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French fries typically soak up a lot of oil while they're in the deep-fat fryer. But U.S. Department of Agriculture (USDA) scientist Zhongli Pan and his colleagues have shown that prepping the raw fries for three minutes with infrared (IR) heat, before the fries are dunked in the fryer, can reduce oil uptake by about one-third, as compared to raw fries not treated with IR.
| 2 min read

Like people who drive gas-powered cars, those who drive electric vehicles are always on the lookout for where they can get their next “fill up.” Or, in their case, battery charge. This so-called “range anxiety” could someday be eased a bit thanks to a team of Michigan State University researchers.
| 2 min read

Hypothetical scenario: A nuclear bomb is detonated in one of America’s most populated cities. Just as at a crime scene, the officials need to find the culprit.
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