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when_nature_inflates [2008-01-22 13:55] – 62.166.51.71when_nature_inflates [2010-11-24 12:53] – 87.210.211.132
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 ==== When Nature Inflates ==== ==== When Nature Inflates ====
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 +**Snapping shrimp make flashing bubbles**
 +The cavitation bubbles created by shrimp in stunning their prey have some surprising properties.
 +Snapping shrimp produce a loud crackling noise1, that is intense enough to disturb underwater communication. This sound originates from the violent collapse of a large cavitation bubble generated under the tensile forces of a high-velocity water jet formed when the shrimp's snapper-claw snaps shut. A short, intense flash of light is emitted as the bubble collapses, indicating that extreme pressures and temperatures of at least 5,000 K must exist inside the bubble at the point of collapse. We have dubbed this phenomenon 'shrimpoluminescence' — the first observation, to our knowledge, of this mode of light production in any animal — because of its apparent similarity to sonoluminescence the light emission from a bubble periodically driven by ultrasound.
 +Source: Nature 413, 477-478 (4 October 2001) | doi:10.1038/35097152; Detlef Lohse1, Barbara Schmitz2 & Michel Versluis1
 +The Amazing Killer Pistol Shrimp: http://www.youtube.com/watch?v=DeFUO2F7Gvw&NR=1
  
-{{elodea.jpg?278}}{{plasmolysis.jpg?350}}\\ 
-elodea & plasmolysis Copyright A. Gillham,  ©Blackpool Sixth Form College 
  
  
 +{{elodea.jpg?278}}{{plasmolysis.jpg?350}}\\
 +elodea & plasmolysis Copyright A. Gillham,  ©Blackpool Sixth Form College
 {43_melosira_100x.jpg|43_melosira_100x.jpg}}\\ {43_melosira_100x.jpg|43_melosira_100x.jpg}}\\
 43_Melosira_100x: 43_Melosira_100x:
- http://www.acadweb.wwu.edu/courses/envr429-rm/ + http://www.acadweb.wwu.edu/courses/envr429-rm/ \\ 
 +\\ 
 +\\
  
  
 {{grntrfg.jpg|grntrfg.jpg}}{{:imagescleaned_washed_fiji_tree_frog_eggs_close-up.jpg?496}}\\ {{grntrfg.jpg|grntrfg.jpg}}{{:imagescleaned_washed_fiji_tree_frog_eggs_close-up.jpg?496}}\\
-{{:marsh_frog.jpg?395}}\\+{{:marsh_frog.jpg?250}}\\
 Green Treefrog:Lang Elliott, all rights reserved\\ Green Treefrog:Lang Elliott, all rights reserved\\
 Fiji_tree_frog_eggs,_close-up. source: www.ryanphotographic.com/vitiensis.htm jpg:\\ Fiji_tree_frog_eggs,_close-up. source: www.ryanphotographic.com/vitiensis.htm jpg:\\
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 \\ \\
-{{10924.jpgwww.nonduality.com.jpg|10924.jpgwww.nonduality.com.jpg}}{{:argyroneta60.jpg_www.arages.de_sdj_sdj_00_big.jpg_frank_lepper_freiburg.jpg?350}}\\+{{10924.jpgwww.nonduality.com.jpg|10924.jpgwww.nonduality.com.jpg}}{{:argyroneta60.jpg_wwww.arages.de:sdj:sdj_00_big.jpg_frank_lepper_freiburg.jpg?353}}\\
 Argyroneta Aquatica: This is the only spider known to live permanently underwater. The spider can swim with ease and constructs an inverted retreat which it fills with air. This is accomplished by trapping air on the abdomen. The air is collected from the surface with a flick of the rear legs. At the retreat the air is brushed off, several journeys are required to fill the "bell". Prey is taken to the retreat for consumption, although rarely it may be taken to the surface.. Moulting also takes place at the surface, or at least in the vegetation above it.. This would seem to be necessary for the cuticle to harden although moulting has also been observed within the bell.\\ Argyroneta Aquatica: This is the only spider known to live permanently underwater. The spider can swim with ease and constructs an inverted retreat which it fills with air. This is accomplished by trapping air on the abdomen. The air is collected from the surface with a flick of the rear legs. At the retreat the air is brushed off, several journeys are required to fill the "bell". Prey is taken to the retreat for consumption, although rarely it may be taken to the surface.. Moulting also takes place at the surface, or at least in the vegetation above it.. This would seem to be necessary for the cuticle to harden although moulting has also been observed within the bell.\\
 source: _www.arages.de_Frank_Lepper_Freiburg Bubble Spider by Jacques De Schryver\\ source: _www.arages.de_Frank_Lepper_Freiburg Bubble Spider by Jacques De Schryver\\
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-{{squid.jpg?500}} {{females.jpg?450}}\\+{{squid.jpg?350}} {{females.jpg?310}}\\
 Monterey Jellyfish: copyright 1992  phil@mit.edu\\ Monterey Jellyfish: copyright 1992  phil@mit.edu\\
 Freshwater Jellyfish (Craspedacusta sowerbyi)by Gen-yu Sasaki, Japan\\ Freshwater Jellyfish (Craspedacusta sowerbyi)by Gen-yu Sasaki, Japan\\
 \\ \\
  
-{{:magnapinna.jpg|----}}   {{:mpacificaatlviews.350a.jpg?625}}\\+{{:magnapinna.jpg|----}}\\
 Magnafinna: The bigfin squids are a group of rarely seen cephalopods with a very distinctive morphology. They are placed in the genus Magnapinna and family Magnapinnidae. The family is known only from larval, paralarval, and juvenile specimens, but some authorities believe the adult creature has been seen: Several videos have been taken of animals nicknamed the "long-arm squid", which appear to have a similar morphology. Since none of the adult specimens have ever been captured or sampled, it remains uncertain if they are the same genus, or only distant relatives.\\ Magnafinna: The bigfin squids are a group of rarely seen cephalopods with a very distinctive morphology. They are placed in the genus Magnapinna and family Magnapinnidae. The family is known only from larval, paralarval, and juvenile specimens, but some authorities believe the adult creature has been seen: Several videos have been taken of animals nicknamed the "long-arm squid", which appear to have a similar morphology. Since none of the adult specimens have ever been captured or sampled, it remains uncertain if they are the same genus, or only distant relatives.\\
 \\ \\
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-{{:octace02.jpg?220}}{{:55010184.jpg?250}}    {{:swim_bladd_m1088241.jpg?250}}\\+{{:octace02.jpg?220}}{{:55010184.jpg?250}}    {{:swim_bladd_m1088241.jpg?175}}{{:squid21.jpgcranchiid_squid_juvenile_from_plankton-photo_uwe_kils_gfdl..jpg?93}}\\
 Bubble Eye fish: Bubble Eye fish:
 Carassius auratus, bright orange bubble-eye goldfish has fluid-filled sacs under its eyes and a showy tail. Carassius auratus, bright orange bubble-eye goldfish has fluid-filled sacs under its eyes and a showy tail.
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 Swim bladder, Swim bladder,
-The Globe Fish lives in shallow water and uses its swim bladder to ascend and decend in the water. The swim bladder is a sac inside the abdomen that contains gas. If you have caught a fish and wondered why its eyes are bulging from its head, it is because the air in the swim bladder has expanded and is pushing against the back of its eye. The gas in the swim bladder is mostly oxygen. Nitrogen and carbon dioxide are also present. De zwemblaas stelt de vis in staat om zijn massadichtheid continu aan te passen en het lichaam in de gewenste positie te houden zonder dat de vis verder energie hoeft te verbruiken met zwembewegingen.+The Globe Fish lives in shallow water and uses its swim bladder to ascend and decend in the water. The swim bladder is a sac inside the abdomen that contains gas. If you have caught a fish and wondered why its eyes are bulging from its head, it is because the air in the swim bladder has expanded and is pushing against the back of its eye. The gas in the swim bladder is mostly oxygen. Nitrogen and carbon dioxide are also present. De zwemblaas stelt de vis in staat om zijn massadichtheid continu aan te passen en het lichaam in de gewenste positie te houden zonder dat de vis verder energie hoeft te verbruiken met zwembewegingen.\\ 
 +In the squid next to it we can clearly see the swimbladder inside the body. 
 +source: squid21.jpgcranchiid_squid_juvenile_from_plankton-photo_uwe_kils_gfdl..jpg
  
  
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 {{15632487_0f5e0a56f2_o.jpg?350}} {{15632489_02382b269b_o.jpg?350}}\\ {{15632487_0f5e0a56f2_o.jpg?350}} {{15632489_02382b269b_o.jpg?350}}\\
 Culinary Chinese School\\ Culinary Chinese School\\
-Inflatable Duck: Blowing is much more efficient than stirrring. +Inflatable Duck: Blowing is much more efficient than stirrring.\\ 
- +"So today in Cooking Lecture we learned about making Peking Duck. Now as anybody knows, a good baked Peking Duck has a very crispy, thin skin while the meat behind it is moist and rich.
-So today in Cooking Lecture we learned about making Peking Duck. Now as anybody knows, a good baked Peking Duck has a very crispy, thin skin while the meat behind it is moist and rich.+
 I never wondered before how they actually accomplished this, I just kind of took it for granted. If you think about it, how is it possible to get the skin of the duck as crispy and thin as it is, while at the same time maintaining the moist meat behind it? With pigs, its because they have a thick layer of fat that acts as insulation, but no matter how much you fatten a duck, you won't be able to pull it off…. unless, as the highest chefs in Ming Dynasty China propositioned, you can somehow put air between the skin and the flesh of the duck. I never wondered before how they actually accomplished this, I just kind of took it for granted. If you think about it, how is it possible to get the skin of the duck as crispy and thin as it is, while at the same time maintaining the moist meat behind it? With pigs, its because they have a thick layer of fat that acts as insulation, but no matter how much you fatten a duck, you won't be able to pull it off…. unless, as the highest chefs in Ming Dynasty China propositioned, you can somehow put air between the skin and the flesh of the duck.
 My teacher did this by sticking one finger in the anus, strangulating the throat with the other hand and blowing into a hole cut into the armpit. A rather unflattering position to say the least. But the duck was, as Mr. Yoshioka assured us later, a female at least. My teacher did this by sticking one finger in the anus, strangulating the throat with the other hand and blowing into a hole cut into the armpit. A rather unflattering position to say the least. But the duck was, as Mr. Yoshioka assured us later, a female at least.
 Our instructor later strung it up on a meat hook and poured hot oil and sugar all over the skin to seal its shape and add a crispiness to the skin and hung it in a huge broiler. Our instructor later strung it up on a meat hook and poured hot oil and sugar all over the skin to seal its shape and add a crispiness to the skin and hung it in a huge broiler.
-BTW, since I sat in the first row directly in front of the teacher. I got first the sample while the duck is still warm out of the oven (which is when it tastes the best). I am happy to say that it was an incredibly delectable combination of the crisp, light skin and the moist, creamy meat that melts in your mouth. The hand-made chinese crepe also provided just the right elasticity and gumminess to provide a heavenly experience!+BTW, since I sat in the first row directly in front of the teacher. I got first the sample while the duck is still warm out of the oven (which is when it tastes the best). I am happy to say that it was an incredibly delectable combination of the crisp, light skin and the moist, creamy meat that melts in your mouth. The hand-made chinese crepe also provided just the right elasticity and gumminess to provide a heavenly experience!"
  
 --Johnathan --Johnathan
  • when_nature_inflates.txt
  • Last modified: 2014-09-27 18:20
  • by cocky