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Unprocessed water from hand-pressed wells is still commonly used as a source of drinking water in Chenzhou, the “Nonferrous Metal Village” of China. Long et al. conducted a study to measure the heavy metal contamination levels and potential health effects in this area. Water samples were analyzed through Inductively Coupled Plasma Optical Emission Spectroscopy (ICPOES) and the concentrations of 20 metal elements. Results showed that although none of the samples had dangerous levels of heavy metals, the concentrations of Al, Fe, and Mn in many locations substantially exceeded those suggested in the Chinese Drinking Water Standard and the maximum contaminant levels of Environmental Protection Agency (EPA). The authors have made an important discovery regarding the water safety in HuNan and their suggestions to install water treatment systems would greatly benefit the community.

The availability, portion sizes, and consumption of highly palatable food has been linked adverse health outcomes. McBurnett and O’Donnell sought to assess the relationship between reward-based eating drive, consumption, cravings, and knowledge of the effects of sugary foods. In this study population, reward-based eating drive was related to both consumption and cravings. Further, for females, the knowledge of sugar’s effects was significantly and inversely associated with its consumption.

Chronic bad breath, or halitosis, is a problem faced by nearly 50% of the general poluation, but existing treatments such as liquid mouthwash or sugar-free gum are imperfect and temporary solutions. In this study, the authors investigate potential alternative treatments using natural ingredients such as Manuka Honey and Licorice root extract. They found that Manuka honey is almost as effective as commercial mouthwashes in reducing the growth of P gingivalis (one of the main bacteria that causes bad breath), while Licorice root extract was largely ineffective. The authors' results suggest that Manuka honey is a promising candidate in the search for new and improved halitosis treatments.

In this study, the authors investigate a timely and important topic: forest fires. More specifically, they use a wildfire simulator to test how ladder fuels effect the burn area of a forest fire. Ladder fuels are fuels that cause a forest fire to rise up from the forest floor to the canopy, which may affect the overall spread. They simulated fire spread with different levels of ladder fuel treatment and found that the spread of a burn area would indeed decrease with increased ladder fuel treatment. These findings have important implications for forest and forest fire management.

Salmonella is a genus of bacteria responsible for over 90 million cases of intestinal illnesses yearly. Like many bacteria, Salmonella can create a biofilm matrix, which confers stronger resistance against antibiotics. However, there has been relatively little research on the inhibition of Salmonella biofilm formation, which is a crucial factor in its widespread growth. In this study, Lee and Kim quantitatively measure the effectiveness of several common probiotics in inhibiting Salmonella bacterial growth. They found concentration-dependent antibacterial effects varied among the probiotics tested, indicating the possibility of probiotic species-specific mechanisms of Salmonella growth inhibition.

In this article, the authors investigate the effects of fungus E. muscae on fruit fly behavior. More specifically, they investigate whether this fungus affects olfaction. Their findings contribute to a broader set of studies seeking to understand how host's central nervous systems can be affected by infections.

One disadvantage of antibiotic therapy is the potential for unpleasant gastrointestinal side effects. Here, the authors test whether some common antibiotics directly interfere with the digestion of protein, fat, or sugars. This study provides motivation to more carefully investigate the interactions between antibiotics and gut enzymes in order to inform treatment decisions and improve patient outcomes.

Fat can be chemically altered during cooking through a process called lipid oxidation, which can have a negative impact on health. In this study, the authors measured the extracted fat in raw, fried and hard-boiled eggs and found that cooking eggs to a higher temperature resulted in a lower amount of extracted fat, indicating a greater amount of oxidized fat.

In this work, the authors sought to provide an original experiment to investigate the conflict over whether males or females tend to exhibit greater accuracy or confidence in their memories. By using an online portal to obtain a convenience sample, the authors found that their results suggest that though males tend to be more confident regarding their memories, they may in fact remember fewer details. The authors suggest that these findings merit further research before making systematic changes regarding crime scene recall settings.

In this study, the authors characterized the trends of cigarette use amongst people who do and don't use electronic nicotine delivery systems (or ENDS). This was done to help determine if the use of ENDS is aiding in helping smokers quit, as the data on this has been controversial. They found that use of ENDS among people either with or without previous cigarette usage were more likely to continue using cigarettes in the future. This is important information contributing to our understanding of ways to effectively (and not effectively) reduce cigarette use.