គន់មើលទៅមេឃ​​ Cambodian Patriotic Songs

I. គន់មើល មើលទៅមេឃ មេឃមីស្រទុំ ពពកបាំងភ្នំ បាំងភ្នំ ខ្យល់បក់ផាតផាយ ដងភ្នំពពាល វាលវែងអន្លាយ ពពកខ្ចាត់ខ្ចាយ បែរប្រែក្លាយរសាត់តាមខ្យល់។ II. ខ្យល់អើយខ្យល់ បក់ម្តេចមិនរំហើយ កម្លាំងក៏ស្បើយ កាន់តែល្វើយ ភ្លេចភ្លាំងស្មារតី គន់មើលទៅមេឃ មេឃខ្ពស់សែនឆ្ងាយពេកក្រៃ ចិត្តខ្ញុំអាល័យ អាល័យស្រុកប៉ុនពេកប្រមាណ។ III.ក្រុមទាហានខំដើរដេកតាមដងព្រៃភ្នំ អាវុធតូចធំប្រឹងទប់ទល់តនឹងសត្រូវ ដៃកាន់កាំភ្លើង នាំគ្នារត់ចូលសំដៅ ព័ទ្ធខ្មាំងឥឡូវ ត្រូវតែយើងដណ្តើមយកជ័យ។ IV. ជ័យនេះបានមកពីទឹកចិត្តហានក្លា បៀបដូចសត្វខ្លា សត្វខ្លាស្វែងរកចំណី បើបានជួបហើយស្លាប់រស់យើងកុំគិតអី ធ្វើឲ្យល្បាញល្បីនៃរាជាណាចក្រកម្ពុជា។

Maps.me is the recommend App for all user

This this the clip that talk about an App that can help all of you to locate somewhere on earth and we can use without internet connection as well.

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Cambodia-Koh Rong Sanleum

Here is the trip to Koh Rong Sanleum as show in this clip:

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Secrets of the Samurai Sword

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?

Source: http://documentaryheaven.com/secrets-of-samurai-sword/

Hot Water Can Freeze Faster Than Cold Water, And We Don't Know Why

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.

Source: http://curiosity.co

No Food Is Chemical-Free

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.

Source: http://curiosity.com

The Spicier Your Diet, The Longer You'll Live?

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%.

 Source: http://curiosity.com

Pomegranates May Be The Antidote For Aging

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.

Source: http://curiosity.com 

The Seeds Aren't The Spicy Part Of Peppers

 

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.

Source: https://curiosity.com