<h2>00:46 Electrochemical fusion</h2>Researchers have used electrochemistry to increase the rates of nuclear fusion reactions in a desktop reactor. Fusion energy promises abundant clean energy, but fusion events are rare, hindering progress. Now, inspired by the controversial claim of cold fusion, researchers used electrochemistry to get palladium to absorb more deuterium ions, that are used in fusion. When a beam of deuterium was fired at the deuterium-filled palladium, they saw a 15% increase in fusion events. They did not get more energy than they put in, but the authors believe this is a step towards enhancing fusion energy and shows the promise of electrochemical techniques.Research Article:&nbsp;<a href="https://www.nature.com/articles/s41586-025-09042-7" rel="noopener noreferrer" target="_blank">Chen et al</a>.News and Views:&nbsp;<a href="http://www.nature.com/articles/d41586-025-02254-x" rel="noopener noreferrer" target="_blank">Low-energy nuclear fusion boosted by electrochemistry</a><h2>10:06 Research Highlights</h2>Do ants hold the key to better teamwork? — plus, the coins that hint at extensive hidden trade networks in southeast Asia.Research Highlight:&nbsp;<a href="https://www.nature.com/articles/d41586-025-02564-0" rel="noopener noreferrer" target="_blank">Super-efficient teamwork is possible — if you’re an ant</a>Research Highlight:&nbsp;<a href="https://www.nature.com/articles/d41586-025-02563-1" rel="noopener noreferrer" target="_blank">Ancient coins unveil web of trade across southeast Asia</a><h2>12:31 The microbial taste of chocolate</h2>Chocolate gets its best tastes from microbes, according to a new study. Fermentation of cocoa beans helps create chocolate tastes but not much has been known about the process. Now, the temperature, pH and microbes involved have been identified and the researchers showed how it would be possible to manipulate these to produce premium chocolate flavours.News:&nbsp;<a href="https://www.nature.com/articles/d41586-025-02659-8" rel="noopener noreferrer" target="_blank">Why chocolate tastes so good: microbes that fine-tune its flavour</a><a href="https://www.nature.com/briefing/signup" rel="noopener noreferrer" target="_blank">Subscribe to Nature Briefing, an unmissable daily round-up of science news, opinion and analysis free in your inbox every weekday.</a><hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

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