When you crack open a raw egg, the egg white isn't white at all—it's more like a clear jelly. So why does it turn white when you cook it? Does that make it safe to eat? And what about egg yolks?
Other
Jan 17, 2019
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9
The European Environment Agency (EEA) on Tuesday unveiled an interactive map indicating the heatwave risk for European cities six decades from now on the basis of likely global warming trends.
Environment
Sep 04, 2012
13
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(Phys.org) -- The U.S. has long been among the world's worst emitters of carbon dioxide, but when accounting for climate in addition to GDP, it is nowhere near the bottom of that list, according to University of Michigan ...
Environment
Jun 15, 2012
5
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