How can water transport cross a river without swimming into it? Detailed answer

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How can water transport cross a river without swimming into it? Detailed answer

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How can water transport cross a river without swimming into it?

Bridges can serve for crossing not only land, but also water transport. Most often, the need for the construction of such a bridge arises during the construction of a water channel at a different height than the river or other channel it crosses. The longest water bridge in Europe is Magdeburg, its length is 918 meters, and it crosses the Elbe River. And the Barton Water Bridge near Manchester is designed so that it can also turn 90 ° horizontally, passing heavy ships going through the Manchester Shipping Canal.

Authors: Jimmy Wales, Larry Sanger

Random interesting fact from the Great Encyclopedia:

What's inside a coconut?

Not milk, but coconut water.

Coconut milk is made by boiling grated coconut meat and then straining it. Boil milk further - and you get coconut cream.

Coconut is the only plant that produces seminal fluid (scientifically, endosperm). As the coconut grows, the seed inside it turns into a sweet, crumbly mass - the so-called "coconut apple". It is from it that a young shoot sprouts - it breaks through one of the three holes located at the end of the fruit.

Fresh coconut water is a great hangover cure. It is completely sterile, rich in vitamins and minerals, and has the same salt balance as human blood (the technical term is "isotonic").

Due to its characteristics, coconut water can replace saline and is widely used as a drink for athletes, especially in Brazil, where the industry is currently valued at $75 million. Coconut water ferments quickly, making excellent wine and vinegar.

Coconut oil is used to treat AIDS. As a virtually safe fatty vegetable oil, it is marketed as "the healthiest". Coconut oil is high in lauric acid, a saturated fat found in breast milk, and has excellent antiviral and antibacterial properties. In addition, it lowers the level of cholesterol in the blood, because it does not enter the circulatory system, but goes directly to the liver.

Here are a few lesser-known uses for the coconut tree: The Daimler-Chrysler car company uses the fiber from the hulls of the coconut fruit (or coir) to make biodegradable truck seats (more resilient than Styrofoam) from the liquefied coconut root to make mouthwash made from the husk nuts flour is used to clean jet engines. The first coconut car body is already on the designers' drawing board.

For more than 3000 years, the coconut palm has held the fame of the most useful tree. In the early Sanskrit texts, it is called only as kalpa vriksha - "the tree that gives everything."

You can survive on a deserted island by satisfying your hunger and thirst with just one coconut.

Test your knowledge! Did you know...

▪ Why is America called that?

▪ Where and when Tolkien's Hobbit was published with drawings of a lion and emus on the cover?

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The secret of chewing chocolate 24.01.2023

A team of scientists from the University of Leeds focused not on the taste of chocolate, but on the tactile sensations associated with eating it. The analysis was performed using a premium brand of dark chocolate on a 3D artificial tongue-like surface.

The scientists applied the analytical methods of tribology, one of the branches of engineering that studies the interaction of surfaces and liquids, the level of friction between them and the role of lubrication: in this case, saliva or fat from chocolate.

"Tribology provides a mechanistic understanding of how food feels in the mouth. This knowledge can be used to develop products that taste better, have better texture or are healthier," explains Anvesha Sarkar, professor at the School of Food Science and Dietetics in Leeds.

When chocolate hits the tongue, it releases a fatty film that coats the tongue and other surfaces in the mouth. It is through it that we feel chocolate as something smooth and pleasant.

After that, the cocoa solids are released and become more important in terms of tactile sensations, so the fat loses its value and its amount can be reduced without affecting the texture of the product.

"Contains chocolate 5% or 50% fat - it doesn't really matter, it will still form drops in the mouth, which create the same pleasant sensation," said Anvesha Sarkar.

According to Siavash Soltanahmadi of the Leeds School of Food Science and Dietetics and leader of the study, this work could help develop reduced-fat chocolate without changing its texture.

"By understanding the physical mechanisms that occur when eating chocolate, it is possible to develop a next generation product that feels and tastes like high-fat chocolate, but is more beneficial," Soltanahmadi explained.

The researchers believe that the new knowledge can be applied to the study of other foods that are subject to a phase transition, when a substance changes from a solid to a liquid, such as ice cream, margarine or cheese.

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