In this experiment, the authors modify the heat equation to account for imperfect insulation during heat transfer and compare it to experimental data to determine which is more accurate.

The authors analyzed the heat transfer of different containers in the microwave aiming to identify the most optimal material of container to reduce heating time.

Here the authors investigate the contributions of man-made surfaces in Laramie, Wyoming to the Urban Heat Island (UHI) effect. Heat absorption and release by five surfaces were measured in the autumn of 2018. By recording temperatures of man-made and natural surfaces at early morning, mid-afternoon, and evening using an infrared thermometer, the authors determined that man-made surfaces retained more heat in fall than natural surfaces.

The authors looked at how molarity impacts the degree to which ionic compounds dissociate in solution. They found that lower molarities led to decreased conductivity of solutions in a manner that did not follow the theoretical predictions.

Here the author investigates how much heat energy is output and recovered from a conventional electric light bulb.

Food spoilage happens when food is not kept in a good storage condition. Qualitatively estimating the shortened shelf life of food could reduce food waste. In this study, we tested the impact of heat on milk shelf life. Our results showed that an exposure at room temperature (25°C) for 3.2 hours will decrease the shelf life of milk by one day.

In this study, the authors investigated the biological mechanism underlying the actions of a traditional medicinal plant, Astragalus membranaceus. Using C. elegans as an experimental model, they tested the effects of AM root on heat stress responses. Their results suggest that AM root extract may enhance the activity of endogenous pathways that mediate cellular responses to heat stress.

In this article, the authors propose an effective, environmentally-friendly method of producing conductive ink using expired waste oil, polystyrene, and graphene.

In this study, the authors investigate the combinatorial effects of CO₂ plus other environmental factors including salinity, temperature, acidity, and drought on how effectively plants can transport water and carbon through their stomata.

In the age of global warming, these authors studied which of the four major greenhouse gases (water vapor, carbon dioxide, and nitrous oxide) change the most with increased temperature.