Science Friday Folgen

The term “living fossil” has been applied to any number of animals, from sharks to turtles to the coelacanth. It’s the idea that those animals look very much the same way their species may have looked millions of years ago, with limited evolutionary change over that time.After analyzing the genomes of many different species on that “living fossil” list, researchers report they may have found an animal that evolves more slowly than all the others—a group of fish called gar. The rate of molecular change in gar genomes is the slowest of any jawed vertebrate, the researchers say. In fact, gar genomes change so slowly that two gar species that diverged from each other over 105 million years ago can still interbreed and produce fertile offspring. In evolutionary time, that’s comparable to the distance between humans and elephants. The researchers believe that the slow rate of change in gars may be due to an exceptional ability to repair mutations and other errors in their genes.Dr. Solomon David, assistant professor of aquatic ecology at the University of Minnesota, and Chase Brownstein, a graduate student in Yale’s department of ecology and evolutionary biology, join Ira to discuss the findings, recently reported in the journal Evolution.Transcripts for each segment will be available after the show airs on sciencefriday.com. Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Four years ago this week, the world as we know it changed. Schools shut down, offices shuttered, and we hunkered down at home with our Purell and canned foods, trying to stay safe from a novel, deadly coronavirus. Back then most of us couldn’t fathom just how long the pandemic would stretch on.And now four years later, some 1.2 million people have died in the U.S alone and nearly 7 million have been hospitalized as a result of a COVID-19 infection, according to the CDC.So, what have we learned about how COVID-19 attacks the body? What can be done for long COVID sufferers? And what can we expect in the future?Ira analyzes this era of the pandemic with Hannah Davis, co-founder of the Patient-Led Research Collaborative in New York City, and Dr. Akiko Iwasaki, immunobiologist at Yale Medical School in New Haven, Connecticut.Transcripts for each segment will be available the week after the show airs on sciencefriday.com Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Think about the best meal you’ve ever eaten: Maybe it was in a restaurant in a far-off city, or perhaps it was a home-cooked meal made by someone you love. No matter where or what it was, odds are what made it so memorable was the flavor.Flavor is arguably the most important part of a meal. If the flavor of something is off, or undetectable, it can jeopardize your enjoyment. There’s a lot of chemistry and biological science behind how and what we taste.Flavorama: A Guide to Unlocking the Art and Science of Flavor is a new book that breaks down the mechanisms that go into these processes. Ira is joined by author Arielle Johnson, who holds a PhD in chemistry and co-founded the fermentation lab at the world-famous Copenhagen restaurant Noma.Transcripts for each segment will be available the week after the show airs on sciencefriday.com Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.