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The Samurai were considered to be the hero's of ancient japan and still to this day their legend continue to live on and the Samurai sword is one of the greatest fighting weapon of all time. A perfectly engineered piece of hardware for close combat, renowned for it's cutting edge.
With the use of modern science we can now reveal just how technically excellent the ancient craft of manufacturing these weapons was. An object of true beauty, both aesthetically and from a scientific point of view cut can truly understand just how these sword were made?
In this film we see how the greatest sword smith of japan were able to transform crude metal into something as eloquent and strong as the Samurai sword.
It was said that these swords contained the souls of their Samurai, can modern science now reveal their true secrets?
Sometimes, hot water freezes faster than cold water. It goes against everything you might assume, but it's true—minds as great as Aristotle, Descartes, and Francis Bacon have described it happening. The counterintuitive phenomenon didn't come to the attention of modern science, however, until a 13-year-old Tanzanian student named Erasto B. Mpemba noticed it himself while making ice cream. Because he was in a rush to get his ice cream in the freezer before other students had taken up all the space, Mpemba decided to put his boiling milk in without letting it cool first. Surprisingly, he found that his milk froze long before anyone else's. Mpemba asked his teachers why this might be, and most told him he must be mistaken. But a visiting physics professor named Dr. Denis Osborne thought about his question and asked a lab technician to test Mpemba's claim. Sure enough, hot water froze faster than cold in experiment after experiment, and in 1969, Osborne and Mpemba published a paper about the phenomenon.
Even several decades later, scientists still struggle to explain the mechanism behind the Mpemba effect. The effect doesn't happen every time, making it difficult to study. The most popular hypothesis is that hot water evaporates more quickly, so it loses more mass and needs to lose less heat to freeze. But scientists have observed the Mpemba effect in closed containers with no evaporation. Supercooling, the idea that dissolved gases in the water might speed the freezing process, is also a possibility. In 2013, the media claimed that a team of researchers from Singapore had found the answer: the bonds between molecules in boiling water are more flexible and ready to give up energy (in the form of heat) than those in cool water. Unfortunately, scientists don't find their explanation as airtight as the public does. Learn more about the states of water with the videos below.
Aspartic acid, threonine, arginine, and tyrosine are just a few of the
chemicals inside every banana. Breaking "natural" foods down into their
chemical components helps to complicate one-sided views on nutrition and
health. Just as these chemicals are perfectly safe to eat in small
doses, so are many man-made compounds that go into other foods. Of
course, certain foods contain synthetic (and natural!) chemicals that
aren't healthy at all. It all depends on what you're eating, how it was
made, and how your body processes it.
Are you a spicy food lover? If so, you may live a longer life than those
who are not. According to a 2015 study, people who have diets rich with
spicy foods tend to live longer. It has been documented that rates of
ischemic heart disease, respiratory diseases, and cancers were all lower
in hot-food eaters, due to the capsaicin in spicy foods. However, this
longevity study was the first large-scale study of its kind, looking at
the dietary data of more than 485,000 people. Researchers found that
eating spicy food almost every day reduced a person's risk of mortality
by 14%.
Researchers from École Polytechnique Fédérale de Lausanne (EPFL) have discovered a molecule
in pomegranates that could help muscle cells protect themselves against
one of the main causes of aging. The only catch: the pomegranate
molecule must be converted into the anti-aging ingredient by specific
microbes that inhabit the intestines—but only the intestines of some
people.
Here's how it works: normal cells regularly swap out old
"batteries," known as mitochondria, for new ones through a process
called mitophagy. As you age, that process breaks down and faulty
mitochondria begin to build up in your cells. This is what causes
weakness in aging muscles along with other age-related diseases such as
Parkinson's. The scientists discovered that a molecule called urolithin A
is able to reboot the renewal process of mitophagy and thereby slow
down cells' aging process. In a study of nematode C. elegans, a popular
research subject because of the worm's 10-day lifespan, exposure to
urolithin A resulted in them living more than 45% longer. In studies
with two-year-old mice, the aging rodents had 42% better running
endurance when exposed to urolithin A. Human studies are currently being
held to test a urolithin A supplement, which would bypass the need for
specific gut bacteria.
When cooking with hot peppers, most recipes will instruct you to take
out the seeds. This might cut down on the tough and tasteless parts of
your meal, but it won't do much to reduce the pepper's heat. That's
because the heat isn't in the seeds; it's in the white tissue or pith
inside the pepper, also known as the placenta. This is where you can
find the glands that produce capsaicin, a colorless, waxy chemical that
binds to receptors in your mouth to produce the sensation of heat.
Though capsaicin may coat some of the seeds while they're in contact
with the placenta, the seeds aren't spicy on their own. Deseeding a
pepper is still a good idea if you want to cut down on its spiciness,
just as long as you go the extra mile and remove the white part too.
We've collected some awesome videos on this topic. Watch them now to
learn more.
Pop quiz: you grab a jar of mayonnaise from the back of the fridge and
notice that its "best by" date was yesterday. Do you throw it out, or
use it on your sandwich? Good news: you're safe to use it. The "best by"
date has almost nothing to do with how safe it is to consume, and, if
stored properly, most condiments last for months after that date. As a
general rule, a product's "use by" date is when the manufacturer thinks
it might be unsafe to eat, its "best by" date is when they think the
product's quality has deteriorated to a point that's no longer
appealing, and its "sell by" date is to give stores a guideline for when
to rotate their inventory. But because the US has no federal standards
for expiration dates, even these definitions are murky. Different states
and industry groups have their own regulations for how to label
expiration dates, which is why you might see multiple dates on a single
product. But even if there were a single standard, expiration dates are
rarely a good way to know if food is safe to eat. Expiration dates are
all about how long it would take for a foodborne pathogen to multiply to
levels that would make you sick, but according to a 2004 paper in the
Journal of Food Protection, most pathogens don't really care how long
food has been in the fridge. What's more, unexpired dates can also
mislead you into thinking food is safe to eat when improper handling and
storage could have already made it unsafe. In the end, use your own
best judgment: if something smells or tastes off, bulges or molds, or
has been out of the fridge for more than two hours, throw it out.
Otherwise, follow the guidelines in the accompanying video. We've also
collected some other awesome videos on this topic. Watch them now to
learn more.
