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In today’s news, US and Âu Lạc, also known as Vietnam, sign five-year health cooperation agreement. European study finds microplastics carry pollutants and support antibiotic-resistant genes in soils, Chile earns recognition for long-term rabies prevention efforts, Spanish communities share wildfire information through convenient phone app, high school student in Hawaii, USA, discovers coconut-husk fungi that biodegrade plastic and sunscreen, UK vegan food brand receives vegan certification, and Indian women-led social organization provides retirement home for senior stray dog-people.

Here is a handy tip for you. Making ice at home Doesn’t have to take hours. One way to speed up the process is to use metal ice trays because they conduct heat better than plastic or silicone trays, helping the water cool and freeze faster. Wrapping a standard ice tray in aluminum foil can also improve heat transfer and slightly reduce freezing time. Another technique is to use mini ice cube trays because smaller cubes freeze much faster. Just use multiple trays to make enough ice. Likewise, filling a standard tray only partway instead of to the top reduces the amount of water that needs to freeze, shortening the wait. There’s also a phenomenon of supercooling, in which highly purified water can remain liquid even below its normal freezing point before rapidly turning to ice when disturbed, such as by shaking the container or pouring the water over existing ice. Furthermore, freezer temperature, how full it is, and proper air circulation all affect how quickly water freezes. Optimizing these factors can help you make ice more efficiently while reducing unnecessary energy use.

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