QUESTION YOUR WORLD - WATER YOU TALKING ABOUT?

Water we talking about?!?!? We're talking about two hydrogen atoms forged together with one oxygen atom. The merging of these two elements has been monumental to life as we know it here on Earth! Every person you know and most every single living thing on this planet needs water. For us humans, we need about 8-12 glasses of delicious fresh water. So, how much fresh water is there on this planet anyway? Well, most of the Earth is covered in water. A beautiful blue liquid carpet coats nearly 70% of the Earth's surface. Despite its abundance, we can't actually use all of that. We humans need fresh water (not salt water that seems to own the monopoly on our oceans). It's pretty amazing to consider that only 2.5% of all the water on our entire planet is useable for drinking. Oh but there's more! That 2.5% fresh water statistic is accurate, but not very useful for us considering that it factors in all the water that's frozen in ice, running below our feet, in the atmosphere, plants, and animals. So, what even smaller amount is useable by us? A little less than 0.4% of the water on this planet is available for all of us to use for drinking! That's right, the seven billion plus global population has to share a little less than 0.4% of the water on this planet,thus making it one of our most precious resources. So, I guess it’s true when we're told to turn off the tap when we're not using it, because that water is a very special part of this Earth and our lives and we certainly should not be wasting it.

Aside from keeping humans hydrated, water serves a few other important tasks. We need fresh water to grow all of our delicious foods! Everything from your morning coffee to your late night ice cream snack requires the use of this awesome substance, water! Also, don't forget, we're not alone...your pets, those birds you hear when you go outside, the animals you see on TV, and most any other critter needs the same thing that keeps us going, yep...you guessed it, water!

Some more info on this amazing and rare resource: water facts
Also, water's good for you!!: water for the body

Question Your World - Question Your Coffee

Did you have any coffee today? A lot of people did. The United States moves about 400 million cups of coffee every day! Everything from intricate gourmet coffee to the basic cup of plain coffee. Even the basic cup of coffee is still very complex, holding over 1500 chemicals! The most familiar is caffeine, of course. It takes caffeine about 30 minutes to be fully absorbed by our bodies. Once in the bloodstream, it actually does enhance thought process and the body's capacity for physical activity.

Also, coffee contains antioxidants. Actually, Americans get more antioxidants from coffee than any other food or beverage!

Several studies have suggested that coffee may even reduce the risk of various diseases such as type 2 diabetes, Parkinson's, and Alzheimer's!

For more coffee info check out this link: COFFEE also, check out some coffee-health-facts here, MORE COFFEE!!!

Question Your World - Do we really need that much water?

Simple answer, yes!

The human body does some pretty exceptional work, but in order for it to function at optimal capacity it needs to be properly hydrated. Water is essential for all life and it's no wonder that our bodies need it for both physical and mental functions.



Water helps regulate your temperature, lubricates joints and muscles, and digestion! But did you know that the amount of water you drink has a direct impact on your brain?!?!

A properly hydrated body will yield a brain that has a stronger memory capacity, a level temperament, and will increase motivation! A lack of water will cause the brain to get slightly hydrated and reduce the oxygen flow to the cerebral center. Some scientists have also hypothesized that a dehydrated body will also have some temporarily shrunk neurons and receptors!!

So, remember to get in a good amount of water everyday, its good for you!

Here's some more info on relationship of water and your body!
Water!
also...
So, how much water do you need??

QUESTION YOUR WORLD: Happy Halloween - priceless science

Hello boys and ghouls! Once again, the equinox has happened and daylight savings time has not ended yet, which means its time for Halloween!! Check out the video clip for some fun with Halloween numbers!

That's right $2 BILLION spent on candy each year for Halloween. What a sweet research project this was! For more information check out this link from the National Retail Federation, . They've studied up and surveyed a lot of information about what flies off the shelf around Halloween.

Also, all that candy means a lot of sugar in a lot of mouths! That's the tooth folks! Our teeth are pretty amazing actually. Check out some interesting facts on teeth for all of you that want to bite into this topic a bit more:

http://www.nhs.uk/Livewell/dentalhealth/Pages/Toothfacts.aspx


http://www.infobarrel.com/15_Facts_about_Teeth#axzz1bFadL861


http://library.thinkquest.org/J0112820/facts.html

Whoa! Sharks have about 40 sets of teeth in their lifetime? A Chinese dentist once built a tower out of 28,000 human teeth??
Chew on that for a while!

Lastly, be sure to spot an awesome science based costume this year!! They can be as simple as a scientist or as complex as an atom! .

Be safe and have fun out there! Happy Halloween from us here at the Science Museum of Virginia!

Question of the Week

Today is National Popcorn Day! 

Do you know why popcorn pops?

Answer:  Popcorn must have 2 important properties to pop:

• The moisture in each kernel must be close to 13.5%.
• The kernels must not be cracked or damaged in any way.

How does it work?  When popcorn kernels are heated, the moisture inside turns to steam.  The steam expands and breaks the outer hull, turning the kernel inside out with a popping noise.  Voila! you have fluffy popcorn.

What can go wrong?  If the kernels do not have enough moisture, the steam does not build up enough pressure to pop.  If there is too much moisture, the kernels pop into dense spheres instead of fluffy popcorn.  If the hulls are cracked or damaged, the steam will escape gradually... with maybe a hiss, but not a pop.

What about other grains?  So why can't we pop wheat, rice or regular corn? Popcorn hulls are nonporous, allowing pressure to build up as the moisture is heated.  Other grains have porous hulls which allows the steam to escape gradually.  Pressure does not build up so no popping occurs.

"Fruitcake" Question of the Week

How long would you dare to age a fruitcake and still eat it, assuming it was made and stored properly?
          a.  1 year
          b.  5 years
          d.  10 years
          e.  25 years
          f.  I wouldn't eat it, no matter how fresh it was...


Enjoy a special evening of "Fruitcake Science" on Wednesday, December 29 at the Science Museum of Virginia.

Answer:  e - Yes, a fruitcake will keep 25 years if stored in an airtight container, provided it was prepared with the right preservatives.  And what are the "right preservatives?"  Send us your suggestions.

More “Turkey Day” Trivia: Thanksgiving dinner

Turkey meat:  white vs. dark - What causes the color difference between white and dark turkey meat? The type of muscle fiber determines the color of the meat. Dark turkey meat has slow contraction muscle fibers. Slow contraction muscle fibers, sometimes called slow twitch muscle fibers, are used for extended muscle contraction in endurance activities and are supplied with lots of blood vessels, mitochondria, and myoglobin pigments, which give the red color to the meat. White turkey meat, on the other hand, has fast twitch muscle fibers for short bursts of strength and speed. Fast twitch fibers have a poorer blood supply, and fewer mitochondria and myoglobin, and tire quickly.

Cranberries – Of all fresh fruits, cranberries contain the most phenols, a type of disease-fighting antioxidant. Phenols and polyphenols are strong antioxidants and many scientists believe antioxidants protect the heart.

Yams vs. sweet potatoes - A yam is not the same thing as a sweet potato. Although yams and sweet potatoes are both angiosperms (flowering plants), they are not related botanically. Yams, native to Africa and Asia, are a monocot (a plant having one embryonic seed leaf) and are related to lilies and grasses. Sweet Potatoes are a dicot (a plant having two embryonic seed leaves) and are in the morning glory family. Yams are starchier and dryer than sweet potatoes.

Pumpkin pie - Most pumpkin fillings are really custard-type fillings with eggs acting as "gelling agents". They're able to do this because proteins in the eggs unwind as they are beaten and hold the pumpkin and liquids in a gentle mesh. As it cooks, it coagulates or sets and forms a custard-like filling. If the filling is cooked too long, the protein network contracts and shrinks, causing the filling to crack across the top. To prevent the cracking, cook it a little less this year. Remove it from the oven while the center still jiggles slightly if you give it a gentle shake. It may look like it still needs a little more cooking, but remember because of latent heat, it will continue to cook after it is removed from the oven.

"Turkey Day" Trivia

Want to wow your guests at the Thanksgiving dinner table with your incredible knowledge of turkey trivia?  Check out these "Turkey Day" facts! 

• Most farm raised turkeys are White Hollands. They cannot fly.
• An adult turkey has about 3500 feathers. Big Bird’s costume (from Sesame Street) was made from nearly 4000 white turkey feathers, dyed yellow.
• Wild turkeys can glide almost a mile without flapping their wings. Over short distances, they can fly 55 mph and run 20 mph.
• Acorns are the wild turkeys’ favorite food. Because they have a poor sense of taste and smell, they choose acorns by size and shape.
• A turkey’s head will change colors when it’s excited.
• Wild turkeys spend the night in trees.
• A male turkey is called a tom, the female is called a hen and the babies, poults. Immature turkeys are called jake (male) and jenny (female).
• How to tell toms from hens:
• Toms are larger, have longer legs and bigger heads. Their wattle (growth under the chin) and snood (fleshy growth over the bill) are also longer.
• Toms grow a beard – long black feathers on their chest. The beard grows about 4 inches per year and keeps growing throughout their lifetime. Eventually, it drags the ground.
• Male turkeys gobble and females make a clucking sound.
• During mating season, a male turkey gobbles loudly and struts around, puffing out his chest, fanning his large tail and dragging his wingtips on the ground. 
• As male turkeys get older, they fight a lot and may attack humans. 
• About 180,000 wild turkeys live in Virginia, most of them in the Tidewater, South Mountain and South Piedmont regions. 

Turkey history -

• Wild turkeys are native to the eastern US and northern Mexico.  They have lived in North America for almost 10 million years. 
• Wild turkeys were domesticated in Mexico and introduced in Europe in the 16th century. 
• In the 1700s, turkeys were walked to market and wore booties to protect their feet. 
• Ben Franklin thought the wild turkey should be our national bird instead of the bald eagle. 
• Astronauts Neil Armstrong and Buzz Aldrin ate turkey for their first meal on the moon. 
• Wild turkeys almost became extinct in the early 1900s because of habitat destruction and overhunting. 
• The Turkey Trot was a ballroom dance popular in the early 1900s. The Turkey Trot 10K is a race run every Thanksgiving in Richmond.

Thanksgiving turkey facts –

• Over 45 million turkeys are eaten every Thanksgiving.
• The average American eats 17.5 pounds of turkey per year.
• US turkey production has increased over 300% since 1970.
• Turkey meat is low in fat and high in protein.
• White meat has fewer calories than dark meat.

Why Hot Sauce is Hot…..

By Fernando Luna Vera

Ph.D. Candidate, Chemistry Department, VCU

Science Museum of Virginia Volunteer

“Can you please pass me the hot sauce?” a friend of mine asked. “This one?” I replied, holding up and showing him a warm spinach dip cup. “No! The spicy one,” he said. As I passed it to him, I mentally wondered an almost childish question, “Why do we call it hot sauce if it is not really hot…nor is it even served warm!” Appreciating and feeling the taste of food involves a complex mechanism that uses the sense of taste, smell and touch. This rise of sensations and perceptions sparked by food requires hundreds of chemical signals and our brain acting as traffic officer to control them.

After you bite a spicy taco your body can recognize that familiar, pungency sensation thanks to a well equipped network of sensors called neurons. Neurons, as do all animal cells, contain a boundary layer called a membrane, where specific receptors are allocated. These receptors are like the geometric figures on the surface of a shape sorter toy which recognizes specific shapes. Certain neurons, called nociceptors, have the specialized job of sensing pain. These kinds of neurons contain a specific receptor for capsaicin, the molecule found in high concentration within chili peppers. One can image then, capsaicin molecules traveling to the tongue and getting caught later by the nociceptors, which immediately after recognizing them, trigger an electrical signal that travels to the brain and makes us aware of the irritating sensation of the hot sauce. That specific capsaicin receptor is called TRPV-1.

But why does our brain read the signal produced by capsaicin as an increment in temperature? An experiment performed in 2000 by scientist of UCLA helped us to better understand this outcome. By using genetic techniques, they “knocked out” the gene that produces the capsaicin receptor (TRPV-1) from a group of mice and compared it with other group that still had the TRPV-1. After exposing the two groups to capsaicin, the one lacking TRPV-1 showed to be insensitive to the irritant substance, as expected. However, surprisingly the same group showed a high insensibility to temperatures above 43ºC, which is when pain is normally sensed. This result implied that the same receptor for the chili peppers irritant molecule is the same receptor for sensing high temperature. So when neurons bind capsaicin, the brain interprets the signal produced as an increase in temperature, like something “hot” is touching your tongue.

Additionally, neurons possess certain receptors called TRM8, which are activated by low temperatures (> 12 ºC). These receptors also happen to be sensitive to menthol, the compound found in high concentration within peppermint and used in products like mouthwashes and toothpaste. By then using the same mechanism for associating capsaicin and hot temperatures, the menthol bond to a TRM8 receptor sends a signal that tricks the brain; therefore, by just the taste of mint, makes you feel cool!

References:

http://student.biology.arizona.edu/honors2007/group12/home12.html

Sven-Eric Jordt, David D McKemy and David Julius, Current Opinion in Neurobiology, 2003, 13:487–492.

M. J. Caterina, A. Lefßer, A. B. Malmberg, W. J. Martin, J. Trafton, K. R. Petersen-Zeitz, M. Koltzenburg, A. I. Basbaum, D. Julius, Science, 2000, 288, 306-313

Flying Squirrels Play Baseball?

Play ball! It’s Opening Day at the Diamond! Today Richmond welcomes its new baseball team, the Richmond Flying Squirrels, with a sold-out Diamond! So why Flying Squirrels???
Well, flying squirrels are rather cute! And Virginia boasts 2 species: the Northern Flying Squirrel, whose range includes a few isolated high altitude locations (it is more common in states farther north) and the Southern Flying Squirrel, whose range includes the entire state except its westernmost tip.
Flying squirrels are nocturnal so they are rarely seen by humans. Their eyes are quite large to help them see in the dark. They spend most of their time high up in trees but come to the ground occasionally to hunt for food. Their predators are creatures of the night, including owls, raccoons, weasels, coyotes and domestic cats.
Flying squirrels do not actually fly but glide. Gliding is facilitated by the patagium, a flap of skin between the front and hind legs, which acts as a sort of parachute when the squirrel jumps from a tree. The patagium contains muscles that hold it taut while gliding and keep it close to the body while at rest. The fur on the patagium is short to reduce air flow resistance or drag.
A flying squirrel’s diet includes mast crops (acorns, hickory nuts, pecans, walnuts), seeds, insects, snails, plant buds and flowers, fruit, fungi, tree bark and sap. Flying squirrels are “scatter hoarders,” often stashing small quantities of nuts in tree notches and in shallow digs under leaf litter and logs. Southern Flying Squirrels are also known to store larger quantities of nuts and other “goodies” in "larder cavities."
For shelter, flying squirrels use several types of nests. The most common nest type is the cavity nest, often a natural tree cavity or a tree cavity made and then abandoned by another animal. In summer, flying squirrels often use outside nests called “dreys,” which are usually made of plant material. Aggregate nests are often used in winter. Flying squirrels are the most social of all squirrel species and they do not hibernate; therefore, to keep warm in winter, they will gather in a communal or aggregate nest for warmth. Other nesting sites may include birdhouses, stacked firewood and attics. We had flying squirrels living in our attic for a couple of winters until we figured out how to humanely “evict” them, but that is a story for another day…

Most of this material came from http://www.flyingsquirrels.com/ , an excellent source for almost anything you’d like to know about flying squirrels. Information more specific to Virginia can be found at http://www.dgif.virginia.gov/wildlife/information/?s=050068 and http://www.dgif.virginia.gov/wildlife/information/?s=050065.

Which vegetable is #1?

Would you believe it’s the sweet potato? According to nutritionists at the Center for Science and Public Interest, the sweet potato ranked #1 in nutrition when compared to other vegetables. Foods were given points for their content of dietary fiber, naturally occurring sugars and complex carbohydrates, protein, vitamins A and C, iron and calcium. Points were deducted for fat content, sodium, cholesterol, added refined sugars and caffeine. The sweet potato, with a score of 184, easily beat out the second place vegetable, the white potato, by more than 100 points. It’s easy to see why: sweet potatoes have twice the daily allowance of vitamin A, 42% of the vitamin C recommendation and 4 times the RDA of beta carotene. So this Thanksgiving Day, enjoy this yummy and good-for-you treat!