You know we’re back into the swing of things when you start doing your regular science chats around the country. As per last year I’ll be chatting to ABC Mid North Coast (Port Macquarie) each Wednesday at 10:10 am (new time), ABC Western Plains (Dubbo) each Wednesday fortnight at 10:35 am, and ABC Central West (Orange) each Tuesday fortnight at 9:35 am. I’m also adding ABC Western Victoria (Bendigo) to my roll call – alternative Wednesday at 10:35 am.
Last week I had my first spot with Angela Owens at ABC Central West. We talked about tiny hard drives and how increased levels of carbon dioxide affects brain activity in fish.
Every Wednesday morning (around 9:40 am AEST) I chat with the wonderful Katya Quigley from ABC Mid North Coast NSW (Port Macquaire).
I love chatting to Katya as she always asks what I’m up to and what I think about topics that they’ve been discussing earlier on air.
Recently, Katya and Beth (wonderful producer) have started posting our conversations online. Here is the first one where we talk about a a development in the treatment of snake bites and explore the link between volcanoes and atmospheric levels of carbon dioxide.
Recently I received a call from ABC North Tasmania asking if I would chat about ‘sense of direction’. A quick search of our news archives revealed we had at least three interesting stories. So I agreed to speak with the breakfast presenter Penny Terry at 6:20 am (what I do for science).
Australian researchers have unearthed a treasure trove of fossils in outback Queensland. It’s one of the biggest collections of fossils from a single marsupial species ever found and the discovery will allow scientists to see how the animals grew and the similarities between them and their modern day descendants.
I spoke to ABC radio in Sydney about research in the US that has found consuming carbonated drinks activates the sour-sensing cells on our tongue.
Researchers in the US have found that consuming carbonated drinks activates the sour-sensing cells on our tongue.
In an article published in the journal Science, the researchers speculate that the ability to taste carbonation may have evolved as a reaction to help humans avoid foods that are going off and have begun fermenting.
They claim that sour and bitter tastes often indicate foods that should be avoided, while sweet, salty, and the savoury taste sensation called umami, are those that can be beneficial.