Enlarge / Great British Bake Off judges Paul Hollywood and Prue Leith (top) and presenters Alison Hammond and Noel Fielding. (credit: Mark Bourdillon/Love Productions/Channel 4)

The Great British Bake Off ( TGBBO )—aka The Great British Baking Show in the US and Canada—features amateur bakers competing each week in a series of baking challenges, culminating in a single winner. The recipes include all manner of deliciously decadent concoctions, including the occasional Christmas dessert. But many of the show's Christmas recipes might not be as bad for your health as one might think, according to a new paper published in the annual Christmas issue of the British Medical Journal, traditionally devoted to more light-hearted scientific papers.

TGBBO made its broadcast debut in 2010 on the BBC, and its popularity grew quickly and spread across the Atlantic. The show was inspired by the traditional baking competitions at English village fetes (see any British cozy murder mystery for reference). Now entering its 15th season, the current judges are Paul Hollywood and Prue Leith, with Noel Fielding and Alison Hammond serving as hosts/presenters, providing (occasionally off-color) commentary. Each week features a theme and three challenges: a signature bake, a technical challenge, and a show-stopper bake.

The four co-authors of the new BMJ study—Joshua Wallach of Emory University and Yale University's Anant Gautam, Reshma Ramachandran, and Joseph Ross—are avid fans of TGBBO , which they declare to be "the greatest television baking competition of all time." They are also fans of desserts in general, noting that in medieval England, the Catholic Church once issued a decree requiring Christmas pudding four weeks before Christmas. Those puddings were more stew-like, containing things like prunes, raisins, carrots, nuts, spices, grains, eggs, beef, and mutton. Hence, those puddings were arguably more "healthy" than the modern take on desserts, which contain a lot more butter and sugar in particular.

Enlarge / The lab's empty because everyone's relaxing in the park while the AI does their work. (credit: Fei Yang )

Despite rapid advances in artificial intelligence, AIs are nowhere close to being ready to replace humans for doing science. But that doesn't mean that they can't help automate some of the drudgery out of the daily grind of scientific experimentation. For example, a few years back, researchers put an AI in control of automated lab equipment and taught it to exhaustively catalog all the reactions that can occur among a set of starting materials.

While useful, that still required a lot of researcher intervention to train the system in the first place. A group at Carnegie Mellon University has now figured out how to get an AI system to teach itself to do chemistry. The system requires a set of three AI instances, each specialized for different operations. But, once set up and supplied with raw materials, you just have to tell it what type of reaction you want done, and it'll figure it out.

An AI trinity

The researchers indicate that they were interested in understanding what capacities large language models (LLMs) can bring to the scientific endeavor. So all of the AI systems used in this work are LLMs, mostly GPT-3.5 and GPT-4, although some others—Claude 1.3 and Falcon-40B-Instruct—were tested as well. (GPT-4 and Claude 1.3 performed the best.) But, rather than using a single system to handle all aspects of the chemistry, the researchers set up distinct instances to cooperate in a division of labor setup and called it "Coscientist."

Enlarge / A related species of Fusarium . (credit: Wikimedia Commons )

While it may be the reason behind tires skidding, pipes bursting, and closed roads making traffic a nightmare, ice doesn’t always form as easily as it seems. It often gets an assist from proteins made by fungi.

Never mind the common thinking that ice forms at 0° C (32° F). Though this is water’s freezing point, pure water will only freeze when temperatures plummet as low as minus 46° C (minus 50.8° F). So why does it usually freeze at zero anyway? Organisms such as bacteria, insects, and fungi produce proteins known as ice nucleators (non-protein nucleators can also be of abiotic origin). These proteins can kick-start the formation, or nucleation , of ice at higher temperatures than pure water would freeze at.

While the exact reason fungi make these proteins remains unknown, researchers Valeria Molinero of the University of Utah and Konrad Meister of Boise State University led a study that has revealed more about how fungal ice nucleators can both promote and hold back ice formation more efficiently than those of many other life-forms.

Scientific inspiration can strike at any time. For Christopher Hendon, a computational materials chemist at the University of Oregon, inspiration struck at a local coffee bar where his lab holds regular coffee hours for the Eugene campus community—a fitting venue, since Hendon's research specialties include investigating the scientific principles behind really good coffee. The regulars included two volcanologists, Josef Dufek and Joshua Méndez Harper, who noted striking similarities between the science of coffee and plumes of volcanic ash, magma, and water. Thus an unusual collaboration was born.

“It’s sort of like the start of a joke—a volcanologist and a coffee expert walk into a bar and then come out with a paper,” said Méndez Harper , a volcanologist at Portland State University. “But I think there are a lot more opportunities for this sort of collaboration, and there’s a lot more to know about how coffee breaks, how it flows as particles, and how it interacts with water. These investigations may help resolve parallel issues in geophysics—whether it’s landslides, volcanic eruptions, or how water percolates through soil.”

The result is a new paper published in the journal Matter demonstrating how adding a single squirt of water to coffee beans before grinding can significantly reduce the static electric charge on the resulting grounds. This in turn reduces clumping during brewing, yielding less waste and the strong, consistent flow needed to produce a tasty cup of espresso. Good baristas already employ the water trick; it's known as the Ross droplet technique , per Hendon. But this is the first time scientists have rigorously tested that well-known hack and measured the actual charge on different types of coffee.

Enlarge / "Oobleck" is a classic kitchen science example of a shear-thickening non-Newtonian fluid. (credit: Screenshot/PBS )

Oobleck has long been my favorite example of a non-Newtonian fluid , and I'm not alone . It's a hugely popular "kitchen science" experiment because it's simple and easy to make. Mix one part water to two parts corn starch, add a dash of food coloring for fun, and you've got oobleck, which behaves as either a liquid or a solid, depending on how much stress is applied. Stir it slowly and steadily, and it's a liquid. Punch it hard, and it turns more solid under your fist. You can even fill small pools with the stuff and walk across it since the oobleck will harden every time you step down—a showy physics demo that naturally shows up a lot on YouTube .

The underlying physics principles of this simple substance are surprisingly nuanced and complex, and thus fascinating to scientists. Molecular engineers at the University of Chicago have used dense suspensions of piezoelectric nanoparticles to measure what is happening at the molecular level when oobleck transitions from liquid to solid behavior, according to a new paper published in the Proceedings of the National Academy of Sciences.

Toward the end of his life, Isaac Newton laid out the properties of an "ideal liquid." One of those properties is viscosity , loosely defined as how much friction/resistance there is to flow in a given substance. The friction arises because a flowing liquid is essentially a series of layers sliding past one another. The faster one layer slides over another, the more resistance there is; the slower one layer slides over another, the less resistance there is. But the world is not an ideal place.

Enlarge / Red wine headache (RWH) might be caused by quercetin, which inhibits an enzyme that processes acetaldehyde in the blood. (credit: Mick Stephenson/CC BY-SA 3.0 )

As the holiday season kicks off this week, many will be making a consequential choice at dinner: red wine or white wine? And if your choice is red, will you be risking a headache? The fact that red wine can sometimes cause headaches in certain individuals (especially those prone to migraines) is common knowledge—so much so that the phenomenon ("RWH") even has its own Wikipedia page . The Roman encyclopedist Celsus wrote in his treatise De Medicina about the pain felt after drinking wine, while six centuries later, Paul of Aegina mentioned that drinking wine could trigger a headache.

But the science to date is largely unclear regarding which components of red wine are responsible, as well as the mechanisms behind the phenomenon. A team of California scientists has narrowed down the likely culprits to a flavonol called quercetin , according to a new paper published in the journal Scientific Reports, although they have yet to run experiments with participants prone to RWH to test their hypothesis.

It's a knotty issue because of the complexities of both wine and human genetics/physiology. Wine is basically water and alcohol, along with acids, dissolved sugars, and other compounds that lend color and flavor. For instance, the tannins in wine are polyphenolic compounds responsible for much of the bitterness and astringency in a given wine; they're derived from the skins and stems of the grapes, or as a result of aging in oak barrels.

Enlarge / A tiny fleck of paint, taken from the Mona Lisa, is revealing insights into previously unknown steps of Leonardo da Vinci's process. (credit: Public domain)

When Leonardo da Vinci was creating his masterpiece, the Mona Lisa , he may have experimented with lead oxide in his base layer, resulting in trace amounts of a compound called plumbonacrite . It forms when lead oxides combine with oil, a common mixture to help paint dry, used by later artists like Rembrandt . But the presence of plumbonacrite in the Mona Lisa is the first time the compound has been detected in an Italian Renaissance painting, suggesting that da Vinci could have pioneered this technique, according to the authors of a recent paper published in the Journal of the American Chemical Society.

Fewer than 20 of da Vinci's paintings have survived, and the Mona Lisa is by far the most famous, inspiring a 1950s hit song by Nat King Cole and featuring prominently in last year's Glass Onion: a Knives Out Mystery , among other pop culture mentions. The painting is in remarkably good condition given its age, but art conservationists and da Vinci scholars alike are eager to learn as much as possible about the materials the Renaissance master used to create his works.

There have been some recent scientific investigations of da Vinci's works, which revealed that he varied the materials used for his paintings, especially concerning the ground layers applied between the wooden panel surface and the subsequent paint layers. For instance, for his Virgin and Child with St. Anne (c. 1503–1519), he used a typical Italian Renaissance gesso for the ground layer, followed by a lead white priming layer. But for La Belle Ferronniere (c. 1495–1497), da Vinci used an oil-based ground layer made of white and red lead.