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Complex Numbers
Complex Numbers
A complex number is expressed in the standard form a + bi, where a and b are real numbers and i is defined by i^2 = -1 (that is, i is the square root of -1). For example, 3 + 2i is a complex number.
The bi term is often referred to as an imaginary number (though this may be misleading, as it is no more "imaginary" than the symbolic abstractions we know as the "real" numbers). Thus, every complex number has a real part, a, and an imaginary part, bi.
Complex numbers are often represented on a graph known as the "complex plane," where the horizontal axis represents the infinity of real numbers, and the vertical axis represents the infinity of imaginary numbers. Thus, each complex number has a unique representation on the complex plane: some closer to real; others, more imaginary. If a = b, the number is equal parts real and imaginary.
Very simple transformations applied to numbers in the complex plane can lead to fractal structures of enormous intricacy and astonishing beauty.
September 17, 2018 at 1:06am September 17, 2018 at 1:06am
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Looks like humans have been brewing some type of beer for at least 13,000 years.
https://www.bbc.co.uk/news/world-middle-east-45534133
Brewing beer was thought to go back 5,000 years, but the latest discovery may turn beer history on its head.
"Head." You gotta love the British predilection for puns.
This involved first germinating the grain to produce malt, then heating the mash and fermenting it with wild yeast, the study said.
Well, that's certainly similar to the process used to make modern beer.
You know, I've always wondered about certain early inventions, including beer - specifically, I've wondered how they came to be. I'm sure a lot of other people have, also, and some of them are vastly better equipped to investigate the question. Likely, there was a lot of serendipity involved; accidental discoveries are still a great driving force in invention today.
Thing is, it's the yeast part that intrigues me. Anyone can grind grain, given grain and suitable tools. Adding it to water to soften it would follow logically. But the yeast - that would have been the happy accident. Yeast, as we know today, consume carbohydrates and release alcohol and carbon dioxide. We didn't know this, of course, until scientists started studying microorganisms. Before that, well, it might as well have been magic.
So yeah, CO2 is yeast farts. And alcohol is yeast piss.
And then there's the question of who decided to drink the stuff in the first place? From a position of ignorance, fermentation can be indistinguishable from food going bad. Maybe it was all a practical joke. "Hey, this porridge smells off. Let's feed it to the village simpleton and watch him puke everywhere." "Oh, great idea! I need a good laugh." Joke was on the pranksters, though, when the village simpleton suddenly acted all happy and stuff.
You know what? I'm going to go with that. Necessity is the mother of invention, they say. I say that laziness is the milkman. And I like the idea of pranks being the midwife.
The ancient booze was fermented but probably weaker than modern beer.
Probably, but probably not weaker than Coors Light. Almost certainly tasted better, too. |
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