Do Polar Bears Get Lonely?: And 101 Other Intriguing Science - download pdf or read online
By New Scientist
"Do Polar Bears Get Lonely?" is the 3rd compilation of readers' solutions to the questions within the 'Last observe' column of "New Scientist", the world's best-selling technological know-how weekly. Following the outstanding good fortune of "Does something devour Wasps?" (2005) and the much more spectacularly winning "Why do not Penguins' toes Freeze?" (2006), this most recent assortment contains a bumper crop of clever and lovely solutions by no means earlier than visible in publication shape. As traditional, the best questions frequently have the main advanced solutions - whereas a few that appear the knottiest have extremely simple reasons. "New Scientist"'s 'Last note' is often voted the magazine's hottest part because it celebrates all questions - the trivial, idiosyncratic, baffling and weird. This all-new and eagerly awaited number of the simplest back provides renowned technology at its so much interesting and enlightening.
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Extra resources for Do Polar Bears Get Lonely?: And 101 Other Intriguing Science Questions
This is the spore’s job, and so it sits and waits and ceases to be active in the honey. Bill Jackson SHAPING THE MOLD I discovered a pear that had started to go bad in my fruit basket. The first evening it had a perfect bull’s-eye pattern of mold. Sixty hours later it had grown more (partial) rings of mold. Another forty-eight hours later it had grown still more partial rings, always separated by the same gap and all still roughly concentric. At that point it was getting pretty rotten, so I threw it away.
However, allicin is not stable and generates numerous smelly sulfur-containing compounds, hence its pungent smell. After ingestion, allicin and its breakdown products enter the bloodstream through the digestive system and are free to leave again in exhaled air or through perspiration. This is the first effect of garlic. In addition, the chemicals in garlic change the metabolism of the body and trigger degradation of fatty acids and cholesterol in the blood: this generates allyl methyl sulfide, dimethyl sulfide, and acetone.
Martin Roos A good taste is a matter of blended, often contrasting, sensations and expectations. These include temperature—for hot and cold drinks, say—sound and texture for chips or creams, plus aroma, flavor, and stimuli on the tongue. Fizz is generally created from carbon dioxide, though pressurized air also lends some noncommercial spring waters a certain liveliness. A good fizz tickles the nose and splashes minute stimulating droplets around the mouth as you drink. Dissolved carbon dioxide has a distinct taste of its own, which is slightly sharp.
Do Polar Bears Get Lonely?: And 101 Other Intriguing Science Questions by New Scientist