Ripley's Believe It or Not by Ripley’s Believe It or Not! for January 24, 2018

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    Leroy  almost 7 years ago

    … and then send out your resume to all the big Ninja firms.

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    Templo S.U.D.  almost 7 years ago

    Now what is being done with Mr. Nelson’s awesome arum bricks?

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    Bilan  almost 7 years ago

    If the teacher (or sensei) sees you in the Ninja class, you’ve failed.

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    James Wolfenstein  almost 7 years ago

    One million dollars in gold bars is far from a Fort Knox. A million dollars in 100s fits inside a couple Manila envelopes. A 10 oz gold bar is about the size of a credit card and 7 mm thick, it’s worth 13K. It takes 77 of these to make a million, 300 grs, less than a pound. You can fit 5 millions inside a shoe box.

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    Space_cat  almost 7 years ago

    Fat lot of good those bars did him!

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    John Wiley Premium Member almost 7 years ago

    At today’s price, that’s a little less than two standard “Good Delivery” sized gold ingots.

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    J Short  almost 7 years ago

    No one has yet to climb to the top and make a cup of tea to test this boiling point.

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    Nathan Daniels Premium Member almost 7 years ago

    Ninja please!

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    Neo Stryder  almost 7 years ago

    I wonder what’s the science behind that low boiling temperature.

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    aimlesscruzr  almost 7 years ago

    Science class in high school, the teacher put a cup of water in a vacuum chamber then closed it up and turned on the pump. After a minute or so, the water started to boil. Not because of heat but because the air pressure was low enough to allow the water to change from a liquid to a gas.

    When he refilled the chamber and took the cup out, he asked anyone if they wanted to put their finger in the cup of water that just boiled. It’s still funny how no one wanted to except me. No one else understood that principle until they could see the water didn’t change temperature, it was still at room temperature.

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    Dean  almost 7 years ago

    Conversely, in a pressure cooker, water can get much hotter than the boiling point, so the food will cook faster. [But not as fast as frying in hot oil.]

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    tuslog1964  almost 7 years ago

    How much did he leave?

    All of it!

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    Charlie Fogwhistle  almost 7 years ago

    All I can tell you about boiling point at altitude is that cooking things, oh, pancakes, lets say, is a lot more complicated than the sea level recipe. Never been on Everest, my experience was at the YMCA of the Rockies, Rocky Mountain National Park, Summer, 2010.

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