Lessons from Schon -- the worst physics fraudster?

How did a 31-year-old physicist working at Bell Labs in New Jersey, US, get away with possibly the worst case of physics research fraud known? From claims to have made the world's first organic electrical laser to the fictional ...

Formula unlocks secrets of cauliflower's geometry

The laws that govern how intricate surface patterns, such as those found in the cauliflower, develop over time have been described, for the first time, by a group of European researchers.

Researchers warn against abrupt stop to geoengineering method

As a range of climate change mitigation scenarios are discussed, University of Washington researchers have found that the injection of sulfate particles into the atmosphere to reflect sunlight and curb the effects of global ...

Pocket-sized sensor gives instant fat burning updates

Fitness fanatics may soon be able to gauge if their hard work is paying off without the need for weighing scales thanks to a new device that can instantly tell if your body is burning fat.

Sun's rotating 'magnet' pulls lightning towards UK

(Phys.org) —The Sun may be playing a part in the generation of lightning strikes on Earth by temporarily 'bending' the Earth's magnetic field and allowing a shower of energetic particles to enter the upper atmosphere.

Wireless power for the price of a penny

(Phys.org) -- The newspaper-style printing of electronic equipment has led to a cost-effective device that could change the way we interact with everyday objects.

Carbon nanotube sponge shows improved water clean-up

A carbon nanotube sponge capable of soaking up water contaminants, such as fertilisers, pesticides and pharmaceuticals, more than three times more efficiently than previous efforts has been presented in a new study published ...

How people work... and the mystery of your fingerprints

Why do we chew our food? Research has shown that it is not, as has long been presumed, to make chunks of food small enough to swallow without choking. Biomechanics, who have modelled the cohesive strength of food after a ...

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