Weekly Science Picks
FollowHere we are again with new stories and news. It took 7 days to return to you and to present you the top stories for the last week. Science and technology community was working hard for real during the previous period and here is what we have selected for you this time. Hope you will enjoy this adventure as we do.
Ageing: The girls who never grow older
Scientists have published several hundred theories of ageing, and have tied it to a wide variety of biological processes. But no one yet understands how to integrate all of this disparate information.
Top 10 new species of the past year – in pictures
The International Institute for Species Exploration has picked 10 of 18,000 species new to science in the past year, from a tiny skeleton shrimp at Santa Catalina Island in California to a translucent Croatian snail.
Beer tasting with a cyber tongue
Maltose or malt sugar, is a stepping stone in the process that converts the starch in barley into the alcohol and fizz in beer. Not much maltose is left at the end of the brewing process, but what there is contributes to the drink’s taste and body. Testing the levels of maltose in beer is something brewers do because too much of it can change the way the beer tastes.
How the ‘gut feeling’ shapes fear
We are all familiar with that uncomfortable feeling in our stomach when faced with a threatening situation. By studying rats, researchers have been able to prove for the first time that our ‘gut instinct’ has a significant impact on how we react to fear. An unlit, deserted car park at night, footsteps in the gloom. The heart beats faster and the stomach ties itself in knots. We often feel threatening situations in our stomachs. While the brain has long been viewed as the center of all emotions, researchers are increasingly trying to get to the bottom of this proverbial gut instinct.
We came to the end of one more journey. Please stay curious and scientifically passionate until the next meeting.