We have three colored segment in this animation. Surprisingly the length of the longest one is always the sum of the length of the two smaller ones.
This is actually a very special case of Ptolemy’s theorem. The theorem gives a connection between the sides and the diagonals of a cyclic quadrilateral. In this case the length of the dashed lines is equal so the theorem can be simplified to the statement above.
Museum of Folk Art - Yerevan, Armenia - Loom by jrozwado on Flickr.
Museum of Folk Art - Yerevan, Armenia - antique traditional tribal rugs, vweaving.
It’s time for a communal Trilobite Tuesday! A number of scientists believe that trilobite mass mortality assemblages, such as those exhibited by the Ordovician asaphid Homotelus bromidensis (photo), may reflect the end result of an oceanic tidal estuary draining or evaporating, leaving its inhabitants quite literally high-and-dry. Others state that some trilobites, such as the Devonian phacopid Eldredgeops milleri, may have followed a life cycle that would have drawn their species together in prolific numbers at certain times of the year to create mating assemblages. The net effect of such actions would have left ancient sea floors carpeted with complete trilobite carapaces. Another scientific thought logically postulates that large numbers of the same trilobite species may have continually lived in close proximity, sharing a particularly hospitable ecological niche for protection and best utilization of resources. Learn more about Trilobites.
Stereomicrographs of mineral crystals. These 3D images can be viewed by using the divergent eye method, a stereoscope, or in VR with a Google cardboard or another device. The minerals are Vanadinite (Pb5(VO4)3Cl ), Pyromorphite (Pb5(PO4)3Cl), Mimetite (Pb5(AsO4)3Cl), and Azurite (Cu3(CO3)2(OH)2) with Malachite (Cu2CO3(OH)2).
Image credit and copyright James Tyrwhitt-Drake
Matrjoschka-Fossil eines Käfers in einer Eidechse in einer Schlange: http://www.nerdcore.de/2016/09/09/matrjoschka-fossil-eines-kaefers-in-einer-eidechse-in-einer-schlange/
Mushrooms are the organisms that keep on giving. They grow and feed the soil by breaking down organic matter. For centuries, they’ve also been a staple in our diet.
Recently, people have started taking a closer look at mushrooms, and more specifically, mycelium — the hidden root of mushrooms — as an engineering material to produce goods like surfboards, packaging materials, furniture and even architecture.
As far as natural materials go, there’s never been anything as versatile and cost-effective as fungi, says Sonia Travaglini, a doctoral candidate in mechanical engineering at UC Berkeley, who is collaborating with artist and mycologist Philip Ross to unlock the seemingly infinite potential of fungi.
Mycelium can grow into any shape or size (the largest in the world blankets an entire forest in Oregon). They can be engineered to be as hard and strong as wood or brick, as soft and squishy as foam, or even smooth and flexible, like fabric.
Unlike other natural materials, mushrooms can rely on their recycling properties to break down organic matter so you can grow a lot of it very quickly and cheaply just by feeding it biodegradable waste. In as little as two weeks, you can cultivate a hunk of mushroom that’s brick-sized.
That mycelium actually takes in waste and carbon dioxide as it grows (one species of fungi even eats plastic trash) instead of expelling byproducts makes it far superior to other forms of production.
Plus, when you’re done with mushroom,
you can compost it or break up the material to grow more mycelium from it.
“And, unlike forming synthetic materials, which have to be made while very hot or under pressure, all of which takes a lot of energy to create those conditions, mycology materials grow from mushrooms which grow in our normal habitat, so it’s much less energy-intensive,” said Travaglini.
In the lab, Travaglini and other researchers crush, compress, stretch, pull and bend mycelium to test the amount of force the material can tolerate.
They found that mycelium is incredibly strong and can withstand a lot of compression and tension.
Most materials are only strong from one direction. But mycology materials are tough from all directions and can absorb a lot force without breaking. So it can withstand as much weight as a brick, but won’t shatter when you drop it or when it experiences a hard impact, said Travaglini.
As one of the newer organisms receiving an application in biomimetics, a field of science that looks to imitate nature’s instinctive designs to find sustainable solutions and innovation, we might be getting merely a glimpse of what fungi is capable of.
“Mycology is still a whole new field of research, we’re still finding more questions and still really don’t know where it’s going to go, which makes it really exciting,” said Travaglini.
Image sources: Vice UK/Mazda & Pearson Prentice Hall
Silk Embroidery with Flowers and Leaves, attributed to Leek Embroidery Society, 1885 - 1895. Via Rijksmuseum
Recently, Kazirka made a straw garden for the sewing studio by threading a yarn through straws he’d cut into pieces.
I adapted a vegetarian/vegan version of this soup from Epicurious’ recipe #231354. Am I a vegetarian/vegan? No. I just like the hell out of how this mushroom-based 酸辣汤 tastes!
This is not the simplest recipe you’ll find on this here blog. But if and when you need the hot, spicy, sour, healing flavor of some Chinese Hot & Sour Soup – if and when you want to wow your vegetarian friends with some deliciousness beyond polenta with vegetables on top – this soup is a great investment of a little time.
I would once again like to note that Chinese cooking uses HIGH HEAT. Notice that cooking times are in seconds and single minutes (below). That is because you will be cooking on HIGH HEAT. It requires being absolutely prepared for what comes next – just like a cooking show. Have everything chopped and measured and lined up waiting to be added at just the right second. It takes a little getting used to but it’s worth it for the authentic flavor. And the SPEED!
Toss fresh mushrooms with dark soy sauce in a bowl until they are well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together ¼ cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a pot over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add peanut oil, then swirl oil, tilting coat the bottom well. Add fresh mushrooms soaked in dark soy sauce and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil. Test for flavor. If it isn’t sour, add more vinegar mixture. If it isn’t hot, add more hot oil and white pepper. If it isn’t flavorful add more light soy sauce (liberally) and salt. Sprinkle with scallions and cilantro before serving.
