Science

Science

Simulating The Red Planet, On The Pale Blue Dot

1:03pm January 11, 2013

What's it like to live--and cook--on Mars? To find out, researchers are simulating Mars missions in Russia, and on the slopes of a Hawaiian volcano. Kim Binsted talks about her study to whip up tastier space food. Porcini mushroom risotto, anyone? And sleep expert Charles Czeisler talks about how humans adapt to the 24.65-hour Martian day.

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How E-Waste Is Becoming a Big, Global Problem

1:03pm January 11, 2013

According to the EPA, more than 2.5 million tons of electronic waste, or e-waste, is produced each year in the U.S. Derek Markham, a contributing writer for Treehugger.com, discusses the global impacts, and why you should think twice before discarding your old cell phone.

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Getting A Handle On Why Fingers Wrinkle

1:03pm January 11, 2013

Why do your fingers get pruney after a long water bath? Only a handful of researchers (ever) have looked into the finger-wrinkling experience. Reporting in the journal Biology Letters, researchers make the case for finger wrinkles as treads — wet wrinkled fingers seem to grip better than wet smooth ones.

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Craig Childs walks in the desert surrounding the Colorado River delta.

The True Weight Of Water

8:35am January 11, 2013

by Craig Childs

A recent report from the Department of the Interior suggests that the Colorado River is drying out. But commentator Craig Childs says sometimes the answers are simpler than they seem.

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Top schools like Harvard, seen here in 2000, often offer scholarships and other financial incentives, but they are finding it hard to increase the socioeconomic diversity on campus.

Elite Colleges Struggle To Recruit Smart, Low-Income Kids

6:26am January 09, 2013

by Shankar Vedantam

Top schools often offer scholarships that not only include free tuition, but also free room and board for top students from poor families. Each year, however, colleges are confronted with a paradox: No matter how many incentives they provide, enrollment of highly talented, low-income student barely seems to budge.

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The Shell Oil Jackpine open pit mine uses trucks that are 3 stories tall, weigh 1 million pounds and cost $7 million each. There is explosive growth in the oil field areas around Fort McMurray, Alberta, Canada.

Deep In Canadian Lakes, Signs Of Tar Sands Pollution

6:43pm January 08, 2013

by Elizabeth Shogren

The contaminants researchers found at the bottom of Alberta lakes are from air pollutants coming from tar sands oil production and processing facilities. The pollution wasn't picked up by the industry-funded monitoring program that was supposed to track environmental risks from tar sands over recent decades.

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2012 Smashes Record For Hottest Year In The Lower 48

6:37pm January 08, 2013

by Richard Harris

It's official: 2012 was the hottest year on record for the contiguous United States. In fact, it shattered the record set in 1998. The National Climatic Data Center says last year was also extraordinarily dry — and drought conditions are persisting into 2013.

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Drilling Rig's Thick Hull Helps Prevent Oil Spill

6:06am January 08, 2013

by Richard Harris

A Shell Oil drilling rig has been pulled of the rocks, where it washed up a week ago during a storm. It has been towed to a bay where divers will inspect it for damage. The incident raises questions about the oil company's controversial plans to continue exploring for oil in the Arctic Ocean this summer.

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'Full Planet, Empty Plates'

12:23pm January 07, 2013

In Full Planet, Empty Plates: The New Geopolitics of Food Scarcity, Lester Brown says the world's food supply is tightening, and the reasons are many. People in developing countries are eating more meat, a grain-intensive food; farmers are overpumping, causing water tables to fall; and crop yields have plateaued, despite technological advances.

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Science

Cold-Water Fish Break The Ice With Antifreeze

12:23pm January 07, 2013

Cold-water fish, snow-dwelling bugs and some grasses have evolved natural antifreeze proteins to avoid turning to ice cubes. Peter Davies, a biologist at Queen's University in Ontario, discusses how these antifreeze substances work, and their applications for human problems--like keeping the ice out of ice cream.

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