Physics in uncharted waters: The mysteries of marine snow
Peer-Reviewed Publication
Updates every hour. Last Updated: 28-Oct-2026 04:16 ET (28-Oct-2026 08:16 GMT/UTC)
Can “snow” fall in the ocean and influence the climate of the entire planet? It turns out that it can. Research conducted by scientists from the Faculty of Physics at University of Warsaw, published in Journal of Fluid Mechanics, helps us understand how microscopic “flakes” of dead organic matter collide and sink into the deep ocean, transporting vast amounts of carbon and affecting the pace of global warming.
The effects of the Iran war on the oil market have brought renewed attention to the EU’s plans for domestic production of fossil-free aviation fuels. But EU rules for synthetic aviation fuels risk steering development towards production pathways that are both more expensive and more energy-intensive than necessary – making it harder to meet climate targets. This is shown in a recent study from Chalmers University of Technology, Sweden, that has analysed different methods for producing synthetic methanol.
Stevia is a widely used sweetener, but why do some stevia varieties taste cleaner and more sugar-like than others? Recent research conducted at the University of Toyama shows that stevia’s sweetness is genetically linked to variations in specific glycosyltransferase genes and their cell-specific activity in leaves. By combining genetic analysis with cell-level imaging, the team uncovered how stevia produces its high-value sweet compounds, opening the door to better-tasting natural sweeteners for foods and beverages.
Optical skyrmions hold promise for robust information carriers, yet existing technologies are limited to narrow-band generation. Scientists in China and Singapore invented an on-chip platform using ferroelectric spherulites. This device breaks the bandwidth limit by generating stable skyrmions across the entire visible spectrum. The technique paves the way for high-capacity optical communications and topological quantum light sources.