Petrichor, or the distinctive smell of fresh rain, results from a combination of plant oils, compounds released by bacteria, and ozone formation.

Scientists determine the smells of objects in outer space

Using spectrographic techniques, scientists determine the chemical composition of planetary atmospheres, comets, and other objects in space. Combining these chemicals in labs on Earth has revealed locations in space that smell like nail polish remover, rotten fish, and urine.

Odor blockers use nonpolar oils to trap smelly polar molecules

In the case of feces, gut bacteria produce compounds such as skatole and hydrogen sulfide, which the brain registers as unpleasant. Because oils do not dissolve in water, they can be used to create a layer on the surface that prevents smelly compounds underwater from escaping into the air.

The most unique-smelling places on Earth

Have you ever picked a travel destination by smell? This Atlas Obscura piece cultivates a list of the most distinct-smelling spots in the world. Learn about these obscure scents to potentially book a trip to a spring that smells like rotten eggs, or a desert valley filled with frankincense trees.

The ocean gets its salt from runoff carrying fragments of eroded rock and from seawater dissolving salts and minerals from magma at seafloor spreading centers.

Photochemical smog forms when sunlight reacts with car and industrial emissions

The hazy phenomenon's name is a combination of "smoke" and "fog" and is composed of chemical pollutants that can cause eye irritation, lung damage and harm to crops. Smog buildup is more common in cities with sunny climates, minimal wind and surrounding mountains that trap these chemicals.

The importance of volatile aroma compounds in the flavor quality of food

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

Tiny water droplets can blur a rainbow's colors into a foggy white

When sunlight enters water droplets, it can reflect from the inside and spread out into different colors, producing a series of colorful arcs—supernumerary bows—which we refer to as rainbows. For droplets a few hundredths of a millimeter in size, these arcs overlap onto each other, producing fogbows of white light.

How geometry and uneven charge distribution make some molecules greenhouse gases

Molecules vibrate and rotate with different frequencies based on their elemental composition and shape, which can produce uneven distributions of electrons, as seen in carbon dioxide and water. The resulting unbalanced electric field can interact with electromagnetic waves of the same frequency, causing the molecule to absorb the radiation.

Watch underwater photosynthesis make water look like champagne

In shallow waters where sunlight can reach, photosynthetic reactions absorb water and dissolved carbon dioxide, producing bubbles of oxygen at the surface of plants. As these bubbles rise to the water's surface, a fizzy appearance is created.

View the rainbow effect on the waters at First Landing State Park

The phenomenon results from light interacting with a thin film of natural oils on the surface of swamps and marshes at the site, not unlike the coloration seen in soap bubbles. The oils originate from decaying vegetation or from anaerobic bacteria reducing iron in soil. (Some readers may experience a paywall.)

Carboxylic acids are one reason teens are smelly

Scientists compared the smells of babies and teenagers and identified some of the compounds that make teens smelly. Carboxylic acids present in teens, they wrote, seemed to give off an "earthy, musty, or cheesy" scent. This 2024 research could help inform future odor-control products.

Explore the chemistry of undesired body odors

This graphic highlights some of the main compounds in different body odors, including halitosis (bad breath), flatulence, and foot odor.

Atmospheric processes amplify the strength of storms by coalescing clouds

Research has shown that turbulent mixing of air at the edges of clouds and other small-scale thermal activity beneath them help clouds group together, intensifying short bursts of rainfall, especially in tropical regions. Simulations reveal this produces more powerful storms than predicted by older models, though they may occur less frequently.

Corynebacterium species are particularly responsible for our funky smell

Myriad bacteria contribute to our body odor, but research suggests that Corynebacterium species are strongly associated with the bad smells emanating from adults. Staphylococcus and Cutibacterium genera may also play leading roles.

Lightning storms are more common in coastal and tropical regions

Water-abundant areas that receive increased solar radiation, such as those near the equator, experience increased rates of evaporation, which produce tall clouds as moisture rises, cools, and condenses. Mountain ranges can also steer air to higher altitudes, creating collisions between atmospheric particles that generate charge imbalances—the precursors to lightning.

Fear has a specific 'smell'—at least to machines

This excerpt from a Mythbusters episode takes on the smell-of-fear question, comparing the sweat composition of individuals exposed to snakes, rats, and scorpions with that of people exercising. Molecularly, the sweats are different to a gas chromatography machine, but to most noses would be indistinguishable.

The history of Earth's breathable atmosphere, made possible by photosynthetic bacteria

Between 3.2 billion and 2.8 billion years ago, threadlike microorganisms called cyanobacteria began consuming available water vapor, carbon dioxide, and sunlight to produce oxygen. However, molecules released from Earth's interior by volcanoes consumed this oxygen via chemical reactions, preventing it from accumulating until volcanism had sufficiently decreased about 2.4 billion years ago.

Will-o'-the-wisps may be the result of microlightning between bubbles

Methane and air bubbles moving through water can generate small sparks between them, which can ignite gas. The above-ground phenomenon may have historically been the result of passing travelers igniting swamp gas with their lanterns. (Some readers may experience a paywall.)

Lightning forms when streams of rising and falling charged particles connect

In cloud-to-ground lightning, a buildup of negative charge at the bottom of clouds repels electrons on Earth's surface, leaving behind positively charged particles. When descending negatively charged air—the stepped leader—meets rising positively charged particles—the upward streamer—brightening runs up the connection, producing intense flashes known as return strokes.

Atmospheric composition and temperature impact the color of lightning

Just as fire ranges from red to blue with increasing temperature, lightning's blueish-white comes from the superheating of air. The emission of light from the predominantly nitrogen- and oxygen-rich atmosphere produces a purple tint, with additional color caused by light scattering from humidity, hail, dust, and ash.

Lightning is the sudden flow of electricity in the atmosphere as two oppositely charged regions seek to become balanced via the movement of electrons.

The conditions needed for cloud iridescence, or rainbow clouds

The relatively rare phenomenon occurs when sunlight scatters off tiny water droplets or ice crystals in thin, newly-forming or semi-transparent clouds, such as altocumulus, cirrocumulus, lenticular, and cirrus varieties. This effect is similar to what is seen in soap bubbles and mother-of-pearl shells and produces pastel-like colors.

Explaining the Leidenfrost effect, where water can hover and move against gravity

Water droplets can glide across surfaces whose temperatures are well above water's boiling point. This heat instantly vaporizes the bottom of the droplet, creating a layer of steam that the rest of the droplet rides and bounces upon. This can be seen when sprinkling water on skillets to determine if the surface is hot enough to cook on.

Watch students comically portray how plants can detoxify the environment

Through a series of processes that collectively make up phytoremediation, plants can take up pollutants from soil and water through their roots, then break them down, release them as less harmful gases, or store them within their cells. Any plants that sequester heavy metals or other toxins must be removed and managed after the environment is decontaminated.

Ozone protects against the sun's UV radiation and enhances the greenhouse effect

In the stratosphere, trioxygen molecules can absorb harmful ultraviolet radiation from the sun, preventing it from reaching Earth's surface, where it can harm organisms and raise surface temperatures. In the lower atmosphere, ozone acts as a greenhouse gas, trapping thermal radiation.

The characteristic zigzag of lightning originates from columns of conductive oxygen

Energized electrons from the base of clouds collide with oxygen molecules, placing them in a "singlet delta state," which makes the air conductive. Collisions continue until more than 1% of nearby oxygen is in this state—about 0.00005 seconds—matching the electrical potential of the cloud and propogating electricity in a 50-meter "step."

Research shows that cosmic rays may trigger the cascade of displaced electrons needed to produce lightning, which is also enabled by pointed ice crystals that create strong electric fields.

Some scientists hypothesize that stressed rocks can discharge built-up static electricity in the form of lightning—a phenomenon known as fracto-luminescence, or earthquake lights.

How fermentation enables the pickling of food and the production of beer

This process occurs when microbes produce lactic acid, ethanol, or carbon dioxide after consuming sugars. The acid helps preserve vegetables in a brine solution during pickling and gives them a sour taste, while ethanol serves as the inebriant in alcoholic beverages. The acid and carbon dioxide give sourdough bread its taste and texture.

Transpiration drives water movement through a plant’s vascular system

Water evaporates from the leaves, creating tension that pulls more water upward from the roots through the xylem—the equivalent of plant blood vessels. This process is supported by water molecules sticking to each other (cohesion) and xylem walls (adhesion).

Chemtrails are formed from condensing water vapor and soot from jet fuel

Conspiracy theories about the phenomenon—also known as contrails—began circulating in the 1990s, but have gained significant traction on social media platforms. Chemtrails are more common in high-humidity conditions, where they persist and form cirrus clouds.

Read the academic article explaining how ancient smells can be dissected and recreated

This paper explores how biomolecular data on past scents can be teased out and then transformed into olfactory museum experiences, adding another component to our understanding of archaeology.

The Amazon rainforest is considered the 'lungs of the Earth,' but it contributes less than a quarter of the oxygen of phytoplankton—microscopic plants, algae, and bacteria capable of photosynthesis.

Excluding water vapor, greenhouse gases make up less than 1% of Earth's atmosphere

Although carbon dioxide, methane, nitrous oxide, ozone, and most fluorinated gases account for only a minority of the planet's greenhouse effect due to their lower concentrations, they are more effective at trapping thermal radiation. While water vapor condenses within two weeks, other greenhouse gases linger in the atmosphere for years on average.

Typhoid smells like freshly baked brown bread

Certain ailments are associated with documented scents, including diabetes, Parkinson's disease, and typhoid. The skin of people with yellow fever, for example, can smell like a "butcher shop."

Volcanic activity can lead to the formation of fertile soils

Ejected rock can introduce key minerals found in fertilizers, including iron, magnesium, and potassium, to improve soil quality. Ash and basalt crystals can be easily absorbed into soils, infusing them with sulfur, oxygen, chlorine, phosphorus, calcium, and other critical elements.

Astronauts agree: The moon smells like gunpowder

Twelve astronauts have walked on the moon to date, and they all agree that our lunar neighbor smells like gunpowder. Scientists argue this scent comes from unstable minerals that cling to their suits and the rocks they return to the ship. Notwithstanding, space itself has a different smell, often compared to steak or metal, which experts believe, rather poetically, is the smell of dead stars.

Our bodies cool us down by sweating because water requires a significant amount of energy to change state from liquid to gas, making it an ideal medium for carrying thermal energy away from our bodies.

Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

'Old people' smell is real—it's a chemical buildup when fatty acids on the skin oxidize

The chemical composition of body odor seems to change with age. Later in life, we harbor higher concentrations of a chemical compound called 2-nonenal that forms when omega-7 fatty acids on the skin oxidize, and the skin's natural antioxidant defenses weaken. Commonly called "nonenal", it's the smell widely associated with aging, and it's often described as a grassy or greasy odor.

Sweat doesn't smell, but bacteria multiply in moist environments—and cause an odor

Body odor is associated with sweat, but odor actually arises from the bacteria that multiply in moist environments on your skin. Hormones, medications, food, and body hair can all affect body odor.

Rainfall and lush vegetation make the Great Smoky Mountains smoky

The national park is a rainforest that receives significant rainfall. When the vegetation on the mountains gets wet, it releases a gas that is smoky, and sometimes even appears blue, a phenomenon that gave the mountains (and the park) its name.

Dogs smell a lot of stuff we can't, including bed bugs and chemicals in electronic devices

In addition to identifying medical smells and tiny insects like bed bugs, dogs can also detect electronic storage devices. These tools often contain triphenylphosphine oxide, a chemical used to prevent overheating.

Hypotheses on the origins of Earth's water, from comets and asteroids to magma oceans

Before Earth's atmosphere formed, any liquid water would have boiled off, preventing the accumulation of water early on to create today's oceans. Planetary scientists continue to debate whether this water was delivered later from comet or asteroid collisions or via reactions between iron oxide in Earth's molten surface and hydrogen gas from the planetary nebula.

Instead of consuming water and carbon dioxide to produce oxygen and sugar, anoxygenic photosynthesis involves alternative reactants and products.

By separating light with tools such as prisms, scientists can reveal the presence and composition of celestial matter by identifying color fingerprints unique to specific elements and molecules.

Our love of chocolate may have more to do with how it ferments than previously realized—with specific microbes associated with more fruity or acetic tastes.

Monsoons are large, seasonal shifts in wind direction driven by differences in the heating of land and sea.

Rising wildfire smoke can create 'fire clouds'—towering clouds that can help combat fires through downbursts of rain or complicate firefighting efforts by triggering new fires via lightning strikes.

Our sense of smell affects what foods taste like and how we perceive it

Scent stimulates our olfactory sensor neurons high in the nasal cavity, and the brain attaches labels to those scents. But when we eat, chemicals from the foods travel from our mouths and throat to those neurons. We have roughly 400 odor receptors, and they can be used to decipher more than 10,000 different odors (or more than one trillion by some calculations), including the nuances of different foods.