Imagine a device which could replicate any taste. Millions of dishes, drinks, desserts and snacks and your fingertips or, more accurately, at the tip of your tongue. Introducing the Norimaki Synthesizer, a device which, using electricity, electrolytes and 5 different gels, can produce flavours directly onto your tongue. So how does it all work?
This blog post will walk you through to applications process for Natural Sciences at Cambridge, sharing my advice and personal experiences. I currently hold an offer to study NatSci but, due to the current situation of all A Level exams being cancelled everything is a little up in the air currently so with all my free time I’ve decided to sit down and write this guide.
This post will contain advice for applying to university in general, specific Oxbridge advise, and even more specific Physical Natural Sciences at Cambridge advise.
I spent the majority of my childhood in Australia, so naturally I grew with Australian chocolate: the taste, texture, and most importantly its resistancy to melting in the hot climate.
When I was 8 years old I visited the UK and had my first taste of UK chocolate. While Australian chocolate is waxy and can form insoluble clumps in your mouth, UK chocolate has a thicker, richer consistency. While Australian chocolate refused to melt even in 40 degree heat, UK chocolate could melt in the palm of my hand.
I began to wonder: how could two products under the same brand name react so differently to the same conditions and what causes this?
Distilled Thoughts 