Science Friday Folgen

The concept of math has been around for a long time, developing independently in many different cultures. In 1650 BC, the Egyptians were creating math textbooks on papyrus, with multiplication and division tables. Geometry, like the Pythagorean theorem, was used in ancient Greece. And negative numbers were invented in China around 200 BC.Some mathematical concepts are easier to understand than others. One apple plus one apple equals two apples, for example. But when it comes to complex equations, negative numbers, and calculus, concepts become abstract. All that abstraction prompts some to wonder: Is math even real?Mathematician Dr. Eugenia Cheng has heard this question many times over her career. The quandary is the basis of her latest book, Is Math Real?: How Simple Questions Lead Us to Mathematics’ Deepest Truths. She joins Ira from Chicago, Illinois.Transcripts for each segment will be available the week after the show airs on sciencefriday.com. Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.