The authors looked at the effect of monetary vs. food incentives on math test performance. They found that financial incentives did increase student performance, but not necessarily food incentives.
Read More...The effect of financial and food-based incentives on math test performance
The authors looked at the effect of monetary vs. food incentives on math test performance. They found that financial incentives did increase student performance, but not necessarily food incentives.
Read More...How are genetically modified foods discussed on TikTok? An analysis of #GMOFOODS
Here, the authors investigated engagement with #GMOFOODS, a hashtag on TikTok. They hypothesized that content focused on the negative effects of genetically modified organisms would receive more interaction driven by consumers. They found that the most common cateogry focused on the disadvantages of GMOs related to nutrition and health with the number of views determining if the video would be provided to users.
Read More...The effects of food type on mediator-less microbial fuel cell electricity output
The authors look at how different food types impact the ability of bacteria to produce electricity.
Read More...Reducing Crop Damage Caused by Folsomia candida by Providing an Alternate Food Source
Tamura and Moché found that Folsomia candida, a common crop pest, prefers to consume yeast instead of lettuce seedlings. The authors confirmed that even with the availability of both lettuce seedlings and yeast in the same dish, Folsomia candida preferred to eat the yeast, thereby reducing the number of feeding injuries on the lettuce seedlings. The authors propose that using this preference for yeast may be a way to mitigate crop damage by this pest.
Read More...The Effects of Ocean Acidification on the food location behavior and Locomotion of Pagurus Longicarpus
Increasing levels of atmospheric carbon dioxide is slowly acidifying our oceans. Here the authors test the effects of ocean acidification on the ability of hermit crabs (P. longicarpus) to find food. Though no statistically significant changes in food finding were observed, the data suggest a trend toward different activity.
Read More...Glyphosate Levels in American Food Products Meet Government Safety Levels Yet Exceed Concentrations Associated with Negative Effects
Glyphosate is the active ingredient in the herbicide Roundup, frequently used in the agricultural industry worldwide. Current literature reveals contradictory findings regarding the effects of glyphosate on vertebrates, leading to concerns about human consumption and differing views on safety levels. Here, authors sought to measure glyphosate levels in common commercially available food products. While some product levels exceed the thresholds at which negative effects have been observed, none exceed government limits.
Read More...The effects of different modes of vocalization and food consumption on the level of droplet transmission of bacteria
Microbial agents reposnsible for respiratory infections are often carried in spittle, which means they can be easily transmitted. Here, the authors investigate how likely certain activities are to spread microbes carried in spittle. They also investigate whether eating certain types of food might reduce the spread of spittle-borne bacteria too.
Read More...Examination of the underlying chemical physics of the Mpemba effect in water and other liquids
Counterintuitive in nature, the Mpemba effect asserts that hot liquid freezes faster than cold liquid. While noted throughout history by scientific minds like Aristotle, the phenomenon remains in contention with varying hypotheses for the effect proposed alongside the effect’s rise in popularity. Contributing to the research efforts surrounding the Mpemba effect, the authors in this article explore the effect in different liquids ranging in physical properties and intermolecular forces to determine potential parameters attributable to producing the Mpemba effect.
Read More...Effects of spices on rice spoilage
In this work, based on centuries of history where spices have been used and thought to have antimicrobial properties that prolong the shelf life of food, the authors investigated if several spices used in Indian cooking could delay the spoilage of cooked white rice. Based on changed in appearance and smell, as well as growth on agar plates, they found that cinnamon was the most effective in delaying spoilage, followed by cumin, pepper, garlic, and ginger. Their findings suggest the ability to use spices rather than chemical food preservatives to prolong the shelf life of foods.
Read More...Buttermilk and baking soda increase pancake fluffiness by liberating carbon dioxide
Here, seeking a better understanding of what determines the fluffiness of a pancake, the authors began by considering a chemical reaction that results in the production of carbon dioxide gas from recipe ingredients, specifically sodium bicarbonate or baking soda. The substitution of homemade buttermilk for milk and adding more baking soda was found to result in significantly fluffier pancakes.
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