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In this study, the authors studied the ability for bacteria to develop antibiotic resistance over successive generations and modeled the trajectory to predict how antibiotic resistance is developed.

The authors looked at the ability of eggshells to slow ice melting. They found that eggshells were able to increase ice melting time when crushed showing that they were an effective thermal barrier.

The authors looked at student behaviors around disposal of face masks. The goal of the study was to bring awareness to improper mask disposal and how the resulting litter contributes to overall environmental pollution.

The authors propose and test a method that would allow for the generation of a magnetic field on Mars sufficient to support future colonization.

One-third of the world's people do not have access to clean drinking water. Nadella and Nadella tackle this issue by testing a low-cost filtration system for removing heavy metal and bacteria from water.

In this article the authors looked at the effect of spending time with a therapy dog before and after stressful events. They found that interacting with a therapy before a stressful event showed more significant reduction in signs of stress compared to interacting with a therapy dog after stressful events have already occurred.

We know relatively little about how vegan diets and non-vegan diets compare when it comes to the gut microbiome. Gollamudi and Gollamudi tackle this challenge by investigating how changes in a participant's diet affected the diversity of their intestinal microbiome.

In this study, a deep learning model is used to classify post-traumatic stress disorder patients through novel markers to assist in finding candidate biomarkers for the disorder.

As the COVID-19 pandemic continues, the authors noticed a change in the physical activity of many people, as well as a change in the type of physical activity they practice. Here, the authors used a cross-sectional survey of 150 participants from the province of Basra in Iraq. They found an overall decrease in the number of days of physical activity for participants along with an increasing proportion of at-home exercises compared to other activities that are performed inside sports clubs during the pandemic.

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.