By Mick O'Hare

ISBN-10: 1846680441

ISBN-13: 9781846680441

Outrageously wonderful and academic experiments from the group at the back of the exceptional overseas bestseller Does whatever devour Wasps?

How are you able to degree the rate of sunshine with a bar of chocolate and a microwave oven? to maintain a banana from decaying, are you at an advantage rubbing it with lemon juice or refrigerating it? how are you going to determine how a lot your head weighs? Mick O'Hare, who created the New Scientist's renowned technological know-how sensations Does whatever consume Wasps? and Why do not Penguins' toes Freeze?, has the answers.

In this interesting and impossible to resist new publication, O'Hare and the New Scientist team consultant you thru 100 interesting experiments that exhibit crucial medical rules (and human interest) in motion. Explaining every thing from the bizarre chemical response among Mentos and cola that provokes a geyser to the geological stipulations essential to look after a kin puppy for eternity, How to Fossilize Your Hamster is enjoyable, hands-on technology that everybody may want to try out at home.

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Extra info for How To Fossilise Your Hamster: And Other Amazing Experiments For The Armchair Scientist

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Beer poured into lemonade sinks quickly in the same way, but the bubbles that push up from the bottom in this case pass through the lemonade, which contains no surfactants, and pop quickly when they reach the surface. By the time enough beer has reached the top, the drink has settled down and little fizz is left. PS: Does lemonade make you burp more than ginger beer? Well, lemonade has more carbon dioxide added to it than ginger beer, but ginger beer gives you that fizzy feeling in your nose if you drink it too quickly.

Shake one, stir the other, then pour the martini into two separate glasses. What will I see? Not a lot, except two exquisite cocktails, but you may – just may – be able to taste the difference. Ideally you’ll need to recruit a volunteer for a blind tasting – don’t tell them which is which. What’s going on? Supposedly, when a martini is shaken not stirred it ‘bruises’ the vodka spirit in the drink. To seasoned martini drinkers this alters the taste. However, there is great debate as to what is really happening.

The membranes that keep separate the contents of the various compartments inside a cell are essentially two layers of slippery fat molecules or lipids. Chill these membranes and the molecules get more sticky, making the membranes less flexible. Bananas adjust the composition of their membranes to give the right degree of membrane fluidity for the temperature at which they normally grow. They do this by varying the amount of unsaturated fatty acids in the membrane lipids: the greater the level of unsaturated fatty acid, the more fluid the membrane at a given temperature.

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How To Fossilise Your Hamster: And Other Amazing Experiments For The Armchair Scientist by Mick O'Hare

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