When you look at a primate or neanderthal skull and compare it to modern humans, it is immediately noticeable that we have a feature they are missing.

In fact, it's missing from all other species: A chin.

Why do we? A new study finds that our chins didn't come from mechanical forces such as chewing, but instead results from an evolutionary adaptation involving face size and shape, possibly linked to changes in hormone levels as we became more societally domesticated. If true, it would settle a debate that's gone on for more than a century, and anthropology would have solved it rather than biology.

Skin is remarkably resistant to tearing and a team of researchers from the University of California, San Diego and the Lawrence Berkeley National Laboratory now have shown why.

Using powerful X-ray beams and electron microscopy, researchers made the first direct observations of the micro-scale mechanisms that allow skin to resist tearing. They identified four specific mechanisms in collagen, the main structural protein in skin tissue, that act together to diminish the effects of stress: rotation, straightening, stretching, and sliding. Researchers say they hope to replicate these mechanisms in synthetic materials to provide increased strength and in better resistance to tearing.

Bacteria have an immune system to fight off invasive viruses called phages, and like any immune system, from single-celled to human, the first challenge of the bacterial immune system is to detect the difference between “foreign” and “self.”

Since all living things are made of DNA and proteins, how do viruses and bacteria recognize their own? 

“In most environments, phages are around ten times more abundant than bacteria. And, like all viruses, phages use the host cell’s replication machinery to make copies of themselves,” says Prof. Rotem Sorek of the Weizmann Institute’s Department of Molecular Genetics. “And they are constantly evolving new ways to do this. So bacteria need a very active immune system to survive.”

While mandatory labels for organic or genetically modified foods have been regarded by the public as unnecessary bureaucracy, a group of analysts are calling for just that when it comes to wine.

Production methods and added chemicals can affect the color and taste and should be noted, the authors of a new study write. Dr. Heli Sirén and colleagues from the University of Helsinki analyzed the chemical profiles of eight Pinot Noir wines from different regions in the USA, France, New Zealand and Chile and they found that each wine had a different profile, affected by the processes used to make it.

Methane is a greenhouse gas with more warming impact than carbon dioxide but also fortunately a much shorter life in the atmosphere.

Due to the popularity of much cleaner natural gas, which has caused CO2 emissions to drop, there are concerns about methane but the big source is nature herself - decomposition of organic material, a complex process involving bacteria and microbes, is a big culprit.

When a heart attack strikes, the effects are lingering: heart muscle cells die and scar tissue forms, which makes future heart failure more likely.