprisingly, could help wind farms boost power output
Wind farm performance could be improved by 10 percent by using low barriers to increase the wind speed directed at the turbines, simulations suggest.
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EnvironmentWhy planting tons of trees isn’t enough to solve climate change
Massive projects need much more planning and follow-through to succeed – and other tree protections need to happen too.
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AgricultureA tweaked yeast can make ethanol from cornstalks and a harvest’s other leftovers
By genetically modifying baker’s yeast, scientists figured out how to get almost as much ethanol from cornstalks as kernels.