Sequence your microbiome. Are there any studies that show that $X.99 sells better then just $X. : askscience. Studies with financial conflicts of interest are 5x more likely to find no link between sugary drinks and weight gain. : science. Alttt comments on I'm not fundamentalist or deeply ingrained in Abrahamic/general organised religion in any way, but do not believe that mechanistic science can or will ultimately explain the ontology matter/energy or life. CMV. Through a glass, clearly. One of the most instantly recognizable features of glass is the way it reflects light. But a new way of creating surface textures on glass, developed by researchers at MIT, virtually eliminates reflections, producing glass that is almost unrecognizable because of its absence of glare — and whose surface causes water droplets to bounce right off, like tiny rubber balls. The new “multifunctional” glass, based on surface nanotextures that produce an array of conical features, is self-cleaning and resists fogging and glare, the researchers say.
Ultimately, they hope it can be made using an inexpensive manufacturing process that could be applied to optical devices, the screens of smartphones and televisions, solar panels, car windshields and even windows in buildings. Photovoltaic panels, Park explains, can lose as much as 40 percent of their efficiency within six months as dust and dirt accumulate on their surfaces. 5 Animals That Are Terrifyingly Hard to Kill. The lungfish is one of the oldest species living today. Its lineage traces directly to a species alive right after the breakup of Pangaea--which Wikipedia tells us was the original super-continent and not, as we have for years assumed, some sort of tragically disbanded Dinosaur Speedmetal group.
Nor is there a hipster version. Great! So How Do I Kill It? The lungfish--as you may have cleverly guessed by the inclusion of the "fish" descriptor--is an aquatic creature. But unlike most aquatic creatures, they have learned to endure the occasional prolonged dry spell, with one branch of the family even doing so yearly. Just like the Cracked staff. A science lab in East Africa witnessed this phenomena firsthand when a lungfish, while being transported in an air-tight metal cylinder full of mud (a method of travel a lungfish could easily survive for a brief time), became lost during the trip. "Shit, we didn't really think this through. " Was it? Sorry. "Get out of my way, you young punks! " Mike's Story. September 10th, 1945 finds a strapping (but tender) young rooster pecking through the dust of Fruita, Colorado.
The unsuspecting bird had never looked so delicious as he did that, now famous, day. Clara Olsen was planning on featuring the plump chicken in the evening meal. Husband Lloyd Olsen was sent out, on a very routine mission, to prepare the designated fryer for the pan. Nothing about this task turned out to be routine. Then the determined bird shook off the traumatic event and never looked back. When Olsen found Mike the next morning, sleeping with his "head" under his wing, he decided that if Mike had that much will to live, he would figure out a way to feed and water him. In the 18 MONTHS that Mike lived as "The Headless Wonder Chicken" he grew from a mere 2 1/2 lbs. to nearly 8 lbs.
Now, Mike's spirit is celebrated every year at the Mike the Headless Chicken Festival the third weekend in May. Datura stramonium. Datura stramonium, known by the common names Jimson weed, Devil's snare or datura, is a plant in the Solanaceae (nightshade) family. It is believed to have originated in the Americas, but is now found around the world.[1] Other common names for D. stramonium include thornapple and moon flower,[2] and it has the Spanish name Toloache.[3] Description[edit] D. stramonium is a foul-smelling, erect annual, freely branching herb that forms a bush up to 2 to 5 feet (60–150 cm) tall.[4][5][6] The root is long, thick, fibrous and white. The stem is stout, erect, leafy, smooth, and pale yellow-green. The stem forks off repeatedly into branches, and at each fork forms a leaf and a single, erect flower.[6] The egg-shaped seed capsule is 1 to 3 inches (3–8 cm) in diameter and either covered with spines or bald.
Fruits and seeds - MHNT Range and habitat[edit] Datura stramonium is native to North America, but was spread to the Old World early. Toxicity[edit] Medicinal uses[edit] Spiritual uses[edit] Toxoplasma Gondii Parasite Mind Control. Toxoplasma Gondii Parasite Mind Control Half of the world's human population is infected with Toxoplasma. Parasites in the body - and the brain. Remember that. Toxoplasma gondii is a common parasite found in the gut of cats; it sheds eggs that are picked up by rats and other animals that are eaten by cats.
(Toxoplasma gondii) Oxford scientists discovered that the minds of the infected rats have been subtly altered. If the parasite can alter rat behavior, does it have any effect on humans? Toxoplasma infection is associated with damage to astrocytes, glial cells which surround and support neurons. Are parasites like Toxoplasma subtly altering human behavior? He reached past my shoulders with a rod. Still not sure that parasites can manipulate the behavior of host organisms? The lancet fluke Dicrocoelium dendriticum forces its ant host to attach to the tips of grass blades, the easier to be eaten. Scroll down for more stories in the same category. Follow this kind of news @Technovelgy. In vitro meat. In vitro meat, also called victimless meat,cultured meat, tubesteak, cruelty-free meat, shmeat, and test-tube meat, is an animal-flesh product that has never been part of a living animal with exception of the fetal calf serum taken from a slaughtered cow.
In the 21st century, several research projects have worked on in vitro meat in the laboratory.[1] The first in vitro beefburger, created by a Dutch team, was eaten at a demonstration for the press in London in August 2013.[2] There remain difficulties to be overcome before in vitro meat becomes commercially available.[3] Cultured meat is prohibitively expensive, but it is expected that the cost could be reduced to compete with that of conventionally obtained meat as technology improves.[4][5] In vitro meat is also an ethical issue. History[edit] We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium. in 1998 Jon F. First public trial[edit]
Equation: Why Soda Goes Pop | Magazine. When soda is manufactured, CO 2 gets pumped in at pressures of around 60 pounds per square inch. This forces the carbon dioxide to dissolve into the liquid, creating carbonic acid—H 2 CO 3 —and giving pop its tang. (That’s why flat soda tastes strange—no carbonic acid.) Open the can and some of the carbon dioxide molecules break out of their carbonic chain gang and bubble up to freedom—causing that fizz.
(If you’re a human body surfacing from a deep dive underwater, gases like nitrogen try to do the same thing in your bloodstream. It’s … unpleasant. And dangerous.) The whole dance is orchestrated by the equation below, known as Henry’s law. Of course, you can always speed things up by shaking the can a bit. Illustration: Toby And Pete c Concentration of the gas in the solution (measured in moles per liter) k H A constant, which depends on the ability of the liquid to dissolve the gas. Raw Agave Syrup Nectar: Not as healthy as you may think. Nutrition Facts Low Glycemic Warning. The Truth about Agave Syrup: Not as Healthy as You May Think by John Kohler A relatively recent trend in raw food preparation is the use of agave syrup (also called agave nectar) as sweetener is called for in raw recipes.
I am often asked about my views on this sweetener. When I first switched to a raw food diet in 1995, agave syrup was unknown and was NOT USED IN RAW FOODS! Unfortunately, there are no “raw labeling laws.” So agave needs to be hydrolyzed so that the complex fructosans are "broken down" into fructose units or it won't be sweet!! Let’s suppose for arguments sake, and to give agave the benefit of the doubt, that even with “new” technology companies are somehow able to process agave syrup below 118 degrees so it could be considered actually “raw”. My answer to the question, “Is agave nectar good for us?” Agave Syrup is not a “whole” food. A. B. C. D. E. F. G. H. I. Whole fruits generally contain a much smaller amount of fructose compared to sucrose and glucose. 1. 2. 3. 4. Bonbini!: apple juice caviars... Making fruit juice caviar is not as complicated as you think. All you have to do is having the right ingredients and tools.
I normally make my own fruit juice by using fresh fruit. This way, I have more control over the flavor, color and sugar. However, you can use fruit juice from the market too. Ingredients:1 - 250 g 100% apple juice - 2 g sodium alginate - 500 g water - 2.5 g calcium chloride - 250 g water or apple juice Preparation: 1. Immersion blender. Immersion blender The immersion blender was invented in Switzerland by Roger Perrinjaquet, who patented the idea on March 6, 1950. [citation needed] He called the new appliance "bamix", a portmanteau of the French "bat et mixe" (beats and mixes). The immersion blender has been in use in European professional kitchens since the 1960s, and was adopted for home use in the United States market in the 1980s. [citation needed] Models for home use usually have a shaft of ten to twelve inches, but models are available for professionals with a shaft up to two feet.
Home models are available in corded or cordless versions. See also References "The spin on sticks," by Janice Matsumoto. Molecular gastronomy. Spherification of juices and other liquids is a technique of molecular gastronomy Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical.[4] Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines. The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.[5] Some chefs associated with the term choose to reject its use,[6] preferring other terms such as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine.
History[edit] Internationally renowned French chemist and cook Hervé This, known as "The Father of Molecular Gastronomy"[7] Heated bath used for low temperature cooking Precursors[edit] Turbine. A steam turbine with the case opened Gas, steam, and water turbines usually have a casing around the blades that contains and controls the working fluid. Credit for invention of the steam turbine is given both to the British engineer Sir Charles Parsons (1854–1931), for invention of the reaction turbine and to Swedish engineer Gustaf de Laval (1845–1913), for invention of the impulse turbine. Modern steam turbines frequently employ both reaction and impulse in the same unit, typically varying the degree of reaction and impulse from the blade root to its periphery. The word "turbine" was coined in 1822 by the French mining engineer Claude Burdin from the Latin turbo, or vortex, in a memoir, "Des turbines hydrauliques ou machines rotatoires à grande vitesse", which he submitted to the Académie royale des sciences in Paris.[3] Benoit Fourneyron, a former student of Claude Burdin, built the first practical water turbine.
Operation theory Turbine inlet guide vanes of a turbojet Hence: where: Types. Fraxinus. European Ash in flower Narrow-leafed Ash (Fraxinus angustifolia) shoot with leaves Selected species[edit] Eastern North America Western and southwestern North America Fraxinus anomala Torr. ex S.Watson – Singleleaf AshFraxinus berlandieriana DC. – Mexican AshFraxinus cuspidata Torr. – Fragrant AshFraxinus dipetala Hook. & Arn. – California Ash or Two-petal AshFraxinus dubiaFraxinus gooddingii – Goodding's AshFraxinus greggii A.Gray – Gregg's AshFraxinus latifolia Benth. – Oregon AshFraxinus lowellii – Lowell AshFraxinus papillosa Lingelsh. – Chihuahua AshFraxinus purpusiiFraxinus rufescensFraxinus texensis (A.Gray) Sarg. – Texas AshFraxinus uhdei (Wenz.)
Lingelsh. – Shamel Ash or Tropical AshFraxinus velutina Torr. – Velvet Ash or Arizona Ash Western Palearctic (Europe, north Africa and southwest Asia) Eastern Palearctic (central and east Asia) Closeup of European Ash seedsUnusual "treelets" growing from a fallen ash tree in Lawthorn wood, Ayrshire, Scotland Ecology[edit] Threats[edit] Uses[edit] What Should an Educated Person Know about Computers? Rock flour. Rock flour, or glacial flour, consists of fine-grained, silt-sized particles of rock, generated by mechanical grinding of bedrock by glacial erosion or by artificial grinding to a similar size.
Because the material is very small, it becomes suspended in meltwater making the water appear cloudy, which is sometimes known as glacial milk.[1][2] Formation[edit] Agricultural use[edit] Some agronomists believe that rock flour has a powerful effect in restoring trace minerals to soil. An early experimenter was the German miller, Julius Hensel, author of Bread from Stones, who reported successful results with steinmehl (stonemeal) in the 1890s. His ideas were not taken up due to technical limitations and, according to proponents of his method, because of opposition from the champions of conventional fertilisers. John D. See also[edit] John D.
References[edit] External links[edit] Leaf mold. Leaf mold is a form of compost produced by the fungal breakdown[1] of shrub and tree leaves, which are generally too dry, acidic, or low in nitrogen for bacterial decomposition. Description[edit] Due to the slow decaying nature of their high carbon content,[2] dry leaves break down far more slowly than most other compost ingredients. This can be overcome either by placing the collected leaves wet in plastic bags (taking care to avoid collecting from areas that may be subject to high levels of pollution, e.g., roadsides), or in specially constructed wire bins, to encourage fungal action.
To accelerate this fungal breakdown, it is useful to keep the leaves wet and avoid the drying effects of wind. The traditional wire enclosure may slow down the process by allowing the contents to dry out unless it is lined with cardboard or similar material. Time and process[edit] See also[edit] References[edit] External links[edit] Coilgun. Ferromagnetism. Magnet. Balancing equations. Drug discovery. Spagyric.