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NPR

100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked

The French know how to celebrate the 100th anniversary of the discovery of how cooking changes the taste, texture and color of food. Hundreds of scientists gathered recently near the village where Louis-Camille Maillard was born to honor him.
NPR

Bioethicists Call For Privacy Protections For Personal Genomes

A sample of saliva taken from a coffee cup can reveal someone's genes, for better and for worse. Now bioethicists are recommending privacy protections as the age of cheap, fast genome sequences unfolds.
NPR

Why Foods Go Together Like 'Rama Lama Lama, Ke Ding A De Dinga Dong'

Red meat and red wine are the yin and yang of the food world. They're opposites, scientifically speaking. That's why they and other common combos make such a great pair.
NPR

Software Calculates City-Specific Carbon Footprint

Reducing carbon dioxide emissions is tough if you don't know exactly where those gases are coming from. Scientists at Arizona State University have invented a new way to pinpoint those sources — down to individual buildings and highways.
NPR

Two Americans Share Nobel Prize In Chemistry

Two Americans have won the 2012 Nobel Prize in Chemistry. Robert Lefkowitz and Brian Koblika were awarded the prize for their work on protein receptors that tell cells what's going on around the human body. Their research has allowed drug makers to develop medication with fewer side effects. The pair with share the $1.2 million award.

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