Why are the keys on the keyboard arranged in the QWERTY sequence? Detailed answer

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Why are the keys on the keyboard arranged in the QWERTY sequence? Detailed answer

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Why are the keys on the keyboard arranged in the QWERTY sequence?

On the first American typewriters, the keys were usually arranged alphabetically. Due to the imperfection of the design, pressing adjacent keys often led to pinching and typing errors, which, moreover, remained unnoticed by the operator until the carriage was moved to the next line. Therefore, designers began to experiment with spacing frequently occurring letter combinations into different parts of the keyboard in order to increase the productivity of operators. In 1878, the QWERTY layout finally took shape, placed on the Remington No. 2 machine, and has survived to this day in an almost unchanged form.

Authors: Jimmy Wales, Larry Sanger

Random interesting fact from the Great Encyclopedia:

What part of a capsicum is the hottest?

A whole generation of television chefs have led us to believe that the most pungent part of a capsicum is its seeds. But it's not.

Correct answer: the inner plate on which these same seeds are held. The plate (or membrane) contains the largest amount of the so-called capsaicin - a colorless and odorless substance, which gives the pepper its characteristic hotness.

The spiciness of capsicum is measured according to a special scale proposed in 1912 by the American pharmacist Wilbur Scoville and named after him. In his first tests, Scoville diluted alcoholic extracts of various peppers in sweetened water. And then he gave a group of tasters to try different varieties of "chili" in different concentrations until they no longer felt the heat. As a result of such experiments, a numerical scale was derived showing the specific spiciness of capsicum.

Jalapeno peppers, for example, have a spiciness rating of 4500 Scoville units (SHU), since they have to be diluted 1:4500 to lose their heat.

The hottest pepper in the world grows in Dorset, on the South West coast of England. "Dorset naga" (naga in Sanskrit means "serpent") Michael and Joy Michaud grew on a stalk brought from Bangladesh.

In 2005, "naga" was tested by two American laboratories and gave a truly "gorloder" result - 923 "scovilles". Even half a naga pod would render the curry completely inedible, and cracking a whole pod would secure a direct route to the nearest hospital. Despite all these horrors, 000 thousand naga pods are sold every year in the world.

To complete the picture, it should be noted that capsaicin in its pure form gives 15-16 million units on the Scoville scale. It is so pungent that pharmacists experimenting with it have to work in a special "toxicology chamber" equipped with powerful filters, and in fully enclosed protective suits in order to prevent air from entering.

According to various estimates, there are 3510 types of capsicum in the world today.

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Packaging affects the properties of water 28.09.2013

Scientists at the Georgia Institute of Technology have found that the properties of the pipeline material affect the viscosity of water. True, this is noticeable only at the nanolevel.

The phenomenon does not affect the speed at which water pours out of the bottle, but at the nanoscale, under specific conditions, differences in the behavior of water are clearly visible. A new study shows that in nanoscopic glass channels, the viscosity of water can be twice as high as in plastic channels. Simply put, in nanoscale glass channels, water behaves like a ketchup-thick liquid.

At first glance, this discovery is of little use, but in fact it is very important, especially in light of the spread of nanotechnologies, such as microfluidic chips, designed to instantly diagnose infectious diseases. In addition, this information is important for developers of micromechanical systems, ultra-precise 3D printers and other devices where liquids have to be forced through tiny holes.

Changing the viscosity of water is another example of amazing phenomena at the nanoscale. It has long been known that the so-called hydrophilic materials attract water molecules and impede their movement, while hydrophobic materials, on the contrary, make it easier. But at the macro level, this is not so noticeable, but at the nano level, when water moves in a layer of only a few molecules, the viscosity increases sharply due to the fact that water molecules “stick” to the hydrophilic surface and move in a closer group.

The researchers studied the behavior of water at the nanoscale on various types of surfaces: mica, graphene oxide, silicon, diamond-like carbon and graphite. Mica, used in the drilling industry, and at the nanoscale, turned out to be the most hydrophilic material, while graphite was the most hydrophobic.

Scientists believe that a sharp increase in viscosity on hydrophilic surfaces will be observed for other liquids, not just water. Thus, developers of miniature machines, metamaterials, nanostructured materials, etc. this factor should be taken into account.

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