Malaria resistance breakthrough

What this episode covers

Some East Africans have a genetic mutation which gives them resistance to Malaria. Investigations into how it works have produced a surprising finding. As researcher Silvia Kariuki explains it’s all to do with the surface tension of the red blood cells.SARS-CoV- 2 can pass from people in the very early stages of Covid -19, before they show symptoms. New research shows identifying cases at this early stage is crucial to controlling the pandemic. And yet most testing regimes require symptoms to show before testing. Luca Ferretti did this latest analysis. And how about getting up close with virus? That’s what Camille Ehre has done, using an electron microscope to produce remarkable pictures of the virus as it attacks lung tissue. Carl Wunsch tells us of a technique he developed in the 1970s to measure changes in global ocean temperatures using sound waves. Revisiting this method may give us insight into the impact of climate change on the deep ocean.And Many of us willingly subject ourselves to pain and irritation by eating chilli. CrowdScience listener Tina wonders what’s driving this apparent masochism: why does ‘feeling the burn’ make so many of us feel so good?It’s just one of several tasty questions we tuck into in this episode. Also on the menu is stew: why does it taste better the next day? Listener Helen’s local delicacy is Welsh cawl, a meat and vegetable concoction. Tradition dictates it should be eaten the day after it’s made, but is there any science behind this?And we finish the meal with cheese. Listener Leander asks what makes some cheeses blue, some hard and crumbly, and some run all over your fridge. How is milk transformed into such radically different end products?(Image: Getty Images)

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