Twice a year, locals in central Nepal scale the Himalayan foothills to harvest honey produced by the world's largest honeybee (Apis dorsata laboriosa). Single adult bees of this species can measure up to 3.0 cm (1.2 in) in length, and are highly adapted to its highland habitat.

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Why do these fish look like they’re spouting puffs of magic dust out of their mouths? The tiny crustaceans (1 millimetre-long crustacean called an ostracod) that these transparent fish try to eat light them up, causing the fish to be at risk of predation themselves, so they spit them out!

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We're all thinking it... this watermelon looks like a big green butt. Accidentally grown in Japan, it formed when two watermelons grew too close together and fused. And it turns out that 'Japanese butt melons' aren't all that uncommon

Witches finger grapes are custom made grapes that have a shape of their own. They are from the Californian breeding program International Fruit Genetics (IFG). Although it sounds like it could be GMO, it’s not - they are made through the hybridisation process of taking pollen from one plant and brushing it onto another plant. There are quite a number of these varieties now, in different colours as well. What's really interesting is that IFG also has a few other unusual varieties such as ‘cotton candy’, which when ripe acquires the taste of cotton candy – it’s very unusual, but also delicious. ...

Here's how 9,000 years of selective breeding has changed corn from a wild grass - that required a hammer to peel - to the juicy yellow ears of deliciousness we know today.

The green wings of luna moths, with their elegant, long tails, aren't just about style. New research finds they also help save the insects from becoming bat snacks by creating a distracting acoustic signal, which causes these predators to zero in on the wings rather than more vital body parts.

Thanks to a shipwreck in the Baltic Sea, we now know what 170-year-old champagne (kept in near perfect aging conditions) tastes like! Tasters described the aroma of the champagne - likely the oldest ever imbibed - as spicy, smoky, and leathery.

At 9% alcohol by volume, it was significantly less alcoholic than the modern version, which contains about 12% alcohol, likely due to a less efficient fermentation process. The researchers also found traces of chemicals from wood, suggesting that the champagne was fermented in barrels.

Source: http://news.sciencemag.org/chemistry/2015/04/what-does-170-year-old-champagne-taste?utm_source=facebook&utm_medium=social&utm_campaign=facebook ...