Science

A Cooler Pacific May Be Behind Recent Pause In Global Warming

11:47am August 29, 2013

by Richard Harris

The Earth's average annual temperature has been rising for decades, but not in the last 15 years — colder winters and hotter summers notwithstanding. Now scientists offer evidence that this "pause" in average warming is because a cooler Pacific is temporarily taking up more heat than usual.

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Julia Child poses with "the chicken sisters" before an episode of The French Chef in which she teaches us how to roast a bird.

Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks

9:52am August 28, 2013

by Maria Godoy

The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child's advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.

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Science

Sophisticated Prosthetics Help Liberate Disabled Adventurers

6:31pm August 27, 2013

by Eric Whitney

New technology is revolutionizing disabled peoples' ability to have the kind of outdoor adventures many had before losing functionality in their limbs. Amputees and people with spinal cord injuries are now off-road hand cycling, rock climbing and whitewater kayaking. Companies making innovative new gear describe cool recent innovations and challenges they're still working on. Disabled adventurers experienced and new to the scene talk about liberation through technology.

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An irrigation pivot waters a corn field in Nebraska. Many farmers in Nebraska and Kansas rely on irrigation to water their corn fields. But the underground aquifer they draw from will run dry.

Turning Off The Spigot In Western Kansas Farmland

2:49pm August 27, 2013

by Dan Charles

If Kansas farmers keep pumping water out of the High Plains aquifer as they have in the past, the amount of water they can extract will start to fall in just 10 years or so, scientists predict. That will cause big changes in the agricultural economy. But reducing water use now could help delay and ease that disruption.

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Marine biologist Stefano Piraino thinks overfishing is one of the reasons jellyfish populations are growing. He said if you take fish out of the oceans, it leaves more food for jellyfish. The jellyfish here are known as Pelagia noctiluca, the mauve stinge

Beachgoers In Spain Face Invasion Of Jellyfish

2:01pm August 27, 2013

by Lauren Frayer

Known for its sparkling turquoise waters and white sand, Spain's Mediterranean beaches are developing a new reputation — for a growing number of jellyfish. Scientists blame overfishing and, possibly, climate change for the spike in stinging invertebrates.

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Science

If You Want A Doughnut Hole, Don't Ask A Mathematician

11:27am August 27, 2013

by Joe Palca

For bakers, turning a doughnut into a doughnut hole is simple. For a mathematician, it's impossible.

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The 'Consensus' View: Kevin Trenberth's Take On Climate Change

9:12pm August 23, 2013

by Richard Harris

Climate skeptics point to 15 years of no warming trend as a reason to doubt global warming. But Kevin Trenberth at the National Center for Atmospheric Research can explain a good bit of that temperature plateau — and he argues the Earth has continued to warm appreciably, even though our thin blanket of atmosphere hasn't.

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Kesennuma, in the Tohoku region of Japan, was devastated in a March 11, 2011, earthquake and tsunami. A researcher studying recent mega-quakes says this one, centered some 300 miles from Tokyo, could actually mean an increased risk of a quake hitting Japa

Can A Big Earthquake Trigger Another One?

3:58pm August 23, 2013

by Christopher Joyce

A new scientific report claims that a powerful quake can, in effect, be contagious. The finding could have important implications for hazard planning in earthquake zones.

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Science

Physicists Find New Particle, Look for Answers

10:42am August 23, 2013

Researchers say that they've discovered a new subatomic particle - one that appears to contain four quarks bound together. Physicist Sean M. Carroll describes the significance of the find, and talks about the ongoing effort in physics to explain why the universe is the way it is.

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Science

Coffee's Natural Creamer

10:41am August 23, 2013

Coffee beans are filled with oils that emerge from coffee grounds under high pressure. These oils form the crema - "the frothy stuff" on top of an espresso. In the last installment of Science Friday's series on coffee, food-science writer Harold McGee, author of On Food and Cooking, explains the chemistry of crema.

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