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Physics

The Real Reason the Sky Is Blue: Rayleigh Scattering

Rayleigh scattering, worked out by Lord Rayleigh in 1871, is the scattering of light by particles much smaller than its wavelength, such as air molecules, and it is far stronger fo

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Information technology

Start Small to Run Big: Gall's Law

Gall's Law says that a complex system that works has always evolved from a simple system that worked. We look at where it came from, what its three sentences mean, real examples, a

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Psychology

The Principles of Forgetting - Why Can't We Remember?

This time, I would like to put together material on the concept and theories of forgetting as a topic in psychology. Everyone can often find themselves forgetting something or stru

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Business administration

Value That Grows the More It’s Used: The Network Effect

A network effect is the phenomenon in which a product or service becomes more valuable as more people use it. This piece covers direct and indirect effects, two-sided platforms and

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Film & media

Video Shooting Techniques and How to Edit Using Shots

Why do films and dramas cut from distant shots to close ones? This article explains the main shot types used in video production, namely the long shot, full shot, medium shot, bust

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Design

Grid Components and Types for Stability in Design

This time, I would like to create a resource on grids, a concept considered important in design alongside layout. We will explore what a grid is, how it is structured, and what typ

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Journalism & communication

Words from the Parliamentary Press Gallery: The Fourth Estate

Why is the press called the “fourth estate”? This article traces the phrase from the three estates and the press gallery of the British Parliament to Macaulay, Carlyle, and the Bur

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Information technology

Adding More Makes It Later: Brooks's Law

Why does adding people to a late software project often make it even later? This article covers the origin of Brooks's Law and the illusion hidden in the man-month, why adding peop

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Food & nutrition

Cooking Food Sealed in a Bag Under Water: Sous Vide

Sous vide is a cooking method in which food is vacuum-sealed in a plastic bag and cooked slowly for a long time in water held at a precise temperature. This article covers how it c