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Climate change is an important and contentious issue that has far-reaching implications for our future. The authors here compare primary temperature and precipitation data from almost 200 years ago against the present day. They find that the average annual temperature in Brooklyn, NY has risen significantly over this time, as has the frequency of precipitation, though not the amount of precipitation. These data stress the need for more ecologically-conscious choices in our daily lives.

This study contributes to our understanding of how urban energy systems respond to climate variability and inform strategies for enhancing power grid resilience. The findings can help inform urban planners and infrastructure developers by identifying the factors that make regions within a power grid more vulnerable.

The authors looked at variables and their patterns and how those contribute to the properties of X-ray binaries.

The authors looked at how soil temperature changes with fire to develop a sensor system that could aid in earlier detection of fires.

The authors looked at the presence of coliform bacteria present in ground beef after cooking it various CDC standards. They found that no coliform bacteria was present when CDC guidelines for cooking ground beef were properly followed.

In this experiment, the authors modify the heat equation to account for imperfect insulation during heat transfer and compare it to experimental data to determine which is more accurate.

In order to determine whether unmarked soybeans in the market were genetically modified crops, the authors developed a polymerase chain reaction (PCR) screen for DNA lectin.

In this study, the authors engineer a cost-effective and bio-friendly water purification system using limestone, denitrifying bacteria, and sulfate-reducing bacteria. They evaluated its efficacy with samples from Eastern PA industrial sites.

Here, authors characterize how different acoustics affect the properties of a Bunsen-type flame.

Fat can be chemically altered during cooking through a process called lipid oxidation, which can have a negative impact on health. In this study, the authors measured the extracted fat in raw, fried and hard-boiled eggs and found that cooking eggs to a higher temperature resulted in a lower amount of extracted fat, indicating a greater amount of oxidized fat.