An article from Science News May 2022
Search Results
Search Results
Refine this search
Search result paging links
75 results
An article from Science News Apr 2022
Where you grew up may shape your navigational skills
An article from Science News Mar 2022
Africa’s fynbos plants hold their ground with the world’s thinnest roots
Briefing
Climate-change research suggests that pollen seasons will grow longer and more severe Published in 2022
Wind-pollinated plants—including trees, grasses, and weeds—produce most of the pollen that affects seasonal allergy sufferers. Wind-pollinated plants produce great amounts of pollen grains that are very small in size. For example, one ragweed plant…
Briefing
Computational sensory stimulus recognition pattern discovered in locusts Published in 2022
Neuroscientists have long sought to explain how the brain correctly recognizes a stimulus despite the stimulus appearing under different circumstances with widely variable external factors. For example, with regard to olfactory stimuli, humans can…
Briefing
Epigenetic mechanisms underlying plant alarm signaling Published in 2022
Researchers are learning more about how plants respond to "alarm signals" released by other plants that are under attack by herbivores. To warn conspecifics about predators, many animals issue alarms by vocalizing or emitting odors. In the case of…
Briefing
Fish can perform basic arithmetic Published in 2022
Studies have shown that all classes of vertebrates—and even some invertebrate species—have the cognitive ability to discriminate among different quantities. For example, many kinds of studied animals can distinguish specific numbers of objects in…
Briefing
Sustainable food-packaging innovations Published in 2022
Food packaging prevents contamination and extends the shelf-life of food products, making food safe and available to the public. Common food-packaging materials include metals, glass, paper, and plastics. Of these, metals, glass, and recyclable…
An article from Science News Sep 2021
A pinch of saturated fat could make tempering chocolate a breeze
An article from Science News Jul 2021