All articles tagged with #food and science
Scientists from Cornell University discovered that using a sharp knife and cutting onions slowly significantly reduces tears by minimizing juice spray and cellular compression, making onion chopping more comfortable and hygienic.
South Korean scientists have developed lab-grown rice infused with beef and cow fat cells, creating a more nutritious and flavorsome dish with a tiny carbon footprint. While some experts are skeptical about its potential as a meat substitute due to its low meat content, others see promise in its potential to provide animal nutrients with significantly fewer greenhouse gas emissions and at a fraction of the cost of traditional meat. The rice, which retains a unique blend of aromas characteristic of meat, could offer a more affordable source of nutrition as traditional beef becomes more expensive, and future versions could incorporate other types of meat and fish protein.
Research from the University of Bristol has revealed that blueberries aren't actually blue, but appear so due to a trick of the light caused by a colorless, two micron-thick wax layer covering the fruit, which has an intricate microscopic structure that interferes with light and makes it seem blue to the naked eye. The skin of the fruit is black and the berry juice is red, with no trace of any blue pigment in either the flesh or skin. This discovery has left many people surprised and intrigued, as the beloved superfood's true color is unveiled.