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Senior physics writer Emily Conover has a Ph.D. in physics from the University of Chicago. She is a two-time winner of the D.C. Science Writers’ Association Newsbrief award and a winner of the Acoustical Society of America’s Science Communication Award. More
Senior physics writer Emily Conover has a Ph.D. in physics from the University of Chicago. She is a two-time winner of the D.C. Science Writers’ Association Newsbrief award and a winner of the Acoustical Society of America’s Science Communication Award. More
Controlling sound has long been a staple of science fiction and fantasy. In Dune, the cone of silence allows characters to converse privately, even in open spaces. The eerie billboards of Blade Runner 2049 whisper advertisements into the ears of those passing by.
In the real world, quirks of architecture, intentional or not, can direct where sound goes. In the U.S. Capitol’s hall of statues, for example, a whisper can travel silently across the room from one spot to another. The sound waves interact with curved surfaces to focus the audio. Now, scientists are looking to precisely control sound, perhaps one day resulting in a world without earbuds, but directing sound waves is a challenge. More
ANAHEIM, CALIF. — At the world’s largest gathering of physicists, a talk about Microsoft’s claimed new type of quantum computing chip was perhaps the main attraction.
Microsoft’s February announcement of a chip containing the first topological quantum bits, or qubits, has ignited heated blowback in the physics community. The discovery was announced by press release, without publicly shared data backing it up. A concurrent paper in Nature fell short of demonstrating a topological qubit. Microsoft researcher Chetan Nayak, a coauthor on that paper, promised to provide solid evidence during his March 18 talk at the American Physical Society’s Global Physics Summit. More
The tug-of-war between quantum computers and classical computers is intensifying.
In just minutes, a special quantum processor, called a quantum annealing processor, solved a complex real-world problem that a classical supercomputer would take millions of years to complete, researchers claim March 12 in Science. And that supercomputer, the team reports, would consume more energy to run the whole computation than the entire globe uses in a year. However, another group of researchers claims to have already found a way for a classical supercomputer to solve a subset of the same problem in just over two hours. More
Aaron Tremper is the editorial assistant for Science News Explores. He has a B.A. in English (with minors in creative writing and film production) from SUNY New Paltz and an M.A. in Journalism from the Craig Newmark Graduate School of Journalism’s Science and Health Reporting program. A former intern at Audubon magazine and Atlanta’s NPR station, WABE 90.1 FM, he has reported a wide range of science stories for radio, print, and digital media. His favorite reporting adventure? Tagging along with researchers studying bottlenose dolphins off of New York City and Long Island, NY. More
The eruption of Mount Vesuvius in A.D. 79 is perhaps most famous for entombing the Roman city of Pompeii. But in nearby Herculaneum, also buried in the eruption, the preserved skeleton of a young man lying in bed contained a surprising find: glass remnants of his brain.
When researchers studied the shiny samples, they saw what appeared to be nerve cells. A new study now uncovers more details into how the glass may have formed, the team reports February 27 in Scientific Reports. More
When egg prices are hard-boiling your temper, it’s important to make sure that each egg you make is the best it can possibly be. But when your egg white is cooked, your egg yolk is often still a runny mess. Once the yolk is cooked, the white is rubbery. The solution is a method of periodic cooking, researchers report February 6 in Communications Engineering. And true eggcellence, they say, requires only boiling water, slightly warm water, an egg — and 32 minutes of patience.
The challenge of cooking an egg is that the yolk and the albumen — or white — have different compositions, says Emilia Di Lorenzo, a chemical engineer at the University of Naples Federico II in Italy. The result is that the proteins in each part of the egg denature — or fall apart — at different temperatures. Yolk proteins cook at 65° Celsius, while those in the white cook at 85° C. More
A century ago, science went quantum. To celebrate, physicists are throwing a global, year-long party.
In 1925, quantum mechanics, the scientific theory that describes the unintuitive rules of physics on very small scales, began to crystallize in the minds of physicists. Beginning in that year, a series of monumental papers laid out the theory’s framework. Quantum physics has since permeated a wide range of scientific disciplines — explaining the periodic table, the lives and deaths of stars and more — and enabled technologies from the laser to the smartphone. More
