Whereas most casualties in 19th-century wars resulted from disease, over two-thirds of the troops in World War I resulted from direct combat on the battlefield.

The Sagrada Familia has stood, incomplete, as part of the Barcelona skyline since the early phases of its construction in 1882. The project, originally intended to be a cathedral in the gothic style, was begun by the bookseller Joseph Maria Bocabella under the direction of the architect Francisco de Paula del Villar. Del Villar and Bocabella imagined a basilica modeled on the Gothic revival churches Bocabella had seen on trips to Italy. 1 However, Bocabella’s ideal basilica never came to be. In 1883 del Villar resigned from the project, and 30-year old Antoni Gaudi, a young but already well-known architect from Catalonia, took over as lead architect.

As the research progresses, they must present their findings in both written and oral reports to stakeholders in the project. Therefore, depending on the site and what they find, CRM archaeologists may also work with architects and planners. This work is to revise building sites to protect sensitive areas. So while everyday archaeologists may not be involved in saving the world from existential threats, they do play an important role in society, helping us preserve and consider the past even as we plan for the future. As cities and communities continue to expand, the work they do will only grow in importance.

For thousands of years, cooking was considered more of a practice than a science. Much of what chefs and food scientists alike knew about cooking came from conventional wisdom rather than carefully designed research. For individuals who considered cooking to be an art rather than a science, this seemed to be for the best; 1 surprisingly, for physicist Nicholas Kurti and chemist Herve This, the lack on empirical knowledge around what we eat was not just an affront to science. It was a challenge. In 1988 the pair coined the term “molecular gastronomy,” which they defined as the investigation of the physical and chemical transformation that ingredients undergo during the course of cooking. They argued that if chefs understood these processes, they could produce dishes improved by the findings. 

Niche constructors are particularly important in colonizing new environments. One of the easiest ways to measure this effect on evolution has been in the effect that the number of earthworms has on soil fertility, a measure of how hospitable an environment is to plant growth. Even the least fertile soil has around 62 worms per square meter, and as the number of worms increases so does soil fertility. As worms move through the different layers of soil, they eat, digest, and excrete massive amounts of organic matter. They leave their excretions behind in the form of nutrient-rich droppings known as casings. As these casings decompose, they release nutrients into the soil. This process not only moves nutrients from one layer of the soil to another but also converts the nutrients to forms that plants can absorb and process more easily. Because it is easier for plants to get the proper nutrients, plants don’t have to invest time and energy into making better root systems to gather nutrients. 1 Therefore, plants have, over time, lost some of these mechanisms – a form of evolution. 

Since 1988, the mission of molecular gastronomy has shifted. Kurti and This originally sought to investigate “kitchen old wives’ tales,” invent new recipes, improve old ones, and make the case to the public that science was a useful part of everyday life. Even if their experiments weren’t intended to be replicated in home kitchens, they were intended to encourage home cooks to experiment. Today, molecular gastronomists seek to explore the social, artistic, and technical aspects of food preparation. Some have argued that this shift in focus, along with the fact that techniques in molecular gastronomy have so far surpassed what any home cook could do, means that molecular gastronomy has lost its ability to impact how the world cooks at home.

 1 To these ends, the belief in experimentation lives on outside the world of molecular gastronomy. Cooking magazines and websites now often have what are called “test kitchens” – departments dedicated not only to testing new recipes but also to improving techniques and testing uses for kitchen implements themselves. These test kitchens have taken the spirit of experimentation from Kurti and This’s early work and have applied it to everything from the best way to make fried chicken to the ideal temperature at which to bake chocolate chip cookies. While these experiments might not involve lab equipment, they have fulfilled one of Kurti and This’s early dreams: they show the importance of scientific thinking outside of the halls of science.

People looking to eat a healthy diet would be well advised to look beyond the advertised benefits of food products.  For example, most products labeled “fat free” or “low fat” contain large amounts of carbohydrates and starches, elements that don’t qualify as “fat” themselves but that nonetheless lead to weight gain and obesity.  For instance, ingredients like sugar and corn syrup are more likely to lead to weight gain than are many ingredients with large amounts of fat.  Accordingly, those people interested in eating “healthy” would be well advised to look more closely at all the ingredients and nutritional facts on a product’s packaging, not just at the advertising language that trumpets a particular attribute.​

“Scientists who study fluids know that they produce fractal patterns,” said Taylor. Once he confirmed that they were fractals, he ran a test that enabled him to quantify how complicated the fractal patterns were—1 is a not-very-complex fractal and 2 is highly complex. He did this because his team had a wealth of historic data from when Rorschach tests were used to as a psychological exam—they could compare the fractal complexity of a Rorschach blot with the number of images people tended to see in them. What they found was that the more fractal complexity an image had, the fewer images people claimed to spot.

This matters because fractals are all over nature: trees, coastlines, clouds are all fractal. Conversely, when a Rorschach blot has a simple fractal pattern, it could look like a lot of different things that we see in the natural world. As the image gets increasingly complex, the number of things it might resemble goes down. But what’s puzzling is the fact that our brain does this at all.

Despite the warnings of environmental scientists, the waterfront building project has not yet had an adverse effect on the riverbed ecosystem.​

Studies have linked literacy to a variety of both individual and societal benefits. However, in an increasingly digital and fast-paced world, emphasis on and access to literacy and literary-building resources have decreased over the past several years. Additionally, to combat this important issue, we should reallocate public funds to resources such as the public library and school reading clubs and competitions.