Concentrated sugar belongs to the museum

Museum as Text An Introduction to the Relationship between Semiotics and the Museum as an Institution

The Reading of Museum is the title of a book by Reza Dabirinezhad that has just been published and is available to the Iranian academic and cultural community. The author is a museum specialist and one of the renowned executives of the country's museums, who uses the methodology of semiotics to analyze the mechanism of the interpretation of museum objects and the Semantic System in museums. Sin...

The Language Belongs to the People!

Sugar, water and free volume networks in concentrated sucrose solutions

We used molecular dynamics simulations to determine the sucrose hydrogen bond network (HBN) in amorphous sucrose with 0–50% w/w water. We find that the onset of a percolated sugar HBN network (between 33% and 40%) coincides with the experimental observation of the decoupling of viscosity and probe diffusion for these mixtures. The analysis of the free volume (FV) in these mixtures shows a non-m...

Neural correlates of tasting concentrated quinine and sugar solutions.

Behavioral, ethological, and electrophysiological evidence suggests that the highly unpleasant, bitter taste of a concentrated quinine hydrochloride (QHCL) should activate the human amygdala. In the present study, healthy subjects tasted 0.02 M QHCL or water while regional cerebral blood flow (rCBF) was assayed with H(2)(15)O PET. Subjects were also studied while tasting a pleasant sucrose solu...

Blurry vision belongs to history

The classical view that lens-based optical microscopes cannot resolve details separated by less than half the wavelength of light is increasingly becoming a dated one. Several microscopy techniques, used either alone or in combination, can now beat the diffraction limit by at least a factor of 2. Now, in a paper appearing in Physical Review Letters, Claus Müller and Jörg Enderlein at Georg Augu...