Umami, the savory essence found in a variety of foods, was only recently recognized as the fifth fundamental human taste. Scientists have now discovered how glutamate, the chemical responsible for umami taste, activates nerves on the tongue and how inosinate and guanylate can enhance its flavor. Learn how this "Venus flytrap" mechanism works and why a good Japanese broth contains both seaweed and dried fish flakes. Discover the truth behind MSG and why it's not as bad as some may think.

Ever heard of umami? It's the mystery taste that adds savouriness to your favorite foods and has been recognized as a basic taste along with sweet, sour, bitter, and salt. Join the Japanese chemist Kikunae Ikeda on his journey of isolating the key amino acid responsible for the taste and revolutionizing the food industry with his discovery.

Discover the scientist who uncovered the savory fifth taste, umami, and how it's related to the infamous MSG. Learn how umami has become a buzzword in the culinary world, inspiring chefs to create meaty flavors in meatless dishes.

Ancient Egyptian tombs reveal pots of honey, thousands of years old and still preserved. What makes honey such a special food? The answer lies in its chemical makeup and the alchemy of bees. Honey's longevity and acidic properties lend it medicinal qualities, making it a natural bandage and a barrier against infection for wounds. Discover the magic of honey and its perfect balance of hygroscopic and antimicrobial properties.

What if you could grow your own fruit at home, filling the same space as a Nespresso machine, but with fresh berry cells that are impossible to cultivate using traditional means? That’s the question that Lauri Reuter and his colleagues at VTT Technical Research Centre of Finland are exploring with their innovative project: a "home bioreactor" that produces plant cell cultures that can be eaten in a delicious form. With the potential to grow highly nutritious plants that are currently impossible to cultivate for food, this project could expand the human diet and help promote good conservation practices.

Did you know that bioreactor technology is revolutionizing the way we grow nutritious plants? Bioreactors are closed systems that use microorganisms, plant cells, or animal cells to produce a wide range of products, including food, drugs, and biofuels. With bioreactors, we can grow plants in a controlled environment, without the use of pesticides or fertilizers, and harvest them year-round. One of the most exciting applications of bioreactor technology is the cultivation of superfoods. These are foods that are nutrient-dense and have a host of health benefits, such as kale, spinach, and broccoli. By growing these plants in bioreactors, we can increase their nutritional content and make them more widely available. One example of this is how researchers at Flinders University's Centre for Marine Bioproducts Development are using bioreactors to cultivate marine microalgae, which can be turned via advanced cultivation strategies into various proteins. Cultivating microalgae is more eco-friendly than rearing animals, and may be a way to reduce the need for meat proteins, thus helping to save the environment. Another example is the use of plant cell cultures in bioreactors to produce plant-based meat alternatives. Mark Post, a pharmacologist and professor at Maastricht University in the Netherlands, has developed a process for growing "cultured meat", where animal cells are cultivated in vitro. This technology could revolutionize the meat industry, reducing the environmental impact of animal agriculture and improving animal welfare. But bioreactor technology isn't just for growing food. It's also being used to produce drugs, such as insulin, and to clean up pollution. In fact, another crucial form of bioreactor technology is bioremediation, which is the use of microorganisms to break down environmental contaminants. The future of bioreactor technology is exciting! Aside from its current uses, ongoing research probes at the possibility of bioreactors being used in cell therapy - growing healthy cells to replace diseased or damaged ones in patients. The possibilities are vast, so let's go ahead and dive into the exciting world of bioreactor technology!

Genetic modification is a fascinating and controversial topic that has been around for thousands of years. People have been selectively breeding plants and animals to create desirable traits, such as the transformation of the tropical grass Teosinte into the delicious corn we eat today. However, modern technology has allowed scientists to manipulate DNA with speed and precision, creating genetically modified foods that can resist pests or produce antifreeze proteins from fish. While some people are concerned about the safety of these foods, they have all been thoroughly tested. Learning about genetic modification can help us understand the science behind our food and the potential benefits and risks associated with it. It's an exciting area of study that can inspire us to think critically about the world around us and the impact of technology on our lives.

Pesticides not targeted at flowers may pose a hidden threat to pollinators, according to new research from Trinity and DCU. The study, the first of its kind in Ireland, found residues of several pesticides in the nectar and pollen of both crop and wild plants, with some chemicals lingering for years after application. The findings have implications for the health of bees and other pollinators, as well as for ecosystem function, crop production, and human health.

Learning about the chemistry of onions may not seem like the most exciting academic topic, but it can help you understand how things work in the world around you. When you chop an onion, you're changing its chemistry and releasing a gas that causes your eyes to water. You can slow down the onion's enzymes by storing it in the fridge or boiling it briefly, or you can wear goggles or sunglasses while cutting it. Scientists are even working on creating tear-free onions through genetic modification and traditional plant breeding. Learning about the chemistry of onions can help you appreciate the complexities of the natural world and give you practical skills for your everyday life.

How do we grow seedless fruit? Discover the fascinating history and science behind hybridization and grafting, and the latest genetic research that could lead to new seedless varieties. From Navel oranges to mutant sugar apples, explore the world of fruit breeding.

Do you ever wonder why orange juice tastes so bad after brushing your teeth? It turns out that our taste buds, which are made up of taste receptor cells, are responsible for identifying different tastes like sweet, bitter, and savory. Toothpaste contains Sodium Lauryl Sulphate (SLS), which creates foam while brushing and temporarily gets rid of the molecules that block our bitter receptors. This makes the receptor much more sensitive to bitter flavors, causing that awful taste. However, taste isn't just affected by our receptors. Temperature, texture, and smell can change what we sense too. Learning about the science of taste can help you understand why some foods taste the way they do and how to enhance your dining experience. So, next time you have OJ after brushing, try plugging your nose or go for a coffee or Bloody Mary instead.

Understanding the science behind the changing colors of leaves in the fall is not only fascinating but also important for our understanding of the natural world around us. The process is triggered by less daylight, causing the old chlorophyll to disappear and yellow and orange pigments to become visible. The intensity of the colors is connected to temperature, and the drier autumn weather triggers a hormone telling the tree to drop its leaves. Evergreens have a waxy coating and contain a chemical like anti-freeze to survive the winter. By learning about these concepts, students can gain a deeper appreciation for the natural world and develop critical thinking skills. Additionally, understanding the science behind fall leaves can inspire students to explore other scientific topics and engage in self-directed projects.

Do you find the microscopic world fascinating? Are you interested in exploring the hidden world of microorganisms? If so, a career in microbiology might be just what you're looking for! Microbiology is the study of living organisms that are too small to be seen with the naked eye, such as bacteria, viruses, fungi, and parasites. As a microbiologist, you'll have the opportunity to explore the fascinating world of microorganisms and make important contributions to fields like medicine, agriculture, and environmental science. One of the most appealing aspects of a career in microbiology is the potential to make a real difference in the world. For example, microbiologists play a critical role in developing vaccines and treatments for infectious diseases like COVID-19. They also work to develop new agricultural techniques that can improve crop yields and reduce the use of harmful pesticides. As a microbiologist, your duties might include conducting research, analyzing data, and developing new techniques for studying microorganisms. You might also specialize in a particular area of microbiology, such as medical microbiology, environmental microbiology, or industrial microbiology. To become a microbiologist, you'll typically need a bachelor's degree in microbiology, biology, or a related field. Some popular undergraduate programs and majors include microbiology, biochemistry, and molecular biology. In addition to a strong academic background, there are several personal attributes that can be helpful in a career in microbiology. These include a strong attention to detail, excellent problem-solving skills, and the ability to work well in a team. Job prospects for microbiologists are generally strong, with opportunities available in both the public and private sectors. Some notable potential employers include the Centers for Disease Control and Prevention (CDC), the National Institutes of Health (NIH), and pharmaceutical companies like Pfizer and Johnson & Johnson. So if you're interested in exploring the fascinating world of microorganisms and making a real difference in the world, a career in microbiology might be the perfect fit for you!

Wine has been around for thousands of years, and its popularity continues to grow around the world. But have you ever wondered how wine is made? From vine to bottle, the process of winemaking involves a complex series of chemical reactions and physical transformations. In this write-up, we'll explore the science behind winemaking and the key factors that influence wine quality. First, let's start with the grapes. The type of grape used and its ripeness level are crucial factors in determining the final flavor profile of the wine. During the fermentation process, yeast consumes the natural sugars in the grape juice and produces alcohol and carbon dioxide. This is where the bubbles in sparkling wines like champagne come from. The next step is aging, which can take place in oak barrels or stainless steel tanks. This is where the wine develops its characteristic flavor and aroma. Over time, the wine will go through chemical reactions that change its chemical composition, resulting in a smoother and more complex taste. Some of the key chemical compounds that contribute to the flavor of wine include tannins, which are responsible for the dry, astringent taste in red wine, and esters, which give wine its fruity aroma. Other important factors in winemaking include temperature, pH levels, and the use of additives such as sulfites. Leading academics in the field of wine science, such as Dr. Andrew Waterhouse of UC Davis and Dr. Linda Bisson of UC Davis, have contributed greatly to our understanding of the complex chemical processes involved in winemaking. Their research has helped in improving wine quality and consistency, as well as creating relevant regulations around wine production. The possibilities are endless when it comes to exploring the science of wine, so grab a bottle and get started!

Your food preferences may be coded in your DNA. Discover how genetics and exposure shape our taste buds and why some people are supertasters. Learn how food likes and dislikes are influenced by nature and nurture. Explore the science of flavor perception and the role of TAS2R38 gene.

From lizards to hippos, animals of all kinds bask in the sun to regulate their body temperature, conserve energy, and even fight off infections. Discover the fascinating reasons behind this behavior and how it helps different species survive in their environments.

A new study shows that supertasters, who perceive flavors more intensely, consume more salt in their diet than nontasters. Chefs' taste buds may be prone to over-salting, but how much is too much? Explore the genetics of taste and its impact on health.

Insects and other invertebrates have complex immune systems that protect them from parasites and pathogens, and they can even pass on immunity to their offspring. A meta-analysis of 37 studies confirms that trans-generational immune priming is widespread among invertebrate species. Fathers also play an important role in providing immune protection to their offspring, and the immune response is stronger when offspring receive the same pathogen as their parents. This phenomenon is remarkably long-lived and can persist until the offspring are adults themselves. Explore the sophistication of invertebrates' immune system and their immunity secrets.

Tardigrades have even been featured in popular culture, including an episode of Star Trek: Discovery, where they were used as a propulsion system for a spaceship. But while tardigrades may seem like science fiction, they are very much a real and fascinating part of the natural world. These tiny, water-dwelling creatures, also known as water bears or moss piglets, have been around for over half a billion years and have evolved some truly remarkable survival strategies. Tardigrades can survive in extreme environments that would kill most other organisms, including temperatures ranging from -272°C to 151°C, pressures six times greater than those at the bottom of the ocean, and even the vacuum of space. They can also survive dehydration, radiation, and exposure to toxins. Tardigrades achieve this impressive feat through a combination of strategies, including the ability to enter a state of suspended animation called cryptobiosis, which allows them to survive without water for years. One of the key factors that enable tardigrades to survive in such extreme conditions is their ability to repair their DNA. Tardigrades have a unique protein called Dsup, which protects their DNA from damage caused by radiation. This protein has even been shown to protect human cells from radiation damage. Dr. Thomas Boothby, a leading tardigrade researcher at the University of Wyoming, has discovered that tardigrades can also produce large amounts of unique proteins called tardigrade-specific intrinsically disordered proteins (TDPs) in response to desiccation. These proteins help protect the tardigrades' cells from damage and prevent them from drying out. Tardigrades are fascinating not just for their survival abilities, but also for their unique biology. They have a complex digestive system, a unique nervous system, and a fascinating reproductive system that involves the transfer of genetic material between individuals. By exploring the science behind these tiny creatures, we can gain a deeper understanding of the natural world and the amazing ways that living organisms can survive and thrive in even the most extreme conditions.

Plants have been evolving for millions of years and have developed incredible adaptations to survive in their environments. One of the most impressive adaptations is drought resistance. In this write-up, we will explore the fascinating world of plant evolution and the incredible ways that plants have adapted to survive in dry environments. Did you know that there are plants that can survive without water for years? The cactus is one such plant that has developed unique adaptations to survive in the harsh desert environment. Its thick stems store water, and its shallow roots can quickly absorb moisture when it rains. The cactus also has small leaves that reduce water loss through transpiration and spines that provide shade to the stem, reducing water loss even further. Another interesting example of drought resistance in plants is the succulent. Succulents store water in their leaves, which become plump when water is available and shrink when water is scarce. They also have shallow roots that spread widely to quickly absorb moisture when it rains. Leading academics in the field of plant evolution and drought resistance have made significant contributions to our understanding of these adaptations. For example, Dr. Christine A. Beveridge has studied the molecular mechanisms behind drought resistance in plants and have identified genes that play a crucial role in this process. Her work has led to the development of drought-resistant crops, which have the potential to improve food security in dry regions. In conclusion, the world of plant evolution and drought resistance is full of fascinating facts, stories, and examples. By exploring this topic independently, students can deepen their understanding of the amazing adaptations that plants have developed over millions of years to survive in their environments.