Categoria: Sem categoria

at college now we’re learning how to do a complete physical examination on patients
It’s super cool but the required materials are so expensive :/// an otoscope is 500 bucks and it’s literally a lantern with a thingy in the front to stick into other people’s ears

ffukx:

marcitlali:

biculturalist:

biculturalist:

When your mother was pregnant with you, she was losing her bone mass to build your skeleton. Your bone is literally your mother’s bone. Alhamdullilah.

The physiology of this works in the following way: calcium resorption increases in pregnant women so that calcium ions from the mother’s solid bones are put into the blood, passed through the placenta, and given to the fetus. Those calcium ions then get deposited into the developing skeleton of the fetus. Thus, you are literally built from your mother’s bones.

Good i didn’t ask for her ass to have me that’s why i stole her bones bitch

I told my mom this and with a blank face she said “give them back”

mylittleredgirl:

mycaptainsharon:

mylittleredgirl:

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.

ikaricrossinglines:

anelegantladyoffinerepute:

todropscience:

Have you ever seen a Lybia crab? Often called boxer crabs, or pom-pom crabs, these tiny crustaceans are easily identified by a unique behavior: they hold anemones on their claws to defend themselves from predators, keeping the anemones small enough to wield by limiting their food intake. But how do they get the anemones in the first place? Researchers think they have an answer: by stealing one from another crab, and then splitting it in half to create two identical clones—one for each claw.

Two graduate students, Yisrael Schnytzer and Yaniv Giman, set out to discover how the Lybia crabs acquire their anemones. They spent years observing and collecting crabs (Lybia leptochelis, specifically) from the Red Sea. Given that Lybia crabs are exceptionally well-camouflaged and only a few centimeters across, this was no easy task, but they managed to observe or collect more than 100 individuals.

Every specimen Schnytzer and Giman found was in possession of a pair of anemones, and each anemone belonged to the genus Alicia. Interestingly, the anemones themselves were not found living by themselves; they were only found already living on the claws of Lybia crabs. The researchers decided to study some of the crabs in a laboratory, to see if more observation would solve the mystery of how they acquired their anemones to begin with.

In the lab, the researchers conducted several experiments, the first of which was to take one anemone away from a crab. When left with just one anemone, the crab solved the problem by splitting the remaining anemone into two. The two halves of the anemone would then regenerate into two identical clones, one for each claw, over the course of several days.

The second experiment involved removing both anemones from one crab and placing it in a tank with a crab that still had both its anemones. The result: the two crabs would fight, with the anemone-less crab usually succeeding in stealing one anemone from the other crab. These fights did not tend to result in injuries to the crabs themselves, and once each crab was in possession of one anemone, both crabs would split their anemone into halves to create a pair of clones.

In addition to these experiments, Schnytzer and Giman examined the genes of the anemones found on the wild crabs. Every crab collected from the wild was holding a pair of identical clones. This might mean that anemone theft is rampant among Lybia crabs in the Red Sea, and that it might be the main way that these crabs acquire their anemones.

At any rate, it is clear that the crabs are frequently splitting anemones in two, inducing asexual reproduction in another species and potentially limiting that species’ genetic diversity in the process—a rarity outside the human world.

  • Based on materials provided by PeerJ and ScienceDaily
  • Journal reference: Yisrael Schnytzer, Yaniv Giman, Ilan Karplus, Yair Achituv. Boxer crabs induce asexual reproduction of their associated sea anemones by splitting and intraspecific theft. PeerJ, 2017; 5: e2954 DOI: 10.7717/peerj.2954
  • Image credit: Yisrael Schnytzer
  • Submitted by volk-morya

@ikaricrossinglines

cute lil cheerleader creb turns out to be a rogue geneticist

theyrecirclin:

I needle-felted a Spinosaurus! He’s a gift for one of my lecturers. He took around a week to make over the course of two or three months. I used a wire armature, so you can move him pretty much any way you want! I’m definitely thinking of taking commissions/setting up a shop once the academic year’s over.

When the weather improves, I’ll take him outside for a more naturalistic photo shoot.