Adam Popescu‘s Simple Ways to Be Better at Remembering in the New York Times is highlights how our brain processes information and suggests simple ways to better remember them.
There is a brief note in The New York Times explaining Why Onions Make Us Cry? It turns out that when we cut onions it releases a chemical called lachrymatory factor (LF) which irritates our eyes. LF is by product of two molecules located in cells: sulfenic acid precursor floating around and a protein called alliinase in cytoplasm, which are released when onions are crossed and produce irritating LF. This chemical is used by plants as defense mechanisms from microbes & animals. An undergraduate student Josie Silvaroli, an undergraduate at Case Western Reserve University in Ohio helped explained this puzzle in a paper published in ACS Chemical Biology in July 2017.
The New York Times opinion columnist Richard A. Friedman‘s (professor of clinical psychiatry and the director of the psychopharmacology clinic at the Weill Cornell Medical College) What Cookies and Meth Have in Common to our brain very clearly explains how people get addicted with foods & drugs & role of our environment that we live in.
The Washington Post has a A how-to guide from the ultra-rich: What to tell your kids about money post. Useful for all children to learn little about what is in their parents’ mind wealth !
The Washington Post reporter Merissa Pyne has a news report Trouble at the top of the world: Everest climbers complain of theft of oxygen bottles. Very interesting!