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.
Got science on the brain? Come blog with us. KQED’s QUEST is looking to add new voices to our blog, which already offers commentary from our producers, reporters, and several writers from science organizations in our region. pply by February 1st.
If you can't abide Brussels sprouts and broccoli, your genes may be to blame. Geneticist Danielle Reed of the Monell Chemical Senses Center in Philadelphia studies differences in our perception of taste and smell. A small blip in DNA might determine if you're bitter blind or have a sweet tooth.