Bloody Mary, and Why We Think We See Things in Mirrors

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As a child, one of the surest ways to prove your courage to all the other kids at the slumber party was to march into a dimly lit room (it was almost always a bathroom, for some reason), stare at your face in the mirror, and repeat the words Bloody Mary 13 times. According to legend, a woman would suddenly appear in the mirror and scratch your face off—or perhaps even kill you. Different iterations of this game exist around the world; alternate versions say the mysterious mirror woman goes by Mary Worth or Kathy, and in another version, the devil himself makes an appearance.

Of course, no ghosts or demons ever actually appeared, but that didn't stop us from running out of the bathroom screaming, convinced that we saw a twisted or bloodied face looking back at us. Even as adults, our minds sometimes play tricks on us. We may get spooked after thinking we see something in the mirror while getting ready for work or brushing our teeth, even though we are rational beings and understand that nothing is there.

It turns out there's a perfectly logical explanation for this. The longer you stare in a mirror, the more likely you are to start seeing things that aren't there—even if you haven't been forewarned that something ghastly will appear. This is partly due to a phenomenon called the Troxler effect. When you stare at the same object for a prolonged period of time, there comes a point when your brain adapts or gets used to unchanging stimuli. As a result, your neurons cancel the information out, and the image often appears blurry, faded, or distorted until you blink or look around.

Likewise, if you gaze into your own eyes in front of a mirror, your whole face will start to look strange if you look long enough. You can try this optical illusion out for yourself—no mirror needed. Stare at the plus sign in the center of the image below for seven or eight seconds.

Did the colorful blotches fade to gray? This is just one of the many ways your brain can trick you and distort your vision. It's actually an important coping mechanism, though. As Live Science puts it, "If you couldn't ignore the steady hum of your computer monitor, the constant smell of your own body odor or the nose jutting out in front of your face, you'd never be able to focus on the important things—like whether your boss is standing right behind you."

Another part of the phenomenon is the recently described “strange face in the mirror” illusion. Italian psychologist Giovanni Caputo conducted an experiment in 2010 in which people were asked to enter a dimly lit room and look at their reflection in the mirror for 10 minutes. Afterwards, they were asked to report what they saw. Of the 50 test subjects, 66 percent reported seeing "huge deformations" of their face, and 48 percent also saw "fantastical and monstrous beings." Others described seeing the face of a parent (some of whom were deceased), the face of an animal, or the face of an old woman or child.

Humans in general have a remarkable ability to see faces in everyday objects—from clouds to trees to pieces of toast—so it makes sense that dim lighting and visual tricks would cause people to see another face of some kind. In addition, when an image is distorted, your brain draws from past experiences and expectations to fill in the gaps. Hence the dead relatives.

Interestingly, the same effect "can also be obtained during eye-to-eye gazing between two individuals," Caputo tells Mental Floss. In fact, this "inter-subjective gazing" produced an even higher number of "strange faces" seen by test subjects, according to another experiment conducted by Caputo in 2013.

So we've ruled out the presence of mirror monsters, but what about Bloody Mary? The origin of this particular mirror game would seem to be related to "Bloody" Mary I, who served as Queen of England in the 16th century—but folklorists are unconvinced.

That the figure goes by multiple names—such as Mary Worth, Mary Worthington, Mary Lou, etc.—suggests against a real person as the inspiration. Psychoanalysts have proposed that the game has to do with young girls and the onset of menstruation. Others have noted earlier analogues of the game, including a Robert Burns poem where he explained that if you "[t]ake a candle, and go alone to a looking glass; eat an apple before it; and some traditions say, you should comb your hair all the time," you'll see over your shoulder the face of the person you'll marry (and some psychoanalysts have even proposed an importance of the homophone Mary/marry). But as far as we know, no one has ever actually appeared in a mirror to confirm what—or who—Bloody Mary is about.

Florida Is Home to 'Skull-Collecting' Ants, Because Florida

Florida’s Formica archboldi ants are not to be messed with. As Newsweek reports, a North Carolina-based researcher recently discovered that the species applies a waxy coat to its body to chemically mimic its intended prey, a kind of trap-jaw ant in the genus Odontomachus. Then, the predator sprays its unsuspecting prey with acid to immobilize it and drags it back to its underground lair, where it dismembers the body and presumably eats everything but the hollowed-out heads.

The Florida ant’s habit of letting the heads pile up in its nest has earned it a pretty grisly nickname: the “skull-collecting ant.” This behavior has been observed since the 1950s. However, scientists have only recently learned how the Florida ant manages to kill trap-jaw ants, which are formidable predators in their own right (they can snap their jaws shut at speeds of over 100 miles an hour).

Researcher Adrian Smith, head of the Evolutionary Biology & Behavior Research Lab at the North Carolina Museum of Natural Sciences, observed the F. archboldi ants mimicking trap-jaw ants at the chemical level by coating their bodies in the same waxy substance that covers their prey. Smith says they’re probably disguising themselves, but the extent to which they do so isn’t yet known.

The ants were also seen shooting formic acid from their abdomens to render the trap-jaw ants motionless. The new findings were published in the journal Insectes Sociaux, and Smith even captured the gruesome action on camera, which you can check out in the video below.

Smith says he’s been fascinated with the ants—which are also found in parts of Alabama and Georgia—since he was an undergrad student at Florida State.

“They’re one of the most badass ants I know of. That’s why I wanted to study them—they decorate their nests with skulls,” Smith told The Verge. “A lot of other ants do cool things, but these are special to me because they’re from Florida, and I’m from Florida."

[h/t Newsweek]

The Science Behind Brining Your Thanksgiving Turkey

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iStock.com/LazingBee

At many Thanksgiving tables, the annual roast turkey is just a vehicle for buttery mash and creamy gravy. But for those who prefer their bird be a main course that can stand on its own without accoutrements, brining is an essential prep step—despite the fact that it requires finding enough room in the fridges to immerse a 20-pound animal in gallons of salt water for days on end. To legions of brining believers, the resulting moist bird is worth the trouble.

How, exactly, does a salty soak yield juicy meat? And what about all the claims from a contingency of dry brine enthusiasts: Will merely rubbing your bird with salt give better results than a wet plunge? For a look at the science behind each process, we tracked down a couple of experts.

First, it's helpful to know why a cooked turkey might turn out dry to begin with. As David Yanisko, a culinary arts professor at the State University of New York at Cobleskill, tells Mental Floss, "Meat is basically made of bundles of muscle fibers wrapped in more muscle fibers. As they cook, they squeeze together and force moisture out," as if you were wringing a wet sock. Hence the incredibly simple equation: less moisture means more dryness. And since the converse is also true, this is where brining comes in.

Your basic brine consists of salt dissolved in water. How much salt doesn't much matter for the moistening process; its quantity only makes your meat and drippings more or less salty. When you immerse your turkey in brine—Ryan Cox, an animal science professor at the University of Minnesota, quaintly calls it a "pickling cover"—you start a process called diffusion. In diffusion, salt moves from the place of its highest concentration to the place where it's less concentrated: from the brine into the turkey.

Salt is an ionic compound—its sodium molecules have a positive charge and its chloride molecules have a negative charge, but they stick together anyway. As the brine penetrates the bird, those salt molecules meet both positively and negatively charged protein molecules in the meat, causing the meat proteins to scatter. Their rearrangement "makes more space between the muscle fibers," Cox tells Mental Floss. "That gives us a broader, more open sponge for water to move into."

The salt also dissolves some of the proteins, which, according to the book Cook's Science by the editors of Cook's Illustrated, creates "a gel that can hold onto even more water." Juiciness, here we come!

There's a catch, though. Brined turkey may be moist, but it can also taste bland—infusing it with salt water is still introducing, well, water, which is a serious flavor diluter. This is where we cue the dry briners. They claim that using salt without water both adds moisture and enhances flavor: win-win.

Turkey being prepared to cook.
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In dry brining, you rub the surface of the turkey with salt and let it sit in a cold place for a few days. Some salt penetrates the meat as it sits—with both dry and wet brining, Cox says this happens at a rate of about 1 inch per week. But in this process, the salt is effective mostly because of osmosis, and that magic occurs in the oven.

"As the turkey cooks, the [contracting] proteins force the liquid out—what would normally be your pan drippings," Yanisko says. The liquid mixes with the salt, both get absorbed or reabsorbed into the turkey and, just as with wet brining, the salt disperses the proteins to make more room for the liquid. Only this time the liquid is meat juices instead of water. Moistness and flavor ensue.

Still, Yanisko admits that he personally sticks with wet brining—"It’s tradition!" His recommended ratio of 1-1/2 cups of kosher salt (which has no added iodine to gunk up the taste) to 1 gallon of water gives off pan drippings too salty for gravy, though, so he makes that separately. Cox also prefers wet brining, but he supplements it with the advanced, expert's addition of injecting some of the solution right into the turkey for what he calls "good dispersal." He likes to use 1-1/2 percent of salt per weight of the bird (the ratio of salt to water doesn't matter), which he says won't overpower the delicate turkey flavor.

Both pros also say tossing some sugar into your brine can help balance flavors—but don't bother with other spices. "Salt and sugar are water soluble," Cox says. "Things like pepper are fat soluble so they won't dissolve in water," meaning their taste will be lost.

But no matter which bird or what method you choose, make sure you don't roast past an internal temperature of 165˚F. Because no brine can save an overcooked turkey.

This piece originally ran in 2017.

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