Superhydrophobic surfaces enable simple water-based data storage and logic.
Most of our plastics come from petroleum-based chemicals. Now, thanks to engineered microbes, similar materials might be made using food waste from Starbucks.
Scientists are looking for elements and molecules that signify life as we know it. But even if they don’t find those molecules, minerals contain important information about the Martian environment. That could help scientists determine if life could have survived on the planet.
A new ordinance in Alameda County requires the pharmaceutical industry to pay for disposal of extra medicine. The regulation is part of a larger movement to shift responsibility for waste disposal from local governments to companies that make products like paint, medicine and batteries.
The source of the stench in crushed “stinkspar” is a 200-year old mystery. Solving this puzzle took a mixture of old-fashioned chemical analysis and modern instruments.
Conserving delicate artwork requires knowing what paints and techniques were used to create a piece. A new imaging technique helps restorers look at the pigments in frescos even while visitors are enjoying the works in a gallery.
Dogs have an amazingly sensitive sense of smell that allows them to find lost people, illegal drugs and even floating whale poop. A new sensor uses the same principles to sniff out rotten food.
To comply with California law, furniture makers treat the foam in cushions with flame-retardant chemicals, up to two pounds of chemicals in an average-sized sofa. Those chemicals can turn up in household dust, blood, and breast milk. But efforts to remove them have been blocked by the chemical industry.
Every time I drive from the South Bay to the East Bay, I pass the Numi tea factory and start to crave a hot cup. I love tea–the ritual of heating and pouring the water, the warm mug in my hands and the slow sipping as it cools–and Numi makes some of my favorites.
When I have guests visiting, I make sure that one of the local stops is Smitten. The ice cream is made to order only using the freshest local ingredients and it is frozen within 60 seconds using liquid nitrogen.