Does glass flow? No. This common myth spins off from the similarity of glass with liquids. However, once cooled, most glasses are a species of their own. Since they lack a regular structure, they are not similar to crystals. The term for this is amorphous. Glass makers did not have the technique to make constant-thickness glass till the modern age. Furthermore, it would have been slightly advantageous to make a glass plate thicker at the bottom to create stability. The argument against the cooled flowing glass theorem, formulated by an early chemist, lies with century old Roman glass in burial tombs and antique telescopes, both which should have shown signs of degradation. http://www.glassnotes.com/WindowPanes.html http://en.wikipedia.org/wiki/Glass#Behavior_of_antique_glass
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Does glass flow? No. This common myth spins off from the similarity of glass with liquids. However, once cooled, most glasses are a species of their own. Since they lack a regular structure, they are not similar to crystals. The term for this is amorphous.

Glass makers did not have the technique to make constant-thickness glass till the modern age. Furthermore, it would have been slightly advantageous to make a glass plate thicker at the bottom to create stability.

The argument against the cooled flowing glass theorem, formulated by an early chemist, lies with century old Roman glass in burial tombs and antique telescopes, both which should have shown signs of degradation.

http://www.glassnotes.com/WindowPanes.html

http://en.wikipedia.org/wiki/Glass#Behavior_of_antique_glass

Source: cmog.org

Cashew nuts (Anacardium occidentale, aka Caju) are contained in olive pods beneath an upwards heart-shaped fruit. Only one per fruit, so no wonder they are expensive compared to peanuts. The fruit itself has many medical and cosmetic uses. It can be eaten provided it is ripe, and the taste could be described as something between a quince and a pear, with the astringency of a quince or that of a cooking apple (British Bramley). However, they do spoil rapidly once picked.
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Cashew nuts (Anacardium occidentale, aka Caju) are contained in olive pods beneath an upwards heart-shaped fruit. Only one per fruit, so no wonder they are expensive compared to peanuts.

The fruit itself has many medical and cosmetic uses. It can be eaten provided it is ripe, and the taste could be described as something between a quince and a pear, with the astringency of a quince or that of a cooking apple (British Bramley). However, they do spoil rapidly once picked.

Source: rappingonamelody.blogspot.com

What’s the taste of umami?

Strictly speaking umami has no taste, but the sensation it leaves after the first contact with the food. Pure umami may  be found as monosodium glutamate, but due to the associated health risks, it is not recommended to consume large quantities of this.
Umami-rich foods are: aromatic vinegar, well matured cheese, soy sauce, fish sauce,  tomato sauce, teas and coffees.

Tannins and glutamates are two chemical classes that seem to contribute to the perception of savoury. Saltiness also affects this perception, even in subliminal amounts.

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  • Shepard-Risset GlissandoUser:Gloumouth1

Sonic barber pole. If you never heard an auditory illusion before, here is your chance. This particular tone is called a Shepard glissando, and to your brain it seems as if it constantly descends, while in fact, it is a looped sound.

This is the same as staring to a moving barber pole. Here is the spectrograph analysis to prove it.

  • vertical: frequency
  • horizontal: time
  • black intensity: amplitude (volume)

Source: Wikipedia

Did you know there are over 500 apple varieties? Many temperate climate countries have their own history in breeding this wonderful fruit. Characteristics important for the consumer are acidity, texture and aroma. (sugars content is important for diabetics, too). Some apples keep their shape when cooked. Pictured is a rare red-fleshed hybrid from Sutton, England. They say the taste has hints of raspberries. Our favourite is the Cox Orange Pippin. It won’t win beauty contests, but certainly is the gold standard regarding taste in apples. Sadly, it is difficult to grow this variety due to its small yield and susceptibility to moulds and diseases.
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Did you know there are over 500 apple varieties? Many temperate climate countries have their own history in breeding this wonderful fruit.

Characteristics important for the consumer are acidity, texture and aroma. (sugars content is important for diabetics, too). Some apples keep their shape when cooked.

Pictured is a rare red-fleshed hybrid from Sutton, England. They say the taste has hints of raspberries.

Our favourite is the Cox Orange Pippin. It won’t win beauty contests, but certainly is the gold standard regarding taste in apples. Sadly, it is difficult to grow this variety due to its small yield and susceptibility to moulds and diseases.

Source: orangepippin.com