Mqnm Cupcake Ipsum: A Text Generator with a Sweet Tooth
Un stanley borraccia like the world   biggest bugs, these Partula snails are so small they look like little ants wearing a Halloween snail costume. And even though I usually hate bugs, when you miniaturize them, they look kind of cute!     The World   Biggest Insect Is So Freaking Huge It Can Eat a Carrot  The sad thing is, the Partula snail is pretty much extinct. The Marwell Wildlife Park in Hampshire, UK is trying to resuscitate the cute bug by breeding them and re-introducing them into the wild. Pr stanley canada eviously, the snails only existed on islands in the Pacific Ocean but became critically endangered due to habitat loss. Marwell has bred up more than 800 litt stanley cup website le snails and will closely monitor their future little lives. The Partula snail can grow up to 2.5cm  or an inch  long and live for around 10 years. Currently, there are 79 species in the genus Partula but 50 of those species are extinct. I want to take one on as a pet. [Zooborns via Buzzfeed]                                                        InsectsSmallsnails Skcv Your baby could be leaving DNA in your brain
Pascalization is a method of preserving food where it   submitted to intense pressure, inactivating yeast, mold, and bacteria but leaving the fruit untouched. The produce is submitted to 40,000-80,000 pounds of pressure per square inch for about 15 minutes, applied evenly from all sides. While the method isn ;t much used today due to the high cost associated with production, it turns out there might be a surprise benefit to prese stanley cups rving produce this way 鈥?it massively boosts the antioxidant count in fruits.     Research presented at a meeting of  vaso stanley the American Chemical Society shows that fruit subjected to high hydrostatic pressure  the official name of Pascalization  saw an increase in extractable carotenoids of up to 500%. They tested mango, avocado and papaya, and while the latter two saw significant increases, the mango remained oddly untouched. The researchers aren ;t sure wh stanley vaso y there are more antioxidants after preserving, but they think the fruit may be producing more as a defense mechanism after the stress of all that pressure.                                                        ChemistryHealthScience

Mqnm Cupcake Ipsum: A Text Generator with a Sweet Tooth
Un stanley borraccia like the world   biggest bugs, these Partula snails are so small they look like little ants wearing a Halloween snail costume. And even though I usually hate bugs, when you miniaturize them, they look kind of cute!     The World   Biggest Insect Is So Freaking Huge It Can Eat a Carrot  The sad thing is, the Partula snail is pretty much extinct. The Marwell Wildlife Park in Hampshire, UK is trying to resuscitate the cute bug by breeding them and re-introducing them into the wild. Pr stanley canada eviously, the snails only existed on islands in the Pacific Ocean but became critically endangered due to habitat loss. Marwell has bred up more than 800 litt stanley cup website le snails and will closely monitor their future little lives. The Partula snail can grow up to 2.5cm  or an inch  long and live for around 10 years. Currently, there are 79 species in the genus Partula but 50 of those species are extinct. I want to take one on as a pet. [Zooborns via Buzzfeed]                                                        InsectsSmallsnails Skcv Your baby could be leaving DNA in your brain
Pascalization is a method of preserving food where it   submitted to intense pressure, inactivating yeast, mold, and bacteria but leaving the fruit untouched. The produce is submitted to 40,000-80,000 pounds of pressure per square inch for about 15 minutes, applied evenly from all sides. While the method isn ;t much used today due to the high cost associated with production, it turns out there might be a surprise benefit to prese stanley cups rving produce this way 鈥?it massively boosts the antioxidant count in fruits.     Research presented at a meeting of  vaso stanley the American Chemical Society shows that fruit subjected to high hydrostatic pressure  the official name of Pascalization  saw an increase in extractable carotenoids of up to 500%. They tested mango, avocado and papaya, and while the latter two saw significant increases, the mango remained oddly untouched. The researchers aren ;t sure wh stanley vaso y there are more antioxidants after preserving, but they think the fruit may be producing more as a defense mechanism after the stress of all that pressure.                                                        ChemistryHealthScience