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In 1995, a NASA research group repeated Witt's experiments on the effect of caffeine, benzedrine, marijuana and chloral hydrate on European garden spiders. NASA's results were qualitatively similar to those of Witt, but the novelty was that the pattern of the spider web was quantitatively analyzed with modern statistical tools, and proposed as ...
The name "Cîroc" is a portmanteau of the French word cime, meaning peak or summit-top, and roche, meaning rock, a reference to the high-altitude vineyards of the Gaillac region where Mauzac grapes are grown (the 'î' in the Cîroc logo is the i-circumflex letter used in the French language.) [5] [6]
The drunken monkey hypothesis proposes that human attraction to alcohol may derive from dependence of the primate ancestors of Homo sapiens on ripe and fermenting fruit as a dominant food source. [1]
The behavioural despair test (or Porsolt forced swimming test) is a test, centered on a rodent's response to the threat of drowning, whose result has been interpreted as measuring susceptibility to negative mood.
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The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
Taste aversion does not require cognitive awareness to develop—that is, the organism does not have to consciously recognize a connection between the perceived cause (the taste) and effect (the aversion). In fact, the subject may hope to enjoy the substance, but the aversion persists. Also, taste aversion generally requires only one trial.
Auto-brewery syndrome (ABS) (also known as gut fermentation syndrome, endogenous ethanol fermentation or drunkenness disease) is a condition characterized by the fermentation of ingested carbohydrates in the gastrointestinal tract of the body caused by bacteria or fungi. [1]