Batteries that can self-sustain are needed for long-term animal tracking as well as shipping and logistics.
Rising carbon dioxide is making the world’s plants more water-wise
The globe is greening as plants grow faster in response to rising carbon dioxide. But a new analysis shows they aren’t using more water to do it – a rare piece of good news for our changing planet.
As another smog season looms, India must act soon to keep Delhi from gasping
In November 2016, smog in New Delhi was 16 times above safe levels. An Indian researcher dug into the data to find out why, and how India can keep its capital breathing safely.
Publish and don’t perish – how to keep rare species’ data away from poachers
With the right approach to data security, scientists’ discoveries of the locations of rare and sought-after species needn’t leave a trail for poachers to follow.
It’s not the science of tax, and five other things you should know about taxonomy
Australian taxonomy resources number around 70 million specimens, valued at over AU$5 billion. That’s big science.
Curious Kids: why do some people find some foods yummy but others find the same foods yucky?
Taste dictates most food choices, but there’s more to it than just the taste buds on your tongue.
Research in autism-friendly technology needs to improve to make a real difference for people
We collected user feedback by pulling data from millions of autism-related comments in public reviews of apps. We found many of the comments showed there were some clear benefits to people with autism, but there were also problems that could have been easily avoided.
Australia can’t lose in the global race for cheaper, cleaner energy
Despite our sometimes heated national debate about our energy future, Australia is well positioned to benefit from innovative low emission technologies. No matter which avenue we take to cleaner energy, our energy-rich resources means there are opportunities for Australian businesses – and cheaper energy for Australian consumers. That’s the conclusion we reached in our Low Emissions
The science of taste, or why you choose fries over broccoli
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.