Today, false balance is used to describe a perceived or real media bias, where journalists present an issue as being more balanced between opposing viewpoints than the evidence actually supports. Journalists may present evidence and arguments out of proportion to the actual evidence for each side, or may even actually suppress information which would establish one side’s claims as baseless. False balance is also often found in political reports, company press releases, and general information from organizations with special interest groups in promoting their respective agendas.
An example of issues sometimes handled with false balance are pseudoscience, as when a national nightly news program in the US gave coverage to a backyard inventor who claimed to have invented a perpetual motion machine; the program presented scientific authorities to explain why such a device was impossible, but since they gave equal time to the claims of the inventor, it may have created a false impression with audiences that his claims were credible, although they were not. ‘Objective coverage’ of lynching in the 1890s by US journalists failed, ‘to recognize a truth, that African-Americans were being terrorized across the nation.’
Rust is a type of corrosion (the breakdown of materials due to reactions with their surroundings). Normally, when a material corrodes it becomes weaker, however some forms of high temperature corrosion can lead to the formation of protective compacted oxide layer glazes. Iron corrosion is called rusting. When exposed to air or water for a long time, iron slowly decomposes into other chemicals, because of a reaction with oxygen molecules (air and water contain oxygen). Many other metals undergo equivalent corrosion, but the resulting oxides are not commonly called rust.
Almost all metals rust, but they can be protected with paint. Alloys such as stainless steel, rust much slower than simple metals like pure iron. When a piece of metal rusts, it becomes a different color (for example, iron becomes red or brown), and the metal eventually decays (iron cannot be used or reused once it rusts). Some metals, such as aluminium, titanium, and stainless steel form a very thin coating of corrosion on the metal, which isolates the rest of the metal from environmental oxygen. This is why aluminium keeps its shine. It also makes aluminium seem very unreactive, even though it can react with water.
‘Shaken, not stirred‘ is a catchphrase of Ian Fleming’s fictional British Secret Service agent James Bond, and his preference for how he wished his martini prepared. The phrase first appears in the novel ‘Diamonds Are Forever’ (1956), though Bond does not actually say the line until ‘Dr. No’ (1958) but says it ‘shaken and not stirred’ instead of ‘shaken, not stirred.’ It was first uttered in the films by Sean Connery in Goldfinger in 1964 (though the villain Dr. Julius No offers this drink and utters those words in the first film, Dr. No, in 1962). It was used in numerous Bond films thereafter with the notable exceptions of ‘You Only Live Twice,’ in which the drink is offered stirred, not shaken (Bond, ever the gentleman, ignores his host’s gaffe, telling him the drink is perfect), and ‘Casino Royale,’ in which Bond, after losing millions of dollars in a game of poker, is asked if he wants his martini shaken or stirred, and snaps, ‘Do I look like I give a damn?’
This phrase has become a recognizable catchphrase in western popular culture and has appeared in many films, television programs, and video games for its cliché value. In Tom Clancy’s novel ‘Without Remorse,’ when ex-Navy Seal John Clark is asked his opinion of CIA operatives he worked with in the Vietnam War, he replies, ‘A couple were all right but most of them spent their time upstairs mixing martinis, shaken, not stirred.’ Roger Moore used the phrase in one episode of ‘The Saint,’ eight years before he played James Bond himself. Ironically, while playing Bond, Moore never ordered a martini, although he received one in ‘The Spy Who Loved Me,’ ‘Moonraker,’ and ‘Octopussy.’
A head shop is a retail outlet specializing in drug paraphernalia used for consumption of cannabis, other recreational drugs, legal highs, legal party powders, and New Age herbs, as well as counterculture art, magazines, music, clothing, and home decor; some head shops also sell oddities, such as antique walking sticks. Products purchaseable in these outlets typically include pipes; pipe screens; bongs (often called water pipes in countries with drug paraphernalia laws); roach clips; vaporizers; rolling papers; rolling machines; scales or balances; blacklight-responsive posters; incense; cigarette lighters; legal drugs such as whipped-cream chargers (which contain nitrous oxide) and Salvia divinorum (illegal in some countries and US states); and products such as the Whizzinator claiming to give false negative results for drug urinalysis tests. American head shops originated in the 1960s in cities with high concentrations of college-age youth, often growing out of independently owned poster or candle stores. Historically, US head shops proliferated on St. Mark’s Place in New York City’s East Village, in West Los Angeles, and in San Francisco’s Haight-Ashbury neighborhood.
Sources cite the Psychedelic Shop on Haight Street in San Francisco as the first head shop in the United States. Operated by United States Army veteran Ron Thelin and his younger brother Jay, it opened in Janurary 1966. Four months later Jeff Glick opened ‘Head Shop’ on East Ninth Street in New York City. The oldest surviving head shop in Britain is ‘Head In The Clouds,’ which was opened in 1971 by Martin Wyatt and strives to continue its original layout and ‘love and peace’ ethos. Head shops served as an important outlet for underground newspapers and the underground comix of Robert Crumb and other counterculture cartoonists, which had little access to the established channels of newsstand distribution. The shops’ popularity eventually waned with the aging of that era’s baby boomer generation, and with the retail mainstream discovering and co-opting aspects of that market niche, such as acid rock and eco-friendly products.
The free radical theory of aging states that organisms age because cells accumulate free radical damage over time. A free radical is a molecule with an unpaired electron. The molecule is reactive and seeks another electron to pair. This initiates an uncontrolled chain reaction that can damage the natural function of the living cell, causing various diseases. While a few free radicals such as melanin are not chemically reactive, most biologically-relevant free radicals are highly reactive. For most biological structures, free radical damage is closely associated with oxidative damage. Antioxidants are reducing agents, they limit oxidative damage to biological structures by donating an electron to free radicals. Biogerontologist Denham Harman first proposed the free radical theory of aging in the 1950s, and in the 1970s extended the idea to implicate mitochondrial production of reactive oxygen species.
In some model organisms, such as yeast and Drosophila (fruit fly), there is evidence that reducing oxidative damage can extend lifespan. In mice, interventions that enhance oxidative damage generally shorten lifespan. However, in roundworms, blocking the production of the naturally occurring antioxidant superoxide dismutase has recently been shown to increase lifespan. Whether reducing oxidative damage below normal levels is sufficient to extend lifespan remains an open and controversial question.
Oxidation [ok-si-dey-shuhn] is any chemical reaction that involves a loss of electrons. For example, when iron reacts with oxygen it forms a chemical called rust: the iron is oxidized (loses electrons) and the oxygen is reduced (gains electrons). A reduction reaction always comes together with its opposite, the oxidation reaction, and together are called ‘redox’ (reduction and oxidation). Although oxidation reactions are commonly associated with the formation of oxides from oxygen molecules, these are only specific examples of a more general concept of reactions involving electron transfer. The word ‘oxidation’ originally implied reaction with oxygen to form an oxide, since (di)oxygen was historically the first recognized oxidizing agent. Later, the term was expanded to encompass oxygen-like substances that accomplished parallel chemical reactions. Ultimately, the meaning was generalized to include all processes involving loss of electrons. The word ‘reduction’ originally referred to the loss in weight upon heating a metallic ore such as a metal oxide to extract the metal. In other words, ore was ‘reduced’ to metal. Antoine Lavoisier (1743-1794) showed that this loss of weight was due to the loss of oxygen as a gas. Later, scientists realized that the metal atom gains electrons in this process. The meaning of reduction then became generalized to include all processes involving gain of electrons. Even though ‘reduction’ seems counter-intuitive when speaking of the gain of electrons, it might help to think of reduction as the loss of oxygen, which was its historical meaning.
Many important biological processes involve redox reactions. Cellular respiration, for instance, is the oxidation of glucose to carbon dioxide and the reduction of oxygen to water. Photosynthesis is the reaction in reverse (the reduction of carbon dioxide into sugars and the oxidation of water into molecular oxygen). Free radical reactions are redox reactions that occur as a part of homeostasis and killing microorganisms, where an electron detaches from a molecule and then reattaches almost instantaneously. Free radicals (molecules with an unpaired electron) are a part of redox molecules and can become harmful to the human body if they do not reattach to the redox molecule or an antioxidant (a molecule that inhibits oxidation reactions by donating an electron to the free radical). Unsatisfied free radicals can spur the mutation of cells they encounter and are thus causes of cancer.
Common misconceptions are widely held, erroneous ideas and beliefs about notable topics which have been reported by reliable sources. Each has been discussed in published literature, as has its topic area and the facts concerning it. Note that the statements which follow are corrections based on known facts; the misconceptions themselves are referred to rather than stated. In ancient Rome, the architectural feature called a ‘vomitorium’ was the entranceway through which crowds entered and exited a stadium, not a special room used for purging food during meals. Vomiting was not a regular part of Roman dining customs.
Nero did not ‘fiddle’ during the Great Fire of Rome (violins had not yet been invented, nor was he playing the lyre). In fact, according to Roman historian Tacitus, upon hearing news of the fire, Nero rushed back to Rome to organize a relief effort, which he paid for from his own funds, and he also opened his palaces to provide shelter for the homeless, arranging for food supplies to be delivered in order to prevent starvation among the survivors. Finally, he made a new urban development plan that attempted to make it more difficult for fires to spread.
Homeopathy [hoh-mee-op-uh-thee] is a system of alternative medicine originated in 1796 by German physicist Samuel Hahnemann, based on the doctrine of ‘similia similibus curentur’ (‘like cures like’), according to which a substance that causes the symptoms of a disease in healthy people will cure that disease in sick people. Scientific research has found homeopathic remedies ineffective and their postulated mechanisms of action implausible. Within the medical community homeopathy is generally considered quackery. Homeopathic remedies are prepared by repeatedly diluting a chosen substance in alcohol or distilled water, followed by forceful striking on an elastic body, called ‘succussion.’ Each dilution followed by succussion is said to increase the remedy’s potency. Dilution usually continues well past the point where none of the original substance remains. Homeopaths select remedies by consulting reference books known as ‘repertories,’ considering the totality of the patient’s symptoms as well as the patient’s personal traits, physical and psychological state, and life history.
The low concentrations of homeopathic remedies, often lacking even a single molecule of the diluted substance, lead to an objection that has dogged homeopathy since the 19th century: how, then, can the substance have any effect? Modern advocates of homeopathy have suggested that ‘water has a memory’—that during mixing and succussion, the substance leaves an enduring effect on the water, perhaps a ‘vibration,’ and this produces an effect on the patient. However, nothing like water memory has ever been found in chemistry or physics. Pharmacological research has found, contrary to homeopathy, that stronger effects of an active ingredient come from higher doses, not lower doses. Homeopathic remedies have been the subject of numerous clinical trials, which test the possibility that they may be effective through some mechanism unknown to science. Taken together, these trials showed no effect beyond placebo. The proposed mechanisms for homeopathy are precluded by the laws of physics from having any effect.read more »
Molecular gastronomy [ga-stron-uh-mee] is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines.
The term ‘molecular gastronomy’ was coined in 1992 by late Oxford physicist Nicholas Kurti and the French INRA (a public research institute dedicated to agriculture) chemist Hervé This. Some chefs associated with the term choose to reject its use, preferring other terms such as ‘culinary physics’ and ‘experimental cuisine.’ There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics, and the like. Until the advent of molecular gastronomy, there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant.
Die Glocke (‘The Bell’) was a purported top secret Nazi scientific technological device, secret weapon, or ‘Wunderwaffe.’ First described by Polish journalist Igor Witkowski in 2000, it was later popularized by military journalist and author Nick Cook as well as by writers such as Joseph P. Farrell, who associates it with Nazi occultism and antigravity or free energy research. According to Patrick Kiger writing in ‘National Geographic,’ Die Glocke has become a ‘popular subject of speculation’ and a following similar to science fiction fandom exists around it and other alleged Nazi ‘miracle weapons.’ Mainstream reviewers such as former aerospace scientist David Myhra express skepticism that such a device ever actually existed.
Hallucinogens are drugs which can cause hallucinations (seeing, hearing, or otherwise perceiving things that are not real). They are a general group of pharmacological agents that can be divided into three broad categories: psychedelics (drugs with perception-altering effects), dissociatives (drugs that produce feelings of detachment – dissociation – from the environment and self), and deliriants (drugs that induce a state of delirium in the user). These classes of psychoactive drugs have in common that they can cause subjective changes in perception, thought, emotion and consciousness. Unlike other psychoactive drugs, such as stimulants and opioids, these drugs do not merely amplify familiar states of mind, but rather induce experiences that are qualitatively different from those of ordinary consciousness. These experiences are often compared to non-ordinary forms of consciousness such as trance, meditation, dreams, or insanity.
Hallucinogens have several common characteristics, for example, in proportion to other effects, changes in thought, perception, and mood should predominate; intellectual or memory impairment should be minimal; stupor, narcosis, or excessive stimulation should not be an integral effect; autonomic (involuntary) nervous system side effects should be minimal; and addictive craving should be absent. Not all drugs produce the same effect and even the same drug can produce different effects in the same individual on different occasions. The term ‘hallucinogen’ is a misnomer because these drugs do not cause hallucinations at typical doses. Hallucinations, strictly speaking, are perceptions that have no basis in reality, but that appear entirely realistic. A typical ‘hallucination’ induced by a psychedelic drug is more accurately described as a modification of regular perception, and the subject is usually quite aware of the illusory and personal nature of their perceptions. Deliriants, such as diphenhydramine and atropine, may cause hallucinations in the proper sense.
Psychedelic therapy refers to therapeutic practices involving the use of psychedelic drugs, particularly serotonergic psychedelics such as LSD, psilocybin, DMT, and 2C-B. As an alternative to synonyms such as ‘hallucinogen,’ ‘entheogen,’ ‘psychotomimetic’ and other functionally constructed names, the use of the term ‘psychedelic’ (‘mind-manifesting’) emphasizes that those who use these drugs as part of a therapeutic practice believe these drugs can facilitate beneficial exploration of the psyche. Proponents of psychedelic therapy also believe psychedelics enhance or unlock key psychoanalytic abilities, and so make it easier for conventional psychotherapy to take place. Psychedelic therapy, in the broadest possible sense of the term, undoubtedly dates from prehistoric knowledge of hallucinogenic plants. Though usually viewed as predominantly spiritual in nature, elements of psychotherapeutic practice can be recognized in the entheogenic or shamanic rituals of many cultures. Shamans have historically been well known throughout the world to mix two or more substances to produce synergistic effects.
Melange [mey-lahnj] from French ‘mélange’ (‘set of diverse elements’) – also called the ‘spice’ – is the name of the fictional drug central to the ‘Dune’ series of science fiction novels by Frank Herbert, and derivative works. In the series, the most essential and valuable commodity in the universe is melange, a geriatric drug that gives the user a longer life span, greater vitality, and heightened awareness; it can also unlock prescience (foreknowledge of events) in some humans, depending upon the dosage and the consumer’s physiology. This prescience-enhancing property makes safe and accurate interstellar travel possible. Melange comes with a steep price, however: it is addictive, and withdrawal is fatal.
Herbert is vague in describing the appearance of the spice. He hints at its color when he notes that Guild Navigator Edric ‘swam in a container of orange gas … His tank’s vents emitted a pale orange cloud rich with the smell of the geriatric spice, melange.’ Later, a discovered hoard of melange appears as ‘mounds of dark reddish brown.’ Herbert also indicates fluorescence when the character Moneo notes, ‘Great bins of melange lay all around in a gigantic room cut from native rock and illuminated by glowglobes of an ancient design with arabesques of metal scrollwork upon them. The spice had glowed radiant blue in the dim silver light. And the smell – bitter cinnamon, unmistakable.’ Herbert writes repeatedly that melange possesses the odor of cinnamon. Lady Jessica notes that her first taste of spice ‘tasted like cinnamon.’ Dr. Yueh adds that the flavor is ‘never twice the same .. It’s like life – it presents a different face each time you take it. Some hold that the spice produces a learned-flavor reaction. The body, learning a thing is good for it, interprets the flavor as pleasurable – slightly euphoric. And, like life, never to be truly synthesized.’
Century egg (‘pidan,’ also known as preserved egg and millennium egg) is a Chinese cuisine ingredient made by preserving fowl eggs in a mixture of clay, ash, salt, quicklime (calcium oxide), and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green to gray color with a creamy consistency and an odor of sulfur and ammonia, while the white becomes a dark brown, translucent jelly with little flavor. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg to around 9, 12, or more during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds. Some eggs have fungal patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the ‘pine-patterned egg.’
The origin of the method for creating century eggs likely came about through the need to preserve eggs in times of plenty by coating them in alkaline clay, which is similar to methods of egg preservation in some Western cultures. The clay hardens around the egg and resulted in the curing and creation of century eggs instead of spoiled eggs. According to some, the century egg has over five centuries of history behind its production. Its discovery, though not verifiable, was said to have occurred around 600 years ago in Hunan during the Ming Dynasty, when a homeowner discovered duck eggs in a shallow pool of slaked lime that was used for mortar during construction of his home two months before. Upon tasting the eggs, he set out to produce more, this time with the addition of salt to improve the taste, resulting in the present recipe of the century egg.