Leonardo da Vinci is usually credited with conducting the first systematic study of friction in the late 15th century, a subfield now known as tribology that deals with the dynamics of interacting surfaces in relative motion. Da Vinci's notebooks depict how he pulled rows of blocks using weights and pulleys, an approach that is still used in frictional studies today, as well as examining the friction produced in screw threads, wheels, and axles. The authors of this latest paper used an experimental setup similar to da Vinci's.
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This was not the first time that microbiologists experienced problems with agar. A phenomenon called “The Great Plate Count Anomaly” baffled researchers in the early 20th century when they observed that the number of cells seen under a microscope didn’t match the actual number of colonies growing on an agar plate. Investigating this discrepancy, researchers found agar itself to be the culprit: when nutrient broths are heated with agar during boiling, harmful byproducts (hydroperoxide) can form due to the reaction of agar with phosphate minerals contained in the media. Researchers can avoid this by autoclaving agar separately from the nutrient broth, or by reducing the amount of agar used.。业内人士推荐下载安装 谷歌浏览器 开启极速安全的 上网之旅。作为进阶阅读
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