The Latest Breaking News from Science

In a new paper, researchers have modelled how people aggregate and disaggregate in online communities using equations used to describe the flow of turbulent fluids. They also found that a novel form of equations – one that takes into account shock waves – could account for the dynamics of online…

Can we build a quantum computer whose information unit is, colloquially speaking, sound? According to a paper published in Science this month, it should be possible. The problem is that researchers can manipulate electrons using electric currents, magnetic fields, etc., and they can manipulate photons with mirrors, lenses, etc. –…

Experiments show that poor sleep puts you at risk of a developing cold. Quality sleep boosts the immune system and offers protection.

A computer model created by researchers can detect ChatGPT-generated fake studies more than 99% of the time, a new study shows.

According to a new review by Science and Retraction Watch, Saveetha Dental College, Chennai, may have engaged in an unethical practice called extreme self-citation to boost its citation score, a common but flawed measure of research quality, and propel itself to the top of these and other ranking schemes.

A study published in the journal Science found that in lab mice, monkeys, and humans, the amino acid taurine declined with age; supplementing with taurine may offset age-related health decline.

Powerful new artificial intelligence tools can perpetuate long-standing racial inequities if they are not designed very carefully. Researchers and regulators are taking note, but perils are vast.

The number of Plus One higher secondary seats in the State has increased to 4,23,315, an increase of 62,775 seats.

In this week’s Science for All newsletter, Priyali Prakash writes on the ‘da Vinci glow’ that would be visible around the new moon

Hundreds of semiconductor supply chain participants want to get money from the U.S. CHIPS & Science Fund.

Archaeologists in Armenia have unearthed the remains of a 3,000-year-old bakery that still contains heaps of wheat flour.