Word: odorlessly
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
What do these lucky people have in common? They are united in a pact of longevity by the way their bodies process a waxy, odorless substance present in every human being: cholesterol. Cholesterol? The nemesis of every health- conscious person? The object of a swelling tide of medical diatribes against overeating and underexercising? The primary cause of coronary heart disease, which last year caused 1.5 million heart attacks and 550,000 deaths in the U.S.? How can this be? Isn't cholesterol the enemy...
There is not much that is down-home about microwave cooking. In fact, that odorless, near instant preparation may take all the romance out of the kitchen entirely, obviating as it does the appreciation of a dish that cooks long and slowly, filling the house with its perfume as the ingredients develop. Nevertheless, Microwave Gourmet, by Barbara Kafka (Morrow; 575 pages; $19.95), should help those who have bought these electronic miracles and now wonder why. A restaurant consultant and food columnist, Kafka stresses cooking in a microwave, not heating. She emphasizes dishes made from scratch, many of them traditional...
...invisible, odorless, radioactive gas produced by the decay of uranium in rock and soil, radon can seep into homes through cracks in foundations and drains. Some houses in the Northeast have been found with dangerously high radon levels. Last week the Environmental Protection Agency announced that the health threat posed by radon may be greater than previously thought...
...effort to eavesdrop on communications. U.S. officials gave this account: as early as 1976, microscopic pinches of NPPD were found at the embassy. The chemical is a synthetic one concocted in Soviet laboratories and almost unmentioned in scientific literature. It has no known use except for espionage. It is odorless and, in the tiny quantities normally used, invisible, but it produces a glow under ultraviolet light and a yellow residue when treated with another special chemical...
...Odorless chemical stimulants were employed to activate the four basic tastes-bitter, salty, sweet and sour. The tests were both qualitative, meaning that I was asked to identify each taste at very low concentrations, and quantitative, meaning that I was asked to rate the intensity of different concentrations. During Bartoshuk's "whole-mouth" test, when I rinsed with the diluted solutions, I wore headphones and was asked to rate the strength of sound tones administered intermittently by Dr. Lawrence E. Marks, an auditory psychophysicist. This procedure, known as magnitude matching, is used as a form of control. Psychophysicists have...