Scientists found that men who either drank two pints of beer or two glasses of wine before solving brain teasers not only got more questions right, they also were quicker in delivering correct answers, compared to men who answered the questions sober….
Researchers from the current study published in the journal Consciousness and Cognition also found that people who drank alcohol and had a blood alcohol level of 0.07 or higher were worse at completing problems that required attentional control but better at creative problem solving tests.
However, the surprising discovery was that participants with a BAC of 0.07 or higher solved 40 percent more problems than their sober counterparts and took 12 seconds to complete the tasks compared to 15.5 seconds by teetotal participants.
Wiley said that the key finding was that being too focused can blind a person to novel possibilities and a broader, more flexible state of attention may be helpful for creative solutions to emerge.
No word on whether booze helps you out on trivia night at the bar. But I like to think a bit o’ whiskey will help you turn a typewriter into a nuclear bomb. Or…
According to Mother Jones, the waste products from whiskey-making are being turned into fuel.
Here’s how it works: To make Scotch whiskey, you take barley, separate out the sugar, add water and yeast, and ferment it. The result is similar to beer. The next step is to distill the alcohol from that beer in pots. Set it to age in wooden casks, and a few months later, you have whiskey.
The problem is that the process creates a lot of byproduct: First there are the remains of the barley, called draff. And when you distill the alcohol, you’re left with a liquid called pot ale, which is hard to dispose of because it contains biological components that can acidify ecosystems, along with traces of copper that are leached from the pots. Celtic Renewables makes a soup out of the pot ale and draff. Then—through a fuel-making fermentation process that was developed during the leadup to World War I but fell out of favor when it couldn’t compete with petroleum—the company converts the stuff into biobutanol fuel, animal feed, and acetone.
The used corn/grain mash in Kentucky is typically also sold or given to farmers as cattle feed. Lightly alcoholic, it is said to result in very happy cows.
Could a Chinese pill end your hangover… and cure alcoholism? The trick is to keep you from getting drunk in the first place.
Imagine a pill that could instantly sober you up no matter how much you’ve had to drink, or a hangover cure that worked minutes after swallowing it. Hardened drinkers rejoice: researchers are about to begin human trials on an “alcohol antidote” that may soon offer a cure to alcoholism, reports New Scientist.
The drug is a chemical called dihydromyricetin, or DHM, and is derived from a Chinese variety of the oriental raisin tree, which has been used for at least 500 years in China as an effective hangover cure. So far the extract has only been tested on boozing rats, but with promising results.
“DHM will reduce the degree of drunkenness for the amount of alcohol drunk and will definitely reduce the hangover symptoms,” said Jing Liang, lead researcher in the study. “In time, it will reduce [an alcoholic’s] desire for alcohol.”
Waiting for a drink to get cold enough in the fridge or freezer is one of life’s biggest frustrations. The scientists at LG have turned to science to solve the problem. I saw this in operation today at CES. It’s so crazy… it just might work.
Enter the Blast Chiller – a new feature in LG Electronics Inc.’s premium refrigerators available later this year – which promises to turn that room-temperature 12-ounce can brew (or soda) frosty in five minutes. Want to chill a bottle of wine? Eight minutes. It’s the same amount of time to cool two cans at the same time.
LG said the new technology blasts the cans with icy-cold air gusts with the power of a jet engine. (This is not a joke.) In order to ensure that ice crystals don’t form, the system gently swirls the cans while the cold air blows.
Scientists want to study samples of the world’s oldest wine, currently on display at the Historical Museum of the Palatinate in the western German city of Speyer. There’s just one problem: everyone’s afraid to open the bottle.
The glass bottle, thought to be at least 1,650 years old, was found in a Roman grave near Speyer in 1867 and put on display at the museum. Since then, it’s been handled extremely carefully, and been on display in the exact same spot in the museum for 100 years.
Museum directors fear that a moment’s carelessness could shatter the bottle, destroying its priceless content. Though scientists would like to test it to figure out exactly how old the wine is and where it comes from, as well as perhaps seeing how it tastes – cracking it open is out of the question.