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Is it possible to make a bow using pistons? ScienceApe ( talk) 00:39, 14 March 2013 (UTC)
Are galactan (a galactose polymer) and raffinose types of galactooligosaccharide (GOS)? Galactan seems like it should qualify, but raffinose contains other saccharides, so I don't know whether it's strictly true that it's a galactooligosaccharide.
(The galactooligosaccharide article needs a section on dietary sources and their impact on gas-formation, health, and the restriction of these under the FODMAP diet, but I think the first step is clarifying the relationship between these three terms. Raffinose is apparently found in beans and broccoli and I think it's the reason beans are the "musical fruit" - just to make it less abstract.)
I asked about this on Talk:Galactooligosaccharide 6 months ago but there's been no response. -- Chriswaterguy talk 02:21, 14 March 2013 (UTC)
This question has been asked 8 billion times and I find nothing but answers from all sides on a Google search. So I'm actually not finding a definitive answer. Let's say I'm at sea level and I put a pot of water on the stove and turn the stove on high... will the water boil faster covered or uncovered? The answers I've found are (paraphrasing) "covered: the pot will boil slower because pressure has now been increased" and "covered: the pot will boil faster because you are retaining heat and not letting it escape".
For the record, I would like an answer for a normal kitchen pot and cover, no airtight hermetically sealed theoretical covered pots. Just your standard kitchen science please. Thanks so much! – Kerαunoςcopia◁ gala xies 02:56, 14 March 2013 (UTC)
(I was inspired to ask this by the "Eat like a bird ?" question over at the Language Desk.)
Excluding chicks and flightless birds, the remainder must keep their weight down to be able to fly. How precisely is this accomplished ? I can think of several possibilities:
1) They stop eating. This then brings up the Q as to what forces them to do so. That is, what satiety mechanism is at work.
2) They stop digesting and/or purge the undigested food, before it packs on permanent weight. In this case, what causes this ?
3) They exercise more, to burn off the weight. Would high blood sugar drive this reaction ?
4) Some combo of those.
It seems to me, if we knew the answer to these Q's, they would have possible application towards regulating human weight. StuRat ( talk) 03:46, 14 March 2013 (UTC)
how do bones make muscles more efficient? — Preceding unsigned comment added by 67.58.138.196 ( talk) 06:29, 14 March 2013 (UTC)
what is abnormal transport number? please discuss in brief 101.210.150.63 ( talk) 08:41, 14 March 2013 (UTC)
What does it look like? Silver sulfide may look brown and can be reversed using aluminium, sodium bicarbonate and water. How can it be reversed? Is there a picture of silver oxide tarnish on silver? Curb Chain ( talk) 15:10, 14 March 2013 (UTC)
Can't tarnished silverware be baked in a standard household oven to thermally decompose the tarnish? Plasmic Physics ( talk) 08:18, 17 March 2013 (UTC)
I wish to constitute a solution of pure, uncoated sodium peroxide in water such that the resultant solution contains 3% Hydrogen peroxide. Please advice on what measures of the solid sodium percarbonate in what measure of water using the METRIC SYSTEM of measurement that I require to do so. I reside in Nigeria, West Africa. Thank you. JJUU March 14, 2013 — Preceding unsigned comment added by 41.138.168.162 ( talk) 16:00, 14 March 2013 (UTC)
It would be a fun resource if we had a plot of the exact relationship between mass and size for objects ranging from the size of Saturn to the smaller red dwarfs. As I understand, they're all roughly the size of Jupiter, but I assume some are at least a bit bigger, whereas M0 red dwarfs according to the article are only 8% rather than 10% the size of the Sun. Since there are so many of these objects, it would be fun for eclipses - red dwarfs hiding behind gas giants, that kind of thing. Does anyone have this? Or is it still too tentative to draw, or too affected by some other factor like composition or age that I'm not taking into account? Wnt ( talk) 18:57, 14 March 2013 (UTC)
I've noticed that when used as antiseptics on small cuts, iodine causes minor stinging pain, but hydrogen peroxide does not. Why? — SeekingAnswers ( reply) 19:57, 14 March 2013 (UTC)
I am interested in eating more healthily but as soon as I do a Google search on health foods I get a load of quack sites.
Does anyone know of some websites or youtube videos where I can get reasoned scientific advice on this issue?
Ap-uk ( talk) 21:26, 14 March 2013 (UTC)
I use an online tool (but this is not in English) where you have to fill in everything that you eat and drink. They then calculate your average intake of calories, saturated and unsaturated fat, vitamins and minerals. This has been very useful for me, e.g. I had no idea that I was eating way too much salt. I learned that the only way I can stay below the danger limit is by not adding any salt to my food. Also, I learned that my calory intake is about 4000 Kcal/day which is not too much because my weight is stable at 59 kg. Because I eat a lot, I get more than enough of of all the essential vitamins and minerals. And I eat a lot because I work out a lot every day, so perhaps that's the key to eating a healthy diet. Count Iblis ( talk) 00:04, 15 March 2013 (UTC)
My view is that the medical establishment itself spread junk science. One of the greatest myths of our times is that carbohydrates are essential nutrients and that they should constitute a significant part in a balanced diet. 12,000 years ago, before the advent of agriculture, before the so-called Neolithic Revolution, humans did not eat processed carbohydrates ( sugar, wheat, rice etc), they did not have today's problems such as obesity, cardiovascular diseases, diabetes etc. Why We Get Fat: And What to Do About It by Gary Taubes has a chapter about healthy nutrition. For online sources, here are what I personally like:
Basically, grains, vegetables, and fruits are good. Refined sugars (candy, soft drinks, dessert foods) bad. Try to eat whole grains (brown rice, whole wheat, quinoa, as opposed to white bread, white pasta, cake, etc. Legumes are good too.); go easy on the meats, and don't worry too much about the dairy. Basically try to use moderation.
Don't buy into fad diets and people who say that the biggest problem is __fat/sugar/carbohydrates/cholesterol/lack of vitamins/lack of fiber/processed foods/salt/trans fat/saturated fat/fill in the blank__. All these things may be problems, but there's not one fix-all solution. Again, just eat in moderation.
Learn to listen to your body. If you're craving something, eat it. Eat when you're hungry, and stop when you're satisfied. (Don't stuff yourself.) Drink water.
Anyway, that's my personal advice for eating healthy. Hope it helps. ~ Adjwilley ( talk) 22:26, 16 March 2013 (UTC)
Science desk | ||
---|---|---|
< March 13 | << Feb | March | Apr >> | March 15 > |
Welcome to the Wikipedia Science Reference Desk Archives |
---|
The page you are currently viewing is an archive page. While you can leave answers for any questions shown below, please ask new questions on one of the current reference desk pages. |
Is it possible to make a bow using pistons? ScienceApe ( talk) 00:39, 14 March 2013 (UTC)
Are galactan (a galactose polymer) and raffinose types of galactooligosaccharide (GOS)? Galactan seems like it should qualify, but raffinose contains other saccharides, so I don't know whether it's strictly true that it's a galactooligosaccharide.
(The galactooligosaccharide article needs a section on dietary sources and their impact on gas-formation, health, and the restriction of these under the FODMAP diet, but I think the first step is clarifying the relationship between these three terms. Raffinose is apparently found in beans and broccoli and I think it's the reason beans are the "musical fruit" - just to make it less abstract.)
I asked about this on Talk:Galactooligosaccharide 6 months ago but there's been no response. -- Chriswaterguy talk 02:21, 14 March 2013 (UTC)
This question has been asked 8 billion times and I find nothing but answers from all sides on a Google search. So I'm actually not finding a definitive answer. Let's say I'm at sea level and I put a pot of water on the stove and turn the stove on high... will the water boil faster covered or uncovered? The answers I've found are (paraphrasing) "covered: the pot will boil slower because pressure has now been increased" and "covered: the pot will boil faster because you are retaining heat and not letting it escape".
For the record, I would like an answer for a normal kitchen pot and cover, no airtight hermetically sealed theoretical covered pots. Just your standard kitchen science please. Thanks so much! – Kerαunoςcopia◁ gala xies 02:56, 14 March 2013 (UTC)
(I was inspired to ask this by the "Eat like a bird ?" question over at the Language Desk.)
Excluding chicks and flightless birds, the remainder must keep their weight down to be able to fly. How precisely is this accomplished ? I can think of several possibilities:
1) They stop eating. This then brings up the Q as to what forces them to do so. That is, what satiety mechanism is at work.
2) They stop digesting and/or purge the undigested food, before it packs on permanent weight. In this case, what causes this ?
3) They exercise more, to burn off the weight. Would high blood sugar drive this reaction ?
4) Some combo of those.
It seems to me, if we knew the answer to these Q's, they would have possible application towards regulating human weight. StuRat ( talk) 03:46, 14 March 2013 (UTC)
how do bones make muscles more efficient? — Preceding unsigned comment added by 67.58.138.196 ( talk) 06:29, 14 March 2013 (UTC)
what is abnormal transport number? please discuss in brief 101.210.150.63 ( talk) 08:41, 14 March 2013 (UTC)
What does it look like? Silver sulfide may look brown and can be reversed using aluminium, sodium bicarbonate and water. How can it be reversed? Is there a picture of silver oxide tarnish on silver? Curb Chain ( talk) 15:10, 14 March 2013 (UTC)
Can't tarnished silverware be baked in a standard household oven to thermally decompose the tarnish? Plasmic Physics ( talk) 08:18, 17 March 2013 (UTC)
I wish to constitute a solution of pure, uncoated sodium peroxide in water such that the resultant solution contains 3% Hydrogen peroxide. Please advice on what measures of the solid sodium percarbonate in what measure of water using the METRIC SYSTEM of measurement that I require to do so. I reside in Nigeria, West Africa. Thank you. JJUU March 14, 2013 — Preceding unsigned comment added by 41.138.168.162 ( talk) 16:00, 14 March 2013 (UTC)
It would be a fun resource if we had a plot of the exact relationship between mass and size for objects ranging from the size of Saturn to the smaller red dwarfs. As I understand, they're all roughly the size of Jupiter, but I assume some are at least a bit bigger, whereas M0 red dwarfs according to the article are only 8% rather than 10% the size of the Sun. Since there are so many of these objects, it would be fun for eclipses - red dwarfs hiding behind gas giants, that kind of thing. Does anyone have this? Or is it still too tentative to draw, or too affected by some other factor like composition or age that I'm not taking into account? Wnt ( talk) 18:57, 14 March 2013 (UTC)
I've noticed that when used as antiseptics on small cuts, iodine causes minor stinging pain, but hydrogen peroxide does not. Why? — SeekingAnswers ( reply) 19:57, 14 March 2013 (UTC)
I am interested in eating more healthily but as soon as I do a Google search on health foods I get a load of quack sites.
Does anyone know of some websites or youtube videos where I can get reasoned scientific advice on this issue?
Ap-uk ( talk) 21:26, 14 March 2013 (UTC)
I use an online tool (but this is not in English) where you have to fill in everything that you eat and drink. They then calculate your average intake of calories, saturated and unsaturated fat, vitamins and minerals. This has been very useful for me, e.g. I had no idea that I was eating way too much salt. I learned that the only way I can stay below the danger limit is by not adding any salt to my food. Also, I learned that my calory intake is about 4000 Kcal/day which is not too much because my weight is stable at 59 kg. Because I eat a lot, I get more than enough of of all the essential vitamins and minerals. And I eat a lot because I work out a lot every day, so perhaps that's the key to eating a healthy diet. Count Iblis ( talk) 00:04, 15 March 2013 (UTC)
My view is that the medical establishment itself spread junk science. One of the greatest myths of our times is that carbohydrates are essential nutrients and that they should constitute a significant part in a balanced diet. 12,000 years ago, before the advent of agriculture, before the so-called Neolithic Revolution, humans did not eat processed carbohydrates ( sugar, wheat, rice etc), they did not have today's problems such as obesity, cardiovascular diseases, diabetes etc. Why We Get Fat: And What to Do About It by Gary Taubes has a chapter about healthy nutrition. For online sources, here are what I personally like:
Basically, grains, vegetables, and fruits are good. Refined sugars (candy, soft drinks, dessert foods) bad. Try to eat whole grains (brown rice, whole wheat, quinoa, as opposed to white bread, white pasta, cake, etc. Legumes are good too.); go easy on the meats, and don't worry too much about the dairy. Basically try to use moderation.
Don't buy into fad diets and people who say that the biggest problem is __fat/sugar/carbohydrates/cholesterol/lack of vitamins/lack of fiber/processed foods/salt/trans fat/saturated fat/fill in the blank__. All these things may be problems, but there's not one fix-all solution. Again, just eat in moderation.
Learn to listen to your body. If you're craving something, eat it. Eat when you're hungry, and stop when you're satisfied. (Don't stuff yourself.) Drink water.
Anyway, that's my personal advice for eating healthy. Hope it helps. ~ Adjwilley ( talk) 22:26, 16 March 2013 (UTC)