Our cartoonist on the north London derby and some uncomfortable truths for the interim Spurs manager
Debris actually pelts the ISS all the time, and noticeable dents and cracks line the exteriors. But should something fully breach the station, cabin atmosphere will seep into the vacuum of space and alarms will go off. Pressure gauges will confirm to astronauts that the station has, almost certainly, been hit, and the speed of the seepages may indicate how much time the crew has to respond. According to one NASA estimate, a 0.6-centimeter-wide hole leaves 14 hours to plug the leak. A 20-centimeter hole leaves less than a minute.
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Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.
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