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Why are there no lobsters in the Pacific? | Naked Science Forum I don't feel the answers here are actually answering the question that was posed here Here is the rundown The "lobsters" in the Pacific Ocean aren't actually lobsters They are unrelated crustaceans, that like shrimp and crayfish resemble the real thing, enough so to be called lobster by their common names
Why are there no lobsters in the Pacific? - The Naked Scientists But there are some spiny lobsters, including the California or red rock lobster, Panulirus interruptus, and there's also one called the green spiny lobster, and they do live on the Pacific, from California, down through into Peru and out into the Pacific as far as the Galapagos Islands There are various species that do live there
The reason for red wine headaches is revealed Researchers in the United States say they may have cracked why some people get a headache after just one small glass of red wine, even though they are fine drinking other types of alcohol It’s all down to a natural “sunscreen” molecule made by red grapes called “quercetin” Professor Andrew Waterhouse is from the University of California Davis
Red squirrels and a tropical Antarctica | Podcasts Red squirrels used to be the most common squirrel in Britain But since the grey squirrel was introduced from the USA as an illegal immigrant in the late 1800s, their numbers have nose-dived It's not just competition for food; grey squirrels brought a deadly virus with them which has hit red squirrel populations hard Sue Nelson goes to one of the last red squirrel strongholds in the country
Why does red meat turn white with cooking? | Science Questions Red meat contains an iron-rich chemical called "myoglobin" which also changes its shape when it cooks and changes colour from red when it's raw to sort of brownish grey when it's fully cooked If you're cooking red meat, sometimes you get a lovely brown colour on the outside and that really tasty meat smell that always makes you hungry
Why do you go red when sunburnt? | Science Questions I’ve heard on one of your podcasts about sunburn and the damage it imparts but I was wondering what’s the actual cause of the redness in sunburn What specific damage to the skin causes the redness that remains over days after the initial UV exposure? What are we seeing that’s happening at the molecular level that’s red?
Why is gooseberry jam red when gooseberries are green? Charis Lestrange put this thorny question to Dr Sarka Tumova, a food scientist at the University of Leeds Sarka - This question also really intrigued me My mother often makes jam from green gooseberries and the colour is never red but rather dark yellow or light orange It's a colour change either way
Why dont red blood cells have DNA? - The Naked Scientists Chris Smith put this question to molecular biologist Diana Alexander Diana - Yes, it is, exactly Mature red blood cells have no nucleus which is the compartment that houses the DNA Immature red blood cells actually do have a nucleus but when they differentiate to become the mature red blood cells the nucleus is actually ejected, so they have no nucleus and no DNA