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In short food
Light too affects drinks
Conventional methods to test the shelf life of products, say on retail displays, focus on heat and ignore the effect of light. Scientists exposed a soft drink containing saffron to different levels of light at rising temperatures. They found that the beverage grew lighter in colour as the intensity of the light increased, confirming that light can cause a dramatic decrease in quality. Researchers have developed a model that measures light-sensitivity and temperature to provide a more reliable method for predicting the shelf life and may help consumers choose fresher products.
plant sciences
Mexican maize

A study shows that maize may have been domesticated in Mexico as early as 10,000 years ago and were radically different from the present-day plant.Scientists used smaller parts, or microfossils of the maize plant, like cellular silica deposits and pollen and starch grains for the study. These are preserved under both humid and dry conditions. Macrobotanical remains such as maize kernels, cobs, and leaves used earlier to estimate the time of domestication are not preserved well and the conclusions based on them are fragmentary.
atmospheric sciences
Acid rain resistant bacteria

Little was known about how acid rain impacted bacteria that form the foundation of freshwater ecosystems. Researchers say they have found that although there was a link between increased acidity and decreased bacterial diversity, surprisingly, most of the dominant bacteria species were not directly impacted by acidification. Only a few rare kinds of bacteria correlated to acidity. The findings could allow scientists to use these bacteria as indicators of lake recovery
earth sciences
Earth core changing, fast

Motions in the fluid of the Earth

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