2 . “Assume you are wrong.” The advice came from Brian Nosek, a psychology professor, who was offering a strategy for pursuing better science.

To understand the context for Nosek’s advice, we need to take a step back to the nature of science itself. You see despite what many of us learned in elementary school, there is no single scientific method. Just as scientific theories become elaborated and change, so do scientific methods.

But methodological reform hasn’t come without some fretting and friction. Nasty things have been said by and about methodological reformers. Few people like having the value of their life’s work called into question. On the other side, few people are good at voicing criticisms in kind and constructive ways. So, part of the challenge is figuring out how to bake critical self-reflection into the culture of science itself, so it unfolds as a welcome and integrated part of the process, and not an embarrassing sideshow.

What Nosek recommended was a strategy for changing the way we offer and respond to critique. Assuming you are right might be a motivating force, sustaining the enormous effort that conducting scientific work requires. But it also makes it easy to interpret criticisms as personal attacks. Beginning, instead, from the assumption you are wrong, a criticism is easier to interpret as a constructive suggestion for how to be less wrong — a goal that your critic presumably shares.

One worry about this approach is that it could be demoralizing for scientists. Striving to be less wrong might be a less effective motivation than the promise of being right. Another concern is that a strategy that works well within science could backfire when it comes to communicating science with the public. Without an appreciation for how science works, it’s easy to take uncertainty or disagreements as marks against science, when in fact they reflect some of the very features of science that make it our best approach to reaching reliable conclusions about the world. Science is reliable because it responds to evidence: as the quantity and quality of our evidence improves, our theories can and should change, too.

Despite these worries, I like Nosek’s suggestion because it builds in cognitive humility along with a sense that we can do better. It also builds in a sense of community — we’re all in the same boat when it comes to falling short of getting things right.

Unfortunately, this still leaves us with an untested hypothesis (假说): that assuming one is wrong can change community norms for the better, and ultimately support better science and even, perhaps, better decisions in life. I don’t know if that’s true. In fact, I should probably assume that it’s wrong. But with the benefit of the scientific community and our best methodological tools, I hope we can get it less wrong, together.

As the nurse had instructed, Amy walked up and down the halls of Mercy Hospital again and again. As she walked past room after room filled with husbands and wives, laughter and encouragement, she was only reminded of how alone she was.

She couldn’t help but notice the bright bouquets (花束) in so many of the rooms. One woman had at least fifty roses beside her bed. How strongly Amy wished to also receive flowers!

Months before, her husband and parents had lost their lives in an accident. She only had grandparents, but they were old and weren’t able to go to the hospital with her. So, when she would soon give birth, she came to the hospital by herself. She had never felt so lonely. She wanted to have her hand held by someone to feel supported and loved.

As she continued walking, she passed a room filled with people. Curiously, Amy stuck her head in to see what was going on.

The new mother Laura on the bed inside saw Amy. Although she didn’t know what happened to Amy, she noticed how sad Amy looked. And she wanted to cheer her up. “Hi! It looks like you’re getting ready to have a baby!’ said Laura holding a beautiful baby girl. “Let’s hope so,” Amy said, trying to sound cheerful.

“I’m Laura. Would you like to hold her?” the mother asked. Amy was so touched by her kindness and nodded. Getting to her was the hard part. Laura had more flowers in her room than Amy had seen all day.

As Amy held the baby, she smiled. “Are you having a boy or girl?” Laura asked “I don’t know. I’ll find it out tonight,” Amy said. “Good luck. You will be a great mom,” Laura said. When Amy left, Laura learned she was alone and then whispered to the nurses, “Give all of these flowers to her. Don’t let her know they are from me.”

Hours later, Amy lay in her own bed, alone, waiting to be delivered of a child. She was so scared. As tears fell down her face, she heard a knock at her door.

A nurse came in with five beautiful flowers.

In a small village called Brightville, there lived three friends: Kimberley, John and Alicia. They were all students at Brightville High School. Kimberley was a hardworking and determined girl; John was a curious and creative boy; and Alicia was a kind and helpful girl. They shared a common dream of achieving their goals through education.

On a sunny day, the three friends gathered at their favorite spot near the village river. They often met there to discuss their dreams and motivate each other. Kimberley always emphasized (强调) the importance of studying and setting goals. John loved exploring new things and finding creative ways to learn. Alicia, with her caring nature, always supported and encouraged her friends.

One day, they came across an old abandoned library in the heart of Brightville. The library was filled with dust-covered books. Kimberley saw this as an opportunity for their dreams to come true. She suggested turning the library into a learning center for the village.

The three friends spent months cleaning, organizing and renewing the library. They reached out to the villagers, and soon, volunteers joined them to set up the learning center. They created a friendly and welcome environment where students could come to study, read books, and seek help.

Word about the learning center spread throughout the village. Students from all ages and backgrounds started attending. Kimberley, John and Alicia devoted their after-school hours to tutoring (指导) the students. They understood that education was not just about memorizing facts but also about nurturing curiosity and passion for learning.

As days turned into months, they saw the effect of their hard work.

The success of the learning center in Brightville caught the attention of the local government.

9 . Atomic shapes are so simple that they can’t be broken down any further. Mathematicians are trying to turn to artificial intelligence (AI) for help to build a periodic table of these shapes, hoping it will assist in finding yet-unknown atomic shapes.

Tom Coates at Imperial College London and his colleagues are working to classify atomic shapes known as Fano varieties, which are so simple that they can’t be broken down into smaller components. Just as chemists arranged element s in the periodic table by their atomic weight and group to reveal new insights, the researchers hope that organizing these atomic shapes by their various properties will help in understanding them.

The team has given each atomic shape a sequence of numbers based on its features such as the number of holes it has or the extent to which it bends around itself. This acts as a bar code (条形码) to identify it. Coates and his colleagues have now created an AI that can predict certain properties of these shapes from their bar code numbers alone, with an accuracy of 98 percent.

The team member Alexander Kasprzyk at the University of Nottingham, UK, says that the AI has let the team organize atomic shapes in a way that begins to follow the periodic table, so that when you read from left to right, or up and down, there seem to be general patterns in the geometry (几何) of the shapes.

Graham Nib lo at the University of Southampton, UK, stresses that humans will still need to understand the results provided by AI and create proofs of these ideas. “AI has definitely got unbelievable abilities. But in the same way that telescopes (望远镜) don’t put astronomers out of work, AI doesn’t put mathematicians out of work,” he says. “It just gives us new backing that allows us to explore parts of the mathematical landscape that are out of reach.”

The team hopes to improve the model to the point where missing spaces in its periodic table could point to the existence of unknown shapes.

10 . Fresh fish should have a mild smell. Strong fishy smells are the first signs to go bad. How do the fishy smells come from?

It can be several days from when the fish are caught to when they reach the supermarket. In that time, bacteria that grow naturally in fish start to consume a substance called trimethylamine N-oxide(TMAO)in fish. These bacteria change TMAO into trimethylamine (TMA), the substance responsible for the fishy smells. Bacteria in fish can also change lysine(赖氨酸)into cadaverine(尸胺), a substance that’s associated with breaking down the fish once they are caught and giving off fishy smell.

Chemical reactions can also lead to fishy smells. This happens through the oxidation(氧化)of fat. Fish are an important source of omega-3 fatty acids. When these fats are exposed to oxygen, they oxidize and break down into the substance that you can smell.

To slow down the fishy smell, what is beyond question is that the less time between when the fish are caught and when they reach the kitchen, the better. But today, fish are often flown across the globe. To keep smell-producing bacteria at bay, the fish must be frozen or kept at the low temperature possible as soon as they are caught and cleaned.

Controlling fat oxidation can function as well, especially for fattier fish species. While freezing slows bacterial growth, it does not stop fat oxidation. This reaction will occur as long as oxygen is present. Fatty fish are usually not frozen because, despite the cold temperature, they’re going to oxidize pretty fast unless they are stored in a low oxygen container. That’s why those species are often canned.

It’s also important to remember that smell is not always an indicator of safety, especially in processed fish products. “What you might consider the fishy smell may be a delicacy in another culture,” said Carl A. Batt, a professor of food science at Cornell University.