A rotating white dwarf shows different compositions on its opposite faces.

White dwarfs, the extremely dense remnants left behind by most stars after their death, are characterized by a mass comparable to that of the Sun compressed into the size of an Earth-like planet. In the resulting strong gravity, heavy elements sink towards the centre and the upper layer of the atmosphere contains only the lightest element present, usually hydrogen or helium1,2. Several mechanisms compete with gravitational settling to change a white dwarf's surface composition as it cools3, and the fraction of white dwarfs with helium atmospheres is known to increase by a factor of about 2.5 below a temperature of about 30,000 kelvin4-8; therefore, some white dwarfs that appear to have hydrogen-dominated atmospheres above 30,000 kelvin are bound to transition to be helium-dominated as they cool below it. Here we report observations of ZTF J203349.8+322901.1, a transitioning white dwarf with two faces: one side of its atmosphere is dominated by hydrogen and the other one by helium. This peculiar nature is probably caused by the presence of a small magnetic field, which creates an inhomogeneity in temperature, pressure or mixing strength over the surface9-11. ZTF J203349.8+322901.1 might be the most extreme member of a class of magnetic, transitioning white dwarfs-together with GD 323 (ref. 12), a white dwarf that shows similar but much more subtle variations. This class of white dwarfs could help shed light on the physical mechanisms behind the spectral evolution of white dwarfs.

Effects of Magnetic Fields on Freezing: Application to Biological Products.

Magnetic freezing is nowadays established as a commercial reality mainly oriented towards the food market. According to advertisements, magnetic freezing is able to generate tiny ice crystals throughout the frozen product, prevent cell destruction, and preserve the quality of fresh food intact after thawing. If all these advantages were true, magnetic freezing would represent a significant advance in freezing technology, not only for food preservation, but also for cryopreservation of biological specimens such as cells, tissues, and organs. Magnetic fields (MFs) are supposed to act directly on water by orientating, vibrating, and/or spinning molecules to prevent them from clustering and, thus, to promote supercooling. However, many doubts exist about the real effects of MFs on freezing and the science behind the potential mechanisms involved. To provide a basis for extending the understanding of magnetic freezing, this paper presents a critical review of the materials published in the literature up to now, including both patents and experimental results. After examining the information available, it was not possible to discern whether MFs have an appreciable effect on supercooling, freezing kinetics, ice crystals, quality, and/or viability of the frozen products. Experiments described in the literature frequently fail to identify and/or control all the factors that can play a role in magnetic freezing. Moreover, many of the comparisons between magnetic and conventional freezing are not correctly designed to draw valid conclusions, and wide ranges of MF intensities and frequencies are unexplored. Therefore, more rigorous experimentation and further evidence are needed to confirm or reject the efficacy of MFs in improving the quality of frozen products.