Almost the last word.
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| Title: | Almost the last word. |
|---|---|
| Authors: | Daniel, Chris (AUTHOR), Edge, Sam (AUTHOR), Stevens, Matthew (AUTHOR), Ritchie, Simon (AUTHOR), Follows, Mike (AUTHOR), Bazalgette, Bobby (AUTHOR), Murray, Andrew (AUTHOR) |
| Source: | New Scientist. 4/5/2025, Vol. 266 Issue 3537, p46-47. 2p. 1 Color Photograph. |
| Subjects: | Nociceptors, Volatile organic compounds, Sensitive plant, Water hardness, Hydrophilic compounds |
| Abstract: | The article discusses the reasons why tea is more likely to leave a stain in a cup compared to coffee. Tannins found in tea and coffee bind to calcium salts in water, forming a precipitate that adheres to the mug's surface. Tea contains more tannins than coffee, leading to more staining. The article also explores the topic of what happens to electronic cloud records when a person dies and whether plants can feel pain, providing scientific explanations for these phenomena. [Extracted from the article] |
| Copyright of New Scientist is the property of New Scientist Ltd. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| FullText | Text: Availability: 1 |
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| Header | DbId: egs DbLabel: Engineering Source An: 184183766 AccessLevel: 6 PubType: Periodical PubTypeId: serialPeriodical PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Almost the last word. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Daniel%2C+Chris%22">Daniel, Chris</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Edge%2C+Sam%22">Edge, Sam</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Stevens%2C+Matthew%22">Stevens, Matthew</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ritchie%2C+Simon%22">Ritchie, Simon</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Follows%2C+Mike%22">Follows, Mike</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bazalgette%2C+Bobby%22">Bazalgette, Bobby</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Murray%2C+Andrew%22">Murray, Andrew</searchLink> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22New+Scientist%22">New Scientist</searchLink>. 4/5/2025, Vol. 266 Issue 3537, p46-47. 2p. 1 Color Photograph. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Nociceptors%22">Nociceptors</searchLink><br /><searchLink fieldCode="DE" term="%22Volatile+organic+compounds%22">Volatile organic compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Sensitive+plant%22">Sensitive plant</searchLink><br /><searchLink fieldCode="DE" term="%22Water+hardness%22">Water hardness</searchLink><br /><searchLink fieldCode="DE" term="%22Hydrophilic+compounds%22">Hydrophilic compounds</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The article discusses the reasons why tea is more likely to leave a stain in a cup compared to coffee. Tannins found in tea and coffee bind to calcium salts in water, forming a precipitate that adheres to the mug's surface. Tea contains more tannins than coffee, leading to more staining. The article also explores the topic of what happens to electronic cloud records when a person dies and whether plants can feel pain, providing scientific explanations for these phenomena. [Extracted from the article] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of New Scientist is the property of New Scientist Ltd. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=184183766 |
| RecordInfo | BibRecord: BibEntity: Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 2 StartPage: 46 Subjects: – SubjectFull: Nociceptors Type: general – SubjectFull: Volatile organic compounds Type: general – SubjectFull: Sensitive plant Type: general – SubjectFull: Water hardness Type: general – SubjectFull: Hydrophilic compounds Type: general Titles: – TitleFull: Almost the last word. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Daniel, Chris – PersonEntity: Name: NameFull: Edge, Sam – PersonEntity: Name: NameFull: Stevens, Matthew – PersonEntity: Name: NameFull: Ritchie, Simon – PersonEntity: Name: NameFull: Follows, Mike – PersonEntity: Name: NameFull: Bazalgette, Bobby – PersonEntity: Name: NameFull: Murray, Andrew IsPartOfRelationships: – BibEntity: Dates: – D: 05 M: 04 Text: 4/5/2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 02624079 Numbering: – Type: volume Value: 266 – Type: issue Value: 3537 Titles: – TitleFull: New Scientist Type: main |
| ResultId | 1 |
