Phys.org news
Phys.org / How an unassuming wildflower thrives in salt-laden air that kills other plants
On the windswept coasts of Oregon and California lives an unassuming little plant that can withstand salty blasts that kill its inland counterparts. It's called the yellow monkeyflower. Now, researchers are beginning to understand ...
Phys.org / Quantum-optical spin glass could improve how AI remembers and learns
A new study has demonstrated that it is possible to make a network of atoms and photons that could improve how artificial intelligence stores and recalls memories. This network, called a quantum-optical spin glass, works ...
Phys.org / Early mammals weren't all loners—some may have lived in pairs alongside the dinosaurs
About 200 million years ago, furry, little egg-laying creatures evolved the ability to feed their offspring with a secretion from special glands: milk. Their evolutionary journey continued, and by about 160 million years ...
Phys.org / Ig Nobel Prize winners reveal why babies smell better than teenagers
Babies smell wonderful—at least to their parents. An international research team of Ilona Croy, Tomasz Frackowiak, Thomas Hummel and Agnieszka Sorokowska investigated why teenagers lose this special olfactory advantage and ...
Phys.org / Hot subdwarfs come into focus as AI scans thousands of stars in Gaia data
There are myriad ways of "being a star," and scientists spend years trying to uncover and understand them. One unusual type is the so-called hot subdwarf—small stars that burn mysteriously hot for their size. Scientists from ...
Phys.org / Soft nanoscale confinement prevents ice, exposing water's liquid-to-glass transition
An international collaboration of researchers has used ANSTO's facilities to uncover new properties of one of the most fundamental everyday materials, water, and answer an important scientific question. The findings, published ...
Phys.org / From peas to potatoes, AI identifies nearly 800 promising plant proteins for food and cosmetics
Scientists from Leeds' School of Food Science and Nutrition have developed an advanced AI process that can rapidly identify plant proteins capable of acting as emulsifiers from tens of millions of initial candidates. To date, ...
Phys.org / Warming seas could shrink most mollusks by 2100, but some may grow
Research led by scientists at the University of Louisiana at Lafayette challenges a long-held assumption about the effects of climate change on marine life: Warmer oceans won't simply make animals smaller.
Phys.org / Heat has a memory—and a new theoretical framework can track it
Heat, it turns out, has a memory. A cooling cup of coffee may not seem particularly thoughtful. At the scale of a kitchen, heat appears to follow a straightforward rule: it moves from warmer places to cooler ones. Leave the ...
Phys.org / Ancient DNA suggests western farming reached Gansu without mass migration
A multidisciplinary study has answered key questions about how agricultural practices diffused into ancient Gansu from Eurasia, as well as described population movements and burial practices in the Gansu region thousands ...
Phys.org / Satellites spot forest stress two years before bark beetle die-offs become apparent
Satellite measurements detected declining photosynthetic activity in Western U.S. forests two years before bark beetle mortality appeared in aerial detection surveys, according to new University of Utah-led research.
Phys.org / The Arctic melt season is a week longer now than it was in the 1980s, new research on sea ice trends shows
Relatively few people have been to the Arctic, and even fewer have set foot in Antarctica. Most people rely on imagination and the media to visualize these landscapes and the ways they are changing.
