Pillai et al. look at whether exposure to Schistosoma mansoni, a parasitic blood fluke, has any relation to peanut allergies. They found that cockroaches exposed to an antigen found in S. mansoni eggs exhibited an allergic reaction to peanuts.

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

While tea has a complex history, recently the health benefits of this beverage have come into focus. In this study, researchers sought to compare the levels of caffeine, catechins and L-theanine between different types of tea using NMR spectroscopy. Further, the impact of brewing temperature on the release of these compounds was also assessed. Of those tested, Bao Chong tea had the highest levels of these compounds. Brewing temperatures between 45ºC and 75ºC were found to be optimal for compound release. These results can help consumers make informed choices about their tea preparation and intake.

As fast fashion explodes in popularity, the fashion industry remains one of the most prominent industries responsible for pollution. This pollution includes a lack of treatment for textile dyes that remain toxic or carcinogenic as they persist in wastewater. To resolve this, the authors of this study set out to determine the efficacy of using edible white rot fungi for cell-based biodegradation of textile dyes into harmless chemicals. This method takes advantage of fungi found in excess from the fungi industry, decreasing food waste while addressing textile waste in tandem.

The authors test the effectiveness of various cleaning agents on refrigerator shelves.

Vitamin C is an essential nutrient that is involved in many important cellular processes. Humans are unable to produce Vitamin C and thus must obtain it from exogenous sources such as citrus fruits, peppers, or flowering vegetables. In this study, the authors investigate whether or not organic and non-organic fruits have comparable vitamin C levels. This type of study has important implications for consumers.

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.

These authors mathematically deduce a model that explains the interesting (and unintuitive) physical phenomenon that occurs when water falls.

In this study, the authors investigate whether microplastics affect terrestrial plant growth and soil quality.

This study compares different methods for cooking vegetables to determine which retain iron and ascorbic acid, or vitamin C, levels the most.