Why would the temperature go up in stages when cooking caramel? Should it just go from room temperature smoothly up to it's final cooking temp?
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Why do the tastes of some foods complement each other so well? For example, cheese and wine? What is the chemical reaction that takes place to make it so palatable?
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What is it that gives a wet dog that distinctive smell?
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Why is weetabix so hard to get off the cereal bowl, once it has dried?
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Is there an optimum level to which you should fill your car's petrol tank so it doesn't just use the excess energy simply to carry the petrol around? How much petrol is too much?
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Which are worse for the environment, volcanic eruptions or plane emissions?
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Should you eat apple cores? Are they dangerous, or is throwing them away nothing but a waste of good apple?
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What makes the distinctive smell immediately after it's rained?
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When does it make sense to hang washing out on the line? Will it still dry even in low temperatures?
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How do countries measure their Carbon Dioxoide output? Could we be over/underestimating a nation's emissions?
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Why do we serve white wine when chilled and red wine at room temperature?
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Why do washing powders remove stains but not dyes?
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Can you keep your pipes clean and clear by applying a magnetic field?
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Why should spit shine shoes so successfully?
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What is tryptophan? Does eating turkey really make you sleepy?
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How do smells travel underwater and how can a shark smell a drop of blood in an entire ocean?
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Are Glow-in-the-Dark watches a radiation hazard? Should you store your best timepiece in a lead lined box?
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Can you slow the growth of your hair by refusing to wash or cut it? Does clean cut hair grow quicker?
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The older the book, the better it smells, right? But just what is the smell of old books?
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How is oxygen made and recycled on the International Space Station?
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