How do we smell?
Adults ScienceAn adult human can distinguish up to 10,000 odors. You use your nose to figure out what to eat, what to buy and even when it's time to take a shower. But how do the molecules in the air get translated into smells in your brain? Rose Eveleth charts the smelly journey through your olfactory epithelium and explains why scent can be so subjective.
The chemistry of cookies
Adults ScienceYou stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it's not magic; it's science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.
The loathsome, lethal mosquito
Adults ScienceEveryone hates mosquitos. Besides the annoying buzzing and biting, mosquito-borne diseases like malaria kill over a million people each year (plus horses, dogs and cats). And over the past 100 million years, they've gotten good at their job -- sucking up to three times their weight in blood, totally undetected. So shouldn't we just get rid of them? Rose Eveleth shares why scientists aren't sure.
How simple ideas lead to scientific discoveries
Adults ScienceAdam Savage walks through two spectacular examples of profound scientific discoveries that came from simple, creative methods anyone could have followed -- Eratosthenes' calculation of the Earth's circumference around 200 BC and Hippolyte Fizeau's measurement of the speed of light in 1849.
Why do we cry? The three types of tears
Adults ScienceWhether we cry during a sad movie, while chopping onions, or completely involuntarily, our eyes are constantly producing tears. Alex Gendler tracks a particularly watery day in the life of Iris (the iris) as she cycles through basal, reflex and emotional tears.
When Water Flows Uphill
Adults ScienceIn the Leidenfrost Effect, a water droplet will float on a layer of its own vapor if heated to certain temperature. This common cooking phenomenon takes center stage in a series of playful experiments by physicists at the University of Bath, who discovered new and fun means to manipulate the movement of water.