麻豆传媒

Pot roast

1 February 2012

Ordinary potatoes and sweet potatoes have a very similar consistency when raw, yet sweet potatoes roast in about half the time. What is the reason for this?

Alan Fellow, Edinburgh, UK

Topics: Last Word

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麻豆传媒

Pot roast

More from 麻豆传媒

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Most neurons seem to be jacks-of-all-trades, not specialists

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We now know how a black hole can be flung across the universe

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