Marty Jopson

    liliakuzmichevahas quoted2 years ago
    doesn’t make any difference in the slightest
    liliakuzmichevahas quoted2 years ago
    provides an informed reason
    liliakuzmichevahas quoted2 years ago
    astonishing and intriguing science
    liliakuzmichevahas quoted2 years ago
    subtlety and complexity of the science
    liliakuzmichevahas quoted2 years ago
    doesn’t bear any structural resemblance
    Sofiahas quoted8 months ago
    The sweetest chemical so far discovered goes by the name of lugduname and ranks about 250,000 times sweeter than sucrose
    Sofiahas quoted8 months ago
    What these sugar-free sugar substitutes have in common is that they all bear some structural resemblance to sucrose itself. It therefore comes as no surprise that our taste buds detect them as sweet, as they all possess the key to the sweetness lock.
    Диана Шабшайhas quoted2 years ago
    many cases, once you get past the initial understanding, you find yourself abruptly at the scientific coalface, where the ultimate answer is that we just don’t know the answer – so far

    Interesting sentencice. It may be useful.

    b8407446932has quoted2 years ago
    It is perfectly possible to create your bubbles by whisking air into the eggs, but far easier and more reliable is to use a bit of clever chemistry instead.
    b8453453735has quoted2 years ago
    Since this field goes up and down, the molecule tries to flip-flop with the wave. As a consequence, some of the energy from the microwave is transferred to the molecule. What’s more, as the molecule flip-flops, it bashes into other molecules around it and generously passes on some of its newly found energy. This type of energy transfer is called dielectric heating and, as the name suggests, it’s just a way to make things hot
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