- mr4251754has quoted2 years ago
But evolution is not a process of increasing complexity, nor any other measure of superiority you can find. - Cathleen Guintohas quotedlast year
none of us is an island and we all live out our lives surrounded by other humans. - Faisal Khanhas quotedlast year
Our genus Homo contains just one species at the moment, and that’s us - b1678190572has quoted2 years ago
he system was invented back in 1735 by one of the great scientists of the eighteenth century, a Swedish naturalist called Carl Linnaeus - Barry Anilhas quoted2 years agothe humble and dull-looking lymphocytes turned out to be at the heart of the system. Not only that, there are three distinct flavours of lymphocyte: the B-cells make antibodies, the T-cells identify foreign agents in our bodies and the natural killer cells seek out and destroy our own cells that have become infected with viruses.
- Wqxplayhas quotedlast year
and to my mind there is nothing more fascinating than the science of being human. - Poli Vasilenahas quoted5 months ago
It’s called the lock and key modelХимическая система "замка и ключа": наши химические рецепторы воспринимают не всю молекулу вещества, а только определенный набор атомов, который остаётся одинаковым из одного вида молекул к другому
- Poli Vasilenahas quoted5 months agomulti-point attachment theory, developed by biologists at the University of Lyon in France. In this theory, the sweetness receptor on the tongue detects not one big structural region but up to eight, smaller and spaced-apart areas – it looks like a molecule doesn’t need to contain all eight regions to register as sweet. It’s not so much a lock and key model as a sack full of locks and a key ring crammed with tiny keys.
Некоторые сахорозаменители имеют в составе другие атомы и не подходят под наши "замки", однако мы все равно распознаем их как сладость. Возможно, у наши рецепторы воспринимают не только состав сахарозы, как сладость, но и другие более маленькие части молекул
- Poli Vasilenahas quoted5 months agoof the bubbles inside a cake are made using the breakdown of hydrogen carbonate and are filled with carbon dioxide gas.
То есть сода в выпечке при воздействии кислоты превращается в угольную кислоту, которая потом разбивается на воду и углекислый газ. От этого газа выпечка наполняется пузырями и становится пышной и мягкой, "воздушной"
- Jerome Jordan (J - Jordan)has quoted6 months ago
IUPAC (International Union of Pure and Applied Chemistry
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