New work shows that the simple mineral sphalerite has geochemical powers suitable for helping life to arise from precursors in the mineral kingdom.
A team of Bay Area scientists is biohacking baker's yeast, in an effort to produce proteins that are just like milk proteins, only they're aren't from milk.
The data could yield a much more precise picture of how accumulating greenhouse gases will affect the planet.
While coastal communities debate the merits of desalting seawater as a drought solution, a new approach to desalination could be a boon to farmers far inland.
Earlier this year, managers at a hatchery near Vancouver, Canada said they lost three years' worth of scallops -- 10 million animals -- to acidic waters. Ocean acidification is worse off the West Coast than anywhere else in North America.
Six years after voters passed the California Green Chemistry Initiative, the state lays out its plan to get toxic products off shelves.
Scientists are finding that dust storms in Asia and Africa influence how much snow falls in the Sierra Nevada. The research could help make weather forecasting more accurate and improve how California manages its water supply.
A new investigation by Mother Jones magazine finds that plastics free of the controversial additive bisphenol-A (BPA) may actually be more harmful to humans than those containing it. Meanwhile, scientists continue to debate what doses of the chemical are harmful. We'll discuss the latest news on the controversy over plastics, ...Read More
Scientists are testing samples and using models to try to zero in on when it will reach the California coast and how much there will be when it does.
Elizabeth Kolbert’s book “The Sixth Extinction: An Unnatural History” centers around two premises: that humans are witnessing a very high rate of species extinction and that humans are causing much of it.
U.S. could make substantial reductions in greenhouse gas emissions by stopping methane leaks from natural gas pipelines, says a new Stanford study.
Whether it’s a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a local brewery to reveal how this key ingredient is a major player in both science history and beer production.
A UCSF researcher explains how public pressure on makeup manufacturers seems to work, and why it's "common sense" to keep plastic dishware out of the microwave.
California overturns a nearly 40-year-old law that made your sofa potentially menacing.