How did the air get into the green pepper?
609877
I like your question.  Nobody has ever considered this!  Well, if you submerge the green pepper  into the water long enough, you will see air bubbles forming on the outside of it.  Now, how did the air get into the pepper in the first place?  Same idea of respiration.  The pepper itself is not air tight.  Only to our eyes it is tight.  The green pepper actually still breathes letting air pass in and out at such a slow rate.  If the pepper could only absorb air, then when you cut open it, it would pop like a balloon.  So, I guess the air is constantly travelling in and out at a slow rate!
22577
Peter Piper picked a peck of pickled peppers.\nA peck of pickled peppers Peter Piper picked.\nIf Peter Piper picked a peck of pickled peppers.\nHow much pickled peppers Peter Piper picked.
327007
Since no has taken a stab at this yet, I'll try:\n\n  As an experiment, food was first cooked (to kill germs)\nand then stored in air-tight bottles. It was taken aboard an \nEnglish ship. After a couple of months the bottle was opened\nand the food was found not to have spoiled.\n  A sheet metal worker found out about this, and thought \nabout storing food in cans instead. James Burke discusses \nthis in one of the Connections Programs. I've included a \nlink in the sources part.\n  There is no reason the surface area of the can would vary\nbetween now and then unless the cans were first made with \na square bottom. I don't believe it was.
508783
Selling by the seashore is a breeze! However, selling pickled peppers can be a hot commodity. To be honest, I think Peter and Sally were in cahoots. Pete would sell the hot peppers. The customer would get so hot they would need to cool off by the seashore....ENTER SALLY. See?? Am I right? *wink wink nod nod* No calculater needed. Sally "made out" like a banshee!
89422
How capillary action makes water go up...???\n\nEven though we usually think of water as running downhill, it can indeed flow upwards using a process called capillary action (pronounced kap uh LAR ee, is the tendency of liquids to move into or out of tiny, hairlike passageways) . This is the very scientific principal that explains how water goes from the soil upwards into the stem of plants. Plants contain many vein like tubes that carry water from the plant's roots upwards to the plant's highest leafs via capillary action. Try this experiment to see capillary action in action.\n\nWrap the plastic wrap around the knitting needle and then tape the edges so that you have formed a tube. Remember, the narrower the tube, the more pronounced the capillary effect will be. \nOnce you have taped the plastic wrap, pull out the knitting needle. Make sure that the new plastic tube is not bent and is open at both ends. \nNow pour a little of the food coloring into a glass half filled with water. \nNow place your plastic tube into the glass of water. \nExamine the tube carefully. The dye should climb up the tube above the level of the liquid in the glass. \nNow try the same experiment with varying levels of water in the glass. Does this make a difference?
835624
CO2. and you can also use vinegar.
183774
oxidized copper is green
238439
Yeah, it's not a jet where air is pushed out.  It is a chemical reaction where chemicals are burned and thrust out the back of the ship.  It's like if you were floating as still as possible in zero G and blew air out hard.  you would move in the opposite direction.  If you held a little bottle of any gas under pressure and opened it, you would move.  Same basic principle. It's not pushing against the surrounding air, it's just pushing away from you regardless of whether it's a vacuum or in air.\n\nIn fact, in air you would get less of a push than you would in a vacuum.
615392
I assume that you are talking about a knock out pot. \n\nAtmosperic air naturally contains moisture, and we know that the condensation temp of waters is increased at higher pressure. That means that an increase in pressure means that the moisture in the air will tend to condense at a higher temperature. So the fist step in seperation is to cool the compressed air, this cause a lot of the moisture to condense and it can be collect at a low point in the system. \nThe next step is a knock out pot. The air usually enters about half way up this cylinder and exits at the top. The moisture exits at the bottom. In this pot at the top is a baffle plate. The purpose of this is to change the air flow direction several times suddenly, and the heavier mositure droplets gets knocked out and fall to the bottom.\n\nFor a dust slightly higher than atmospheric pressure the result will be the same, but less water would be seperated
22212
Its bound into a CloroFloroCarbons used in the "Freons"\n\nThe Freons are special molicules that are realitivly safe (Unless your an Ozone layer) and have BOILING points below the temprature you want to achieve.  Basicly There is a pump inside a air conditioner that compresses the gas until it becomes liquid where it gives off its heat *feel the back side of an air conditioner* then it goes through a tiny little tube and boils inside the tubes on the front side of the air conditioner *the one on the back is called a condenser, the one on the Front is called a evaporator based on if the freon is condensing or evaporating in it*
951860
It's difficult to explain without diagrams.\n\nFirst you have an air supply at about 20 psi that flows through a restrictor and a small nozzle the same size as the restrictor. There is a flapper, a small piece of metal that covers the nozzle and controls the backpressure between the nozzle and the restrictor. The pressure between the restrictor and the nozzle is controlled between 20 and 100KPa (3 to 15psi) by the position of the flapper. The position of the flapper is controlled by the input current (usuall y 4 to 20mA of 1 to 5V). Thus the input signal varies the pressure out. I havent seen any links but I will look
76729
Check out this very straighforward website:\nhttp://en.wikipedia.org/wiki/Francesco_Redi\n\n"Pasteur boiled meat broth in a flask, heated the neck of the flask in a flame until it became pliable, and bent it into the shape of an S. Air could enter the flask, but airborne microorganisms could not - they would settle by gravity in the neck. As Pasteur had expected, no microorganisms grew. When Pasteur tilted the flask so that the broth reached the lowest point in the neck, where any airborne particles would have settled, the broth rapidly became cloudy with life." \nHere's a picture of this setup:http://en.wikipedia.org/wiki/Image:Ballon.gif\nBoth experiments disproved spontaneous generation (abiogenesis); Redi disproved it in larger organisms, and Pasteur disproved it in microorganisms.
244755
Sniff some pepper. Have you ever notice right before an actor cries the scene flickers, they are sniffing pepper or onions.
737309
use a can of compressed air
732892
It is grabbed from the CO2 in the air.  Protosynthesis involves combining carbon dioxyde from the air with water to produce sugars and release oxygen.
677782
It's the change in air pressure which causes it.
1183756
soaps  can act as surfactants , a surface is formed under your finger and it is attached to your finger by surface tension , the shape of the small area of water under your fingertip becomes convex ,slightly rising out of the water like a tiny mound, so the pepper particles spread away.\nwhen you take your finger out and put it back again this will not happen  again because the soap will have spread to all the surface of the water so it wont attach to your finger and no mound is formed and the pepper stays in place.