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Palermo et al. examined the effect of group size on drinking habits of college and high school students. The authors found that both high school and college students tended to consume the most alcohol in group sizes of 4 or more, independent of how frequently they drink. They also found that the proportion of college students that drink is nearly twice the proportion of high school students that drink. This study supports previous findings that underage drinking happens in large groups and suggests that effective intervention in underage drinking would be at the group level.

Caffeine is widely consumed across the globe and is most appreciated for its effects as a stimulant. Here the authors investigate whether caffeine consumption affects performance during endurance or strength training. Their results suggest that caffeine consumption enhances endurance training, but not strength training.

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.