The New York Times

The New York Times

[:es]What Makes Some Hair Curly? Not Quite What Scientists Thought[:]

For many years, there were two competing theories to explain what makes hairs curl in sheep. Research by scientists in New Zealand and Japan published Thursday in the Journal of […]
The New York Times

[:es]In Search of the Perfect Hair Dye[:]

A study by Northwestern researchers reports that a form of graphene can be used as a less harmful hair color.
The New York Times

[:es]Easter Island Is Eroding[:]

For years, the swelling waves had broken open platform after platform containing ancient remains. Inside the tombs were old obsidian spearheads, pieces of cremated bone and, sometimes, parts of the […]
The New York Times

[:es]Watch the High-Flying Physics of a Plant’s Exploding Fruits[:]

When it’s time for the hairyflower wild petunia to pass its genes to the next generation, it does it with a bang.
The New York Times

[:es]When Did Americans Stop Marrying Their Cousins? Ask the World’s Largest Family Tree[:]

Researchers assembled 5 million family trees using data from the website Geni.com to test several genetic and historical hypotheses.
The New York Times

[:es]A 3-D Look Inside the Tasmanian Tiger’s Pouch, Long After Extinction[:]

Researchers scanned young thylacines preserved in jars in museums, gaining an understanding of when in their development the marsupials turned canine-like.
The New York Times

[:es]In Picasso’s Blue Period, Scanners Find Secrets He Painted Over[:]

Scientists used a variety of tools originally developed for medicine, manufacturing and geology to discover hidden details in the artist’s paintings and sculptures.
The New York Times

[:es]Astronomers’ Dark Energy Hopes Fade to Gray[:]

A star-crossed mission nearly 20 years in the making that was intended to seek an answer to the most burning, baffling question in astronomy — and perhaps elucidate the fate […]
The New York Times

[:es]Finding a Lost Strain of Rice, and Clues to Slave Cooking[:]

The search for the missing grain led to Trinidad and Thomas Jefferson, and now excitement among African-American chefs.