Word: hydrogen
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...opposing explanation, the "steady-state" theory, holds that matter is being created continuously in the form of hydrogen atoms that appear in space. Little by little, the newborn matter clumps together, forming galaxies that repel each other and move apart. As they grow old and separate, new galaxies form in the widening gaps between them. The steady-state universe has no center or outer boundary. It had no beginning and will have...
...forgers' most sustained efforts followed a 1957 Khrushchev newspaper interview deploring the "dangers" of SAC's airborne alert system: "when planes with hydrogen bombs aboard take off, that means that people will be in the air piloting them. There is always the possibility of a mental blackout . . ." Shortly thereafter, the so-called "Berry letter" surfaced in East Berlin's Neues Deutschland. In it, U.S. Assistant Secretary of Defense, Dr. Frank B. Berry, was "caught" reporting to his chief, Neil McElroy, that "we have obtained statistics showing that 67.3% of U.S.A.F. personnel are psychoneurotic, involved in sexual ercesses...
...decision in October 1958 to suspend U.S. nuclear tests. But strong pressure in favor of more tests will come from some of Kennedy's nuclear and military advisers, who are eager to try out the so-called "neutron bomb" (TIME, Nov. 14)-a new breed of hydrogen weapon that is triggered by conventional explosives rather than nuclear fission. The ultimate in "clean" bombs (there is virtually no fallout), the neutron bomb is almost certainly under development by Russian scientists, and the U.S. cannot afford to linger much longer in testing...
...natural food fats fall into one of three categories-saturated, mono-unsaturated and polyunsaturated. The degree of saturation depends on the number of hydrogen atoms on the fat molecule. Saturated fats can accommodate no more hydrogens. Mono-unsaturated fats have room for two more hydrogens on each molecule, and the polyunsaturated fat molecule has room for at least four hydrogens...
...Keys, the big cut in reducing U.S. fat intake should come in the popular saturated fats which, although more expensive, have become a bigger and bigger part of the American diet. Restaurants take pride in heavily marbled meat. Most margarine manufacturers "convert liquid fats into partly saturated solids by "hydrogenating" them-that is, by forcing hydrogen atoms onto the liquid fat molecules. Dairy farmers are paid more for milk with high butterfat content. Keys is a milk drinker himself-but only of modified skim milk that contains a maximum of 2% butterfat...