Latest news with #ice
Yahoo
a day ago
- General
- Yahoo
James Webb telescope spots weird changes on Jupiter's icy moon Europa
When you buy through links on our articles, Future and its syndication partners may earn a commission. You'd think that icy worlds are frozen in time and space because they're — well — icy. However, planetary scientists know that all worlds can and do change, no matter how long it takes. That's true for Europa, one of Jupiter's four largest moons. Recent observations made by the James Webb Space Telescope (JWST) zero in on the Europan surface ices and show they're constantly changing. Dr. Ujjwal Raut of the Southwest Research Institute (SWRI) reported on the changes reflected in the JWST studies. Not only does Europa's surface have amorphous ice, but there's evidence of crystalline ice scattered around there. That indicates the presence of an active water source, such as the subsurface ocean. It also points toward geologic processes that affect the surface. The changes seen at Europa are very short-term, perhaps two weeks in some places. "Our data showed strong indications that what we are seeing must be sourced from the interior, perhaps from a subsurface ocean nearly 20 miles (30 kilometers) beneath Europa's thick icy shell," said Raut. "This region of fractured surface materials could point to geologic processes pushing subsurface materials up from below. When we see evidence of CO2 at the surface, we think it must have come from an ocean below the surface. The evidence for a liquid ocean underneath Europa's icy shell is mounting, which makes this so exciting as we continue to learn more." As a Galilean moon, Europa orbits near the planet and within its strong magnetic field. Thus, the surface gets bombarded by radiation. It is tidally locked, meaning it shows the same face to Jupiter as it orbits. Europa has a rocky and metallic interior, covered by an ocean and topped by an icy shell that's fairly young in geological terms. It appears to be no more than 180 million years old. That tells us it has been resurfaced from within. JWST's spectral studies of the surface show that the ice crystallizes in different ways in various places. Generally, water ice freezes into hexagonal crystals. That's what we see on Earth when it snows or when rain freezes. However, Earth's surface is largely protected from outside influences such as radiation and the ice stays in crystalline form much longer. Related: 'Previously unimaginable': James Webb telescope breaks its own record again, discovering farthest known galaxy in the universe On Europa, charged particles trapped in Jupiter's magnetic field bombard the surface. That disrupts the crystalline structure of the ice, turning it into amorphous ice. If that's all that ever happened to Europa's surface, you'd expect to see amorphous ice everywhere. Instead, the JWST spectral studies showed evidence of crystalline ice. There are also other surface "units", such as ridges and cracks. Radiation doesn't explain them, but other processes can create them. Combined with the new data collected by JWST, Raut said they are seeing increasing evidence for a liquid ocean beneath the icy surface. Scientists thought that Europa's surface was covered by a very thin (perhaps half a meter thick) layer of amorphous ice protecting crystalline ice below. The new evidence of crystalline ice on the surface also shows up in other areas, especially an area known as the Tara Regio. According to co-author Richard Cartwright of the Johns Hopkins Applied Physics Laboratory, the surface may be different than expected in places. "We think that the surface is fairly porous and warm enough in some areas to allow the ice to recrystallize rapidly," said Cartwright. "Also, in this same region, generally referred to as a chaos region, we see a lot of other unusual things, including the best evidence for sodium chloride, like table salt, probably originating from its interior ocean. We also see some of the strongest evidence for CO2 and hydrogen peroxide on Europa. The chemistry in this location is really strange and exciting." Related: How many moons does Jupiter have? The CO2 found in this area includes the most common type of carbon, with an atomic mass of 12 and containing six protons and six neutrons, as well as the rarer, heavier isotope that has an atomic mass of 13 with six protons and seven neutrons. That raises questions about the origin of the CO2. "It is hard to explain, but every road leads back to an internal origin, which is in line with other hypotheses about the origin of 12CO2 detected in Tara Regio," Cartwright said. So, how is water forced to the surface? There are two main sources of heat at work: tidal heating and radioactive decay at the core. Both of these processes warm the subsurface ocean and force water to the surface. What causes the chaotic terrain seen at Europa in such places as Tara Regio? There are several possible ways. One way is through the formation of chaos regions — those places that appear to be cracked and jumbled. They could be the result of material forcing its way via diapirs (think of them as stovepipes from below that convey warmer water and slush up to the surface). Once that water gets to the surface, it freezes rapidly into the crystalline ice JWST detected. The water also brings up dissolved CO2 and other materials. RELATED STORIES —Jupiter's moon Europa lacks oxygen, making it less hospitable for sustaining life —Jupiter's 'tormented moon' Io just unleashed the most powerful volcanic event ever seen —If alien life exists on Europa, we may find it in hydrothermal vents Another method for water delivery to the surface is through plumes. These geysers shower the surface with ice grains. Other mechanisms that could be forming crystalline ice are migration from other parts of the surface and impact exposure. Impacts are well known to "garden out" fresh ice in a short period of time. Such a collision may well explain the ice seen at Tara. This resurfacing with crystalline ice is relatively short-lived. That's because the constant bombardment of charged particles works immediately to create amorphous ice. The authors of the paper (see below) state that the charged particle-driven process that changes the ice may work in as little as 15 days on Europa's leading hemisphere. In other places, that might work faster. So, given that Europa is constantly refreshing its surface and charged particles are rapidly breaking that ice down, Europa is a busy, constantly changing place. The upcoming Europa Clipper mission should be able to study these regions in more detail during its many close passes of this tiny moon. The original version of this article was published on Universe Today.
Yahoo
2 days ago
- Entertainment
- Yahoo
Try New Straw Nerds — and maybe a Mc Crispy Stpip, too
The other day a friend sent me two photos. One was of the marquee sign outside the McDonald's on the corner of State Street and Center Street in Orem. The sign read: COME AND OUR TRY MC CRISPY STRIP But the leg of the r in 'strip' was worn down so it looked like 'STPIP' making the real message appear to read, COME AND OUR TRY MC CRISPY STPIP My friend sent me this photo because he knows how much I adore the marquee sign outside that particular McDonald's and how it has never not even one time made any sense. I drive by it often en route to and from my mom's house in Utah County and am always delighted by the cryptic messages sent by what I assume is an underpaid McDonald's employee. One summer a while ago the sign read: WE HAVE BAG OF ICE Which read, in my interpretation anyway, like a ransom note. Like, we have the bag of ice so pay up OR ELSE. I imagined the ice was stolen from someone who loved it dearly and this was McDonald's way of letting that someone know who they should send a lot of money to in order to reunite with the ice. If they failed to pay, the bag of ice would be set outside to melt in the summer sun. Why just a single bag of ice, I wondered? Was every other bag of ice sold? Was this bag of ice the last metaphorical puppy left in the litter? Why no indefinite article? Are we missing the s in bags or the a before have? Is it THE bag of ice? Is that one McDonald's in need of more acrylic letters? Do we need to set up a GoFundMe campaign? I would blame supply chain issues or even tariffs, but this history of nonsensical haikus on the marquee dates back to even before the pandemic. Which leads me to believe this is a choice the Orem McDonald's management is making. Perhaps to befuddle customers enough to come in and investigate the exact whereabouts of the bag of ice or discover what, exactly, a Mc Crispy stpip is. And I think it's an advertising technique that gets results because Burger King is now following suit. The second photo my friend sent was of the marquee sign outside the Burger King right across Center Street from the Orem McDonald's. It read, TRY NEW STRAW NERDS Which is very clearly a threat missing a comma. The grammatically correct version would be 'Try new straw, nerds.' This little excerpt of slam poetry is at best a negging tactic — a mild insult meant to undermine the confidence of drivers who will then, after being called nerds, will seek validation and approval by pulling into the drive through and trying the new straw. At worst it's a quote from a middle school bully who will slam you into a locker and steal your lunch money if you don't try the new straw you nerd, you. There's no possible third interpretation, I assumed, because a straw made of nerds cannot possibly exist. And I was correct, it doesn't. But there is something that exists at Burger King that strains credulity nearly as much as a nerd straw and that's a frozen strawberry and Nerds drink. The Food & Wine writeup states, 'The limited-time drink layers a strawberry — or blue raspberry — slush base with a tangy sprinkle of Nerds candy.' And somehow that's the scariest interpretation of 'TRY NEW STRAW NERDS,' of all. Because even I, someone who just ate cookies for lunch and has zero opinions on red dye, feel like a slushee topped with candy is a bit much. A bit dangerous even. I'm not convinced that a single sip wouldn't trigger a diabetic coma. So maybe it's not negging or a message from a bully but instead a method of protecting the public from an off-the-charts blood sugar epidemic. And we should thank the good people at Burger King for their service keeping us safe. And we should thank the good people at McDonald's for always keeping us wondering what it is that they offer at that location. My best guess right now is that a STPIP is some sort of medical test and I love that McDonald's offers a crispy option. That I can come and our try.
Yahoo
3 days ago
- Business
- Yahoo
The Cool Place in Pulaski seeks community help to stay afloat amidst business slowdown
PULASKI, Wis. (WFRV) – A small indoor play space in Pulaski is asking for help to stay open. The Cool Place, which serves infants, toddlers, and children under ten, is struggling to stay afloat this summer. Owner Jenny Hanson says without community support, the business may not survive past winter. Packers honor Wisconsin law enforcement officers with Protect & Serve Award 'The summer months are very hard for small businesses,' Hanson said. 'We're competing with splash pads, parks, libraries, all the things families can do for free.' Hanson says business slows significantly when school is out, and the slowdown is burning through their winter savings. Last year, revenue from the business's ice cream truck helped keep them afloat. This year, she's hoping local families will step in. 'This is my biggest joy,' Hanson said. 'It kind of hurts my heart when people aren't here. I just want to keep the doors open for families who need this space.' Longtime visitor and volunteer Levana Gray says the play place is about more than just kids. 'Little kids get to meet other little kids and get that interaction,' Gray said. 'But it's also so important for parents. Moms come together, dads come together, it helps create the kind of network a community needs.' Hanson emphasizes that The Cool Place isn't just for young children. The attached café is open to everyone—teens looking for a quiet spot, parents working remotely, or anyone needing a break. Wisconsin native leading Green Bay Blizzard offense to new heights 'We want people to come see what we're about,' Hanson said. 'Whether it's for little kids or older ones, or just someone wanting a cup of coffee, we're here for the whole community.' Hanson says people can support The Cool Place by booking parties, buying gift passes, sponsoring playtime for other families, or simply spreading the word. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Hindustan Times
3 days ago
- Entertainment
- Hindustan Times
Starbucks set to unveil new frappuccino flavours in July: Check out the four new drinks
With summer just around the corner, Starbucks is getting ready to cool things down with a fresh lineup of frozen treats. While the official launch is set for July, the coffee giant gave a sneak peek at four new Frappuccino flavors coming soon to menus nationwide, as reported by USA Today. Also Read: This popular ice cream chain is closing more than 500 stores in US The following are the four new flavours Starbucks is launching this summer season for all the frappuccino lovers. The new flavours include: Salted Caramel Mocha Strato Frappuccino Strawberry Matcha Strato Frappuccino Brown Sugar Strato Frappuccino Firework Frappuccino A spokesperson for the coffee giant told the media outlet that the first three drinks on the list are blended beverages with a fluffy layer of foam at the top. Meanwhile, the Fireworker Frappucino is a 'festive twist' to the fan favorite summer drink, Summer-Berry Refresher which was also reintroduced recently in its new summer menu 2025. Starbucks has kept the exact release date in July for these new flavours under wraps, but the company revealed that the Fireworks Frappuccino will arrive 'just in time for the 4th of July,' as revealed by Starbucks to the media outlet. The announcement of new flavours comes after the company exed several frappuccino flavours from its menu in March. Also Read: Haribo recalls its sweets in the Netherlands after cannabis found in children's candies Starbucks kicked off the season by unveiling its highly anticipated summer menu earlier this month, with all items available at locations nationwide starting May 20. Leading the lineup is the brand-new Iced Horchata Oatmilk Shaken Espresso, along with the return of fan-favorite Summer-Berry Starbucks Refreshers, perfect for cooling off on hot days. Adding a sweet treat to the mix, Starbucks has also introduced a new Strawberries & Cream Cake Pop—an indulgent bite-sized dessert that's as visually appealing as it is delicious. These seasonal offerings are available for a limited time only, while supplies last.
Forbes
3 days ago
- Entertainment
- Forbes
Why the Ice in Your Cocktails Matters, Whether Shaken or Stirred
I recently started a new bartending job, and during the hiring interview, the owner asked me what the first thing I look for is when I sit down at a bar. My initial thoughts centered on cleanliness and organization, the types of garnishes and syrups they offer, the equipment they use, and their glassware. But while those are all right answers and important ones, I realized that what I look at first is ice. There's ice at every bar in the world. It is, inarguably, essential. However, when it comes to decent cocktails, and I would argue even something as basic as a Scotch on the rocks, the type of ice a bar uses matters more than most people know. 'Not all ice is the same, and it's not the same for every drink or for how you mix every drink,' says Camper English, the founder of Alcademics, an in-depth blog on the world of bartending, and author of The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts, in a phone interview. 'But a general sign of better ice is that it's not the same ice that you get out of the ice machine in a hotel.' Most patrons have encountered this kind of ice at their local dive bar: It's flat or chip-shaped, tends to be watery, and over-dilutes drinks. 'If I go to a place that has chip ice, I'll usually stick to a shot and a beer,' says English. 'Or, if I want just something on the rocks, I'll get the ice on the side so that I can micromanage the dilution and chilling process as much as possible.' And while what constitutes the best ice can be complicated and overwhelming for the customer, many bartenders recommend two types of machines in particular. 'Some of the best cocktail bars will have a Kold Draft and a Scotsman,' says Ivy Mix, a veteran bartender and Brooklyn bar owner, in a phone interview. 'You can tell you're in a quality place if it has the two types of ice that they make.' Kold Draft has been the staple of every restaurant I have ever worked at. The ice the machine produces is an almost perfect 1-by-1-by-1¼-inch cube that maintains carbonation, has notable clarity and doesn't dilute the taste of spirits. A Scotsman machine produces the classic nugget-shaped ice often used for fountain sodas, tiki-style cocktails, and mint juleps. 'These two types of machines are all you need, and I say this as someone who buys their ice like everyone else,' says Mix. However, like most things, ice follows trends. And Mix says that today, bars are often abandoning reliability for a frozen aesthetic that costs more than it's worth. 'People just want clear ice in their drinks that they can see through, and bars are cutting large-format blocks to get it,' says Mix. 'It's charming, but it's also costly.' Cocktails in New York can run anywhere from $15 to $23, depending on the neighborhood and quality of the bar. Bars often use multiple types and shapes, including shaved, cracked, crushed, cubed and large ice cubes and spheres, both produced in molds. At an establishment that cuts its ice, a single hand-cut piece, like the one Mix describes, can cost between $0.50 and $0.75 each, if not more, significantly driving up the overall price of a cocktail. 'That's more expensive than an ounce of alcohol,' says Mix. 'And you're paying that price for something that is admittedly very pretty, but it's a fad, it's not necessary and it's just going down the drain when you finish.' 'It's a great affectation for special bars that are not high volume, but it's not the most efficient way to make an ice cube,' says English. But for Shintaro Okuda, chef de cuisine and part-owner of Bar Moga, a 1920s-era Japanese cocktail bar in Manhattan, the hand-cut ice they use isn't just an affectation. 'We use ice called Kuramoto from Kanazawa in the Ishikawa Prefecture of Japan because it not only provides a high level of consistency and craftsmanship, but also because we both share roots in the 1920s,' says Okuda, in a phone interview. The term 'moga' refers to the modern Japanese woman of the time, who, thanks to the liberal international cultures of the Roaring Twenties, enjoyed greater freedoms and fun than her forebears, replete with dancing the Charleston and enjoying a drink at the local cocktail bars in places like Tokyo's popular Ginza district. Kuramoto ice emerged in the same era. 'We share a century-old tradition of excellence and a historical parallel that makes using Kuramoto Ice meaningful to me,' says Okuda. Okuda says that the ice, which is imported directly from Japan via ship, has exceptional purity, clarity and structural integrity thanks to a 48- to 72-hour freezing process that removes 99.97% of impurities and air bubbles, resulting in an ultra-dense product that melts slowly without over-diluting drinks. 'Kuramoto provides a level of consistency and craftsmanship that aligns with our dedication to quality,' says Okuda. 'And even though it costs about $1 per cube, we don't integrate that into our cocktail prices because serving great quality ice is our responsibility to the customers.' However, regardless of the ice, any good bartender should still manage to produce a halfway-decent cocktail. 'Anyone can go buy any kind of ice,' says Mix. 'But you can tell when a bartender physically knows what they're doing by taking a moment and looking at their technique.' I always try to ensure that a bartender uses a good amount of ice in a shaking tin or mixing glass, making sure not to over-shake or over-stir, and that their shake has a consistent rhythm. Then, they usually pour the drink over fresh ice. But good bartenders can also be hard to come by. So, I still recommend checking the ice. And one of the easiest ways to decide if you can trust the person behind your bar is to close your eyes and listen. 'Some bartenders just don't understand that when they don't use the right ice, or enough ice, and they shake too much, what they're doing is just diluting and chilling,' says English. 'So, no matter what ice they may be using, when you hear sloshing instead of clinking, steer clear because that results in watered-down, bad cocktails.'
