science

beer,awesome,grill,science,bbq
Via: Scientific American
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Grillmasters already know that a cold brew is a fine companion at the barbecue. So here's some science to toast to—marinating meat in beer actually cuts the number of potentially cancer-causing compounds that form, as chops sizzle on the grill. So says a report in the Journal of Agricultural and Food Chemistry.

booze,science,brain cells,g rated,School of FAIL
By Unknown
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Myth: Alcohol kills brain cells. Now, to qualify that title, pure alcohol will absolutely kill brain cells and many other types of cells, which is why it is used as a disinfectant. However, recent research has shown that the quantity of alcohol you could possibly take in, without killing yourself, does not introduce enough alcohol into your bloodstream to kill brain cells.

This was proven by a study by Grethe Jensen and co. (1993), who meticulously counted neurons in matched samples of non-alcoholics and alcoholics. What they found was that there was no real difference in the density or overall number of neurons between the two groups.
beer,light,science
Via: Wired
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Via Wired:

Ultraviolet rays break the bond connecting the central isohumulone ring to a side chain of oxygen and carbon molecules. This newly released molecule (called a free radical) has a spare electron, which is desperate to bond with any other available molecule. Floating in the beer are many potential partners, most of which are safe from a taste perspective. However, when a free radical mingles with a certain sulfur alcohol molecule (called sulfmethyl) present in small amounts in beer, the two will combine into something that smells a lot like an angry skunk.

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