Surprise Attack | Fracturing Hydrology? | Fabricating Quartz | Falling Out | Stress Inside Out | ATAXIN Clock | Melting Away | Nuclear Actin in Action | Confined Helium | Modules of Desire | EZ Inhibition | Signal Scaffolds | Cheap Pix

Geophysics: Hawaii's Deep Plumbing System | Economics: A Look at the Data | Pathogens: The End of Antiquity | Chemistry: UN Coaxed to Neutrality | Chemistry: Shepherding Stem Cells | Physics: Spin Thermometers | Developmental Biology: Putting on the Brakes

New Fossils Provide Earliest Glimpse of Ape Origins | U.S. East Coast Not So Passive

Author: Bruce Alberts

In science news around the world, the U.S. Supreme Court backed the agribusiness firm Monsanto on its soybean patents; the Institut Pasteur has denied accusations by a government watchdog that it misleads research donors; and a director at Charité University Hospital is preparing to examine how Cold War patients were informed, how consent was handled, and how doctors dealt with side effects; and more.

Last week, the National Science Foundation announced the winners of the unique Graduate 10K+ initiative addressing President Barack Obama’s call for U.S. high-tech companies to help train 1 million more STEM graduates by 2020. And according to a new study, the key to environmentally friendly sources of protein may be one that makes many Westerners squirm: edible insects.

R. Graham Cooks, a chemist at Purdue University in West Lafayette, Indiana, has been awarded the 2013 Dreyfus Prize in the Chemical Sciences. And biochemist Christian de Duve, who helped reveal the internal organization and operation of cells, died on 4 May.

This time it looks like it's for real: Researchers have made personalized human embryonic stem cells with a method similar to how Dolly the sheep was cloned—though with an added jolt of caffeine.

Author: Gretchen Vogel

Researchers publish technique that could shave up to 4 weeks off vaccine production time, which during a pandemic could save tens of thousands of lives.

Author: Kai Kupferschmidt

A new study says that although field measurements were painting an accurate picture of the few glaciers being monitored, they were not representative of the world's glaciers.

Author: Richard A. Kerr

Analyses of three fossil samples using a powerful new method paint a complex picture of mingling among different ancient human groups.

Author: Elizabeth Pennisi

NSF officials must weigh factors such as the preservation of reviewer confidentiality in responding to Representative Lamar Smith's request for the agency to justify five recent research grants.

Author: Jeffrey Mervis

As archaeologists find new ways to pull precious data from wrecks, they are squaring off against those salvaging ships for profit.

Author: Heather Pringle

Two thousand years after the Kizilburun shipwreck, excavating archaeologists have figured out exactly where it came from, where it was headed, and why.

Author: Helen Pickersgill

Scientists are beginning to unravel why we love some types of food and hate others. It's a vastly more complex topic than they once thought.

Author: Kai Kupferschmidt

Ben Reade and the Nordic Food Lab are part of a movement known as molecular gastronomy that started in the 1990s as a project to understand how ingredients are transformed during cooking.

Author: Kevin Krajick

Authors: Chunmiao Zheng, Jie Liu

Authors: David M. Kaplan, Pascal Bach, Sylvain Bonhommeau, Emmanuel Chassot, Pierre Chavance, Laurent Dagorn, Tim Davies, Sibylle Dueri, Rick Fletcher, Alain Fonteneau, Jean-Marc Fromentin, Daniel Gaertner, John Hampton, Ray Hilborn, Alistair Hobday, Robert Kearney, Pierre Kleiber, Patrick Lehodey, Francis Marsac, Olivier Maury, Chris Mees, Frédéric Ménard, John Pearce, John Sibert

Author: Christopher Pala

Author: Stanley E. Lazic