Showing results for "dangerous" in Physics

We all know that without water we couldn't survive, and that sometimes a cup of coffee or a glass of wine feels just as vital. But do we really understand how much we rely on liquids, or the destructive power they hold? Set over the course of a flight from London to San Francisco, Liquid Rules offers listeners a fascinating tour of these formless substances, told through the language of molecules, droplets, heartbeats, and ocean waves.

So you’ve fallen in love with space and now you want to see it for yourself, huh? You want to witness the birth of a star, or visit the black hole at the center of our galaxy? You want to know if there are aliens out there, or how to travel through a wormhole? You want the wonders of the universe revealed before your very eyes? Well stop, because all that will probably kill you.

Our naked eyes see only a thin sliver of reality. We are blind in comparison to the X-rays that peer through skin, the mass spectrometers that detect the dead inside the living or the high-tech surveillance systems that see with artificial intelligence. And we are blind compared to the animals that can see in infrared, or ultraviolet, or in 360-degree vision. These animals live in the same world we do, but they see something quite different when they look around.

'Trinity' was the codename for the test explosion of the atomic bomb in New Mexico on 16 July 1945. This exceptional book - Trinity - tells the story of the bomb's metaphorical father, Rudolf Peierls; his intellectual son, the atomic spy, Klaus Fuchs; and the ghosts of the security services in Britain, the USA and USSR.

Following 10 years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many ‘artisanal’ products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour.