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June 18, 2019

Growing An Extra Nose On Your Forehead

Anatomically, a nose is a protuberance in vertebrates that houses the nostrils, or nares, which admit and expel air for respiration in conjunction with the mouth. Behind the nose are the olfactory mucosa and the sinuses. Behind the nasal cavity, air next passes through the pharynx, shared with the digestive system, and then into the rest of the respiratory system. In humans, the nose is located centrally on the face; on most other mammals, it is on the upper tip of the snout.

As an interface between the body and the external world, the nose and associated structures frequently perform additional functions concerned with conditioning entering air. The nose often has inner hairs whose function is to stop unwanted particles from entering the lungs.

The wet nose of dogs is useful for the perception of direction. The sensitive cold receptors in the skin detect the place where the nose is cooled the most and this is the direction a particular smell that the animal just picked up comes from.

In amphibians and lungfish, the nostrils open into small sacs that, in turn, open into the forward roof of the mouth through the choanae. These sacs contain a small amount of olfactory epithelium, which, in the case of caecilians, also lines a number of neighbouring tentacles. Despite the general similarity in structure to those of amphibians, the nostrils of lungfish are not used in respiration, since these animals breathe through their mouths.

Fashion Designs That Will Creep You Out

Fashion design is a form of art of the application of design and aesthetics or natural beauty to clothing and accessories. Fashion design is influenced by cultural and social latitudes, and has varied over time and place. Fashion designers work in a many ways in designing clothing and accessories. Some work alone or as part of a team. They attempt to satisfy consumer desire for aesthetically designed clothing; and, because of the time required to bring a garment onto the market, must at time santicipate changing consumer tastes.

Fashion designers try to design clothes which are functional as well as aesthetically pleasing. They must consider who is likely to wear a garment and the situations in which it will be worn. They have a wide range and combinations of materials to work with and a wide range of colors, patterns and styles to choose from. Though most clothing worn for everyday wear falls within a narrow range of conventional styles, unusual garments are usually sought for special occasions, such as evening wear or party dresses.

Some clothes are made specifically for an individual, as in the case of haute couture or bespoke tailoring. Today, most clothing is designed for the mass market, especially casual and every-day wear.

Cookies That Will Creep You Out

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.

A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called “batter”) as thin as possible, which allows the bubbles – responsible for a cake’s fluffiness – to better form. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.

Oils in baked cakes do not behave as soda tends to in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.

Creepy Human Body Inspired Kitchenware

Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware. The history of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. It has been possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by stone age civilizations were improvements to basic roasting. In addition to exposing food to direct heat from either an open fire or hot embers it is possible to cover the food with clay or large leaves before roasting to preserve moisture in the cooked result. Examples of similar techniques are still in use in many modern cuisines.
Of greater difficulty was finding a method to boil water. For people without access to natural heated water sources, such as hot springs, heated stones could be placed in a water-filled vessel to raise its temperature (for example, a leaf-lined pit or the stomach from animals killed by hunters). In many locations the shells of turtles or large mollusks provided a source for waterproof cooking vessels. Bamboo tubes sealed at the end with clay provided a usable container in Asia, while the inhabitants of the Tehuacan Valley began carving large stone bowls that were permanently set into a hearth as early as 7000 BC.





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