Bubble science: from treating cancer to making champagne taste better

The first thing that often springs to mind when you mention bubbles are those pots of soapy liquid with a bubble-blower toy you had as a kid (or as an adult - you're never too old for these things).

But bubbles also play a key role in many areas of science, from scanning for tumours to potentially delivering drugs around the body to target specific areas, and making champagne taste that little bit better.

The science of laughing – and why social media decays relationships

For the LOLs: texts aren't enough to keep a relationship going, say scientists

Using Twitter or Facebook to keep in touch is fine – just don’t expect those relationships to last if that is the only contact you have.

So said scientists at the Royal Society’s annual Summer Science Exhibition, who chatted to visitors about the science of laughing, spotting a real laugh from a fake one, and how social media is changing the nature of our interactions.

Dr Anna Machin, one of the researchers manning the ‘LOL! The science and art of laughter’ exhibit, explained that relying on text-based social media such as Twitter to keep a relationship going is set to end in failure. This is because brain chemicals called endorphins, which are released through experiences such as laughter and pleasure, and which produce a feeling of well-being, occur more when you see someone face-to-face.