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The rain can dry

10.11.2001

Until now, in order to prevent rain, the clouds were seeded with silver iodide or dry ice. This made it possible to cause the condensation of the smallest drops in them into larger ones, unable to stay in the air and falling out on the way to the object that needs to be protected from precipitation.

Now there is another way: the clouds can be dried. The American firm Dyn-O-Mat has developed a polymer powder, each grain of which absorbs 2000 times more water than it weighs.

Having scattered 4 tons of this powder from an airplane over a thundercloud measuring 4000 by 1600 meters, the company's specialists made it disappear right before our eyes. Soaked with water, polymer particles fall to the ground and gradually decompose without causing harm to people and the environment.

<< Back: Permafrost under threat 13.11.2001

>> Forward: Hand washing helps with colds 09.11.2001

Latest news of science and technology, new electronics:

The existence of an entropy rule for quantum entanglement has been proven 09.05.2024

Quantum mechanics continues to amaze us with its mysterious phenomena and unexpected discoveries. Recently, Bartosz Regula from the RIKEN Center for Quantum Computing and Ludovico Lamy from the University of Amsterdam presented a new discovery that concerns quantum entanglement and its relation to entropy. Quantum entanglement plays an important role in modern quantum information science and technology. However, the complexity of its structure makes understanding and managing it challenging. Regulus and Lamy's discovery shows that quantum entanglement follows an entropy rule similar to that for classical systems. This discovery opens new perspectives in the field of quantum information science and technology, deepening our understanding of quantum entanglement and its connection to thermodynamics. The results of the study indicate the possibility of reversibility of entanglement transformations, which could greatly simplify their use in various quantum technologies. Opening a new rule ... >>

Mini air conditioner Sony Reon Pocket 5 09.05.2024

Summer is a time for relaxation and travel, but often the heat can turn this time into an unbearable torment. Meet a new product from Sony - the Reon Pocket 5 mini-air conditioner, which promises to make summer more comfortable for its users. Sony has introduced a unique device - the Reon Pocket 5 mini-conditioner, which provides body cooling on hot days. With it, users can enjoy coolness anytime, anywhere by simply wearing it around their neck. This mini air conditioner is equipped with automatic adjustment of operating modes, as well as temperature and humidity sensors. Thanks to innovative technologies, Reon Pocket 5 adjusts its operation depending on the user's activity and environmental conditions. Users can easily adjust the temperature using a dedicated mobile app connected via Bluetooth. Additionally, specially designed T-shirts and shorts are available for convenience, to which a mini air conditioner can be attached. The device can oh ... >>

Energy from space for Starship 08.05.2024

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New method for creating powerful batteries 08.05.2024

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Alcohol content of warm beer 07.05.2024

Beer, as one of the most common alcoholic drinks, has its own unique taste, which can change depending on the temperature of consumption. A new study by an international team of scientists has found that beer temperature has a significant impact on the perception of alcoholic taste. The study, led by materials scientist Lei Jiang, found that at different temperatures, ethanol and water molecules form different types of clusters, which affects the perception of alcoholic taste. At low temperatures, more pyramid-like clusters form, which reduces the pungency of the "ethanol" taste and makes the drink taste less alcoholic. On the contrary, as the temperature increases, the clusters become more chain-like, resulting in a more pronounced alcoholic taste. This explains why the taste of some alcoholic drinks, such as baijiu, can change depending on temperature. The data obtained opens up new prospects for beverage manufacturers, ... >>

Random news from the Archive

DNA and French cooking 03.05.2004

Real delicacy truffles (and in France truffles from Perigord are considered the best) now cost up to 1000 euros per kilogram.

The rarest white Italian truffles from Piedmont - even up to five thousand. But in recent years, they have been competing on the European market with much cheaper low-quality Chinese truffles, outwardly indistinguishable from real ones even for a specialist. The difference is felt only in the cooked dish.

Chinese mushrooms lend themselves to mass cultivation and cost up to 20 euros per kilogram. Often they are sold under the guise of French. In addition, Chinese truffles pose a danger of ecological aggression: they grow much faster than European ones, and if their spores get into the forest soil, the Chinese species can displace the European one.

The Institute for Agricultural Research in Clermont-Ferrand (France) has developed a simple mushroom DNA test method that can reliably distinguish cheap Chinese from noble truffles. The analysis is recommended for wholesalers when purchasing large quantities of mushrooms.

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