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Astronomers have discovered a new way that stars can die. In a study published in the journal Nature Astronomy, experts have worked out that a minute-long gamma-ray burst of light, which occured in 2019 and evidence a star dying, happened because stars collided within the densely crowded environment near the supermassive black hole at the centre of an ancient galaxy. Normally gamma-ray bursts (GRB) last around two seconds and happen when stars collapse. “For every hundred events that fit into the traditional classification scheme of gamma-ray bursts, there is at least one oddball that throws us for a loop,” said study coauthor Wen-fai Fong, assistant professor of physics and astronomy at Northwestern University’s Weinberg College of Arts and Sciences, in a statement. “However, it is these oddballs that tell us the most about the spectacular diversity of explosions that the universe is capable of.” Over time, astronomers have observed three main ways that stars can die, depending on their size. Lower mass stars like our sun shed their outer layers as they age, eventually becoming dead white dwarf stars. Sign up to our free Indy100 weekly newsletter Massive stars burn through the fuel-like elements at their core and shatter in explosions called supernovas. Doing so can leave behind dense remnants like neutron stars or result in the creation of black holes. A third form of star death results when neutron stars or black holes begin to orbit one another in a binary system and spiral closer to one another until they collide and explode. But the new observation suggests a fourth type of death. “Our results show that stars can meet their demise in some of the densest regions of the universe, where they can be driven to collide,” said lead study author Andrew Levan, an astrophysics professor at Radboud University in Nijmegen, Netherlands, in a statement. “This is exciting for understanding how stars die and for answering other questions, such as what unexpected sources might create gravitational waves that we could detect on Earth.” “The lack of a supernova accompanying the long GRB 191019A tells us that this burst is not a typical massive star collapse,” said study coauthor Jillian Rastinejad, a doctoral student of astronomy at Northwestern, in a statement. “The location of GRB 191019A, embedded in the nucleus of the host galaxy, teases a predicted but not yet evidenced theory for how gravitational-wave emitting sources might form.” “While this event is the first of its kind to be discovered, it’s possible there are more out there that are hidden by the large amounts of dust close to their galaxies,” said Fong, who is also a member of the Center for Interdisciplinary Exploration and Research in Astrophysics at Northwestern. “Indeed, if this long-duration event came from merging compact objects, it contributes to the growing population of GRBs that defies our traditional classifications.” You learn something new every day. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

The haunted house is one of horror’s most time-honored tropes, a dark twisting of the place we call home into a maelstrom of terror and things that go bump in the night.

It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue and what better way to get rid of it than good old yoghurt? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Yoghurt could be the cure for bad garlic breath, study finds Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer?