When looking at a picture of a sunny day at the beach, we can almost smell the scent of sun screen. 

The Amazon rainforest has evolved over millions of years and even through ice ages.

Distributing iron particles produced by bacteria could “fertilize” microscopic ocean plants and ultimately lower atmospheric carbon levels, according to a new paper in Frontiers.

Wood may seem more at home in log cabins than modern architecture, but a specially treated type of timber could be tomorrow’s trendy building material.

A new method for reconstructing changes in nitrogen sources over time has enabled scientists to connect excess nutrients in the coastal waters of West Maui, Hawaii, to a sewage treatment facility that injects treated wastewater into the ground.

What goes into making plants taste good? For scientists in MIT’s Media Lab, it takes a combination of botany, machine-learning algorithms, and some good old-fashioned chemistry.

A groundbreaking two-year study in southern Oregon found greater abundance and diversity of wild bees in areas that experienced moderate and severe forest fires compared to areas with low-severity fires.

A key characteristic of liver cancer, which affects more than 1 million people worldwide each year, is that it is more common in men than in women. 

In a study funded by the National Institutes of Health, West Virginia University neuroscientists linked white light at night—the kind that typically illuminates hospital rooms—to inflammation, brain-cell death and higher mortality risk in cardiac patients. 

A team of researchers has tested how each gene within the genome of rice—one of the world’s most important staple crops—senses and responds to combinations of water and nutrients.