Science

From the south to the north, Indian cuisine sees fermentation in foods from idlis, dosas, rotis among others! And who can blame, fermentation gives a unique taste to the food and also aids in preservation.

Yash Pal was fascinated by the logic required to solve geometrical problems. He says in his biography that he would have missed this joy if he had not discovered it on his own.

A group of researchers from Washington University have come up with a new fertiliser that is produced by a special kind of bacterium.

The mice were either given their normal diet or normal diet supplemented with fenugreek or onion, in combination or alone. And the results are quite intriguing.

The Atom Probe Microscopes are a kind of 3D microscopes which reconstruct the structure of an object atom-by-atom.

Bharati is responsible for discovering more than 75 new species of ants from India and four new species from Southeast Asia.

Grown in a petri-dish on a layer of agar-agar—which is the growth medium for most bacteria—different microbes of different colours are grown and 'trimmed' to fit the rendition of the artist.

Loaded with a special compound, coupled with rice, the South Indian delicacy induces sleep for a reason. To boost brain activity!

It was found that Rajasthani clay-based photo-catalysts are excellent specimens that can be used for water purification purpose.

Scientists at IIT Kanpur Institute’s Aerospace department were conducting a series of research on different types of swings in bowling to have a better understanding of the trick and how it is executedhave decoded the physics behind fast bowling trick reverse swing.