Tag: science

Understanding the Surprising Subterranean Lives of Bees | June 09 2026, 01:12

I learned today that 70% of all bee species live underground. Another ~25% live in wood, and only ~5% live in hives, build combs, or live in colonies. Male bees are homeless; they’re only allowed home for sex. Outside, it’s cold, hungry, and dangerous. To protect themselves from predators, males of some species gather in “sleeping camps”. They hang onto grass blades with their jaws, stretch out their legs, and fall asleep in clusters of several dozens. They defend themselves from predators through the “dilution effect” – the more bees in a pile, the less likely you are to be eaten. The idea is simple: a predator can eat only a limited number of victims in one go. If you’re sitting on the stem alone and a predator comes – you’re eaten, the chance of dying is ~100%. But if there are fifty of you on the stem, the predator will still take one or two bees, but your chance of becoming the victim drops to a couple of percent. Red currant likely protects itself in a similar manner.

You might ask, who are the predators that eat bees? Mainly in those regions, it is the bug Apiomerus flaviventris. The bug pierces the sleeping male with its proboscis and sucks out the contents. Don’t ask where it pierces

Understanding Your Dishwasher: Hot Water Connections and Built-In Heat Exchangers | June 08 2026, 12:43

I know how a dishwasher works. I’ve fixed it a couple of times => read the technical details. In the USA, it’s connected to the hot water supply on entry. Dishwashers have a weak heating element; it increases the temperature by only ~3°C/min, so heating up a full tray from scratch takes a while. It’s a good practice to run the hot water tap to warm up before starting the dishwasher. In countries with 220V, dishwashers often heat the water themselves. Bosch has an interesting solution: a heat exchanger in the wall. While the water heats up and is sprayed by the spray arms, a new batch of water pours into the heat exchanger. Then, the temperature of the new water batch slowly rises – while the ambient temperature in the chamber gradually drops, to avoid thermal shock for glasses when switching from dirty to clean water. And additionally, the heat exchanger provides a cold surface for drying – water from steam condenses there.

And everything stops not just on a timer (or rather, not only), but also by a turbidity sensor — an aquasensor. An infrared LED and a phototransistor inside the tray. It shines a beam through the water: strong signal received — water is clear, dishes are clean, time to wrap up; weak signal — too much dirt, need to keep running. That is, the machine itself decides whether to add a rinse. It also estimates the volume and dirtiness of the load — partly by the same turbidity, partly by how much the water cools when it’s sprayed onto the cold dishes (thermal mass) => the same Auto program can last either 1.5 hours or 3.

And here’s the most counterintuitive part. You should not rinse dishes before loading them. It’s not just soap, but a cocktail of surfactants (reduce surface tension), emulsifiers (make fats mix with water), dispersants (keep washed off dirt suspended so it doesn’t settle back), and enzymes (protease, amylase). Enzymes need food to latch onto. The main dirt on dishes is not fat (handled by surfactants and emulsifiers), but dried/burnt proteins and starches – large polymer molecules, insoluble in water and just mechanically adhering to the plate. You can’t knock them off with a jet, and there’s no one to rub them off. Enzymes — biological catalysts, cut these long molecules into small soluble pieces (protein into peptides and amino acids, starch into sugars), and these bits then easily wash away with water. Protease works on proteins, amylase on starch, sometimes lipase is added for fats. If you rinse everything off in advance – they just have nothing to do, washing off idly. If the aquasensor sees clean water at the start, it decides there’s not much to do, shortens the cycle, reduces intensity. Rinsing — you make the machine wash worse (but faster). Just scrape off solid chunks and load as is.

Insight about capsules. With each drain, water also carries away the dissolved detergent, so the machine injects the main dose only in the main wash — after it has drained the dirty preliminary water. But the pre-wash compartment is open, with holes, and the detergent leaks out right away. The capsule only opens in the main cycle, so for the first 10 minutes the machine runs clean water idly and no one is dealing with the fat then. That’s why powder is better than capsules: you can charge both compartments, and the pre-wash immediately tackles the fat.

Exploring Lippmann Plates: The Wonders of Early Color Photography | June 06 2026, 05:30

I learned today about a method of color photography invented in 1891, called the Lippmann plates. The Lippmann method is a beautiful hybrid of photography and holography. A layer of transparent gelatin with silver halide nanoparticles was applied to a glass plate, which was backed by a mirror made of liquid mercury (!). Light, passing through the glass, was reflected by the mercury, collided with itself, and created a standing wave. Inside the microscopic layer of gelatin, the light literally “froze,” burning silver nanostructures in strict accordance with the actual wavelength.

In all modern methods, color is achieved by overlaying three colors, just as on the screen from which you are reading this, red, blue, and green. Thus, there is no true yellow or purple in photographs. But on the Lippmann plate, all colors are real.

It’s also interesting that the Lippmann plate contains not a drop of pigment or dye. It is absolutely transparent! The color in it is born physically (due to structural interference) — just as the wings of butterflies or soap bubbles shimmer.

And obviously, you cannot make a copy from such a “photograph.” I’ll give a link to a good video below.

Indeed, this optical magic had its own quirks. Perfect mirror-like layers inside the plate were only obtained from pure, concentrated color. If a complex “dirty” or dull light entered the frame, the microstructures began to overlay each other, blurring the accuracy of color reproduction. Moreover, two opposite effects were born in the emulsion at the same time: the physical silver mirror created a colorful positive picture, but the silver itself remained just a regular black-and-white negative. Because of this optical conflict, the brightness of the frame was severely compressed, creating a vintage effect of a “hand-painted” photograph. Therefore, the method required jewel-like work with light and perfectly bright set pieces.

The Intriguing Life and Science of Ilya Mechnikov | June 02 2026, 11:32

Talk about tons of weird and intriguing stuff about Ilya Mechnikov (biologist). His older brother (Ivan) – a prototype for Leo Tolstoy’s “The Death of Ivan Ilyich.” Another brother (Lev) – an anarchist, sociologist, fought in Italy alongside Garibaldi. Mechnikov himself made two attempts to depart this life: the 1st time — after the death of his 1st wife (who, suffering from tuberculosis, was carried into the church on a chair). Mechnikov swallowed morphine but survived. The 2nd time — when his 2nd wife contracted typhoid. He deliberately infected himself with relapsing fever. Both survived. By the way, this 2nd was his 15-year-old teacher (when he was 30).

Odessa. The country’s first bacteriological station on Leo Tolstoy street 🙂 An employee there botched a vaccine for anthrax and a whole flock of sheep died. Scandal => M emigrated to Paris.

Paris. Came under the wing of Louis Pasteur (the father of pasteurized milk). P supported M’s theory, gave him a lab in his institute for 28 years. M worked there for free.

M advanced the theory that not everyone who gets infected becomes sick and dies. Basically, it’s all about (of course) the gut microflora. To prove it, he deliberately drank cholera vibrios. Nothing, he got lucky (“lucky as you were”, M thought)

Not satisfied. To prove that it was about the microflora, he made his lab assistant Latapie drink cholera. Hmm, then M gave the culture to a second person, the biologist-watchman J.-B. Joupié. Joupié nearly died. Mechnikov: yay, it works: different microfloras, the microbe works differently (hmm).

Result – Nobel Prize for phagocytosis (cell immunity). And he is also the “father of gerontology”: M proposed that for longevity, one needs to quell “bad bacteria” using probiotics (hmm).

In the end, he still died after the third heart attack. In Paris, his ashes are kept in the library of the Pasteur Institute. Also, in English Wikipedia, he is Élie Metchnikoff. Hard to guess.

In the photo, Mechnikov is persuading Leo Tolstoy that he is not a charlatan.

Rediscovering Réaumur: The Forgotten Temperature Scale | May 28 2026, 21:48

LOL, it turns out that besides Fahrenheit and Celsius scales, there was another scale, and relatively recently. The attached photo is mine, taken in 2009 in Baku at a friend’s house.

So where did this Réaumur come from? In 1730, he proposed a temperature scale, one degree of which equals 1/80 of the difference between the boiling point of water and the melting point of ice. Why 80? Because it’s easier to remember, although in fact Réaumur took only one reference point – the melting point of ice. Hence, the “zeros” of the Celsius and Réaumur scales coincide. And one degree of Réaumur corresponds to a temperature change during which the volume of alcohol increases or decreases by 1/1000.

In Réaumur’s days, there were already several different scales, including the widely known Fahrenheit scale, which is still used in some countries, including the States (and which I have never gotten used to). In France, the use of this scale was abolished on April 1, 1794, in connection with the transition to the metric system. The Réaumur scale was used in Tsarist Russia until the 1917 revolution. But in general, the 18th century was a mess with this, and few people know that besides these Kelvin, Celsius, and Fahrenheit, their scales were also invented by Rankine, Rømer, Newton, Delisle, and Réaumur.

Vodka and Revelations: Notes from “Project Hail Mary” Unseen in Film | May 25 2026, 04:15

I’m almost finished with Project Hail Mary. I’ll write separately about my impressions. Today – some notes along the way that somehow didn’t make it into the movie.

Russian engineer Olesya Ilyukhina drinks vodka from a frighteningly large glass at a meeting, and during the rocket launch, she joyfully screams and downs one shot after another. In her personal baggage for the space flight, 5 liters of vodka in bags are found. Grace directly asks the Russian scientist Dmitry: “Are all Russians crazy?”, to which he smiles and replies: “Yes. It’s the only way to be Russian and happy at the same time.” Ilyukhina, planning her own death, asks to be provided with heroin. She wants to die from an overdose to experience “maximum pleasure” before death (while the Chinese Yao pragmatically chooses a gun). During the launch of the ship’s modules (cabin, laboratory, and sleeping compartment), broadcasted from the Flight Control Center in Moscow, Russian cosmonaut Olesya Ilyukhina drinks vodka and yells at the TV: “Don’t screw up my home, bastards from Roscosmos!” But overall, Russian space technologies are occasionally even praised – for instance, it is claimed that experts from around the world have recognized the Russian “Orlan” spacesuit as the safest and most reliable, so it is used in the mission.

When the main character (Grace) sees the Black American scientist Martin Dubois, he turns to the project director Stratton: “Dubois turns out to be Black! Surprising that you allowed that! Aren’t you afraid he’ll ruin the mission with talk about rap music and basketball?”

When they decide to send Grace to space forcibly, they lock him in a special room at the Baikonur Cosmodrome. This room resembles a college dormitory but has a steel door and bars on the windows. The hero quips about this: “Why is there a prison cell at the Baikonur launch complex? I don’t know. Ask the Russians.”

Grace complains about how the work with malfunction reports is organized during the spaceship’s preparation. Instead of sending an email, they bring him stacks of paper documents. Grace: “Because Russians do things a certain way, and it’s easier to work with them than to complain about it.”

Out of scientific curiosity, Grace decides to observe how his alien friend Rocky eats. It turns out, Rocky is a “monostome”, meaning he both eats and excretes through the same opening in his body. Grace watches as a gray lump falls out of the alien’s stomach with a moist sound, after which Rocky tosses pieces of fresh meat into the same opening. Grace concludes: “The subject defecates from the mouth… Yep, that was pretty disgusting.”

The caricature nature of the characters, stereotypes, fantastic coincidences, and “plot contrivances” like deus ex machina are somewhat annoying.

The Radical Survival Strategy of Elysia marginata: Decapitation and Regrowth | May 24 2026, 21:10

Today I learned about the sea slug Elysia marginata, which (I quote) can lose its head like no other: when this slug is overwhelmed by parasites, it doesn’t go on marathons to Instagram gurus but takes a radical approach — it detaches its head and starts a new life. (I quote Anna Fe above and below because I learned everything from her post) The slug’s neck has a special groove labeled “cut here.” The head separates along this line, not immediately, but over several hours. Having shed its fatty, annoying body, the head, giggling, crawls away, saying “goodbye” to its former self – along with all the parasites, and also with the heart, kidneys, intestines, and reproductive organs. The slug survives understandably – “like everyone else, using its head (it eats with it).”

And here I started thinking: is the definition of a head—where you eat from? How do biologists understand where the head is in some fantastical creature? For example, does a sea cucumber have a head?

I Googled it. Wow, interesting. No, the head is not where you eat from. It is what first encounters the surrounding environment when moving forward. Since this end needs to quickly understand what’s ahead (danger or food), during evolution, two things concentrate there:

1) Main sensory organs (eyes, antennae, locators, chemical receptors)

2) CNS (brain or the largest nerve nodes – ganglia), to instantly process the information received from these organs.

Therefore, they write, when a biologist looks at an unknown fantastical thing,” he looks not for the mouth, but for the main control point. Where there is the highest concentration of nerve cells and receptors, there is the head.

But let’s return to the independent head of the slug. How does it manage without a stomach?

These slugs feed on algae and are able to retain their chloroplasts (structures for photosynthesis) in their tissues. Thus, the head temporarily turns into a plant and gets energy directly from sunlight, while it regrows its new body. The wound on the neck heals within 2 days, a new heart takes about a week to grow, and a fully new torso with all organs—just 20 days.

The former body, meanwhile, just lives its life on the ocean floor. Its heart beats and nerves feel, but poor thing, it cannot eat and eventually dies from exhaustion.

Asian Fair Discovery: The Uni-ball Pen and Its Surprising Study | May 18 2026, 18:13

We recently had an Asian fair here – Japanese, Chinese, Korean goods, and street food. We bought a pie and some kind of pen for 6 bucks from Japanese vendors, which they beautifully packaged and asked for a review on Instagram. The pen is just a pen. Compared at home with our existing gel pens – no difference. But I Googled it out of curiosity.

“These inks are not just good-looking — they can even help you learn better. A study conducted at Ritsumeikan University in Japan showed that students who reviewed material from notes written with a black Uni-ball One pen retained information better than those who read notes made with regular black ink.”

I wonder who conducts such ridiculous research and who orders it. No surprises at all. Mitsubishi Pencil (the manufacturer of Uni-Ball) goes to the university, finds Professor Masashi Hattori (服部雅史) from the psychology department at Ritsumeikan University, and he organizes a report about a ‘memory reproduction task’ conducted on high school students: it compared the memorization of handwritten text with pens of different ink density, resulting in the conclusion that text written with dense black ink from the sponsoring company was reproduced more accurately than with regular gel ink.

Some of the co-authors of the report were Mitsubishi Pencil employees. There was no peer-reviewed article, only a conference presentation at the 38th Congress of the Japanese Society of Psychonomics (日本基礎心理学会第38回大会) on December 1, 2019; the results were also presented at the 32nd International Congress of Psychology ICP 2020+.

So, that’s the story with this pen 🙂

Comparing Work Cultures: From Conflict to Courtesy | May 15 2026, 15:12

I reminisce about working on various projects and in different companies up until 2016, comparing it with what I see from the USA (projects in the USA, Europe, and Asia), and I notice one interesting thing – there are no screaming matches during calls, no hysterical outbursts, no unhinged managers yelling at everyone around, and getting upset over every little thing. There are no overt conflicts. Of course, there are still covert games and politics, but if someone is unpleasant to someone else, they do it with a smile and politely (though, overall, not often).

In my past life,” this was a common occurrence that nobody really considered abnormal. Especially if the hysterics were over some genuinely important work issue, and the person was truly passionate about the results.

What I’m really interested in is – what has changed? There are four likely explanations, probably working in conjunction:

1) I moved to the USA

2) times are different

3) people are on meds

4) online etiquette is different.

There’s also an obvious fifth reason – “I have changed,” but it doesn’t quite fit here, because I’m not talking about conflicts involving me or with me, but about observing others’ interactions, which are unlikely to have changed. From my perspective, as I observe, interactions during meetings have become much kinder, but I can’t tell if times have really changed everywhere or if Russian companies are still the same, and I just don’t see it for obvious reasons. Or is it the nuances of online meetings, where yelling at a computer somehow feels odd? We’re talking about major serious companies, not a meeting at a city sports committee.