You have no control over some of your muscles like your heart and lungs.

January 5th, 2011. Tags: , , , .

Voluntary and Involuntary Muscles Involuntary muscles are smooth, unicycle nucleated, this is not true non-branching muscles that are not directly controllable at will. These muscles are not as free as the voluntary muscles such as those in the arms, legs, fingers, toes, etc. Cardiac muscle: a type of striated muscle exclusively in the heart, can be called an involuntary muscle, although it may be classified separately due to its structural differences. It is controlled by nerve impulses produced by a natural pacemaker called the sinoatrial node, the rate of which is controlled by the sympathetic and parasympathetic nervous system.

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Bubble gum is pink because that’s the only food coloring it’s inventor had for the first batch.

January 5th, 2011. Tags: , , , , .

In 1928, bubble gum was invented by a man named Walter E. Diemer. Here’s what Walter Diemer, the inventor himself, said about it just a year or two before he died: “It was an accident.” “I was doing something else,” Mr. Diemer explained, “and ended up with something with bubbles.” And history took one giant pop forward. What Mr. Diemer was supposed to be doing, back in 1928, was working as an accountant for the Fleer Chewing Gum Company in Philadelphia; what he wound up doing in his spare time was playing around with new gum recipes. But this latest brew of Walter Diemer’s was — unexpectedly, crucially — different. It was less sticky than regular chewing gum. It also stretched more easily. Walter Diemer, 23 years old, saw the bubbles. He saw the possibilities. One day he carried a five-pound glop of the stuff to a grocery store; it sold out in a single afternoon.

Before long, the folks at Fleer were marketing Diemer’s creation and Diemer himself was teaching cheeky salesmen to blow bubbles, to demonstrate exactly what made this gum different from all other gums.The only food coloring in the factory was pink. Walter used it. That is why most bubble gum today is pink.

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Mice are eaten as a delicacy in Zambia and Malawi.

January 4th, 2011. Tags: , , , , .

Mice are a staple in the diet of many small carnivores. Humans have eaten mice since prehistoric times and still eat them as a delicacy throughout eastern Zambia and northern Malawi, although they are no longer routinely consumed by humans elsewhere. They are an excellent seasonal source of protein.

In various countries mice are used as food for pets such as snakes, lizards, frogs, tarantulas and birds of prey, and many pet stores carry mice for this purpose. Some countries, such as Germany and the United Kingdom, have banned the practice of feeding live mice, citing ethical concerns regarding both predator and prey.

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Rubber duck sales increased by 80% when Brits heard that the Queen had one in her bathroom.

January 3rd, 2011. Tags: , , , .

Besides the ubiquitous yellow rubber duck with which most people are familiar, there have been numerous variations on the basic theme, including holiday-themed duckies, religious duckies, dragon duckies, “Devil Duckies” which sport demon-like horns, bride and groom ducks, “dead” ducks, pink breast cancer awareness ducks, rubber ducks with water activated LED lights, and character ducks representing professions, politicians or licensed individual celebrities. In 2001, The Sun, a British tabloid newspaper reported that Queen Elizabeth II has a rubber duck in her bathroom that wears an inflatable crown. The duck was spotted by a workman who was repainting her bathroom. The story prompted sales of rubber ducks in the United Kingdom to increase by 80% for a short period.

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A New York restaurant offers a $1,000 pizza with lobster and 6 kinds of caviar.

January 2nd, 2011. Tags: , , , , .

A New York restaurateur has cooked up the most world’s most extravagant pizza — a $1,000 pizza topped with six sorts of caviar and fresh lobster.

Nino Selimaj, who runs six pizza restaurants in New York, unveiled his Luxury Pizza, a 12 inch (30 cms), thin crust topped with caviar, lobster, creme fraiche and chives. Cut into eight, it works out at $125 a slice.

“I know this won’t be for everyone but there are people in New York who can afford it and once tried, they’ll be back for more. It is delicious,” said Selimaj, who moved to New York from Albania about 29 years ago.

“Sure, some people will say it is just a publicity stunt but I have researched this for over a year and think there is a demand. I have already sold one.”

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