Two atoms collide with each other while trying to board a train.

The first atom asks, "Are you alright?" "No, I lost an electron!" the other replied glumly. "You sure?" "Yes, I'm positive, he replied."


Wine tastes different from a glass that is shaped a certain way.

Wine scientist Regis Gougeon, from the famous Burgundy University, France says the work is interesting when considering its experimental setup and shows an inexpensive & straightforward detection of Ethanol.

Different glass shapes and temperatures can bring out totally different bouquets and finishes from the same wine.

Kohji Mitsubayashi, a Japanese scientist, at the Tokyo Medical & Dental University, along with his colleagues ran an experiment where they impregnated a mesh with an enzyme alcohol oxidase, which converts low molecular weight alcohols and oxygen into adelhydes and Hydrogen peroxide. Horseradish peroxidase and luminol were also treated on the mesh together bringing about a colour change response to Hydrogen peroxide. When this mesh is placed atop a wine glass, colour images from a camera over the glass of wine can be interpreted to show the concentration distribution of ethanol leaving the glass. Mitsubayashi's team analyzed different wines, in a wine glass, a martini glass and a straight glass at different temperatures. At a specific temperature, the alcohol concentration in the centre of the wine glass was lower than around the rim, where as wine served at a higher temperature, or from the martini or straight glass, did not exhibit a ring - shaped vapour pattern. This phenomenon allows us to savour the wine aroma without gaseous ethanol interference. It was seen that a wine shaped glass has a very sophisticated functional design for wine tasting according to Mitsubayashi.

Wine scientist Regis Gougeon, from the famous Burgundy University, France says the work is interesting when considering its experimental setup and shows an inexpensive & straightforward detection of Ethanol. Bearing in mind the flavour enhancer properties of ethanol, this work provides an unprecedented image of the claimed impact of glass geometry on the overall complex wine flavour perception, hence validating the search for the optimum adequation between a glass and a wine. By way of the future, this system could help indicate the best wine glass and precise temperature even to serve a certain wine.
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