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News For and About Kids

Key: Meeting M      Journal J      Funder F

Showing releases 1-10 out of 111.

1 | 2 | 3 | 4 | 5 > >>

Public Release: 21-Oct-2014
GSA 2014 Annual Meeting
Kung fu stegosaur
Stegosaurs might be portrayed as lumbering plant eaters, but they were lethal fighters when necessary, according to paleontologists who have uncovered new evidence of a casualty of stegosaurian combat. The evidence is a fatal stab wound in the pubis bone of a predatory allosaur. The wound -- in the conical shape of a stegosaur tail spike -- would have required great dexterity to inflict and shows clear signs of having cut short the allosaur's life.

Contact: Christa Stratton
cstratton@geosociety.org
778-331-7625
Geological Society of America

Public Release: 21-Oct-2014
Sweet science: How chemistry makes your treats sweet (video)
It's National Chemistry Week, and this year's theme is the sweetest of all: candy. Whether it's ice cream, candy bars, pudding or cake, we love our sweets. But why do those treats actually taste sweet? Whether they're made with sugar or artificial sweeteners, it all comes down to chemistry. Find out more here: http://youtu.be/FaBFyEa8-eI.

Contact: Michael Bernstein
m_bernstein@acs.org
202-872-6042
American Chemical Society

Public Release: 21-Oct-2014
CHEST 2014
Chest
Two Michigan high school students develop screening tools to detect lung and heart disease
Two Michigan high school students, sisters Ilina and Medha Krishen, have developed screening tools using electronic stethoscopes to detect lung and heart disease. The sisters will present their findings at CHEST 2014 in Austin, Texas next week.

Contact: Kristi Bruno
kbruno@chestnet.org
773-750-9962
American College of Chest Physicians

Public Release: 15-Oct-2014
PLOS ONE
These roos were 'made' for walking, study suggests of extinct enigmas
Based on a rigorous comparative analysis of kangaroo anatomy, researchers posit that the ancient family of sthenurine kangaroos that lived until 30,000 years ago likely preferred walking to hopping.
Bushnell Foundation

Contact: David Orenstein
david_orenstein@brown.edu
401-863-1862
Brown University

Public Release: 13-Oct-2014
The chemistry of pizza (video)
Whether it's a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there's just something about pizza that makes it delicious. There's a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There's also a very specific chemical reaction at work on every single slice, no matter what toppings you choose. Check out the latest episode here: http://youtu.be/tOkCgAwhh9U.

Contact: Michael Bernstein
m_bernstein@acs.org
202-872-6042
American Chemical Society

Public Release: 9-Oct-2014
Proceedings of the National Academy of Sciences
Migrating animals' pee affects ocean chemistry
Tiny animals migrating from the ocean's surface to the sunless depths release ammonia, the equivalent of our urine, that plays a significant role in marine chemistry, particularly in low-oxygen zones.
Canadian Institute for Advanced Research, Canadian Foundation for Innovation, National Science Foundation

Contact: Hannah Hickey
hickeyh@uw.edu
206-543-2580
University of Washington

Public Release: 8-Oct-2014
Nature
Hungry black hole eats faster than thought possible
Astronomers have discovered a black hole that is consuming gas from a nearby star 10 times faster than previously thought possible. The black hole -- known as P13 -- lies on the outskirts of the galaxy NGC7793 about 12 million light years from Earth and is ingesting a weight equivalent to 100 billion billion hot dogs every minute.
Australian Research Council/Discovery Projects

Contact: Kirsten Gottschalk
kirsten.gottschalk@icrar.org
61-438-361-876
International Centre for Radio Astronomy Research

Public Release: 6-Oct-2014
Why does toothpaste make orange juice taste awful? (video)
This week, Reactions explains why toothpaste and orange juice don't mix. Learn all about it at https://www.youtube.com/watch?v=9X5_gtel-c0.

Contact: Michael Bernstein
m_bernstein@acs.org
202-872-6042
American Chemical Society

Public Release: 23-Sep-2014
Speaking of Chemistry: Why we need antibiotics (video)
Antibiotics revolutionized health care in the early 20th century, helping kill bacteria that once killed thousands of people. But bacteria are also constantly outsmarting science, and new strains of antibiotic-resistant bacteria are popping up more frequently. This week's Speaking of Chemistry focuses on the current shortage of new antibiotics and discusses the prospects for new drugs. The episode also answers the question: Why should you finish your pills if you feel better? Check it out at: http://youtu.be/MAoDuSxXIUQ.

Contact: Michael Bernstein
m_bernstein@acs.org
202-872-6042
American Chemical Society

Public Release: 22-Sep-2014
Why do leaves change color in the fall? (video)
It's the first day of autumn, and the telltale signs are here: crisp weather, pumpkin spice lattes and, most importantly, the leaves are changing colors. Ever wonder why some leaves turn red, others yellow and some just turn brown? We'll tell you all about the chemistry behind this seasonal spectacle in the latest Reactions episode. Learn all about it at https://www.youtube.com/watch?v=X0nWmTeQPfo.

Contact: Michael Bernstein
m_bernstein@acs.org
202-872-6042
American Chemical Society

Showing releases 1-10 out of 111.

1 | 2 | 3 | 4 | 5 > >>

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