Water on Mars: confirmed.
Laboratory tests aboard NASA's Phoenix Mars Lander have identified water in a soil sample. The lander's robotic arm delivered the sample Wednesday to an instrument that identifies vapors produced by the heating of samples.
The lander itself added, on Twitter, "FTW!"
Scientists were recently "astonished" to find water in Mercury's atmosphere. Plus, the particles in the atmosphere were blasted off the surface by the solar wind so the atmospheric water could indicate that it can be found on the surface as well. First Mars and now this. Has The Onion done a "Scientists find evidence of water on Earth" story yet?
Why is New York-style pizza so difficult to replicate in other areas of the world? Perhaps the answer lies with NYC's legendary tap water.
"Water," Batali says. "Water is huge. It's probably one of California's biggest problems with pizza." Water binds the dough's few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. "So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes."
Update: That legendary tap water was supposedly responsible for NYC-style bagels as well until Finagle A Bagel founder Larry Smith drove some Boston tap water to NYC and compared bagels made with the water from the two cities.
"There was absolutely no difference between them," Smith reported. "What makes the difference is equipment, process and ingredients."
Well, ingredients except water. (thx, darrin)
Update: Jeffrey Steingarten, among others, believes that temperature is the key to great pizza and that coal is the key to great temperatures. (thx, hillel)
Update: I knew we'd eventually end up on Slice...the web's premiere pizza site hosts an account of Jeff Varasano's attempt to reverse engineer a NYC pizza, specifically from the 117th St. Patsy's. Among his findings:
There are a lot of variables for such a simple food. But these 3 FAR outweigh the others:
1. High Heat
2. Kneading Technique
3. The kind of yeast culture or "starter" used along with proper fermentation techniqueAll other factors pale in comparison to these 3. I know that people fuss over the brand of flour, the kind of sauce, etc. I discuss all of these things, but if you don't have the 3 fundamentals above handled, you will be limited.
(thx, ian)
Recent research suggests that:
There is no clear evidence of benefit from drinking increased amounts of water.
In particular, scientists found no evidence that the common recommendation of eight 8-oz glasses of water per day has any benefit. NPR busts some additional water myths.
Say this three times fast: sea shrinks foam cups. (It helps if you sing the words to the tune of Frère Jacques.)
The [styrofoam] cups were then gingerly sent into the deep. During the historic dive, led by Russian scientists, the pressure of the surrounding water crushed the cups to the size of thimbles, also squeezing their whimsies of writing and drawing. Afterward, the tiny cups became instant mementoes of the polar dive, offering striking proof of the descent into an unfamiliar zone and silent testimony to the crushing power of plain old water.
Natalie Angier's short appreciation of water, which, before you scoff, is a pretty amazing substance despite its ubiquity. "Pulled together by hydrogen bonds, water molecules become mature and stable, able to absorb huge amounts of energy before pulling a radical phase shift and changing from ice to liquid or liquid to gas. As a result, water has surprisingly high boiling and freezing points, and a strikingly generous gap between the two. For a substance with only three atoms, and two of them tiny little hydrogens, Dr. Richmond said, you'd expect water to vaporize into a gas at something like minus 90 degrees Fahrenheit, to freeze a mere 40 degrees below its boiling point, and to show scant inclination to linger in a liquid phase."
Compared with Snapple, whiteout, and Pepto Bismol ($123.20/gallon), gasoline is surprisingly inexpensive. "$21.19 for WATER - and the buyers don't even know the source. No wonder Evian spelled backwards is Naive."
Update: Rob Cockerham did a more extensive analysis of liquid pricing a few years ago.
Some back-of-the-envelope calculations about the embodied energy of bottled water: "the cost to produce and deliver a bottle of imported water is $0.22, leaving $1.28 per bottle profit for the manufacturer and the retail store".
By subjecting ordinary water to extremely high pressure and bombarding it with x-rays, scientists at Los Alamos have formed a new hydrogen-oxygen alloy. "Given high enough pressures, even hydrogen will behave as a metal. All the other heavier elements in hydrogen's group of the periodic table are metals."
Hurricane Ivan generated what is thought to be the tallest wave ever observed. The wave was 91 feet high.
Tom Standage says bottled water is "bad to the last drop". It's more expensive than gasoline, doesn't taste any better, and isn't any safer.
Las Vegas is in for some water troubles. Surprisingly, it's residential use that's the problem, not the showy water displays by the casinos.
Coke is using 500,000 liters of water/day in India despite water shortages. Coke is threatening to sue a photographer who put up a billboard critical of that water usage.
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