The History and Science Behind Expandable Water Toys (a.k.a. Grow Monsters)
The superabsorbent polymers inside them were originally invented to help soil conserve water.
The superabsorbent polymers inside them were originally invented to help soil conserve water.
Prepare for Thanksgiving dinner with some tips from a chemistry expert.
Geological evidence suggests Earth's water is as old as the planet itself.
The creators of "MolCraft" hope it will be used as a new type of education tool.
A compound produced by decaying tissue makes people more alert to threats.
Medieval alchemists were obsessed with gold—and anything gold-colored.
The prize was awarded to biochemists Tomas Lindahl, Aziz Sancar, and Paul Modrich for their mechanistic studies of cell repair.
Your favorite lengthening, volumizing, and curling formula has come along way since the ancient Egyptians donned kohl and crocodile dung.
A chemist's guide to smelling good.
A little peer pressure goes a long way in the chemistry world.
A whole different reason to pick up a good book
You've mastered the half-moon and know exactly what shades are on trend (greige? Marsala?). Still, there's plenty more to learn about the polish you swipe on your fingers and toes.
Furthermore, what color is human meat?
He threw wild, beaned batters, and lost all sense of time—but Dock Ellis still managed to pitch a no-hitter while high on LSD.
A quick look at the ways we protected ourselves from UV rays before the advent of modern sunscreen will make you thankful that all you need to stay safe in the sun is a friend to do your back.
The popular image of a witch, which you can see everywhere right now in the form of Halloween costumes and decorations, is a woman with a pointy hat and warty nose stirring a cauldron or flying on a broom. How did that odd choice of transportation get tie
Does Leads PB chemical symbol drive you crazy? Well, theres actually some reasoning behind it.
Garlic is tasty, but its flavor comes at the cost of alienating your dinner partners with a distinct odor on your breath—and even your skin—when the meal is done. How do these innocent-looking little bulbs cause so much trouble?