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The transformation of an egg into confetti and its appearance in a glass. Focus Secret

Spectacular tricks and their clues

Directory / Spectacular tricks and their clues

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Focus Description:

There is a shoebox on the illusion table. The performer comes to the table, takes a glass and, dropping it into the box, takes it out filled with confetti.

He pours the confetti back into the box and puts the empty glass in there. Then he takes a chicken egg and a fan from the table. Clutching the egg in the fist of his left hand, he opens the fan with his right hand and fanns the hand holding the egg over the box. Then, having crushed the egg, the magician throws into the box small pieces of the shell, similar to confetti (Fig. 25, A). When they all fall into the box, the performer puts the fan aside and pours confetti into the glass again. To convince the audience that the confetti is real, and the glass is without any secret, the performer pours confetti into it several times and, raising the glass over the box, pours it back. Then he fills a glass of confetti for the last time, puts it on his left hand and rolls up the sleeve of his jacket. Taking a handkerchief from the table, the performer covers the glass with it. And when he takes off his handkerchief, there is a glass in his palm, in which instead of confetti there is an egg.

Focus Turning an egg into confetti and its appearance in a glass
Fig. 25

The performer takes it out of the glass, breaks the shell and pours the contents of the egg into the glass.

Focus secret:

A colorfully decorated shoebox is half-filled with regular confetti. Then, for the trick, you will need a tea glass, a colored handkerchief measuring 25x25 cm, two eggs and a fan. In the shell of one egg, two small holes are made with a needle and its contents are poured out. The shell should be dried so that it is fragile and light. The second egg does not require preparation.

The secret of the trick lies in a small cylinder with a tightly glued lid. The height of this cylinder is equal to the height of the glass. Make it from plexiglass or cardboard. A small hole is made in the center of the cylinder cover, through which a strong thread 10 cm long is pulled. A small bead the size of a pea is tied to both ends of the thread (Fig. 25, B). The surface of the cylinder is pasted over with two or three layers of confetti, and then dried.

Before demonstrating the trick, a box of confetti is placed on the table. A handkerchief, an empty egg and a fan are placed next to it. A real egg is placed in a secret cylinder and the cylinder is lowered into the confetti that fills the box (Fig. 25, B). An empty glass is also placed there. Before you put an egg in a secret cylinder, you need to check the thread with the bead. It should be pulled inside the cylinder so that only a bead is visible on the surface of the cap.

Having started demonstrating the second part of the trick, connected with the glass, the performer pours confetti into the glass for the first two or three times and pours it back into the box. For the last time, instead of confetti, he pushes the cylinder with the egg into the glass and places the glass on the palm of his left hand. Spectators are sure that in a glass of confetti.

The performer takes a handkerchief and covers the glass with it. Having felt a bead through the handkerchief, the performer, removing the handkerchief, pulls out a secret cylinder from the glass and throws it into the box (Fig. 25, D).

Author: Akopyan A.A.

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A revolutionary discovery for the production of beer 27.03.2018

For many beer drinkers, bitter taste and distinctive hop aroma are the most important attributes of their favorite drink. But hops are very expensive, consuming 100 billion liters of water annually in the United States alone.

To get around these problems, scientists have figured out how to brew "hoppy" beer without the use of... hops.

Bioengineers have created a genetically modified yeast that synthesizes the aromatic components of hops - the terpene alcohols geraniol and linalool. In the process of making beer with this yeast, hops can be omitted, which significantly reduces the cost and simplifies the production process. Double-blind testing of an experimental batch of the drink showed that such a beer has an even more pronounced taste and aroma than an American ale brewed in the traditional way.

Hops give the beer its characteristic bitterness and aroma. To achieve the desired taste, hops are added to the wort during the brewing process, and to give aroma - at later stages of the preparation of the drink; this procedure is called beer hopping. There are many varieties of hops that differ in the concentration of aromatic components. However, even within the same variety there can be variation in essential oil content, and this is one of the reasons why beer characteristics can be difficult to standardize.

The aroma fraction of hops contains many components, but researchers have found that two molecules from the class of terpenes - geraniol and linalool - make the main contribution to the hopping of beer, at least for varieties popular among American brewers. These substances are formed from a single precursor with the participation of two different synthase enzymes.

Bioengineers from the University of California and the Bioenergy Institute at Emeryville (USA), in collaboration with the California brewing company Lagunitas, have developed a technology that allows beer to be hopped without the use of hops. To do this, the genes for enzymes for the synthesis of geraniol and linalool were inserted into the genome of an industrial yeast strain used in brewing. In addition, researchers have learned to regulate the expression of these genes in order to purposefully change the taste of beer.

Since the enzymes involved in the synthesis of these terpenes have not yet been identified directly in hops, the scientists tested several linalool and geraniol synthase genes from other aromatic plants. It turned out that a shortened version of the enzyme from mint and a full-length enzyme from basil showed a sufficient level of activity in yeast cells for these two substances. In order to enable the synthesis of the terpene precursor, the bioengineers also had to overexpress several of the yeast's own enzymes. To integrate the genetic cassettes into yeast DNA, the researchers used the CRISPR-Cas9 system.

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