Cooking food isn’t easy. It involves a lot of hard work and years of experience to present that perfect plate of food, that perfect balance of taste, texture, appearance and smell. But what if I were to say that the taste of a particular food item doesn’t have much to do with what a good chef you are but by the sensitivity of neurons in your guest’s brain?
This article talks about the entry of the SARS CoV2 virus into the human body, what are the Diagnostic methods being used and also how to prevent them.
Being one of the ‘final frontiers’ of modern science, many scientists regard the Holy Grail of scientific advances to be the elucidation of the concepts underlying consciousness. And yet, despite the ongoing efforts, reaching the final answer still seems like an inconceivable feat.