Science Friday Folgen

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.

A new report issued this week by the UN’s Intergovernmental Panel On Climate Change paints a troubling picture of the world’s ice and oceans. The ocean effects of climate change, from warming waters to ocean acidification to sea level rise, are already altering the weather, fisheries, and coastal communities. The authors of the report state that the ocean has already taken up more than 90% of the excess heat in the climate system since 1970, the surface is becoming more acidic, and oxygen is being depleted in the top thousand meters of the water column. All those conditions are projected to get worse in the years ahead. Ocean scientist and former NOAA Administrator Jane Lubchenco joins Ira to talk about the risks to the ocean, its effects on the global ecosystem, and how the ocean can also help to blunt some of the worst climate outcomes—if action is taken now. In his new book, Something Deeply Hidden, quantum physicist Sean Carroll offers a different ending for Schrödinger’s imaginary cat. Carroll ascribes to the “many worlds” interpretation of quantum mechanics, originally proposed by American physicist Hugh Everett in the 1950’s. According to Everett, when you look inside the box you are also in two states at once. Now there are two worlds—one in which you saw the cat alive, and one in which you saw the cat dead. If thinking about this makes your head hurt, you’re not alone. Carroll joins Ira to talk about the “many worlds” interpretation of quantum mechanics, and why he thinks not enough physicists are taking on the challenge of trying to understand it. Plus: World leaders convened in New York City this week for the United Nations Climate Action Summit. But there wasn’t a whole lot of action at the Climate Action Summit, at least not from the greenhouse-gas-emitting elephants in the room: India, China, and the United States. Umair Irfan, who writes about energy, tech and climate for Vox.com, catches Ira up on how countries around the world are tackling—or ignoring—the climate crisis.  And Sarah Zhang, staff writer at the Atlantic, tells Ira about NASA's new infrared telescope to detect near-Earth objects and other science headlines in this week's News Roundup. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.