Fun With Science

3 New Ozone-Munching Gases Found in Atmosphere

Three newly discovered man-made gases have joined the growing list of chemicals that can destroy Earth's protective ozone layer, but these new compounds likely pose little threat to ozone because they're found in such low concentrations, a new study reports.

The previously unknown compounds — two new chlorofluorocarbons (CFCs) and one new hydrochlorofluorocarbon (HCFC) — were spotted by an international team led by researchers at the University of East Anglia in the United Kingdom. The scientists discovered the atmospheric gases by analyzing air samples collected at a relatively unpolluted research station at Cape Grim, Tasmania, from 1978 to 2012, and from instruments aboard commercial flights.

The three compounds exist in relatively low quantities in the atmosphere, and none appear to be drastically increasing in concentration in recent years, said study co-author Johannes Laube, a researcher at the University of East Anglia.

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This experiment is great for testing if hot water molecules really move faster than cold ones. Pour some water, drop in some food coloring and compare results.

What you'll need:

 A clear glass filled with hot water

A clear glass filled with cold water

Food coloring

An eye dropper

Instructions:

 Fill the glasses with the same amount of water, one cold and one hot.

Put one drop of food coloring into both glasses as quickly as possible.

Watch what happens to the food colouring.

What's happening?

 If you watch closely you will notice that the food coloring spreads faster throughout the hot water than in the cold. The molecules in the hot water move at a faster rate, spreading the food coloring faster than the cold water molecules which mover slower.

Rodrigo García González has

An edible bottle of water could rid our world of excess plastic waste.

Image: Rodrigo García González

Rodrigo García González has been working on the Ooho water bottle for the past few years. The bottle is made out of edible materials, looks like a jellyfish, and has the potential to put an end to the bottled water industry.

Inspired by the juice-filled pearls added to bubble tea and the mad-cuisine creations of chef Ferran Adriá, who uses a technique known as sheperification (encasing liquid into edible membranes), García is on his way to revolutionising the bottled water industry.

Smithsonian explains the science behind it

González and his team first took a frozen ball of water and dipped it into a calcium chloride solution, which formed a gelatinous layer. Then, the ball soaked in another solution made from brown algae extract, which encapsulated the ice in a second squishy membrane to reinforce the structure. Keeping the water in the algae solution for long periods of time allows the mold to become thicker and stronger. "The main point in manipulating the water as solid ice during the encapsulation is to make it possible to get bigger spheres and allow the calcium and algae to stay exclusively in the membrane."

Ooho has been tested in some European capital cities, but the researchers need to perfect it, as they edible bottles still don’t hold large amounts of water and can’t be resealed.

Simply amazing tricks ... Let's reason them all...

Science in schools has become just a bookish subject needed to achieve nice grades... Kids need to know the beauty of science... the simple daily happenings that are based on various scientific reasons... This requires a change of our attitude and a change of our mindset... We can make the change.. Lets spread this message to all...