And we’re off! 2024 is well underway and whether you’re clinging along ambitiously to your new year’s resolutions or like me, you’ve fallen back on old habits, it’s never too late to regroup, re-centre and restart with something new! And …
The living future of the Dead Zoo
The Natural History Museum: More than just a museum?
If you look up any major university, you will see they have a zoological museum. If you look up any major country, you will find they have a natural history museum. Ireland is no different. Our own campus, here at …
How to Write a Popular Science Book? In Conversation With Kevin Mitchell
Associate professor of Developmental Neurobiology and Genetics, Kevin Mitchell, speaks to Trinity News about his new book “Free Agents: How Evolution gave us Free Will”
It is a truth universally acknowledged that the closer you get to finishing your degree, the further you get to finishing that book that has been dog-eared on the same page for the last month.The time to read a book …
Do you ever feel like a paper bag? – the science of fireworks
Discovering the chemistry behind the journey of fireworks through the sky
With the arrival of the infamous Freshers Week and plenty of ceremonious academic year beginnings, it’s important to start with a bang – a loud and colourful one at that! I’m talking about the bang that lights up the sky …
So you’ve got a UTI and/or thrush…
What you need to know about having a UTI and thrush, as well as what you need to know about getting rid of it- from one student to another.
UTIs: they’re as common as tourists making their way through the Berkeley, except UTIs are even more common. Thrush — it’s as painful as seeing someone wearing socks with sandals, but to be truthful it’s so much worse. Both of …
Food preservation and the ice cream that knows where it comes from
The science of preserving ice cream is more complicated than meets the eye
Since opening in 2000, Murphy’s Ice Cream has become quite the popular spot to pick up everyone’s favourite sugary delicacy. With new and unique flavours being introduced into the menu every couple of months, there is a lot of experimentation …