The „Academia” magazine was founded on the initiative of Professor
Andrzej B. Legocki, a President of the Polish Academy of Sciences in
2003 – 2006. In the beginning it was published only in English as a
reply to the growing demand for a current information on the Polish
Academy of Sciences` activities, expressed by foreign scientists and
Poles living abroad and interested in Polish science.
Since 2005 the magazine is published both in Polish and English.
The „Academia” is an exceptional - on the Polish market - scientific
magazine for the general public, propagating achievements of Polish
scientists here and abroad. Authors of articles in „Academia” explain
their subject in a way that is accessible not only for all sorts of
academics but also for students, pupils and all other readers interested
in scientific topics for the general public.
Research conducted in recent years has greatly improved our understanding of the underlying mechanisms of sweet taste, as well as its inhibitors. A number of sweeteners and inhibitors discovered by Polish researchers have been patented.
Poland's royal Vasa court of the 16th and 17th centuries was dominated by Italian musicians; this makes the career of Marcin Mielczewski, a Polish musician and composer of works still performed today, all the more unusual.
Toe first Polish satellite was recently launched into orbit. PW-Sat, constructed by students from the Warsaw University of Technology with support from specialists from the PAS Space Research Centre, was canied onboard the European Space Agency's VEGA launch rocket.
Every child knows that 1 + 1 equals more than zero, so researchers from the University of Stuttgart were shocked by the results of an experiment in which putting together two repulsing forces created an attraction instead of the expected stronger repulsion. Can enhancing repulsion forces really result in attraction?
In order to understand what constitutes the specific aromas of food, we first need to study the chemical structure of their constituents. This is being done by researchers working at modern chromatography laboratories.
The senses most traditionally associated with art perception are vision and hearing, whereas taste is generally linked with the culinary arts. Contemporary artists, however, rarely worry about such divisions.