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The “surfactant” chemicals found in samples of fracking fluid collected in five states were no more toxic than substances commonly found in homes, according to a first-of-its-kind analysis by researchers at the University of Colorado Boulder. Fracking fluid is largely comprised of water and sand, but oil and gas companies also add a variety of other chemicals, including anti-bacterial agents, corrosion inhibitors and surfactants. Surfactants reduce the surface tension between water and oil, allowing for more oil to be extracted from porous rock underground. In a new study published in the journal Analytical Chemistry, the research team identified the surfactants found in fracking fluid samples from Colorado, Louisiana, Nevada, Pennsylvania and Texas. The results showed that the chemicals found in the fluid samples were also commonly found in everyday products, from toothpaste to laxatives to detergent to ice cream.

Crop producers and scientists hold deeply different views on climate change and its possible causes, a study by Purdue and Iowa State universities shows. Associate professor of natural resource social science Linda Prokopy and fellow researchers surveyed 6,795 people in the agricultural sector in 2011-2012 to determine their beliefs about climate change and whether variation in the climate is triggered by human activities, natural causes or an equal combination of both.

Global warming stops at nothing – not even the groundwater, as a new study by researchers from ETH Zurich and KIT reveals: the groundwater’s temperature profiles echo those of the atmosphere, albeit damped and delayed.

Monitoring efforts along the Pacific Coast of the U.S. and Canada have detected the presence of small amounts of radioactivity from the 2011 Fukushima Dai-ichi Nuclear Power Plant accident 100 miles (150 km) due west of Eureka, California. Scientists at the Woods Hole Oceanographic Institution (WHOI) found the trace amounts of telltale radioactive compounds as part of their ongoing monitoring of natural and human sources of radioactivity in the ocean.

If you care about saving the planet, then you really should be eating bugs. While the practice may not be widely accepted in the United States, Exo, a New York company with local connections that makes protein bars using cricket flour, wants to change that.

Exo, which is headquartered in Brooklyn, was founded in 2013 by two recent Brown University graduates, Greg Sewitz and Gabi Lewis. The two co-CEOs are hoping their line of products will normalize eating insects, which, in other parts of the world, are a common low-impact source of protein. In fact, insects contain more protein per 100 grams than dried beef, sirloin steak or chicken breast.