A rare photograph of Vincent Van Gogh taken in 1873 when he was 19 years old. When the image was taken, Vincent worked for the Goupil & Cie art dealership in The Hague, shortly before being relocated to their branch in London, England. It is the only known photograph of Van Gogh’s face.
In 1993, a Missouri man purposely damaged a levee on the Mississippi river to delay his wife coming home from work so he could party. Instead the river flooded 14,000 acres. He was later arrested and convicted of causing a catastrophe and sentenced to life in prison.
The history of adhesive tape occurred during its first appearance in 1845. Dr. Horace Day, a surgeon used a rubber adhesive applied to strips of fabrics to make a new invention called Surgical Tape.
In 1942, Duct Tape was developed by Johnson and Johnson during World War II. The troops needed a waterproof tape that could seal considers and repair equipment. The cloth tape was coated with Polyethylene and Duct Tape was born.
Percy LeBaron Spencer was working on magnetrons—high-powered vacuum tubes that generate short radio waves called microwaves—when he accidentally discovered microwave cooking. The engineer was doing his job as usual when he noticed that the candy bar in his pocket had melted. Quickly Spencer realized that it was the magnetrons that were causing this phenomenon. By 1945, he had filed a patent for his metal cooking box powered by microwaves.
An adjunct professor of engineering at the University of Buffalo, Wilson Greatbatch accidentally invented the pacemaker in 1956. When working on building equipment intended to record heart sounds, the scientist used the wrong transistor and discovered that instead of recording sounds, his device gave off an electrical pulse, mimicking that of the heart. Greatbatch presented his invention to William Chardack , a surgeon at Buffalo’s Veterans Administration Hospital, in 1958, and together the two were able to successfully control a dog’s heartbeat and, in 1960, a human’s.
Because they lived in such high altitudes, the monks of Champagne had plentiful access to all the best grapes. The problem? When the temperatures plummeted in the colder months, the fermentation process on the wine would stop temporarily—and when it began again in the spring, there would be an excess of carbon dioxide inside the wine bottles, which would give the wine unwanted carbonation.
In 1668, the Catholic Church decided that it was time to handle the situation, and so they brought a French monk named Dom Pierre Perignon over to Champagne to fix the fermentation problem. However, by the end of the 17th century, people had decided that they actually enjoyed this drink, and Perignon’s task thusly changed into making the wine even fizzier. Eventually, Perignon developed the official process for making champagne known as the French Method, crowning him the inventor of the celebratory sip.
My BH has a customer with some cows.If they can’t feed from their mothers they are given a mix which is heated up.But they always refuse it if it’s been in a microwave oven.