A war of attrition is what you call a meat grinder. You can't have an decisive victory and you your's loose a lot of resources and the other side does too. It really comes down to who can throw more bodies at something also known as a punic victory

Personal belief: the force of gravity affects life on a cellular level. If life could develop in zero gravity, "symmetry" wouldn't matter.

How do you find out about membership? The history of Mason's makes it more interesting to me than other fellowships.

I never realized it was so democratic. Do y’all have initiatives to encourage democracy elsewhere? Or in general?

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There was no real use of air forces. The artillery was largely ineffectual against entrenched troops. Chemical was a VERY double edged sword.

So you were really only left with a creeping barrage or a mass formation running to the other line.

That was the biggest lesson learned in WW1 don't become entrenched because it becomes a war of attrition. Hence the German changes in WW2

Freemason here. Feel free to ask me anything.

We are a global fraternity who encourages self growth, provides fellowship for members and raises money for charity.

Because we have secret initiation ceremonies, some people assume anything secret is nefarious. And because some Founding Fathers in the US were Freemasons some assume that means we control the government and other nonsense.

In fact one of our core tenets is equality, not individual power and controlling others. And each Grand Lodge is sovereign to themselves. There is no controlling inner circle at the top. We rotate leaders. Next year I will be Master (Chapter President) of my lodge for one year and then hand it over to someone else.

There is a recent thread with good info here:

https://www.reddit.com/r/freemasonry/comments/yg0igu/why_is_freemasonry_conceived_by_some_individuals

When temperatures drop and the days shorten, trees detect that and produce a plant hormone called ethylene. Ethylene signals the leaves to stop growing, break down their chlorophyll and send nutrients back to the tree, then die. At the same time, a plant hormone called Abscisic acid (ABA) starts to form an abscission layer—a small area at the base of the leaf that’s designed to break easily and cleanly so that the leaf drops without breaking anything in the twig. Once the tree has retrieved any nutrients it can from the leaf and the abscission layer is complete, the leaf will drop without much force. A gust of wind or a change in temperature or a little rain will snap off the dead leaf on the breakable abscission layer.

Lets do a better ELI5

Yeast are voracious eaters and farters. They want to eat sugar all day and fart out alcohol and CO2. To make beer/wine/cider, you put yeast into a sugar-water substance. For beer thats a "tea" made of grains, for cider, its made of fruit, for wine, its made of grape juice. The yeast eats up all the sugar, until it runs out, you stop it, or there is so much alcohol that the yeast dies from the alcohol (seriously).

Different beers, wines, and such will actually use different yeasts that give a different flavor and are more or less tolerant to how much alcohol they can take. The yeast used for wine can often take a bit higher alcohol.

Now, the process. Well, if you leave either to ferment more and more, they will get more and more alcohol. Wine is often fermented (and aged) for much longer than beer, leading to more alcohol, in addition, some of the wine evaporates, increasing the overall alcohol of the remaining liquid.

Lastly, wine is traditionally made 10%-15% alcohol, and served in smaller glasses. Beer is traditionally served in larger quantities, and meant to be "easier" drinking, and often 5% alcohol. Both brewers and wine makers will be targeting a specific alcohol percent for taste and flavor, a good brewer/winemaker will actually hit their target (its not as easy as it sounds!).

Fun though, there actually are some wines that come in around 8% and of course specialty beers that can be 10%-20%! Additionally, there are craft brewers experimenting with using wine yeasts in beers too, although its often not a great success.

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Or going down a steep decent…

This is the answer. It'd be faster to take the whole battery out and leave it charging and put another one in fully charged (I've seen videos of someone doing that with electric motorcycles in Taiwan iirc).

Now, hydrogen cell cars are electric and they are charged very fast, but they are not competitive in small cars and it's impossible to find a charging station in the middle of nowhere since H2 can't be pumped all the way there. They will replace buses, trucks and large ships soon, tho, because as batteries price go up, making hydrogen from water remains cheap.

Several factors, really. Alcohol is made when yeasts eat sugars and crap out alcohol and fart CO2. Not all sources of sugar are the same, and not all sugar is fermentable. Not all yeasts are the same, either. Just like humans have selectively bred crops and animals to serve specific functions, we've (mostly unknowingly until recently with advances in microbiology) selectively bred yeasts. Some have higher alcohol tolerances than others, for they'll usually keep reproducing during fermentation until they make their environment so toxic from alcohol it kills them - and then we drink it.

Aside from that, things like water chemistry (dissolved minerals, acidity, etc.) Factor into healthy yeast reproduction (hence alcohol production). Water is the main ingredient in all alcoholic drinks, and it's ratio to fermentables usually correlates to alcohol percentage. Grape juice is packed with natural sugars. Cider and grain? Not so much. But there's different kinds of grapes, apples, and grains that all affect that fermentable sugar content. There's a whole lot of grain types that are used more for how they affect flavor than alcohol content: crystal malt, roasted barley, etc have been kilned which caramelizes some to most of the sugar in the grain. This renders the sugar unfermentable but gives the beverage certain flavors. Wheat, Rye, and Oats also don't add much sugar, but they do affect mouthfeel.

You know how you can be doing something like rock clombing and know the path to beat the climb without having the strength to do the climb, same for readings and writing 2 very different skills

I would check with your doctor. If it's a whoosing sort of sound of liquid, it could be pulsatile tinitus or sign of high blood pressure or even an issue with the carotid artery. Best to check either way.

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You've got a fair few answers here, but none really go into why aero is important, or the actual differences between gas / Diesel engines and EVs. I'm coming from this from the viewpoint of someone who works with this stuff, though not an aero engineer.

The first thing here is that gas (petrol and diesel) and EVs are tested for range and efficiency in the same way, so aero has the same relative effect. The way that they're tested depends where in the world you are. In the US, it's the EPA drive cycle (exactly which drive cycle depends on the type of vehicle), most of the rest of the world uses WLTP, and China uses CLTC (which is basically WLTP). The point here is that the drive cycle (a specific set of accelerations and speeds, conducted over a set period of time) is exactly the same in any territory for the same type of vehicle. That means that it makes no difference if it's an EV or petrol engine. Therefore the effect of aero is the same for everything.

So from that, EVs don't benefit any more from aero than any other vehicle.

But....there't more to it. EVs, despite a massive increase in popularity over the last few years, still have a public perception problem with lack of range. Every mile (or km) you can get out of an EPA drive cycle test, gives you a better figure that you're allowed to advertise. But then....range isn't everything. Efficiency is what actually matters from a design point of view. For every Watt of power you can save, you need a smaller battery to give you the same range. Or you can have better efficiency and the same size battery to give you better range. It's a design balancing act of cost to the consumer vs what is actually desirable in market.

The other point worth raising is that the "aero" isn't just aero. Although it's common to pick up on a drag factor, like "oooooh this car has a 0.87 [cd] drag factor, isn't that great?", by itself it does't mean anything. You also have to look at the the aero uplift and the reacting areas to actually understand how aero is playing a part in efficiency,

Just to nit-pick, there's no need for any "copy-paste". All¹ of our cells contain our entire genome.

¹Well, almost all. Red Blood Cells eject their nucleus, and thus don't retain the DNA when mature.

u/ShookeSpear

Thank you for saying that, really, I'm a little autistic (diagnosed) and was a little upset/frustrated. To me I gave the answer my niece would easily grasp (please see no offense). I'm really trying to help people in every way because this is one of the few things that brings me true joy. And I'm at war right now. I need some joy.

Again, positive vibes only in the message I'm trying to convey.

I'm happy I helped you out and gave a prebuilt answer for you to use with kids :)

For some reason I can't reply to your comment

> This is the same reason you “hear the ocean” when you put a shell to your ear.

This is incorrect. The noise heard from a shell or cup is ambient sound echoing around inside the container, not blood flow. You can prove this yourself by taking a cup and pushing it against your head so it seals around the edges. The rushing sound will greatly diminish (some will still leak through or be vibrating the cup itself), while of course blood continues to flow in your head.

The Art Vandely principal

You don't need increased cooling in brakes unless you're racing and using them constantly at high speeds.

They don't need the increased cooling at the cost of aero efficiency.

At the base of each leaf stem (petiole) there is an area called an abscission zone. When it's time for the leaf to drop, enzymes are produced in that zone which digest and dissolve the stem, until it breaks.