Science Friday Folgen

Flour, salt, yeast and water are the basic ingredients in bread that can be transformed into a crusty baguette or a pillowy naan. But what happens when you get a sticky sourdough or brick-like brioche? Chef Francisco Migoya of Modernist Cuisine breaks down the science behind the perfect loaf. He talks about how gluten-free flours affect bread structure, the effects of altitude and humidity on dough and how to keep your sourdough starter happy. Plus, amateur baker and “Father of the Xbox” Seamus Blackley describes how he baked a loaf of bread from an ancient Egyptian yeast. The Bureau of Land Management issued an environmental impact statement last month that examines the effects that oil development will have on the Arctic National Wildlife Refuge. Buried deep in the appendix of the report was this BLM response to a public comment: "The BLM does not agree that the proposed development is inconsistent with maintaining a livable planet (i.e., there is not a climate crisis). The planet was much warmer within the past 1,000 years, prior to the Little Ice Age, based on extensive archaeological evidence (such as farming in Greenland and vineyards in England). This warmth did not make the planet unlivable; rather, it was a time when societies prospered." The comment alludes to the so-called “Medieval Warm Period,” which is commonly referenced by climate change deniers to justify their beliefs. The BLM has since said the comment had no bearing on the scientific conclusions contained elsewhere in the report. Adam Aton, a climate reporter at E&E News, joins Ira to talk about the report, and what fossil fuel development in the Arctic might mean for local wildlife and the planet. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Today, it’s much easier to find smart TVs on the market. Companies like Vizio and Samsung create devices capable of internet connection and with built-in apps that let you quickly access your favorite streaming services. But that convenience comes with a hidden cost—one you pay for with your data.  Smart TVs have joined the list of internet connected devices looking to harvest your data. They can track what shows you watch, then use that data to deliver targeted ads, just like Facebook. Not worried about what media companies know about your binge watching habits? New research suggests that’s not everything smart TVs are doing. If you are the owner of just one of many “internet of things” devices in your home, those devices could be talking to each other, influencing what gets advertised to you on your phone, tablet, and TV screen. Dave Choffnes, associate professor of computer science at Northeastern University, and Nick Feamster, director of the Center for Data and Computing at the University of Chicago, join Ira to share what they each found when they looked into the spying habits of your smart devices. Cooking food changes it in fundamental ways. Cooked starches are easier to digest. Seared meats are less likely to give us foodborne pathogens. And overall, we get more energy out of cooked foods than raw. But scientists are still pursuing a pivotal question about cooking: How did its invention change our bodies and shape our evolution? Did it shrink our teeth and digestive tracts? Or did it increase our brain size? Researchers writing in Nature Microbiology reported a new chapter in our understanding of how cooking has changed us: The microbial communities in our guts change dramatically if our food is cooked or raw. And mice whose microbiomes were associated with raw foods seem to gain weight more easily—but their microbiomes also showed signs of damage from plant-generated antimicrobial chemicals. Harvard researcher Rachel Carmody explains the findings, and what our microbiomes might say about cooking food and evolution. Between water and electricity, Colorado’s legal cannabis industry already has a big environmental footprint. But what about Front Range air quality? Could the plant itself be contributing to air pollution? No, it’s not the pot smoke. Colorado Department of Public Health and Environment is conducting a study of terpenes, the organic compounds that make the cannabis plant smell so strong. Terpenes are classified as volatile organic compounds. Many consumer products release VOCs, like acetone in nail polish remover and butanal from barbecues and stoves. VOCs from terpenes are harmless until they combine with combustion gases to create ozone. That’s why the state is studying marijuana emissions—it’s about where it’s grown. Unlike other VOC-emitting crops, like lavender, cannabis is often cultivated in greenhouses in the industrial areas of cities, near highways and lots of cars. “Here in Colorado, as far as air quality concerns go, ozone is our largest pollutant of concern. We are not meeting the national ambient air quality standards for ozone,” said CDPHE’s lead researcher on this project, Kaitlin Urso. Denver’s ozone problem is especially bad. According to the American Lung Association, it has the nation’s 12th worst air quality. Usually, it’s the Environmental Protection Agency that studies emissions from new industries. Since marijuana is still a federally controlled substance, it can’t. With the feds on the sideline, Urso said it’s now up to the state to figure out, essentially, “how many pounds of VOCs are emitted into our atmosphere per pound of marijuana grown?”   Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Can conservation be concocted in your cocktails? Yes, according to the botanist authors of Botany at the Bar, a new book about making your own bitters—those complex flavor extracts used to season a Manhattan or old-fashioned. They experiment with an array of novel recipes using underappreciated plants found around the world, from tree resin, to osha root, to numbing Szechuan peppercorns. Ira talks to ethnobotanist Selena Ahmed and plant geneticist Ashley DuVal about their recipes, how you can make complex and flavorful tinctures for cocktails and other seasonings, and their not-so-secret ulterior motive to share the stories of how people have used plants—common and rare—for thousands of years. Plus, mixologist Christian Schaal talks about the art and science of combining flavors. Fifty million years ago, the ancient ancestors of whales and dolphins roamed the land on four legs. But over time, these aquatic mammals have evolved to live fully in the ocean—their genetic makeup changing along the way. Now, a group of scientists have investigated the changes in 85 different genes that were lost in this land-to-sea transition. Mark Springer, evolutionary biologist, discusses the genetic trade-offs that cetaceans have evolved, including an inability to produce saliva and melatonin, and the benefits they provide for a deep-diving, aquatic lifestyle. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.