The Cool Science Stuff Thread

Oral chemesthesis. Aka how we perceive chemical sensations like burning of capsaicin, cooling of menthol, and astringency of coffee, tannins, carbonic acid etc in the mouth. Of course this sense can be hypersensitive (or hypo-) as well. And it affects many things. Sensitive people may for example mask it by adding milk to tea or coffee. Strong alcohols are liked more by less sensitive people. Sensitive people are often drawn towards fatty, salty and sweet foods.
Insights into oral chemesthetic perception. A focus on food-related behavior.
 
Progress coming in some of the Millennial Prize (Math) problems?
https://substack.com/home/post/p-182114177
"...DeepMind researcher Marcus Hutter announced he had made a bet with his former colleague, David Budden. Budden was coming out of stealth to announce his startup PingYou, and claimed to have—or be working on—a solution to the Navier–Stokes existence and smoothness problem."

Big, if true
 
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