Latest Sense Stories
researchers determined that plants respond to the sounds that caterpillars make when eating plants and that the plants respond with more defenses.
Scientists from the Technische Universität München and the German Research Center for Food Chemistry performed a meta-analysis on the odorant patterns of 227 different food samples to try and understand why and how a certain food smells the way it does.
A new UCL study defines for the first time how our ability to identify where it hurts, called "spatial acuity", varies across the body, being most sensitive at the forehead and fingertips.
Researchers led by Mark Zylka, PhD, also found a compound that could become a new treatment for conditions such as arthritis, shingles, and back pain.
How food tastes can influence healthy habits by encouraging or discouraging us from eating certain foods, but can taste do more? According to two new studies published in the Proceedings of the National Academy of Science, taste may play a role in our longevity as well.
Surely everyone remembers blowing bubbles as a child, one of the simplest forms of pleasure for kids everywhere. Even today, the stressors of modern technology can seem so distant when in the presence of simple, spherical pockets of soapy air.
In a study published in the April 6 online edition of the journal Nature, a team of Columbia University Medical Center researchers led by Ellen Lumpkin, PhD, associate professor of somatosensory biology, solve an age-old mystery of touch: how cells just beneath the skin surface enable us to feel fine details and textures.
A study led by scientists at The Scripps Research Institute (TSRI) has helped solve a long-standing mystery about the sense of touch.
Sharks are highly-evolved killing machines and a new study published in the open-access journal PLOS ONE has compiled a comprehensive picture of how these marine predators hunt – from start to finish.
- Withering but not falling off, as a blossom that persists on a twig after flowering.
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