Today, it’s episode #189 in the Trekzone podcast timeline… Shazad Latif joins me for the second #STLV interview from our recent Vegas or Bust tour.
The Schrödinger impact basin is an area of the moon that contains two gigantic canyons – that are definitely there whether you look at it or not – and international researchers say they might have found out how these huge valleys were formed.
Dust on the moon could one day be used to build solar panels, according to researchers who say this could allow astronauts to access power on the moon without carting heavy equipment from Earth.
They say music is the universal language of humankind, but some stars in our galaxy exhibit their own rhythm, offering fresh clues into how they and our galaxy evolved over time.
Miso made in space has a nuttier, more roasted flavour than miso made on solid ground, according to international researchers, who sent a small container of fermenting soybeans and salt, the ingredients for the traditional Japanese condiment, to the International Space Station.
A QUT cosmologist is part of the international research team that’s published an analysis that shines new light on dark energy and suggests the standard model of how the universe works may need an update.
We’re back for the mid-2025 season of Talkin’ Science, lets get the headlines across the past week…
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Direct from The Australian Space Summit, Exhibition and Gala Awards Night…
The Schrödinger impact basin is an area of the moon that contains two gigantic canyons – that are definitely there whether you look at it or not – and international researchers say they might have found out how these huge valleys were formed.
Dust on the moon could one day be used to build solar panels, according to researchers who say this could allow astronauts to access power on the moon without carting heavy equipment from Earth.
They say music is the universal language of humankind, but some stars in our galaxy exhibit their own rhythm, offering fresh clues into how they and our galaxy evolved over time.
Miso made in space has a nuttier, more roasted flavour than miso made on solid ground, according to international researchers, who sent a small container of fermenting soybeans and salt, the ingredients for the traditional Japanese condiment, to the International Space Station.
A QUT cosmologist is part of the international research team that’s published an analysis that shines new light on dark energy and suggests the standard model of how the universe works may need an update.
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The views and opinions expressed by guests on our podcasts are their own and do not necessarily reflect those of Trekzone Media or its employees.
