3 . Short-form videos, also known as Shorts, have gained great popularity, particularly on platforms like TikTok and Instagram Reels.     1     However, there’s a growing concern that watching too many Shorts can affect children’s brains.

The phenomenon known as “TikTok Brain” arises from the app’s short and addictive videos. Similar to candy, these videos generate rapid dopamine (多巴胺) releases, stimulating the brain’s pleasure center. A study was conducted to investigate the impact of Shorts on the teenage brains.     2     They stimulated the brain’s reward centers more intensely than random videos.

Our brains process visual information faster than text, which explains why videos tend to outperform text-based content online. Due to their underdeveloped reading skills, children are more easily to become addicted to visual stimuli. Remarkably, social media platforms can do a lot harm to the development of reading habits among younger users.     3    

According to Jessica Griffin, a professor of child psychology, Shorts affect the developing brains of children and teenagers. The prefrontal cortex (前额叶皮质) is responsible for attention, self-control, memory, and learning flexibility.     4     This delayed development makes young individuals more easily influenced by Shorts.

In conclusion, the constant exposure to fast-paced and stimulating content in Shorts can impact children’s attention. To address this issue, parents can have open conversations with their children about the potential risks.     5     Furthermore, encouraging physical activities and outdoor experiences is also crucial to develop a balance d lifestyle.

4 . “Red tide” is a natural phenomenon that frequently occurs in many places around the world. The phenomenon is the result of extreme growth of tiny algae (海藻) called K. Brevis, which has a red color, giving the water surface a very noticeable red color. K. Brevis will give off chemicals that can attack the nervous systems of animals, which often leads to deadly results.

Florida citizens are no stranger to “red tide”, which occurs along the state’s Gulf Coast annually. However, the most recent outbreak of red tide has so far lasted much longer and spread across nearly 145 miles of the coastline in southwestern Florida.

The long season has caused the death of tons of fish and other animals which were washed up on the beaches all the way from Tampa to Naples. The smell of the dead animals has kept away thousands of locals and tourists that frequent the area’s long beaches. In view of that, in August, Florida declared a state of emergency for the seven places where K. Brevis has been growing quickly, providing $ 3 million to help with research, cleanup, and wildlife rescue.

Recently, the situation of red tide in Florida may be exacerbated due to an outbreak of algae Trichodesmium in the waters offshore of Manatee County. Trichodesmium floats on the water’s surface sucking nitrogen (氮) from the air while K. Brevis lives below the surface obtaining nitrogen from the water. If these two masses of algae mix, the dying Trichodesmium may end up providing nitrogen for K. Brevis, lengthening its stay in the area.

Researchers recently are exploring the idea of introducing other algal species to Florida. Among the possibilities is the Diatom. It’s a kind of algae that can grow quickly in the water. Its growth will consume a large amount of nitrogen from the water. So it competes with K. Brevis for nitrogen. Another possibility is algae known to give off chemicals that stop the growth of red tide.

The 10-month-long red tide outbreak in Florida may be the result of a combination of heavy rainfall, warmer ocean temperatures, and pollution. Now it’s time for us to do something.

6 . For future humans to survive long periods on Mars, growing food on the planet is a must. It would be too costly and risky to rely upon rocket deliveries to meet the food needs of settlers. With this in mind, scientists are exploring ways to improve space farming.

Researchers work in a controlled greenhouse. They have identified a way that could improve crop production in simulated (模拟的) Martian soil, with different crops grown together. The method is called “intercropping”, invented by ancient Maya farmers in what is now Central America.

In their experiments, the researchers grew cherry tomatoes, peas and carrots together in small, round containers. Tomatoes grown in this way produced about double the amount of tomatoes grown alone — or “monocropped” — in the same simulated Martian soil. The tomatoes were also bigger. They flowered and matured earlier, gave more fruit per plant and had thicker stems. The amounts of peas and carrots did not increase with intercropping.

Rebeca Goncalves, an astrobiologist and lead writer of the study, said the research is the first time the intercropping technique was used in space soil, and that it was a big find — one that they could now build further research on. The crops were grown in simulated Martian regolith, a soil with no organic matter — a near-perfect physical and chemical match to real Martian soil.

The researchers added useful bacteria and nutrients. They also controlled the gases, temperature and humidity inside the greenhouse to match conditions expected in a Martian greenhouse. Intercropping involves growing plants with properties that could help each other grow. The method makes the best use of resources including water and nutrients.

The researchers said the tomato plants in intercropping may have benefited from being close to the pea plants. That is because the peas are good at turning nitrogen from the air, with the help of bacteria introduced into the soil, into an important nutrient. Overall, the tomatoes, peas and carrots grew well, though not as well as in Earth soil in the same greenhouse.

7 . Professor Zhang Liangren from the School of History at Nanjing University has found a unique and engaging way to transmit historical and archaeological knowledge to the public—through food vlogs. His approach, combining culinary (食物的) delights with fascinating historical insights, has taken China’s social media by storm, attracting a wide audience and gathering praise for its innovative method of storytelling.

Before digging into food vlogging, Professor Zhang Liangren usually dined at the school cafeteria or restaurants near his community. However, since he started making food vlogs in the summer of 2023, he has been exploring the world extensively, dining at a variety of restaurants that were previously unknown to him. Zhang Liangren frankly admits that he is far from being a qualified “foodie”: He enjoys good food, but has not yet reached the point of searching everywhere for it. What truly led him onto the path of a food vlogger was his passion for archaeology. While watching Zhang taste the food, viewers can listen to him explaining the historical stories behind the dishes. Although the food cannot be immediately tasted, the spiritual nourishment (营养) of archaeology has satisfied the taste buds (味蕾) of netizens, who have expressed their satisfaction.

Speaking of the situation at the beginning of filming, Zhang Liangren frankly admitted, “Because I rarely did these things before, I was quite uncomfortable in front of the camera at first. My Mandarin was not very good either, so my speech and movements were very awkward. But gradually, I got used to it, and overall, it’s much better than before.”

As for which places he prefers to visit for check-ins, Zhang Liangren states that he prefers shops with a certain level of fame, “It must be down-to-earth, the kind of place that caters to the common people.” He mentioned that he usually chooses small stands or shops with a long history and good reputation. Sometimes he also selects based on festivals, tasting the food while narrating the methods of preparation and the cultural significance behind the dishes.

9 . “Having the world at our fingertips” is a metaphor often used when we put our hands on information technology, like smartphones and computers. This is a good metaphor. But what is much better is how we use our hands to make things done.

Put one hand flat on a surface, palm down, and you might be able to make out the outline of 14 short bones in your thumb and fingers, in addition to 5 longer ones in your palm that are jointed to your wrist. These bones give each hand its rigid, knuckled structure. Together they’re critical components of the anatomical (解剖的) architecture that allows your hand to move. At each of your fingertips there’s an ever-growing, translucent plate of fibrous protein, otherwise known as a nail. Although they’re nice for decoration, your nails protect and enhance your sensitivity to touch, too.

Imagine squeezing a piece of paper between your thumb and index finger, for example. We use this type of forceful pad-to-pad precision grasping without thinking about it, and literally in no time. Yet it was a breakthrough in human evolution. Other primates (灵长目动物) exhibit some kinds of precision grasps in the handling and use of objects, but not with the kind of efficiency that our hand does.

With a unique combination of traits, the human hand shaped history. No question, stone tools couldn’t have become a keystone of human technology without hands that could do the job, along with a nervous (神经的) system that could regulate and coordinate the necessary signals. Even for those who have never attempted to make a spear tip or arrowhead from a rock, it’s obvious that it would require strong grasps, constant rotation and repositioning, careful strikes with another hard object. And even for those who have done so, it can be a bloody business.

Of course, the most common object that people touch nowadays is a screen. And the tap-tap-tap movement of our fingers is a unique human ability, as no other primate can move their fingers as rapidly and independently as we do. Here again, we can thank the extraordinary human brain given that normal finger tapping requires the functional integrity of different parts of our central nervous system.