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Northern Lights Glow In Southern States

Melissa Block talks to Robert Moore of the University of West Georgia's physics department about a surprising display of the northern lights Monday night that went as far south as Mississippi, Arkansas and Georgia itself.
NPR

Cold War Bomb To Be Dismantled

The last B53 bomb is supposed to be dismantled Tuesday. Michele Norris speaks with Hans Kristensen from the Federation of American Scientists about the historical climate surrounding the B53 bomb.
NPR

A DNA Check Reveals Widespread Fish Mislabeling In Massachusetts

The Boston Globe collected fish samples from across the state and learned from scientists that 48 percent were mislabeled. In many cases, cheaper species were substituted for higher-end species in restaurants, seafood markets and grocery stores.
NPR

Photos Show Sheer Scale Of Shark Fin Trade

Some 73 million sharks are killed each year for their fins. Despite increased public awareness, large-scale operations are still open for business in many countries, new images show.
NPR

Expedition Looks For Crude In Sunken Oil Tanker

The oil tanker S.S. Montebello was sunk by a Japanese submarine during World War II off the coast of California. A recent expedition to the wreck found that oil believed to still be in the ship is not there. It's full of seawater. It's the Al Capone's vault of the sea, if you will.
NPR

142 Square Miles Swept For Every Living Thing

In a single 24-hour period, the National Park Service and National Geographic led a "treasure hunt" to catalog all the species in Arizona's Saguaro National Park. NPR's Ted Robbins takes us to the "BioBlitz."
NPR

1,000-Year-Old Viking Found Buried In His Boat

Archaeologists announced this week that they have found a 1,000-year-old Viking burial site in the Scottish Highlands of Ardnamurchan. Host Scott Simon takes note of the find, which has been called "one of the most important Norse graves ever excavated in Britain."
NPR

A Premiere Chef Explores The Jiggly Joys Of Gelatin

Gelatins turn liquids into solids, and can make cream-based dishes into a lighter, more flavorful affair by eliminating the need for heavy, flavor-distorting fats, says Spanish-born restaurateur and top chef Jose Andres.

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