Subscribe to the OSS Weekly Newsletter!

The Power of Imagination

20 Mar 2017

Apparently, stores in Poland once ran out of red underwear because a study that showed girls wearing the red under garment did better on their high school exams that those who favoured other...

Stinky Boyfriend? Blame Your Nose.

20 Mar 2017

Some girls find their boyfriend’s natural odor sexy, some find it repugnant. And a new study conducted by molecular genetics and microbiology professor Hiroaki Matsunami and his team at Duke...

Under Hypnosis with Dr. Raz

20 Mar 2017

Below is a transcribed interview from my sit-down with Dr. Raz.

Kool Aid Hair Dye

20 Mar 2017

Just mention “Kool Aid” and my memories flop back to summer camp. That was the beverage we were served with every meal. And it was the same with my kids. They used to tell me about the "bug juice"...

Chemistry lesson for The Food Babe… and everyone else #21: There is no such thing as "chemical free!"

17 Mar 2017

If you buy a chemical-free product, you’re not getting a good deal. You’re buying nothing. A vacuum. What’s a vacuum? A space empty of all matter. And what is matter? Anything that has mass and...

Why do we kiss?

22 Feb 2017

What makes us exchange saliva, sebum, bits of food and millions of bacteria with each other? In other words, why do we kiss? This is not an innate activity. South Pacific islanders, for example,...

Lightbulbs Discolour With Age

21 Feb 2017

Have you ever wondered why tungsten light bulbs develop a black deposit as they age? This deposit is metallic tungsten, the same stuff that the filament is made of. A lightbulb produces heat and...

Lipstick Ingredients

20 Feb 2017

Lipsticks, (the waxy kind that come in the traditional tube), contain a variety of natural waxes, such as beeswax, carnauba wax, ozokerite, ceresin, or microcrystalline wax, which is derived from...

Why do onions make you cry when you cut them? And why are they sweet when you fry them?

20 Feb 2017

Onion chemistry is extremely fascinating and extremely complex! We’ve been intrigued by this vegetable ever since our prehistoric ancestors gathered and cooked wild onions. By the time of the First...

Pages

Back to top