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807 articles found

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Food & nutrition

The Science of Delicious Browning: The Maillard Reaction

Why do bread crusts and grilled meat turn brown and taste so savory? This article explains what the Maillard reaction is and how it works, conditions such as temperature, moisture,

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Information technology

Just Keep the Key Secret: Kerckhoffs's Principle

Kerckhoffs's Principle holds that a cryptographic system should stay secure even if everything except the key is known. This piece covers Auguste Kerckhoffs's 1883 “La Cryptographi

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Film & media

The Camera That Follows Without a Shake: The Steadicam

The Steadicam is a body-worn camera stabilizer that keeps the operator's movements from reaching the camera. We look at how it was born, the structure and principles that tame the

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Physics

Water Droplets Floating on Vapor: The Leidenfrost Effect

Why does a drop of water skate across a very hot pan and last longer than on a merely warm one? This article explains the Leidenfrost effect, from the vapor cushion that lifts the

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Business administration

The Shift Toward Marketing 4C and Its Stages

This time, I would like to put together material on marketing 4C, a marketing concept in business administration. The existing marketing mix, known as 4P, had the traditional 4 sta

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Information technology

HTML Tag Reference (Image, Hyperlink, Text Tags, etc.)

HTML is short for Hyper Text Markup Language and is one of the languages needed to create websites. Here, HTML mainly uses the concept of tags to create web documents, and this art

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Library & information science

Research Cited Together Is Close: Co-citation Analysis

Co-citation analysis judges two documents to be closer in subject the more often other documents cite them together. Learn how it emerged, how co-citation strength is counted, how