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Last year, we had a Christmas pudding that was two years old and it was superb, whereas a one-year-old pudding wasn't nearly as tasty. I read that a supermarket won an award for its two-year-matured puddings. So, what happens over two years to bring out the flavour?
How can a tube as flimsy as a mosquito's proboscis be stiff enough to act as a hollow boring tool? What is it made of and what is the typical wall thickness of this amazing auger? Also, what is the minimum capillary diameter through which blood could be sucked?