What did Galileo Galilei see through the telescope? Detailed answer

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What did Galileo Galilei see through the telescope? Detailed answer

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What did Galileo Galilei see through the telescope?

In 1609, Galileo learned that a far-seeing device had appeared in Holland (this is how the word "telescope" is translated from Greek). The basis of this device is a combination of optical glasses. He assembled several telescopes; each subsequent one gave an increasing increase, and if the first magnified only 3,5 times, then the best of the Galilean telescopes gave an increase of 33 times. Galileo made great discoveries with these homemade instruments.

The moon is not an ethereal luminary of light gases, but a planet similar to the Earth, with vast plains and mountains, the height of which Galileo determined by the length of the shadow they cast.

Observing the Sun (Galileo put smoked glass to the lens), the scientist discovered spots that move. Giordano Bruno's guess was confirmed: the Sun rotates around its axis, just like the Earth.

Through a telescope, Jupiter is seen not alone, but with four satellites that revolve around it, as if it were a miniature solar system. The Milky Way, a nebulous streak that crosses the sky, is seen through a telescope as crumbling into countless stars.

Author: Cellarius E.Yu.

Random interesting fact from the Great Encyclopedia:

Which planet is closest to the Sun?

Mercury. It is 2,5 times closer to the Sun than Earth.

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Determining the authenticity of coffee 30.01.2021

There are two main varieties of coffee - the more expensive Arabica and the cheaper Robusta. To get the best price, producers often mix beans of two varieties, believing that after roasting it will be very difficult to determine their ratio.

In laboratory conditions, chromatography and spectroscopy methods are used to authenticate coffee varieties, which are costly and time consuming. With a simpler and cheaper version of extraction with chloroform, it is not possible to determine all the necessary types of compounds.

Scientists from the University of Guelph and the National Research Council of Canada have developed a new method to quantify the composition of coffee in a package based on the nuclear magnetic resonance (NMR) method.

In particular, using NMR, the researchers successfully identified all 12 compounds that are commonly studied in tests of pure coffee, and whose concentrations differ depending on the variety and geographical origin of the beans - caffeine, trigonelline, 3- and 5-caffeylquinic acid, lipids, cafestol, nicotinic acid, N-methylpyridinium, formic acid, acetic acid, kahweol and 16-O-methyl capestol.

Elevated amounts of 16-O-methyl capestol (16-OMC) are unique to Robusta and kahweol to Arabica.

They found a direct correlation between the contents of these two compounds in coffee blends and the bean ratio of the two varieties. The scientists measured the levels of 16-OMC, kahweol and other aromatic compounds in 292 samples from manufacturers around the world.

The discrepancy between the results for samples whose mixture composition was known was no more than 15% even at relatively low concentrations of the two indicator compounds.

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