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Why do egg whites turn white when you cook them?

When you crack open a raw egg, the egg white isn't white at all—it's more like a clear jelly. So why does it turn white when you cook it? Does that make it safe to eat? And what about egg yolks?

dateJan 17, 2019 in Other
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The science of steak

Before you throw a hunk of meat on the barbie this summer, read our guide to the perfect steak.

dateJan 15, 2019 in Other
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Myth of Mona Lisa's magical gaze debunked

In science, the "Mona Lisa Effect" refers to the impression that the eyes of the person portrayed in an image seem to follow the viewer as they move in front of the picture. Two researchers from the Cluster of Excellence ...

dateJan 08, 2019 in Other
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The science of seeing art and color

During three trips to London at the turn of the 20th century, Claude Monet painted more than 40 versions of a single scene: the Waterloo Bridge over the Thames River. Monet's main subject was not the bridge itself, however; ...

dateDec 18, 2018 in Other
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Reproduction, from Hippocrates to IVF

The first book to take in 3,000 years of baby-making shows how women functioned as "vessels" in early ideas of creation, until the ancient Greeks established theories of "dual contribution—whether two seeds or two souls—that ...

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