dansmithism:

Wraps around the shin. Hard to get a good picture. A lot of fun with this one on Ben from Australia. #straightedge

dansmithism:

Wraps around the shin. Hard to get a good picture. A lot of fun with this one on Ben from Australia. #straightedge


ticopolotatuado:

Jacek Minkowski

ticopolotatuado:

Jacek Minkowski



acideyedrops:

Lovin’ is what I got

acideyedrops:

Lovin’ is what I got

(via herbvn-legend)


prostheticknowledge:

Airline Food by Signe Emma 
Electron-microscopy images of dissolved salt, birds-eye view. Salt is the important ingredient in airline food as taste alters in flight:

The blandness of airline food has an explanation.  Research shows that people lose their sense of taste when listening to the sort of ‘white noise’ heard inside an aircraft’s cabin. White noise consists of a random collection of sounds at different frequencies and scientists have demonstrated that it is capable of diminishing the taste of salt. At low-pressure conditions, higher taste and odour thresholds of flavourings are generally observed. At 30.000 feet the cabin humidity drops by 15%, and the lowered air pressure forces bodily fluids upwards. With less humidity, people have less moisture in their throat, which slows the transport of odours to the brains smell and taste receptors. That means that if a meal should taste the same up in the air, as on ground it needs 30% of extra salt. I have created a series of scanning electron micrographs of dissolved salt that appears to be a landscape viewed from an aeroplane in flight.

More Here

prostheticknowledge:

Airline Food by Signe Emma 

Electron-microscopy images of dissolved salt, birds-eye view. Salt is the important ingredient in airline food as taste alters in flight:

The blandness of airline food has an explanation.
Research shows that people lose their sense of taste when listening to the sort of ‘white noise’ heard inside an aircraft’s cabin.

White noise consists of a random collection of sounds at different frequencies and scientists have demonstrated that it is capable of diminishing the taste of salt.
At low-pressure conditions, higher taste and odour thresholds of flavourings are generally observed.
At 30.000 feet the cabin humidity drops by 15%, and the lowered air pressure forces bodily fluids upwards. With less humidity, people have less moisture in their throat, which slows the transport of odours to the brains smell and taste receptors. That means that if a meal should taste the same up in the air, as on ground it needs 30% of extra salt.

I have created a series of scanning electron micrographs of dissolved salt that appears to be a landscape viewed from an aeroplane in flight.

More Here



FWB

FWB


estonoesuntumblr:

elideario

Cassette head
By saraswathi (@estonoesuntumblr)


Thank’s for supporting my artwork ^.^

estonoesuntumblr:

elideario

Cassette head

By saraswathi (@estonoesuntumblr)

Thank’s for supporting my artwork ^.^


estonoesuntumblr:

by Stephanie Kubo

estonoesuntumblr:

by Stephanie Kubo


estonoesuntumblr:

by Pat Perry

estonoesuntumblr:

by Pat Perry