Science Friday Folgen

Unmasking Owls’ MysteriesDon’t let owls’ cute faces fool you—they’re deadly predators. This duality is part of what makes them so mysterious to humans. And their contradictions don’t end there: Their hoots are among the most distinctive bird sounds, yet owls are nearly silent when gliding through the air to catch their prey.Scientists are learning more about why owls are such good predators—how their hearing and night vision are so sharp, and their flight so silent. With new technology, researchers are also decoding owl communications, increasing our understanding of their social structures and mating habits.John Dankosky talks about all things owls with Jennifer Ackerman, author of the new book, What An Owl Knows: The New Science of the World’s Most Enigmatic Birds.Why It Feels So Good To Eat ChocolateWhen you eat a piece of good chocolate, chances are you don’t just bite down and chew away. There’s a good chance you hold the chocolate in your mouth for a moment, feeling the silkiness as it softens, melting into a molten mass and mixing with your saliva. That gradual phase change process—as fats in the chocolate melt from solid to liquid—is a big part of the chocolate mouthfeel experience.Researchers at Leeds University in the UK have constructed an artificial tongue that doesn’t focus on the taste of a food, but rather its texture, and how that texture changes over time. Using the artificial tongue, they explored the textures of materials that can change phase in the mouth, such as chocolate, butter, and ice cream. They reported their findings in the journal ACS Applied Materials & Interfaces. The researchers found that in dark chocolate, the sensation in the mouth is governed largely by the fat content, as the surface of the chocolate begins to soften. A few moments later, as the chocolate melts completely and mixes with saliva, the fat content of the treat is less important to the mouthfeel experience.Dr. Anwesha Sarkar, an author of the report, joins Ira to talk about the research, the challenge of designing a lower-fat chocolate that might exploit these findings, and the importance of learning about textures to determine why people like—and don’t like—certain foods. Transcripts for each segment are available on sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

The editors of this year’s The Best American Science and Nature Writing anthology—and special guest journalists and writers—took to the virtual stage to reflect on their favorite stories from 2023, the biggest news from this year in science, and the future of scientific discovery and journalism.The guests:Carl Zimmer is the author of many science books, including Life’s Edge: The Search of What it Means to Be Alive and She Has Her Mother’s Laugh. He’s also the guest editor of The Best American Science and Nature Writing 2023, and is based in New York, NY.Jaime Green is a science writer and author of The Possibility of Life: Science, Imagination, and Our Quest for Kinship in the Cosmos. She is also the series editor of The Best American Science and Nature Writing 2023, and is based in Connecticut.Marion Renault is a health and science writer based in Grenoble, France. Their essay, A French Village’s Radical Vision of a Good Life with Alzheimer’s, is featured in The Best American Science and Nature Writing 2023.Maryn McKenna is a senior fellow at Emory University’s Center for the Study of Human Health, a former senior writer at Wired, and the author of many books, including Big Chicken, Superbug, and Beating Back the Devil. Her essay, The Provincetown Breakthrough, is featured in The Best American Science and Nature Writing 2023This event was a part of the SciFri Book Club read for December 2023. Watch the live zoom event on Youtube.Find out more about our book club on our main page. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

The Unseen World Of SeaweedsChances are you don’t give much thought to seaweed unless you’re at the beach, or perhaps when you’re considering a dinner menu. But the thousands of seaweed species around the world are a key part of our coastal ecosystems.Seaweeds photosynthesize, provide food and shelter for marine animals, stabilize the coastlines, and even contribute to making your ice cream creamier (through an ingredient called carrageenans, extracted from red seaweeds in the Rhodophyceae family). Increasingly, they’re also being investigated as a source of biofuels and as biological factories, due to their fast-growing nature.Dr. John Bothwell, a phycologist at Durham University in the UK, has written a book in praise of seaweeds. In Seaweeds of the World: A Guide To Every Order, he highlights beautiful, unusual, and important species from each of the three seaweed lineages—green, red, and brown. In this segment, he talks with SciFri’s Charles Bergquist about some of his favorite species, where the seaweeds fit into the web of life, and the importance of seaweeds to the global ecosystem.“Dark Fungi” Species Don’t Get Names. Should They?Scientists have collected DNA samples of thousands of new fungus species over the past several decades. These fragments of fungal DNA are found nearly everywhere—in soil, decomposing logs, water, and even in the air. Mycologists have enough data to place these new species within the fungal family tree, but haven’t collected physical samples of them or been able to grow them in a lab. This means that according to the International Code of Nomenclature for algae, fungi, and plants, these new species cannot receive scientific names.How can you understand a fungus that has no name? SciFri producer Shoshannah Buxbaum talks with fungal taxonomist Dr. David Hibbett, professor of biology at Clark University, about a proposal to give these “dark fungi” scientific names, and why naming living things might help us better protect the Earth’s biodiversity.Transcripts for each segment will be available the week after the show airs on sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.