Kwang-il Kwon and Hye Gwang Jeong of Chungnam National University have discovered that drinking alcohol with oxygen bubbles added leads to fewer hangovers and a shorter sobering up time. People drinking the bubbly booze sobered up 20-30 minutes faster and had less severe and fewer hangovers than people who drank the non-fizzy stuff. Kwon said: "The oxygen-enriched alcohol beverage reduces plasma alcohol concentrations faster than a normal dissolved-oxygen alcohol beverage does. This could provide both clinical and real-life significance. The oxygen-enriched alcohol beverage would allow individuals to become sober faster, and reduce the side effects of acetaldehyde without a significant difference in alcohol's effects. Furthermore, the reduced time to a lower BAC may reduce alcohol-related accidents."

iamapizza writes "New Scientist reports on the quest of two math boffins for the perfect way to slice a pizza. It's an interesting and in-depth article; 'The problem that bothered them was this. Suppose the harried waiter cuts the pizza off-center, but with all the edge-to-edge cuts crossing at a single point, and with the same angle between adjacent cuts. The off-center cuts mean the slices will not all be the same size, so if two people take turns to take neighboring slices, will they get equal shares by the time they have gone right round the pizza — and if not, who will get more?' This is useful, of course, if you're familiar with the concept of 'sharing' a pizza."