Australian researchers have unearthed a treasure trove of fossils in outback Queensland. It’s one of the biggest collections of fossils from a single marsupial species ever found and the discovery will allow scientists to see how the animals grew and the similarities between them and their modern day descendants.
You can read the story at ABC Science Online. I also put together an audio version for ABC News: The World Today.
Recently I spoke with Richard Glover on ABC 702 Sydney about some research into one of Australia’s greatest thoroughbred horses, Phar Lap.
Associate Professor Ivan Kempson of Taiwan’s Institute of Physics, Academia Sinica in Taipei and Dermot Henry of Museum Victoria say they have confirmed the theory that Australian racehorse legend Phar Lap was killed by arsenic poisoning. Their report appears in Angewandte Chemie International Edition.
You can read more in a story by Anna Salleh at ABC Science Online, plus you can listen to my interview below.
Recently spoke with Richard Glover from ABC702 about a new piece of research that may answer this question.
It’s not 100% solved, but it does provide some intriguing clues. The key seems to be nucleation points within the water, and how they affect the freezing point.
Michael Slezak wrote up the story for ABC Science Online. Another good version appears on Wired Science.
Spoke to Richard Glover on ABC 702 about NASA’s plan to ‘auction’ off its excess artefacts.
It’s based on this story I published on our website.
As NASA prepares the move from using the space shuttle to renting space vehicles from private industry, artefacts of the nearly three decade-old program are being distributed online.
With the shuttle program ending this year after nearly three decades of flying, the agency is turning to an eBay-style online service to find homes for surplus and historically significant wares.
Read more at ABC Science or listen to the interview.
In an article published in the journal Science, the researchers speculate that the ability to taste carbonation may have evolved as a reaction to help humans avoid foods that are going off and have begun fermenting.
They claim that sour and bitter tastes often indicate foods that should be avoided, while sweet, salty, and the savoury taste sensation called umami, are those that can be beneficial.
Read more – http://bit.ly/12Nnfr
