San Mateo, California — A California startup is doing its part to cut down on greenhouse gas emissions by creating a new kind of “meat” that’s made from air.

CBS News was given an exclusive sneak peak at a product that physicist Lisa Dyson says has the taste and texture of meat, but does not come from animals. It’s created using a fermentation process, similar to making yogurt. But instead of using microbes that consume milk and sugar, it’s made from microbes that eat oxygen, nitrogen and carbon dioxide.

How does it work?

Earthquakes do more than buckle streets and topple buildings. Seismic waves generated by earthquakes pass through the Earth, acting like a giant MRI machine and providing clues to what lies inside the planet.

Seismologists have developed methods to take wave signals from the networks of seismometers at the Earth’s surface and reverse engineer features and characteristics of the medium they pass through, a process known as seismic tomography.

For decades, seismic tomography was based on ray theory, and seismic waves were treated like light rays. This served as a pretty good approximation and led to major discoveries about the Earth’s interior. But to improve the resolution of current seismic tomographic models, seismologists need to take into account the full complexity of wave propagation using numerical simulations, known as full-waveform inversion, says Ebru Bozdag, assistant professor in the Geophysics Department at the Colorado School of Mines.

Surgery has always been the remedy for cataracts. However, a new compound might be able to clear the clouding of the lens, shows a new study.

Here’s how it can help professionals save time on search & rescue missions for people in hard-to-reach areas 🚀.