A multi-institutional team of astrophysicists headquartered at Boston University, led by BU astrophysicist Merav Opher, has made a breakthrough discovery in our understanding of the cosmic forces that shape the heliosphere.

Our understanding of how microscopic structure and changes in the shape of food affect food texture remains underdeveloped, so researchers from Denmark and Germany conducted a series of experiments relating food microstructure and rheology to texture. In Physics of Fluids, they used coherent anti-Stokes Raman scattering microscopy to relate the molecular makeup of the fat in foods with the rheological and mechanical properties of the food. The foods in question: foie gras and pâté.

Scientists at La Jolla Institute for Immunology (LJI) and Massachusetts Institute of Technology (MIT), have found a possible way to improve the effectiveness of COVID-19 vaccines—and any vaccine.

Air trapped with ice below glacier surfaces becomes a compressed bubble-ice mixture that builds pressure during the long passage to the glacier terminus. The glacier ice holds ancient bubbles of air that can be up to 20 atmospheres of pressure and generate detectable sounds when they are released as the ice melts. Scientists can listen to the release of the air and potentially use the sounds to help them gauge the impact of climate change on the ice floes.