Things that you thought were true but are totally false.

Mount Everest is one whopping big mountain, but is it the tallest in the world? In fact it is not. A mountain is highest in regard to how far it soars above sea level. But technically it is tallest from base to summit. And Mauna Kea kills it at being the tallest.

Here's the deets: Above sea level, Mauna Kea (in Hawaii) is only 13,799 feet (4,206 meters). But when you count the crazy enormous portion of it that's underwater, it's 33,465 feet tall (10,200 meters). Everest, that snobby little upstart, is only 29,029 feet (8,848 meters) above sea level, with none of it below sea level [source: Mitchinson and Lloyd].

But the shame doesn't end there. Mount Kilimanjaro hasn't taken the stand yet. Kilimanjaro is 19,340 feet (5,895 meters) top to bottom. So it's not as tall as Everest – but Everest is surrounded by the rest of its friends, the Himalayas, all of which are collectively growing by a quarter of an inch per year and pushing Everest's summit higher. Kilimanjaro, on the other hand, is solitary, rising out from the relative flatness of Tanzania all on its dramatically striking own [source: Mitchinson and Lloyd]

another one is that Different Parts of Your Tongue Detect Different Tastes.

Lots of people think different parts of the tongue are fine-tuned to detect different tastes. The tip of the tongue is where you get your cupcake on, the sides are where the salty taste really hits home, bitter's in the back, and in between is the sour zone. This "fact" was the prevailing notion for a very long time. It has persisted in spite of millions of kids in health class insisting that the wooden spoon just tastes like wooden spoon, no matter how they lick it.

More recently, however, we've found out that the whole zones theory was pretty much bologna. (That would be the umami talking. More about that in a sec.) It turns out people can sense different tastes all over their tongues. There are a few outliers, but for most people, them's the facts.

Then there's the fifth basic taste that doesn't get a lot of PR, and that'sumami. Auguste Escoffier, the pimpest chef in 19th century France, concocted this fifth wheel in the palate party. Foodies swooned over it – it's been described as savory and meaty – but scientists stuck to the sweet/salty/bitter/sour taste tetrahedron.

Even though umami was a familiar taste in Japan, the "fifth taste" idea didn't get much traction there, either. That is until Kikunae Ikeda, a whiz-bang Japanese chemist, decided to get to the bottom of what umami was all about. He figured out the taste came from glutamic acid, and he called it the Japanese version of yummy.

No one at the time believed him, though, and it wasn't until the end of the 20th century that scientists decided to look into it. They realized Ikeda was right all along.

 Your fingers don’t wrinkle in water because the skin is absorbing water and swelling.

It’s actually caused by the autonomic nervous system, and is thought to have evolved because it gives ancestral primates a better grip in slippery, wet environments.

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