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Word: yolks (lookup in dictionary) (lookup stats)
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...Cell (protoplasm), biologists agree, is made up of two main parts: the yolk-like nucleus and the oily cytoplasm. Both nucleus and cytoplasm contain solid and liquid portions; in addition they contain further specialized units of matter: in the nucleus, membrane, nucleolus, chromosomes; in the cytoplasm, membrane, granules, vacuoles, plastids. It is the behavior of these infinitesimal units that biologists are now trying to study...

Author: /time Magazine | Title: Science: Spying on Cells | 12/7/1931 | See Source »

Scientists Harvey & Loomis watched cells whirl, saw the tiny granules moving through the protoplasm, oil globules going in one direction, yolk granules in another. From the rate of movement they began to calculate the viscosity (gumminess) of the protoplasm. When oil and yolk are separated they exert a pull upon the cell which divides it in two parts. By watching the course of that process the experimenters were able to estimate the tension on the surface of the cell which holds it together. That tension, they found, is at least 100 times smaller than had been supposed. Preliminary results...

Author: /time Magazine | Title: Science: Spying on Cells | 12/7/1931 | See Source »

...though he were the purveyor of a witch's stew. With Murphy dead, the master revealed his secret commerce. The revelation raised a great guffaw among those who had any sound knowledge of medicine. For, according to Warden Hill, those sly buyers broke up the eggs, put the yolk & whites in small capsules, and prescribed the encapsulated eggs as an aid to maternity...

Author: /time Magazine | Title: Medicine: Queer Drugs | 7/6/1931 | See Source »

...water by evaporation through the shell, a condition which helps break down the membrane between yellow and white; 3) they are kept at a temperature too high, which causes chemical reactions, if not the formation of embryos; .4) most important and only newly discovered, the alkalinity of white and yolk has increased...

Author: /time Magazine | Title: Science: Storage Eggs | 3/25/1929 | See Source »

Alkalinity increases because carbon dioxide escapes through the shell from the white. Then the white absorbs carbon dioxide from the yolk, only to lose it again through the shell. Result of the loss is that the yolks get flabby, the whites watery...

Author: /time Magazine | Title: Science: Storage Eggs | 3/25/1929 | See Source »

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