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Chocolate may fill grocery store shelves around the world, but the raw product that powers chocolate is far more selective. The majority of chocolate farms are found in West Africa and South America – just 20 degrees north or south of the equator. Each farm produces chocolate of a different flavor. Some cocoa tastes fruitier; others, more floral. Nutty. Earthy. Spicy. But what drives these different flavor profiles? And can it be recreated in a lab?
A team led by scientists at the University of Nottingham in the UK sought to find out and published their results in the journal Nature Microbiology this week.
Curious about other ways science intersects with food? Email us at [email protected].
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In this Back To School episode we consider the "List of Life": the criteria that define what it is to be a living thing. Some are easy calls: A kitten is alive. A grain of salt is not.
But what about the tricky cases, like a virus? Or, more importantly, what about futuristic android robots?
As part of our Black History Month celebration, developmental biologist Crystal Rogers and Short Wave co-host Regina G. Barber dig into what makes something alive, and wade into a Star-Trek-themed debate.
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Neurotic, anxious robots like C-3P0 from Star Wars' C-3P0 and Marvin from The Hitchhiker's Guide to the Galaxy are a staple of science fiction — but they're not as common in the real world. Most of the time, the chatbots and artificial intelligence "robots" we encounter are programmed to be extraverted, confident and cheerful. But what if that changed?
NPR science correspondent Nell Greenfieldboyce dives into the world of robot personality research and talks to a team of researchers that are experimenting with a very different kind of robot temperament.
Read more of Nell's reporting on the topic here.
Interested in more science news? Let us know at [email protected].
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