A timeline of the most important events in quantum mechanics 15. April 2025 (16:00) Explore the key moments in the history of quantum theory, from the early ideas of Albert Einstein and Werner Heisenberg to the discovery of phenomena like superposition and entanglement – and today’s quantum computers(New Scientist)
What does quantum theory really tell us about the nature of reality? 15. April 2025 (16:00) For 100 years, quantum theory has painted the subatomic world as strange beyond words. But bold new interpretations and experiments may help us to finally grasp its true meaning(New Scientist)
A timeline of the most important events in quantum mechanics 15. April 2025 (16:00) Explore the key moments in the history of quantum theory, from the early ideas of Albert Einstein and Werner Heisenberg to the discovery of phenomena like superposition and entanglement – and today’s quantum computers(New Scientist)
Carlo Rovelli on what we get wrong about the origins of quantum theory 15. April 2025 (16:00) Conventional accounts of the birth of quantum theory often overlook the pivotal role of one of its luminaries – and this has led to a persistent misunderstanding of what it really means, argues physicist Carlo Rovelli(New Scientist)
Drones and sensors could help predict ocean current shutdown 15. April 2025 (12:00) A massive research project will investigate the role of icebergs in driving melting of the Greenland ice sheet, a process that could trigger a catastrophic collapse of the Atlantic meridional overturning circulation(New Scientist)
Antarctic teams drill oldest ice cores yet in search of climate clues 14. April 2025 (20:00) Ice cores that record 1.2 million years of Earth’s atmosphere are on their way to Europe to be analysed, and an Australian drilling team is hoping to go even further back in time(New Scientist)
Inside the mouth-watering race to master lab-grown chocolate 14. April 2025 (18:00) We’ve now figured out how to culture chocolate in the lab. The breakthrough could help with spiralling cocoa costs, and may even lead to tastier treats with more nutritional value(New Scientist)
