Have a deep view into what people are curious about.

🔗 Food and drink 🔗 Ireland

The Dublin whiskey fire took place on 18 June 1875 in the Liberties area of Dublin. It lasted a single night but killed 13 people, and resulted in €6 million worth of damage in whiskey alone (adjusted for inflation). People drank the 6 inches (150 mm) deep river of whiskey that is said to have flowed as far as the Coombe. None of the fatalities suffered during the fire were due to smoke inhalation, burns, or any other form of direct contact with the fire itself; all of them were attributed to alcohol poisoning.

🔗 Horse racing

Potoooooooo or variations of Pot-8-Os (1773 – November 1800) was an 18th-century thoroughbred racehorse who won over 30 races and defeated some of the greatest racehorses of the time. He went on to be a sire. He is now best known for the unusual spelling of his name, pronounced 'Potatoes'.

🔗 Sports 🔗 Basketball

Height can significantly influence success in sports, depending on how the design of the sport is linked to factors that are height-biased due to physics and biology. The balance of the intricate array of links will determine the degree to which height plays a role in success, if any.

🔗 Death 🔗 Iran 🔗 Archaeology

The Hasanlu Lovers are a pair of human remains found at the Teppe Hasanlu archaeological site, located in the Naqadeh in the West Azerbaijan Province of Iran. Around 800 BCE, the city of Hasanlu, located in north-western Iran, was destroyed by an unknown invader. Inhabitants were slain and left where they fell. In 1973, the lovers were discovered by a team of archaeologists from the University of Pennsylvania led by Robert H. Dyson.

The two human skeletons were found together in a bin during excavations, seemingly embracing at the time of death, with no other objects except a stone slab under the head of one skeleton. They died together around 800 BCE, during the last destruction of the Hasanlu. Approximately 246 skeletons were found at the site altogether. How the lovers died and ended up in the bin is still under speculation but both skeletons lack evidence of injury near the time of death and possibly died of asphyxiation. They were exhibited at the Penn Museum from 1974 until the mid-1980s.

The right skeleton, referred to as HAS 73-5-799 (SK 335), is lying on its back and the left skeleton, referred to as HAS 73-5-800 (SK 336), is lying on its left side facing SK 335. When excavated, the skeletons were tested to determine various characteristics. Dental evidence suggest SK 335 was a young adult, possibly 19–22 years of age. Researchers identified the skeleton as male largely based on the pelvis. The skeleton had no apparent evidence of disease or healed lifetime injuries. Skeleton SK 336 appeared to have been healthy in life; the skeleton had no apparent evidence of healed lifetimes injuries, and was estimated to have been aged to about 30–35 years. Sex determination of the left skeleton was less definitive. Evidence suggests SK 336 was also male after being originally identified as female. The skeletons have been a subject of debate since they were first excavated.

🔗 Olympics 🔗 Classical Greece and Rome 🔗 Greece 🔗 Martial arts 🔗 Mixed martial arts

Pankration (; Greek: παγκράτιον) was a sporting event introduced into the Greek Olympic Games in 648 BC and was an empty-hand submission sport with scarcely any rules. The athletes used boxing and wrestling techniques, but also others, such as kicking and holds, locks and chokes on the ground. The term comes from the Greek παγκράτιον [paŋkrátion], literally meaning "all of power" from πᾶν (pan) "all" and κράτος (kratos) "strength, might, power".

It was known in ancient times for its ferocity and allowance of such tactics as knees to the head and eye gouging. One ancient account tells of a situation in which the judges were trying to determine the winner of a match. The difficulty lay in that fact that both men had died in the arena from their injuries, making it hard to determine a victor. Eventually, the judges decided the winner was the one who didn't have his eyes gouged out. Over time, however, maneuvers like eye gouging were discouraged to prevent such unpleasant incidents.

🔗 Mathematics 🔗 Statistics

In the design of experiments in statistics, the lady tasting tea is a randomized experiment devised by Ronald Fisher and reported in his book The Design of Experiments (1935). The experiment is the original exposition of Fisher's notion of a null hypothesis, which is "never proved or established, but is possibly disproved, in the course of experimentation".

The example is loosely based on an event in Fisher's life. The woman in question, phycologist Muriel Bristol, claimed to be able to tell whether the tea or the milk was added first to a cup. Her future husband, William Roach, suggested that Fisher give her eight cups, four of each variety, in random order. One could then ask what the probability was for her getting the specific number of cups she identified correct (in fact all eight), but just by chance.

Fisher's description is less than 10 pages in length and is notable for its simplicity and completeness regarding terminology, calculations and design of the experiment. The test used was Fisher's exact test.

🔗 Economics

"Assume a can opener" is a catchphrase used to mock economists and other theorists who base their conclusions on unjustified or oversimplified assumptions.

The phrase derives from a joke which dates to at least 1970 and possibly originated with British economists. The first book mentioning it is likely Economics as a Science (1970) by Kenneth E. Boulding:

There is a story that has been going around about a physicist, a chemist, and an economist who were stranded on a desert island with no implements and a can of food. The physicist and the chemist each devised an ingenious mechanism for getting the can open; the economist merely said, "Assume we have a can opener"!

The phrase was popularized in a 1981 book and has become sufficiently well known that many writers on economic topics use it as a catchphrase without further explanation.

🔗 Food and drink 🔗 Chemistry

The Maillard reaction ( my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.

The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.

The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels; see lye roll), as the amino groups (RNH₃⁺ → RNH₂) are deprotonated, and hence have an increased nucleophilicity. This reaction is the basis for many of the flavoring industry's recipes. At high temperatures, a probable carcinogen called acrylamide can form. This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide.

In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more new flavor compounds. Flavor scientists have used the Maillard reaction over the years to make artificial flavors.

🔗 Physics

In mathematics and applied mathematics, perturbation theory comprises methods for finding an approximate solution to a problem, by starting from the exact solution of a related, simpler problem. A critical feature of the technique is a middle step that breaks the problem into "solvable" and "perturbative" parts. In perturbation theory, the solution is expressed as a power series in a small parameter ${\displaystyle \varepsilon }$. The first term is the known solution to the solvable problem. Successive terms in the series at higher powers of ${\displaystyle \varepsilon }$ usually become smaller. An approximate 'perturbation solution' is obtained by truncating the series, usually by keeping only the first two terms, the solution to the known problem and the 'first order' perturbation correction.

Perturbation theory is used in a wide range of fields, and reaches its most sophisticated and advanced forms in quantum field theory. Perturbation theory (quantum mechanics) describes the use of this method in quantum mechanics. The field in general remains actively and heavily researched across multiple disciplines.

🔗 Russia 🔗 Russia/technology and engineering in Russia 🔗 Russia/history of Russia 🔗 Gemology and Jewelry 🔗 Russia/visual arts in Russia 🔗 Gemology and Jewelry/Jewelry

A Fabergé egg (Russian: яйцо Фаберже́, romanized: yaytso Faberzhe) is a jewelled egg created by the jewellery firm House of Fabergé, in Saint Petersburg, Russia. As many as 69 were created, of which 57 survive today. Virtually all were manufactured under the supervision of Peter Carl Fabergé between 1885 and 1917. The most famous are his 52 "Imperial" eggs, 46 of which survive, made for the Russian Tsars Alexander III and Nicholas II as Easter gifts for their wives and mothers. Fabergé eggs are worth millions of dollars and have become symbols of opulence.