1 One of the first visible signs of death is when the eyes cloud over, as fluid and oxygen stop flowing to the corneas. That can happen within 10 minutes after death if the eyes were open (and 24 hours if the eyes were closed).
2 It’s a myth that hair and nails grow after death. What really happens is that the body dries out, so the nail beds and skin on the head retract, making nails, stubble, and hair appear longer.
3 Scientists have found evidence that awareness can continue for at least a few minutes after clinical death.
4 Death is a comfortable process and no straining is experienced during death.
5 On approximately 150000 people dies in everyday. This is equal 104 deaths per minute.
6 Just three days after dying, the enzymes that help break down a person’s food begin to eat that person’s body.
7 Scientists are currently studying the “necrobiome”—all the bacteria and fungi in a corpse—to figure out whether changes in the microbes alone can provide clues to the time of death. The concept is known as the “microbial clock.”
10 Dead bodies generally aren’t dangerous just because they’re dead. But in the 19th century, there was widespread belief in “miasmatic theory,” which said that air coming from rotting corpses and other sources of decay lead to the spread of disease. This belief was more or less replaced by germ theory.
11 The average human body produces between 3 and 9 pounds of cremated remains after being burned. The cremation chamber, known as a retort, can get as hot as 2000 degrees Fahrenheit.
12 You’re more likely to be killed at a dance party than while skydiving
13 The idea that graves need to be 6 feet deep comes from a 1665 plague outbreak in England, when the mayor of London decreed the burial depth to limit the spread of disease.
14 In the 19th century, several inventors came up with “safety coffins” equipped with bells, flags, and air tubes and designed to help people avoid being buried alive.
16Two of the gases responsible for the distinctive smell of death are called putrescine and cadaverine. They’re produced when bacteria break down the amino acids ornithine and lysine, respectively.