Nobel Prize Awarded to Scientists for Research About Temperature and Touch
Source: New York Times
Patrik Ernfors, right, of the Nobel Committee for Physiology or Medicine, announced the winners of the 2021 prize, David Julius and Ardem Patapoutian, during a news conference in Stockholm on Monday.Credit...Jonathan Nackstrand/Agence France-Presse — Getty Images
The Nobel Prize in Physiology or Medicine was awarded jointly on Monday to David Julius and Ardem Patapoutian “for their discoveries of receptors for temperature and touch.” Their work sheds light on how to reduce chronic and acute pain associated with a range of diseases, trauma and their treatments.
“Our ability to sense heat, cold and touch is essential for survival and underpins our interaction with the world around us,” the Nobel committee said in a news release. “In our daily lives we take these sensations for granted, but how are nerve impulses initiated so that temperature and pressure can be perceived?”
This question, the committee said, has now been solved.
Why did they win?
The pair made breakthrough discoveries that began intense research activities that in turn led to a rapid increase in our understanding of how our nervous system senses heat, cold and mechanical stimuli. The laureates identified critical missing links in our understanding of the complex interplay between our senses and the environment.
Read more: https://www.nytimes.com/2021/10/04/health/nobel-prize-medicine-physiology-temperature-touch.html
Congrats!
= new reply since forum marked as read
Where is my share of the prize?? Hell, I love hot peppers and cut up lots of hot peppers and cook with them. I made a discovery about how hot they can be many years ago. After a cutting session or a few, I learned about them at different times.
1. Don't rub your eyes. Gosh, they really sting!
2. Go to bathroom and handle my penis in order to pee, oh!! Damn the pain grows till you can't stand it!
3. Scratching my balls when I have an itch, almost instant pain!
In all cases, I was a slow learner as all these discoveries don't happen right away like burns do. By then it's tooo late!
I used to grow habs a bunch of years ago and would bring bagfuls of them to work for one of my co-workers since he cooked with them alot. If I did use one, I only used a tiny bit. It added the perfect heat and bite to some juiced veggies that I used to make when I had a juicer. I didn't go with the even hotter types like scotch bonnets or ghost peppers, etc., just the generic habs.
Another co-worker had asked for some and I warned her about them, but gave her a bag. The following week she told the sobering story about how she and her hubby were casual with them when cutting them up and paid the price, apparently having this go on in their kitchen -
