Word: liquid
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Dates: during 2000-2009
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...second and third daughters. For one thing, this time around I really am getting no sleep; for another, the pediatrician recommended something for our 1-month-old that is different from what had been suggested for our other children. She said we needed to pick up a liquid multivitamin that contains 400 international units (IUs) of vitamin D. It was a little confusing, because with our first daughter, now almost 4, the doctor told us to simply get her out in the sun from time to time to let her body produce vitamin D, also known as the sunshine vitamin...
...emit infrared themselves, swamping faint emissions from cool celestial objects. That means operating at temperatures of minus 272.7 degrees Celsius (522.9 degrees Fahrenheit), just 0.3 degrees above absolute zero. To do that, they use a cryostat, a giant bottle filled with more than 528 gallons (2,000 L) of liquid helium, which evaporates at a constant rate and makes the instruments as sensitive as possible. (Watch TIME's video "The Final Shuttle to Hubble...
Though it was no liquid dream, Currier's House Formal certainly stood out from the rest: democratically elected (via a HoCo house list survey and unlike Leverett) to be "On a Boat," the formal set sail promising to be a revelrous booze cruise. But some parts of the ride were rocky, and the Tree House ended up with a formal that was more standard than stand...
...every acre of land planted with an energy crop - like corn or switchgrass - turning that biomass into electricity gives you more "miles per acre" than converting it to liquid ethanol, which is how biomass is used today, according to the study. A small SUV powered by bioelectricity could travel nearly 14,000 miles on the energy produced by an acre of switchgrass, while an ethanol-powered SUV could go only 9,000 miles. "It looks like converting biomass to electricity, instead of using it to make ethanol, makes the most sense for both transport and the climate," says Elliott Campbell...
...round, thin and fired in a 900-degree oven like they're done in Naples, occasionally charred and consistently topped with surprises. The Flambé, for instance, oozes richly with mozzarella, parmesan, caramelized onions and fatty lardons - swimming in a shallow sea of béchamel sauce ($16). Less liquid, is the Stracciatella, piled high with arugula, crushed tomatoes and its namesake cheese, and dusted with a fine coat of freshly ground black pepper ($17). And the aptly-named Popeye pie is another cheese-intensive endeavor, with ample fresh spinach atop a pecorino, gruyere and mozzarella base...