Joke Of The Day: Pigs

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Feb 272016
 
Rubber Chicken A farmer had four female pigs. Times were hard, so he decided to take them to the county fair and sell them. At the fair, he met another Farmer who owned four male pigs. After talking a bit, they decided to mate the pigs and split everything 50/50.

The farmers lived sixty miles apart. So they agreed to drive thirty miles each to a field in which the pigs could mate. The first morning, the farmer with the female pigs got up at 5 A.M., loaded the pigs into the family station wagon, which was the only vehicle he had, and drove the thirty miles.

While the pigs were mating, he asked the other farmer, “How will I know if they are pregnant?” The other farmer replied, “If they’re lying in the grass in the morning, they’re pregnant. If they’re in the mud, they’re not.”

The next morning the pigs were rolling in the mud. So he hosed them off, loaded them into the Station wagon again and proceeded to try again. This continued each morning for more than a week and the farmers were about worn out.

About two weeks later the farmer with the female pigs was too tired to get out of bed. He said to his wife, “Honey, please go look outside and tell me whether the pigs are in the mud or in the grass.”

“Neither,” replied his wife….”they’re all in the station wagon…and one of them is honking the horn.”

 

 

Why Do We Sneeze?

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Feb 262016
 

SciShow host Michael Aranda explains why humans and some species of animal sneeze.

Enjoy!

Why do we sneeze? The long-standing answer has been that sneezing is a reflex. When irritants — such as germs, dust, pollen, animal dander, or pollutants, just to name just a few — infiltrate the nose lining, the brain sends out a signal to get rid of it. That triggers a deep breath, which gets held in the lungs. As a result, the chest muscles tighten and pressure builds. The tongue pushes against the roof of the mouth, forcing breath to come out fast through the nose — Achoo!

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The Chemistry of Whisky

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Feb 262016
 

The chemistry involved in the crafting of Whisky.

The Chemistry of Whisky

Compound Interest has created an interesting and informative graphic that explains the chemistry involved in the crafting of different types of whisky and the various compounds and esters that result from the fermenting process, phenols from the distilling process, and the whisky lactones that develop during the ageing processes.

A large number of compounds get into the whisky during the ageing process. Amongst these are two compounds that have actually taken on whisky’s name: the whisky lactones. These are, in fact, just isomers of each other, and chemically are named cis- and trans-3-methyl-4-octanolide. Both of these isomers originate from the oak barrels in which the whisky is aged, and both offer a coconut flavour. The cis isomer is the dominant of the two, and has a stronger, spicier flavour.

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