on the first day of class my astronomy professor asked us why the night sky was dark. if our universe is infinite, how can there be spaces between the stars? he didn’t answer the question until the last day– because our universe is relatively young, and is still growing. it is finite. not enough stars or galaxies have been formed to fill up the entire night sky.
but what that means to me is that somewhere, in an older universe, the night sky looks like a tapestry of diamonds. somewhere darkness is pale white and glittering. imagine being so surrounded. i haven’t gotten that image out of my head ever since– you could never navigate under such a sky but god it sounds lovely
its not even music anymore it’s just a shockwave that kills you instantly
Art major: Music needs time and creativity to unfold its potential-
STEM major: Music needs enough acceleration to catapult itself into outer fucking space so the aliens finally find us and take over, you coward, you Ludwiggle of a Beetroot. Light up those Götterfunken, my dudes, we’re going to Elysium.
why do jellyfish only sting when theres physical contact
why doesnt the electricity just surge throughout the entire ocean
why dont jellyfish rule the world
Fun fact! Jellyfish don’t use electricity to sting you. Whenever they feel pressure against their tentacles, it causes its cells to rapidly send out these stingers into your skin that then release its venom. Like this:
They are called nematocysts. They are what make box jellies and other fun lil critters so dangerous, because without these wee little daggers, the venom would have no way to get into your skin.
And yet something as thin as nylon stockings or pantyhose is enough to protect you, they are so small.
So if you’re scared of jellyfish? Wear sexy sheer undergarments into the sea like the regal creature you are.
I’m going to reblog this again because that is some of the best advice I have ever gotten on this blog.
me trying to get comfortable in my covers at night
thats the kind of thing i would love to just have in a little jar on my shelf so that when people came over they would be really unnerved by the mysterious shifting blob i have in a flask and i would refuse to acknowledge its existence
i took a pic of me watching the pickle rick episode to piss people off but like somehow i managed to take the pic so that the frame on the tv was…. a different frame to the reflection on the desk?
cursed image
this is the most fucked up scenario that accurately depicts that movement of photons through space and time
Einstein would be so upset that you proved his theory in one moment, cause in his day it took fuckin months to setup an eclipse pic to prove relativity n you did it by accident, in ur living room. congrats.
this is actually called the rolling shutter effect!! the camera captures images in a rolling fashion, from the top to the bottom. so objects that are moving fast like a car, or a airplane propeller, or frames on a tv being reflected will always look distorted. the closer to the top of the image you get, the further back in time it represents, just by a few split seconds. all this means is that the frame reflected on the table was probably the one right after the one on the tv, and it changed before the camera’s rolling shutter had time to get to it.
here’s some more pictures with the rolling shutter; remember that the top of the image just represents a fraction of a second earlier in the action
rolling shutters also move side to side in some cameras, leading to more spooky imagery
I’ve always found the best rolling shutter images to be lightning.
I keep trying to like red wine like a grown-up but like … it’s rotten grapes, guys. You can drink things that don’t taste like rotten grapes. Why
Okay I don’t know when this post is from (I came across it stalking multiple blogs). But in case this might help, here is a brief science/wine lesson.
To start off, some facts:
-White wine is made from sweet pulp inside of the grape (minus the seeds).
-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).
-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.
-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.
-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.
-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.
-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).
Your ability to taste tannins is genetic.
There is a genetic marker determining whether your taste cells are sensitive to tannins.
Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.
I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.
So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol.
More tannin info: -Tannins bind to fat.
-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.
-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.
-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.
-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).
More wine facts: -90% of the “aromas” of wine are marketing BS
-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.
-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).
-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).
tl;dr Whether you can taste tannins is genetic. Exact same wines taste different for different people depending on your genetic makeup. If you’re sensitive to tannins, red wines won’t taste like anything other than bitter alcohol. Genetics/tannins are why people generally have preferences for red or whites.
this is extremely informative and i have learned a thing about myself, which is that i CLEARLY inherited the tannin-tasting genes from my teatotaling mother and not from my dad who subsists entirely on espresso and cabernet sauvignon.
The substance the teacher uses in the video is liquid methane. But methane has a really low boiling point. Like, about −160 °C low. So once it touches the comparatively hot floor, the Leidenfrost effect comes into play, and it slides across the floor. The issue is though, methane is colorless, so you can’t normally see it. Thankfully (in this demonstration), methane is also very flammable, so he sets it on fire before dumping it onto the floor so you can see it as it moves.
Definitely a cooler demonstration of the Leidenfrost effect than dropping a little water in a hot pan.
sparksoffandommagic 