By Len Fisher
Scientists are within the company of attempting to comprehend the area. Exploring common phenomena, they've got exposed a few of Nature's private legislation. we will in flip follow those legislation to our personal lives, to raised clutch and improve our functionality in day-by-day actions as diverse as cooking, remodeling sports-even dunking a doughnut! This e-book makes the technological know-how of the known a key to beginning the door in case you need to know what scientists do, why they do it, and the way they pass approximately it. Following the regimen of a typical day, from espresso and breakfast to purchasing, loved ones chores, activities, a drink, supper, and a tub, we see how the possible mundane promises perception into the main profound clinical questions. many of the issues incorporated are the paintings and technological know-how of dunking, how you can boil an egg, how one can tally a grocery store invoice, the technology at the back of hand instruments, catching a ball, or throwing a boomerang, the secrets and techniques of haute delicacies, bathtub (or beer) foam, and the physics of intercourse.
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Extra resources for How to Dunk a Doughnut: The Science of Everyday Life
Example text
Light, t h e n , is a form of e n e r g y , j u s t as h e a t , electricity, m a g n e t i s m , a n d gravity a r e also f o r m s of e n e r g y , all of w h i c h can be u s e d to d r i v e different t y p e s of e n g i n e . M o v e m e n t itself is a f o r m of e n e r g y , since o n e m o v i n g object m a y be u s e d to m o v e a s e c o n d o n e . E n e r g y of m o t i o n h a s its o w n n a m e — kinetic e n e r g y . W h e n we h e a t food, as Nicholas Kurti pointed out, t h e increased kinetic energy of the individual food m o l e c u l e s lets t h e m w o r k h a r d e r t o v i b r a t e , wriggle, a n d strive t o b r e a k free from t h e i r m o o r i n g s , e v e n t u a l l y u n d e r g o ing c h a n g e s t h a t u s u a l l y m a k e t h e food m o r e p a l a t a b l e .
A sophisticated w a y of t a c k l i n g this p r o b l e m , devised by Fritz B l a n k a n d u s e d in his r e s t a u r a n t , is to c o o k t h e eggs for a s h o r t e r t i m e t h a n n o r m a l a n d t h e n t o roll t h e m i n c r u s h e d ice w h i l e t h e inside goes o n cooking, so that the residual internal heat goes towards cooking t h e c e n t e r b u t d o e s n o t o v e r c o o k t h e o u t s i d e o f t h e w h i t e a n d c r e a t e a r u b b e r y t e x t u r e . H o w e v e r , as Nicholas p o i n t e d o u t , t h e r e i s a n e v e n b e t t e r w a y .
T h o s e w h o a r e capable of u s i n g this a p p r o a c h t e n d to be t h e gadflies of t h e scientific c o m m u n i t y , r e s p e c t e d , a n d s o m e t i m e s feared, b y t h e i r fellow scientists. O n e s u c h w a s J o h n C o n r a d Jaeger, t h e A u s t r a l i a n c o a u t h o r of an influential applied m a t h e m a t i c s t e x t b o o k . A friend of m i n e w a s p r e s e n t w h e n J a e g e r w a s i n t h e a u d i e n c e for a s e m inar given by a s t u d e n t just finishing his P h .