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A. V.

cheese-and-wine

Cheese Makes Wine Taste Better

Want to hide the fact you are serving your dinner guests cheap plonk? Break out the brie. Researchers at the Centre for Taste and Feeding Behaviour in Dijon have found that drinking wine after eating cheese increases the aroma of red fruits and reduces the astringency caused by tannins.

space-elevator

Will It Ever Be Possible to Build a Space Elevator?

First proposed over a century ago by the Russian astronautical pioneer Konstantin Tsiolkovsky, the space elevator offers a whole new way of getting into orbit. Instead of using rockets, electric lifts travel up a cable anchored at the Earth’s equator and extending up to an orbiting counterweight whose motion keeps the cable taut. But while simple …

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gases

Why Are Gases Invisible?

Actually, gases aren’t invisible: many are quite brightly coloured. For example, nitrogen dioxide is brown-y orange, chlorine has a yellowish green hue and iodine vapour is a vivid purple. Other gases in the atmosphere (particularly oxygen, carbon dioxide and water vapour) also absorb light, but at ultraviolet and infrared wavelengths that we can’t see. There’s a sweet spot between the absorption spectra of oxygen and water where not much light gets absorbed. Lo …

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hard-boiled-eggs

Why Do Hard-Boiled Eggs Sometimes Get a Grey Ring Around the Yolk?

Egg white is 92 per cent water, with a mixture of around 148 different proteins, mainly ovalbumin, ovotransferrin and ovomucoid. At room temperature, these proteins are held in a complex 3D globular structure by sulphur bonds between the amino acids in the protein chain. When the egg cooks, the heat causes the sulphur bonds to come undone …

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