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The temperature of liquid nitrogen can readily be reduced to its freezing point −210 °C (−346 °F; 63 K) by placing it in a vacuum chamber pumped by a vacuum pump. [2] Liquid nitrogen's efficiency as a coolant is limited by the fact that it boils immediately on contact with a warmer object, enveloping the object in an insulating layer of ...
Long-term or habitual use can lead to severe neurological damage. [3] Nitrous oxide is said to enhance the effects of psychedelics. [6] Since nitrous oxide can cause dizziness, dissociation, and temporary loss of motor control, it is unsafe to inhale while standing up. Safer use can involve inhalation while seated to decrease risks of injury by ...
The cereal is dipped in liquid nitrogen and served in a cup. The eater uses a stick to skewer the balls. Once in the eater's mouth, the cold of the liquid nitrogen combines with the warmth of the mouth to release visible vapors out of the nose and mouth. [2] Filipino vendor mixes cereal balls with liquid nitrogen
Instead of the refined sugar found in traditional candy, these so-called "healthy" or diet candies may contain natural sweeteners and low- or zero-calorie sugar substitutes, as well added fiber.
It's not candy specifically that causes nightmares, but eating before bed in general that can cause a problem. Wolfing down food before you hit the hay actually messes with your ability to sleep ...
As you reduce your sugar intake, try experimenting with nutritious alternatives, whether that means swapping out soda for sparkling water or opting for a piece of fruit instead of a candy bar ...
Nausea, vomiting and diarrhea have been reported after ingesting canned food containing 200 mg/kg of tin. [2] This observation led, for example, the Food Standards Agency in the UK to propose upper limits of 200 mg/kg. [3] A study showed that 99.5% of the controlled food cans contain tin in an amount below that level. [4]
Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and bêtises de Cambrai. "Boiled" is a misnomer, as sucrose (a disaccharide) melts fully at approximately 186 °C. Further heating breaks it into glucose and fructose molecules before it can vaporize. [1] Most hard candy is nearly 100% ...