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News For and About Kids

Key: Meeting M      Journal J      Funder F

Showing releases 101-109 out of 109.

<< < 6 | 7 | 8 | 9 | 10 | 11

Public Release: 26-Nov-2013
Nature Communications
Seahorse heads have a 'no wake zone' that's made for catching prey
Seahorses are slow, docile creatures, but their heads are perfectly shaped to sneak up and quickly snatch prey, according to marine scientists from the University of Texas at Austin.
National Science Foundation

Contact: Brad Gemmell
University of Texas at Austin

Public Release: 25-Nov-2013
How a leftover Thanksgiving dinner gave us LASIK surgery
It was the day after Thanksgiving in 1981, and like most others across the nation, Rangaswamy "Sri" Srinivasan, a researcher at IBM's Thomas J. Watson Research Center in New York, had brought some turkey with him to work. The difference between Srinivasan and everyone else was that the scientist had no plans to eat the leftovers. He was planning to fire a laser at them!

Contact: Lyndsay Meyer
The Optical Society

Public Release: 21-Nov-2013
5 tips for a better Thanksgiving: A new video by the American Chemical Society
Whether you're brining your bird this Thanksgiving or experimenting with "wheat meat," the American Chemical Society's (ACS') latest Bytesize Science episode offers five tips on how to make this year's holiday even better through chemistry. The video is available now on

Contact: Michael Bernstein
American Chemical Society

Public Release: 20-Nov-2013
Journal of Pediatrics
Large dishes increase how much cereal kids request, eat, and waste
Bigger dishes can cause adults to serve and consume more food, but this study reveals that kids are also vulnerable to this bowl-size bias. Researchers Brian Wansink, Koert van Ittersum, and Collin Payne found that children will not only ask for more food to fill larger bowls -- they'll also eat 52 percent more.

Contact: Sandra Cuellar
Cornell Food & Brand Lab

Public Release: 14-Nov-2013
Cooking tips from Alton Brown: A new American Chemical Society video
Have you ever wondered why some ice cubes are as clear as glass, or why bakers use sugar, even in savory breads? Celebrity chef Alton Brown answers these questions in the American Chemical Society's latest Bytesize Science episode. The video is available now on

Contact: Michael Berrnstein
American Chemical Society

Public Release: 7-Nov-2013
Promoting chemistry through cooking: American Chemical Society Prized Science video
One of Shirley O. Corriher's first lessons on how chemistry meets cooking came in the form of scrambled eggs stuck to a frying pan. That experience set the former biochemist on a journey to become an award-winning food writer. Corriher is the subject of the latest episode of a popular video series from the American Chemical Society, the world's largest scientific society. The videos are available at and from

Contact: Michael Bernstein
American Chemical Society

Public Release: 31-Oct-2013
Current Biology
Dogs know a left-sided wag from a right
You might think a wagging tail is a wagging tail, but for dogs there is more to it than that. Dogs recognize and respond differently when their fellow canines wag to the right than they do when they wag to the left. The findings reported in the Cell Press journal Current Biology on Oct. 31 show that dogs, like humans, have asymmetrically organized brains, with the left and right sides playing different roles.

Contact: Mary Beth O'Leary
Cell Press

Public Release: 29-Oct-2013
Scientists shine light on world's least-studied bat
The Mortlock Islands flying fox, a large, breadfruit-eating bat native to a few remote and tiny Pacific islands, has long been regarded as one of the world's least studied bats. Today, in a paper in the open-access journal ZooKeys, researchers published a wealth of new information on this "forgotten" species, including the first detailed observations of wild populations.

Contact: Kelly Carnes

Public Release: 28-Oct-2013
The Chemistry of Fear: A new video from the American Chemical Society
With Halloween just a few days away, millions are flocking to horror films and haunted houses for their annual dose of terror. The latest video from the American Chemical Society's Bytesize Science series uncovers the chemistry behind the spine-tingling sense of fear. The episode is available now at

Contact: Michael Bernstein
American Chemical Society

Showing releases 101-109 out of 109.

<< < 6 | 7 | 8 | 9 | 10 | 11


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