Today I Found Out

"Swine Carcass" and 7 Other Language Facts (2015x100)

Exibido em:: Ago 08, 2015

→Subscribe fo→“Swiss Army Knife” was coined by United States soldiers after WWII. The soldiers had trouble pronouncing the original name of “Schweizer Offiziersmesser” (Swiss Officer’s Knife) and thus began calling the multi-tool a “Swiss Army Knife”. The company that makes Swiss Army Knives is Victorinox, named after the founder, Karl Elsener’s, deceased mother, Victoria. The “nox” part comes from the fact that stainless steel is also known as “inox”, which is short for the French term “inoxydable”. Karl Elsener himself was originally the owner of a surgical equipment company. He later took over production of the original Modell 1890 knives, which were previously made in Germany. He moved the production to Switzerland and greatly improved the design of the original multi-tool. His big breakthrough came when he figured out a way to put blades on both sides of the handle using the same spring to hold both sides in place. This allowed him to put twice as many features into the multi-tool as was previously possible. 2) Miss Piggy’s full name is “Pigathia Lee”, as revealed on episode 106 and 116 of The Muppet Show. ‘Pigathia’ is derived from ‘Piganthius’, which is Greek for “river of passion”. 3) The USDA defines “bacon” as “the cured belly of a swine carcass”… mmm swine carcass… And if you’re wondering, the difference between bacon and salted pork or ham is primarily just the composition of the brine that is used to cure it. Brine for bacon often includes sodium nitrite, sodium nitrate, and saltpeter (for curing the meat); sodium ascorbate (for setting the color, as well as speeding up the curing process); and brown or maple sugar (for flavor), among other ingredients. Brine for ham tends to have a significantly higher concentration of sugar. Image Credit: http://upload.wikimedia.org/wikipedia/commons/e/e9/Swiss_Army_Knive_opened.jpeg http://upload.wikimedia.org/wikipedia/en/a/a9/Victorinox_Swiss_Army_Champion_Plus.jpg http://www.independent.co.uk/