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////////////////////Why Scratching Relieves An Itch (February 1, 2008) -- In the first study to use imaging technology to see what goes on in the brain when we scratch, researchers have uncovered new clues about why scratching may be so relieving -- and why it can be hard to stop. The researcher said patients occasionally report that intense scratching -- to the point of drawing blood -- is the only thing that relieves chronic itch. Of course, this is not recommended. ... > full story
///////////////////STARS=Thanks to dry air and expansive views of the heavens, Southwestern desert skies come alive with stars at night, once away from the light pollution of towns and cities. Now, poets and other romantics tend to get carried away with things, and a sky sparkling with stars tends to bring out the best (or maybe the worse) in them. Can't you just hear them proclaiming millions of gems gleaming in velvet skies?
But what about it? Are you really seeing millions of stars? Not if you're meaning discrete points of lights. Would you believe more like about 2,500 of them visible to the naked eye at any one time? And that's out of a total of less than 8,500 bright enough to be seen by the average person. So why only 25 hundred at a time? Some, from any one point on earth, are permanently hidden beneath the horizon; others would be visible only if you could put out the sun. Nevertheless, "Oh look, honey, at the two-and-a-half thousand stars" just doesn't seem have the same panache as "millions"!
//////////////////////////////////Tasty stalks
Rachel Ehrenberg
Science has validated what every grandmother knows: Celery makes chicken soup taste better. Tasting the stringy vegetable isn't necessary to enjoy its flavor-enhancing attributes. Tasteless compounds that are captured by the nose actually boost the broth's flavor, Japanese scientists report.
The researchers had previously dissected celery's odor, zeroing in on the compounds that give the vegetable its characteristic smell. In the new study, the scientists selected four of these compounds, known as phthalides, to determine which ones intensified the complex flavor of chicken broth.
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