Science Connected Magazine is an editorially independent, non-profit newsroom producing open-access science journalism and ...

Littering has wreaked havoc on ecosystems all over the world. What do we do now to amend the global problem of chronic waste? By Emily Folk. A single plastic bottle can take up to 450 years to degrade ...

The information contained in this article is for informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding ...

Mowing lawns less frequently and allowing grass to grow may result in greater plant and pollinator biodiversity and fewer pests. Looks can be deceiving: a uniformly well-mowed lawn might look good, ...

For decades, animal dissection has been the go-to method used to give students a hands-on way to learn anatomy. Today, due to the global COVID-19 pandemic, virtual science labs are now the best way ...

What is the environmental paw print of pet food? Larger than you may think! It takes an area twice the size of the UK to produce dry food for cats and dogs. Much has been debated about the ...

Cattle are the most common type of large, animals with hooves, also known as ungulates. They are usually raised in captivity for their meat, milk, hides, and other resources. Cattle were first ...

In the dark of night, flying bugs can be seen dancing around lights. They erratically swarm and occasionally nosedive to their demise, seemingly driven by a love for the warm glow. It might appear ...

Digital agriculture uses emerging technologies—including sensors, drones, and artificial intelligence—to collect crop data that can be used to enhance agricultural outcomes. Still relatively unknown ...

Electric vehicles (EVs) and renewable energy are shaking up the transportation industry. As consumers look for more sustainable solutions, automakers seek to fill the demand with cost-effective and ...

About the Author. Claudia Suzanne Willis is a Junior Research Specialist at a research center for smell and taste science. She is a chemist by training, and an avid reader and baker in her free time.