Salt Fix

Salt free potato chip? No thanks! This is Sandra Tsing Loh with the Loh Down on Science. Salt is in almost all foods, from soup to nuts! But too much causes high blood pressure. So how can we reduce salt intake without sacrificing taste? Healthier salts! Which have potassium or

Whiskey Rings

To avoid those annoying coffee-rings on your table, try switching to whiskey! This is Sandra Tsing Loh with the Loh Down on Science, saying: Slow down. This study comes to us via engineers Hyoungsoo Kim and Howard Stone at Princeton University. They were inspired by photographer Ernie Button’s portraits of

Smoking Gun

Second-hand smoke is bad enough. But what about THIRD-hand smoke? This is Sandra Tsing Loh with the Loh Down on Science. When your neighbor lights up, his smoke gets in YOUR eyes! It then reacts with sunlight or indoor chemicals to form what is called THIRD-hand smoke. Who knew? Peter

Smelly Situation

Exercise gives us that healthy glow…but uh-oh, B.O.! This is Sandra Tsing Loh with the Loh Down on Science. Sweat is our body’s cooling-down mechanism. But does it have to be so smelly? Armpits, I’m looking at you! Our sweat is odorless, so what’s all the stink about? Gurdeep Minhas

Achy Break Joints

Pop, lock, and… ouch! This is Sandra Tsing Loh with the Loh Down on Science. Over twenty million people in the U-S suffer from joint pain, or osteoarthritis. Our joints are cushioned by cartilage. As we age, this cushion wears down but doesn’t grow back. Current treatments manage the pain

High-Class Element

More money, more problems? Not if you are a social-climbing metal! This is Sandra Tsing Loh with the Loh Down on Science. Electrons are like the currency of chemistry. And usually, elements like to have a full wallet! Many elements, like carbon and oxygen, are stuck at eight electrons —

Plastic for Dinner

Just say “no” to plastic straws. Think of the turtles! This is Sandra Tsing Loh with the Loh Down on Science Plastic is everywhere – in packaging, fast-food containers … dirt?! Yes, dirt! Farmers sometimes mix plastic chips with mulch to improve plant growth. But the plastic stays in our

Tasty Invention

Keep your hands out of your food! Unless they’re. . . robot hands? This is Sandra Tsing Loh with the Loh Down on Science. Taste is the sensation triggered by our taste buds when they recognize flavor molecules. Chocolate – yum! Kale – not so much. But what if science

Stimulating Scents

Gee, your hair smells terrific! This is Sandra Tsing Loh with the Loh Down on Science. When we smell, odor molecules dock into special proteins that alert our brain. Mmmm…bacon! Biologists call these proteins olfactory receptors, or O-Rs, and they do more than just smell! All kinds of cells use

Suspenseful Gases

This just in—science meets Smell-o-vision! This is Sandra Tsing Loh with the Loh Down on Science saying: Humans expel all types of gases. Many are classified as volatile organic compounds, or VOCs. These gases are expelled by breathing, or even through your skin. But can the VOCs you emit, speak