logo
Einstein ring spotted around galaxy a ‘mere' 500 million light years away

Einstein ring spotted around galaxy a ‘mere' 500 million light years away

Independent10-02-2025

Scientists have found a rare Einstein ring in 'our cosmic backyard' using images from the Euclid space telescope.
The discovery, published in the journal Astronomy And Astrophysics, is of a circle of light created by gravitational lensing around a galaxy 500 million light years away called NGC 6505.
This ring is made up of light from a galaxy 4.42 billion light years away and what can be seen from Earth is distorted by gravity.
It's so close that astronomers first observed the galaxy in the 1880s, but only with the resolving power of Euclid can we now reveal that it's a gravitational lens
Prof Thomas Collett
The distant galaxy has not been observed before and has not yet been named.
Professor Thomas Collett, from the University of Portsmouth's Institute of Cosmology and Gravitation, said such rings can help scientists test Albert Einstein's general theory of relativity.
He said: 'This lens is particularly special because it's in our cosmic backyard: a 'mere' 500 million light years away.
'In fact, it's so close that astronomers first observed the galaxy in the 1880s, but only with the resolving power of Euclid can we now reveal that it's a gravitational lens.
'Nearby lenses are exciting because they allow us to test the validity of general relativity on astronomical scales.'
Einstein's general theory of relativity predicts that light will bend around objects in space, so that they focus the light like a giant lens, with this effect being bigger for massive galaxies.
It allows astronomers to see the light from distant galaxies that would otherwise be hidden.
Conor O'Riordan, of the Max Planck Institute for Astrophysics in Germany and lead author of the first scientific paper analysing the ring, said: 'An Einstein ring is an example of strong gravitational lensing.
'All strong lenses are special, because they're so rare, and they're incredibly useful scientifically.
'This one is particularly special, because it's so close to Earth and the alignment makes it very beautiful.'
Launched in July 2023, the Euclid mission aims to create a 3D map of the universe by observing two billion galaxies, which will help scientists understand its cosmic history.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

You're cooking your steak wrong! Scientists reveal the Einstein-inspired formula for a perfect fillet
You're cooking your steak wrong! Scientists reveal the Einstein-inspired formula for a perfect fillet

Daily Mail​

time12-06-2025

  • Daily Mail​

You're cooking your steak wrong! Scientists reveal the Einstein-inspired formula for a perfect fillet

With Father's Day approaching, some Brits may be planning on rustling up a nice dinner to treat their Dad. Now, scientists have revealed the formula for cooking the perfect steak – and it's all down to how heat moves through meat. The equation, inspired by Albert Einstein, features one very important factor – the thickness of the meat. And since the total cooking time can vary from three to 14 minutes, it's one equation that could turn out very useful in the kitchen. It has been devised by Professor Rob Appleby, a physicist from the University of Manchester and a trained chef. He has utilised a formula first worked out by Einstein - L² = 4Dt - originally used to describe the motion of particles. In the formula L represents the thickness of the steak, T is the time for the steak to cook and D is the diffusion coefficient, which is the speed at which heat moves through the fillet. Professor Appleby has used the equation to create a simplified timing chart to help home chefs master steak – so, will you put it to the test? 'Steak science is surprisingly precise,' Professor Appleby said. 'It's not the weight of the steak that matters, but its thickness. 'Heat takes longer to travel through thicker meat, and Einstein's formula helps us understand exactly how long it takes.' He explained that the time it takes to cook a steak increases with the square of its thickness. That means doubling the thickness of a steak doesn't just double the cooking time - it can quadruple it. This insight busts one of the biggest BBQ myths – that a steak twice as big takes twice as long to cook. By using the formula and a simple temperature probe, home cooks can avoid overcooking, undercooking or the dreaded burst-outside, raw-inside steak disasters. 'A 2cm-thick steak might take just four minutes in total, while a 4cm steak could take over 12 minutes,' Professor Appleby said. The timing is perfect for Father's Day weekend, when some people might be firing up their BBQs. 'People are always nervous about steak, especially on a BBQ, but this takes the guesswork out,' Josh Novell, from Polhill BBQs, said. 'You don't need to be a physicist; just have the right tools and the right method. 'When you're cooking over flames or coals, heat zones vary and it's easy to burn the outside before the centre's ready. 'But by understanding how heat travels through the steak, you avoid solely relying on instinct.' Steak cuts explained RUMP: The rump steak is a cut of beef taken from the hindquarter of the animal, specifically the upper part of the leg. This area is a hard-working muscle, which means that the meat is leaner than other cuts, but also incredibly flavourful. RIBEYE: Ribeye is a classic steak cut, known for its exceptional flavour and marbling. Cut from the rib section of the cow, it is one of the most tender and juicy cuts available. The ribeye is characterized by its distinct eye of marbling, which ensures a rich and juicy flavour when cooked. FILET MIGNON: Filet Mignon is known as the king of steaks, thanks to its extreme tenderness and delicate, buttery flavour. This steak comes from the tenderloin, which is located just below the spine of the cow. Because this muscle isn't used as much during the cow's lifetime, it is one of the most tender cuts available. FILLET: The fillet steak, or tenderloin steak, is a cut of beef that comes from the tenderloin – a long, slender muscle located beneath the ribs and along the spine of the cow. This muscle does very little work, resulting in a cut that is incredibly tender and delicate. Due to its premium quality and limited availability (only about 4-6 pounds of tenderloin per cow), fillet steaks are often considered a luxury item and can command a higher price at your butcher than other cuts. SIRLOIN: Sirloin is a versatile steak cut, characterized by its lean, but flavourful meat. It comes from the rear of the cow, just before the rump. Because this muscle is used frequently during the cow's lifetime, sirloin can be less tender than other cuts but still has a unique and robust taste. T-BONE: The T-bone steak is a combination of two steaks: the tenderloin and the strip steak. It is characterized by a T-shaped bone in the centre, which separates the two cuts of meat. T-bone is known for its rich beefy flavour and tenderloin's buttery, tender texture. PORTERHOUSE: Porterhouse is similar to T-bone in that it consists of two steaks separated by a Tshaped bone. However, it has a larger portion of the tenderloin, making it the ideal steak cut for those who want the best of both worlds. It's a big steak, perfect for sharing or perfect for a large appetite. NEW YORK STRIP: The New York Strip is a popular steak cut known for its juicy and flavourful meat. This steak comes from the beef loin and is characterized by its leaner, yet still tender, texture. Because of its consistency, it can take on a range of marinades and seasonings, making it a versatile steak. FLANK: Flank steak is a lean cut of meat that comes from the abdominal muscle of the cow. While not as tender as other cuts, it is known for its rich flavour and versatility in cooking. Flank steak is ideal for grilling or pan-frying, and it makes an excellent addition to salads or tacos.

Universe was not formed in big bang but ‘bounced' out of black hole
Universe was not formed in big bang but ‘bounced' out of black hole

North Wales Chronicle

time10-06-2025

  • North Wales Chronicle

Universe was not formed in big bang but ‘bounced' out of black hole

Professor Enrique Gaztanaga, from the University of Portsmouth's Institute of Cosmology and Gravitation, said that the current Big Bang theory was problematic as the laws of physics 'broke down' when used to explain it. His new explanation, published in the journal Physical Review D, suggests that the Universe was formed as a result of a gravitational collapse in a larger universe which generated a massive black hole leading to a rebound or 'bounce' causing our universe to emerge. Professor Gaztanaga said: 'The Big Bang model begins with a point of infinite density where the laws of physics break down. 'This is a deep theoretical problem that suggests the beginning of the Universe is not fully understood. 'We've questioned that model and tackled questions from a different angle – by looking inward instead of outward. 'Instead of starting with an expanding universe and asking how it began, we considered what happens when an over-density of matter collapses under gravity.' Prof Gaztanaga explained that the theory developed by his team of researchers worked within the principles of quantum mechanics and the model could be tested scientifically. He said: 'We've shown that gravitational collapse does not have to end in a singularity and found that a collapsing cloud of matter can reach a high-density state and then bounce, rebounding outward into a new expanding phase. 'Crucially, this bounce occurs entirely within the framework of general relativity, combined with the basic principles of quantum mechanics. What emerges on the other side of the bounce is a universe remarkably like our own. 'Even more surprisingly, the rebound naturally produces a phase of accelerated expansion driven not by a hypothetical field but by the physics of the bounce itself. 'We now have a fully worked-out solution that shows the bounce is not only possible – it's inevitable under the right conditions. 'One of the strengths of this model is that it makes predictions that can be thoroughly tested. And what's more this new model has also revealed that the Universe is slightly curved, like the surface of the Earth.' He added: 'Furthermore, it could also shed new light on other deep mysteries in our understanding of the early universe such as the origin of supermassive black holes, the nature of dark matter, or the formation and evolution of galaxies.' Prof Gaztanaga, who is the science co-ordinator for the ARRAKIHS ESA space mission, said that the four wide-angle telescopes on the satellite could help confirm the theory through its ability to detect ultra-low surface brightness structures in the outskirts of galaxies which he explained were essential for studying how galaxies grow and evolve.

Universe was not formed in big bang but ‘bounced' out of black hole
Universe was not formed in big bang but ‘bounced' out of black hole

Leader Live

time10-06-2025

  • Leader Live

Universe was not formed in big bang but ‘bounced' out of black hole

Professor Enrique Gaztanaga, from the University of Portsmouth's Institute of Cosmology and Gravitation, said that the current Big Bang theory was problematic as the laws of physics 'broke down' when used to explain it. His new explanation, published in the journal Physical Review D, suggests that the Universe was formed as a result of a gravitational collapse in a larger universe which generated a massive black hole leading to a rebound or 'bounce' causing our universe to emerge. Professor Gaztanaga said: 'The Big Bang model begins with a point of infinite density where the laws of physics break down. 'This is a deep theoretical problem that suggests the beginning of the Universe is not fully understood. 'We've questioned that model and tackled questions from a different angle – by looking inward instead of outward. 'Instead of starting with an expanding universe and asking how it began, we considered what happens when an over-density of matter collapses under gravity.' Prof Gaztanaga explained that the theory developed by his team of researchers worked within the principles of quantum mechanics and the model could be tested scientifically. He said: 'We've shown that gravitational collapse does not have to end in a singularity and found that a collapsing cloud of matter can reach a high-density state and then bounce, rebounding outward into a new expanding phase. 'Crucially, this bounce occurs entirely within the framework of general relativity, combined with the basic principles of quantum mechanics. What emerges on the other side of the bounce is a universe remarkably like our own. 'Even more surprisingly, the rebound naturally produces a phase of accelerated expansion driven not by a hypothetical field but by the physics of the bounce itself. 'We now have a fully worked-out solution that shows the bounce is not only possible – it's inevitable under the right conditions. 'One of the strengths of this model is that it makes predictions that can be thoroughly tested. And what's more this new model has also revealed that the Universe is slightly curved, like the surface of the Earth.' He added: 'Furthermore, it could also shed new light on other deep mysteries in our understanding of the early universe such as the origin of supermassive black holes, the nature of dark matter, or the formation and evolution of galaxies.' Prof Gaztanaga, who is the science co-ordinator for the ARRAKIHS ESA space mission, said that the four wide-angle telescopes on the satellite could help confirm the theory through its ability to detect ultra-low surface brightness structures in the outskirts of galaxies which he explained were essential for studying how galaxies grow and evolve.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store