Where can you find burials in the form of coffins nailed to the rocks? Detailed answer

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Where can you find burials in the form of coffins nailed to the rocks? Detailed answer

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Where can you find burials in the form of coffins nailed to the rocks?

In China, Indonesia and the Philippines, one can find burials in the form of coffins nailed to rocks.

Among the Bo people, one of the national Chinese minorities, it was believed that the mountains are the most suitable place for burial, because they are a ladder between the earthly and heavenly worlds.

Authors: Jimmy Wales, Larry Sanger

Random interesting fact from the Great Encyclopedia:

What is yeast?

If a weak sugar solution is left in the air for several days, then a light foam will appear on its surface and the smell of alcohol will begin to emanate from it. This reaction is due to the fact that tiny plant cells called yeast get into the liquid from the air. They get into conditions favorable for their growth. Man has long known that this process exists, and for thousands of years people have used it to make all sorts of alcoholic beverages.

Sugar solutions made from molasses, potatoes, rye, wheat, malt and hops, apples and grapes have been exposed to air to produce alcohol, whiskey, beer, ale, cider and other beverages. Perhaps someone accidentally noticed that if the dough for baking bread stands for a while, then a specific process often takes place in it. The flat surface of the dough mysteriously began to bulge and rise. It gave off a strange but pleasant smell. When this dough was baked, instead of a flat, heavy cake, it turned out to be a light, porous, soft bread!

In 1857, Louis Pasteur announced that he had found an explanation for these changes, which he said were due to tiny, single-celled plants called yeasts. Yeasts belong to the fungus family and are small, round, colorless particles. They are larger than ordinary bacteria, but still so small that they would need to be stacked in a row from 1200 to 1600 to get a chain 1 centimeter long.

Yeast cells reproduce by budding. This means that processes depart from them, which are cut off from the parent cell by the cell membrane. Eventually the shoots reach their full size. As they grow, they produce substances called cymase and invertase. These substances are called fermenters, and they have the ability to ferment starch into sugar and sugar into alcohol and carbon dioxide. During fermentation, carbon dioxide is formed and rises. Then it evaporates, leaving alcohol behind.

Beer, ale, wine and cider are all fermented drinks in which yeast has converted some of the sugar into carbon dioxide and alcohol. In baking, carbon dioxide bubbles up in the dough, causing the dough to rise. The heat in the oven then removes the dioxide, and the bread becomes porous and light.

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