virginia science museum

Question of the Week

This Wednesday, cute and cuddly Punxsutawney Phil (officially known as "Punxsutawney Phil, Seer of Seers, Sage of Sages, Prognosticator of Prognosticators, and Weather Prophet Extraordinary") will emerge (well, actually, he will be pulled) from his burrow to predict how much longer winter will last.  If he sees his shadow, we will have 6 more weeks of winter.  If he does not see his shadow, spring is on the way.

Groundhog Day was first celebrated in Pennsylvania on February 2, 1886, making this the 125th anniversary. 

Odd Science 2010

Besides highly publicized science stories of 2010 (Gulf oil spill, Chilean miner rescue, bedbugs, etc.), there were some intriguing and somewhat odd science stories:

1. You think like a worm – The human brain’s center of deep thought is curiously similar to a clump of neurons inside the head of the lowly ragworm. So similar, in fact, that ragworms, which evolved 600 million years ago, probably share a common ancestor with us humans. Hmmm…

The First Flight of 2nd Lt. Thomas Love Chrisman

Do you remember the first time you were on an airplane? My first flight was when I was in 4th grade to visit relatives in Arizona. Many of us experienced our first flight on a commercial airliner, complete with cushioned seats, in flight movies, and a snack. But what do you think it would have felt like to have your first flight in the open air cockpit of a Curtiss Jenny during World War I? (My guess: loud, bumpy, and no snacks). Native Virginian Thomas Love Chrisman did just that when he left school at the University of Virginia to serve in World War I.

More “Turkey Day” Trivia: Thanksgiving dinner

Turkey meat:  white vs. dark - What causes the color difference between white and dark turkey meat? The type of muscle fiber determines the color of the meat. Dark turkey meat has slow contraction muscle fibers. Slow contraction muscle fibers, sometimes called slow twitch muscle fibers, are used for extended muscle contraction in endurance activities and are supplied with lots of blood vessels, mitochondria, and myoglobin pigments, which give the red color to the meat.

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