Podcast appearances and mentions of karen hopkin

Please check out this week's musical guest Senrall! Links will be in the shows below. This week we look at short-form podcast 60-Second Science. Transcript:Hey Pod lovers. I'm your host Marie and  If you're joining us for the first time: Welcome! The Mastercast is a podcast recommendation show that brings you a brand new non-spoiler binge-worthy review every week of the best podcasts in a short and sweet 2-3 minute summary on everything you could want to know, from the number of hosts to on average how long you can expect each episode to be. New episodes come out every Monday. You can find the week's other reviews on the show's social on Instagram @themastercast and Twitter @mastercastpods. If you like what you hear and want to help out this independent show you can find me on Buy me a coffee by searching The Mastercast. I'd really appreciate it. This week's review is on60-Second Science Okay, let's start off by disclosing that this podcast from Scientific American hasn't had 60 second episodes in some time but they're still very short form at around an average length of six minutes. The slight change hasn't meant much to the listeners of this extremely popular pod that's so far ran for 16 years, debuting in 2006 and maintaining an average star of 4.4 out of 5. With such a span it's no wonder they've published over 3,000 episodes of summaries of the latest research in every subject of science including astronomy, chemistry, biology, earth sciences, mathematics, and so much more. If you want to hear the entire backlog you'll have to check out the show's website as many podcast players only have the last 500 available. It's hosted by a revolving cast of scientific journalists who have included Karen Hopkin, Christopher Intagliata, Jason G. Goldman, and Steve Mirsky. There are fascinating stories, interviews from experts, and the occasional pun. Despite its popularity, a common complaint about the show is that its political opinions make it less objective than it should be. I didn't find it to be unbearable but present. As is often the case, microphone quality improves with time but is lacking in earlier episodes. In the latest episode that was published just before the pod's winter break executive producer Jeffery DelViscio revealed that there will be some changes coming. The show will be getting a new name, podcast art, publishing schedule, and finally resign itself to making slightly longer episodes. There's no word yet when the next episode will be out, but it's promised to be soon. Episodes are meant to stay relatively short, and come out three times a week: Monday, Wednesday and Friday. For longer episodes fans can always tune into the company's long-form science podcast Science Talk. Overall a great podcast that lets you stay up to date in science news without a ton of investment. I recommend sneaking in episodes in between some of the multiple episode series you listen to in a day for a little palette cleanser. Try starting with my favorite episodes “Artificial Intelligence Learns to Talk Back to Bigots” and “Coyotes Eat Everything from Fruits to Cats.” Similar pods include Babes of Science, Story Collider, and Transistor. All right, guys, that's all for this week but  remember if you want to see the cover art, sources or the written transcript for this episode be sure to check out the show notes. You can also send us an email at themastercastpodlist@gmail.com. There you can tell us if you have music you would like played on the show or submit a podcast to be recommended. This week's music came from electronic music artist Senrall.  The song featured was “Electric Ocean.” For more from Senrall find them on soundcloud. Links will be in the description as well. Remember to share the show with the pod lovers in your life and tune in next Monday. Thanks for listening.Artists Links: Artist: Senrall Song: Electric OceanSoundcloud: https://soundcloud.com/senrallSources: https://podcasts.apple.com/us/podcast/60-second-science/id189330872https://www.scientificamerican.com/podcast/60-second-science/https://www.podchaser.com/podcasts/60-second-science-12388 ★ Support this podcast ★

What better way to celebrate Mother's Day than by subjecting our mom to an interrogation? We shared some fun facts about our mom, Karen, and then we jumped into some questions! She shared the advice she'd give her younger self, hosting tips, and more! Thank you to our listeners who submitted questions. Happy Mother's Day!   Music: Realizer by Kevin MacLeod Link: //incompetech.filmmusic.io/song/5047-realizer License: //creativecommons.org/licenses/by/4.0/

A new study in mice concludes stress can cause gray hair—and credits overactive nerves with the change in hue. Karen Hopkin reports. 

The cat parasite Toxoplasma gondii boosts curiosity in mice—which makes them more likely to be caught by cats, thus continuing the parasite’s life cycle. Karen Hopkin reports.

Cats are clingier to their human owners than their reputation would suggest. Karen Hopkin reports.

Some people go on dates just to score a free meal—a phenomenon known as a “foodie call.” But it takes a certain personality type. Karen Hopkin reports. 

Some wild female bonobos introduce their sons to desirable females—then make sure their relations won’t be interrupted by competing males. Karen Hopkin reports. 

In his memoirs, the womanizing writer Giacomo Casanova described suffering several bouts of gonorrhea—but researchers found no trace of the microbe on his handwritten journals. Karen Hopkin reports.

Grandmothers can enhance the survival of grandchildren. That is, unless grandma's too old or lives too far away. Karen Hopkin reports.

Though Saturn formed about 4.5 billion years ago, its rings were added relatively recently—only 100 million to 10 million years ago. Karen Hopkin reports. 

In animal studies, a set of 24 genes involved in neural development, learning and memory, and cognition, seem to be associated with monogamy. Karen Hopkin reports.

Fructose and sucrose can make it all the way to the colon, where they spell a sugary death sentence for beneficial bacteria. Karen Hopkin reports.

Ghrelin, the hormone that makes you hungry, also makes food, and food smells, irresistibly appealing. Karen Hopkin reports. 

Biologists are enlisting citizen scientists to poke around under the sink and behind the curtains, for wildlife living in the "great indoors." Karen Hopkin reports.

Potato Chips! Does the mere mention of the salty snack send you searching for a vending machine? Well, you can blame the one-two punch of fat and carbohydrates. Because a new study finds that foods high in both carbs and fats tickle the brain's reward circuits more so than snacks that showcase just one or the other. The findings are served up in the journal Cell Metabolism. [Alexandra G. DiFeliceantonio et al, Supra-Additive Effects of Combining Fat and Carbohydrate on Food Reward]“The energetic properties of foods play an important role in determining their value.”Dana Small, professor of psychiatry at Yale University School of Medicine. The big players, calorically speaking, are fats and sugars. And the reason we desire them is because they activate our neural reward system…flooding those brain regions with the neurotransmitter dopamine. But studies show that fats and sugars trigger those rewarding bursts of dopamine in different ways. “This really got us thinking. Modern processed foods like French fries, donuts, hamburgers, and even yogurts contain high levels of fat and carbohydrate. In contrast, foods high in fat and carbohydrate are very rare, if they ever existed at all, in the natural food environment. So we wondered, if fat and carbohydrate both release dopamine, might it be the case that their simultaneous consumption produces a super additive response…resulting in foods that are more reinforcing, calorie for calorie?”To find out, the researchers set up a sort of snack-attack auction. Participants were given some spending money…then shown pictures of familiar foods and invited to bid. The edible items fell into three categories: those high in fats but low in carbs, like cheeses; those packed with carbs but lacking fats, like pretzels; and those that were full of both, like cookies. The results? “We found that participants bid more money for foods that contained fats and carbohydrate than either macronutrient group alone. Even though the food portions in the pictures had an equal number of calories across categories, and they were equally liked.”Alexandra DiFeliceantonio is an associate research scientist in Dr. Small's lab.“So that means that calorie for calorie, foods containing fat and carbohydrates are more reinforcing or in other words, more valuable, than either macronutrient group alone.”That additive effect of fats and carbs was apparent in brain imaging that was done as the participants prepared their bids.“So we were able to demonstrate for the first time, in any species, that the value of food is not just related to the energy it provides. Or even how much we like it. Instead we provide evidence that these very old systems that developed to convey nutritional information to the brain are in a way tricked by modern foods that have nutrients in combinations not found in nature.”The findings suggest how that crave-causing combination of carbs and fat can lead to overeating. And why even if you're a tough cookie you'll likely crumble when presented with chocolate chip goodies.—Karen Hopkin (The above text is a transcript of this podcast)

Need a quick breath check before your big meeting…or your big date? Well, scientists from South Korea may be able to help. They've engineered a portable device that detects even the tiniest trace of hydrogen sulfide…the stuff that smells like rotten eggs that is one of the primary offenders in oral obnoxiousness. Their work appears in the journal Analytical Chemistry. [Jun-Hwe Cha, et al, Sub-Parts-per-Million Hydrogen Sulfide Colorimetric Sensor: Lead Acetate Anchored Nanofibers toward Halitosis Diagnosis]Bad breath, a.k.a. halitosis, can be more than a social inconvenience. A skunky mouth also may point to some serious underlying medical or dental issues. “Early diagnosis is very significant to prolong your healthy life.”Jun-Hwe Cha of the Korea Advanced Institute of Science and Technology. He says that most of the instruments used for diagnostics are found in clinics or hospitals…which may be tough to get to. And the electronic sensors that are currently used to sniff out various gases require a power source and precise calibration…not easy when you're out and about.“So, we came up with a strategy to develop colorimetric gas sensors, which change its color when detecting biomarker gases.”Think of it as a litmus test for your exhalation. To build their sensor, the researchers took lead acetate…a chemical used in some hair dye products that turns brown when exposed to hydrogen sulfide. And they embedded it in a three-dimensional nanofiber web…so the dye would spread out across a large surface area. That distribution gives the sensor the sensitivity it needs to detect trace amounts of H2S.To test the device, the researchers puffed it with different concentrations of hydrogen sulfide gas. And they found that as little as 400 parts per billion of H2S produced a color change that could be seen by the naked eye. Which is about a fifth as much H2S as you'd need to have stank breath. They even used the device with real human outgassing. The researchers had volunteers blow into a bag. And they spiked these exhalates with 1000 parts per billion H2S. Again, the bad-breathylizer worked like a charm.“This sensor showed high potential for simple halitosis diagnosis with your breath anytime anywhere in a very short time.”The team is now working on similar diagnostic sensors for other vaporous effluvium. It may not sound pretty. But, hey, it's a gas.—Karen Hopkin (The above text is a transcript of this podcast) 

Researchers engineered a portable device that detects even the tiniest trace of hydrogen sulfide—one of the primary offenders in bad breath. Karen Hopkin reports. 

Counting by drone not only saves time and effort, but yields better data on species numbers—a definite plus in terms of conservation. Karen Hopkin reports.

The bloodsuckers lose their appetite for attractive scents when they associate those aromas with a likelihood of being swatted. Karen Hopkin reports.

During feel-good holiday periods like Christmas and Eid-al-Fitr, romance strikes—leading to a boom in births nine months later. Karen Hopkin reports.

Noshing while shopping convinces consumers to buy the featured product more often than does simply seeing end-of-aisle displays. Karen Hopkin reports.

Humans appear well equipped to recognize the alarm calls of other animals—perhaps because sounds of distress tend to have higher frequencies. Karen Hopkin reports.

Humans appear well equipped to recognize the alarm calls of other animals—perhaps because sounds of distress tend to have higher frequencies. Karen Hopkin reports.

Volunteers who used money to save themselves time were more content than volunteers who purchased themselves physical stuff. Karen Hopkin reports.

Volunteers who used money to save themselves time were more content than volunteers who purchased themselves physical stuff. Karen Hopkin reports.

Mosquitoes infected with Wolbachia bacteria are unable to transmit viruses to humans—and could curb the spread of viral disease. Karen Hopkin reports.

Mosquitoes infected with Wolbachia bacteria are unable to transmit viruses to humans—and could curb the spread of viral disease. Karen Hopkin reports.

Astronauts' gray matter is compressed by time in space—except in an area that controls feeling and movement in the legs. Karen Hopkin reports.

A study examines the effects of a high-sugar diet on the life spans of fruit flies. Another studies how the flies' appetite-suppressing pathways may be similar to ours. Karen Hopkin reports. 

The call of the tufted titmouse conveys important information about the presence of potential predators. But only if other birds can hear it. Karen Hopkin reports.

Test subjects rode stationary bikes 25 percent faster when they simultaneously tackled some relatively easy cognitive challegnes. Karen Hopkin reports  

People tend to remember a color they saw, for example green-blue teal, as being closer to a more stereotypical variant, such as straight blue or green. Karen Hopkin reports  

Two studies, one with bees and one with mice, show that the brain can be manipulated into having a memory of an occurrence that did not in reality happen. Karen Hopkin reports    

Rodents fed capsaicin voluntarily exercised more than their furry friends on a lower-heat diet. Karen Hopkin reports

Ice cores show a sudden rise in heavy metal air pollution in South America 240 years before the industrial revolution, probably due to metallurgy and mining. Karen Hopkin reports

The absorbent material in disposable diapers can expand tissue samples, making more structure visible under light microscopes. Karen Hopkin reports

Under certain conditions people can catch a glimpse of usually invisible infrared light. Karen Hopkin reports

Penicillin and its relatives have been in wide use since the 1940s, but researchers have only now discovered another way that it thwarts bacteria. Karen Hopkin reports  

Researchers estimated alcohol consumption at a senior center by putting out recycling bins and counting the bottle contents. Karen Hopkin reports  

Chimps choose an overnight camp site based on the likelihood of finding calorically rich food nearby. Karen Hopkin reports

The ability to engage in extended hibernation might be what saved ancestral mammals from extinction at the end of the Cretaceous period. Karen Hopkin reports

Motion-capture technology reveals that the body falls forward and sideways as we walk, and the feet come down to restore balance. Karen Hopkin reports

Compounds in reindeer and moose saliva interfere with the production of toxins in plants that ordinarily stop animals from dining on the vegetation. Karen Hopkin reports  

Floating refuse reveals ocean currents that in turn show where the world's oceans mix and where they stay relatively discrete. Karen Hopkin reports  

Genetically manipulated yeast can produce morphine that could help get around the problems with poppy crops, which include climate, disease and war. Karen Hopkin reports  

Researchers from the Netherlands have made available online a digitized catalogue of more than 10 hours' worth of chimpanzee calls. Karen Hopkin reports

Ninety percent of Tibetans share a genetic mutation that prevents their blood from becoming dangerously clogged with red blood cells at high altitudes—a response that can be deadly for non-native mountaineers. Karen Hopkin reports.

The kilometer-size rubble pile appears to be held together by van der Waals forces. Karen Hopkin reports

By analyzing the evolving structure of the Beatles' music, the computer program was able to correctly place the Fab Four's albums in chronological order. Karen Hopkin reports

Exercising in the future could make dirty clothes and some clean energy. Karen Hopkin reports