August 25th, 2010

popping e’s

One BBC reporter spent the day eating as many e-number filled (e-numerous?) foods as possible in order to make a point about the widespread fears attached to their consumption.

By the end of the day I felt like a balloon of slurry on the verge of bursting. I’d eaten 50 different E numbers, but have I eaten enough to poison myself?

No, said my GP, Dr Jonty Heaversedge, who explained that the basic toxicology principle for safe consumption was a 100-fold safety margin.

Scientists work out how much of any E number an animal can eat on a daily basis before having any ill effects, divide that by 10 (in case humans are more sensitive than animals) and then divide by 10 again, just to be safe.

He concluded that one shouldn’t discriminate against food that contains E-numbers:

Are these actually bad for you? Words like “preservative”, “emulsifier” and “stabiliser” sound bizarre and scary for something you put in your mouth. But lemon juice is an antioxidant preservative, also known as E330 (citric acid), egg yolk is emulsifier E322 (lecithin) when added to oil to make mayonnaise, and stabilisers include E460, or cellulose, which comes straight from plants.

One commenter on the BBC website notes:

And E300 is vitamin C! Most people think Es is a classification system for chemicals instead of a multi-language labelling scheme.

All the same, I understand why people are hesitant to eat food whose ingredients are obfuscated with code.

The Day I Ate As Many E-Numbers As Possible @ BBC News. (Photo by Flickr user RuneT)

August 13th, 2010

a model of the universe in a pot of boiling water

Image courtesy of Flickr user VeloSteve.

Does adding salt to water really make it boil quicker? Not by any significant degree, according to the article Everything you ever wanted to know (plus more!) about boiling water.

Adding a handful of salt to simmering or boiling water certainly appears to make it rapidly boil. This is because of little things called nucleation sites, which are, essentially, the birthplace of bubbles. In order for bubbles of steam to form, there needs to be some sort of irregularity within the volume of water—microscopic scratches on the inside surface of the pot will do, as will tiny bits of dust or the pores of a wooden spoon. A handful of salt rapidly introduces thousands of nucleation sites, making it very easy for bubbles to form and escape.

Ever notice how in a glass of champagne the bubbles rise in distinct streams from single points? It’s a good bet that there’s a microscopic scratch or dust particle right at that point.

On a much grander scale, entire galaxies were formed when matter started to collect in gravity wells formed initially by tiny nucleation sites in the early universe. This baffles scientists (if there was nothing before the big bang, what then were these primordial nucleation sites?). But that’s neither here nor there (or perhaps it’s everywhere?)

The full article is boiling over with further factoids. Read more at Serious Eats.

August 7th, 2010

challenge the dogma

Maverick scientist James Lovelock on his approach to science.

His wikipedia page has a summary of his rather compelling argument for pro-nuclear environmentalism. He is probably most famous for his Gaia hypothesis.

July 15th, 2010

everything you didn’t know to ask about saltpetre

What’s saltpetre, I don’t hear you asking. Potassium nitrate:

Potassium nitrate is a chemical compound with the formula KNO3. It occurs as a mineral niter and is a natural solid source of nitrogen. Its common names include saltpetre (saltpeter in American English), from Medieval Latin sal petræ: “stone salt” or possibly “Salt of Petra” and nitrate of potash.

Sounds dull but you’re probably more familiar with it’s many uses than you thought. Apart from providing a natural source of nitrogen in fertilizers, it has the following uses also:

In the process of food preservation, potassium nitrate has been a common ingredient of salted meat since the Middle Ages, but its use has been mostly discontinued due to inconsistent results compared to more modern nitrate and nitrite compounds. Even so, saltpetre is still used in some food applications, such as charcuterie and the brine used to make corned beef. Sodium nitrate (and nitrite) have mostly supplanted potassium nitrate’s culinary usage, as they are more reliable in preventing bacterial infection than saltpetre. All three give cured salami and corned beef their characteristic pink hue.

Potassium nitrate is an efficient oxidizer, which produces a lilac flame upon burning due to the presence of potassium. It is therefore used in amateur rocket propellants and in several fireworks such as smoke bombs. It is also added to pre-rolled cigarettes to maintain an even burn of the tobacco.

Potassium nitrate is the main component (usually about 98%) of tree stump remover, as it accelerates the natural decomposition of the stump.

From wikipedia.

June 14th, 2010

garlic and chocolate… an introduction to flavour pairing

foodpairing_04
Garlic and chocolate. Yum?

The blog food for design on flavour pairing:

[...] basil tastes like basil because of the combination of linalool, estragol, …. So if I want to reconstruct the basil flavour without using any basil, you have to search for a combination of other food products where one contains linalool (like coriander), one contains estragol (like tarragon),… So I can reconstruct basil by combining coriander, tarragon, cloves, laurel.

The people behind the food for design blog have started a new website called foodpairing.be, which provides a database of foods with information on their flavour components and flavour partners.

Apparently peas and strawberries have flavours in common and would be good partners, as would chocolate and oysters or chocolate and sauerkraut. Even more interesting is that you can use their theory to match two otherwise unmatching foods by using a third food with common flavours to both:

Like chocolate and garlic. The trick then is to search for a third food product that has something in common with chocolate and with garlic. An example is coffee. Coffee has flavour components in common with garlic: Dimethyl disulfide and with chocolate: Methyl pyrazine.

Sounds fun. They hasten to add:

This is just a tool to inspire you. You still need as a chef the craftsmanship, the experience,…to translate this inspiration into a good recipe. It is not only mixing two components together. The balance between the two is important.

Foodpairing.be | Food for design.

April 19th, 2010

neither eruption was unusually powerful

icevolcano_fulle

Astronomy (vulcanology?) Photo of the Day :

Why did the recent volcanic eruption in Iceland create so much ash? Although the large ash plume was not unparalleled in its abundance, its location was particularly noticeable because it drifted across such well populated areas. The Eyjafjallajökull volcano in southern Iceland began erupting on March 20, with a second eruption starting under the center of small glacier on April 14. Neither eruption was unusually powerful. The second eruption, however, melted a large amount of glacial ice which then cooled and fragmented lava into gritty glass particles that were carried up with the rising volcanic plume. Pictured above two days ago, lightning bolts illuminate ash pouring out of the Eyjafjallajökull volcano.

(via APOD)

March 9th, 2010

watching between the lines

geneva
A six-spoke Geneva mechanism, wikipedia.

Film projectors (as well as film cameras, processing equipment, etc.) use a special mechanism called a Geneva drive to ensure one whole frame is advanced at a time, instead of simply spooling a film continuously. Wikipedia:

The name derives from the device’s earliest application in mechanical watches, Switzerland and Geneva being an important center of watchmaking. The geneva drive is also commonly called a Maltese cross mechanism due to the visual resemblance.

In the most common arrangement, the driven wheel has four slots and thus advances for each rotation of the drive wheel by one step of 90°. If the driven wheel has n slots, it advances by 360°/n per full rotation of the drive wheel.

The device itself is beautiful in its simplicity. There are two variations on the drive (external and internal). More at wikipedia.

March 5th, 2010

science + photography + curiosity =

caleb1
“Wooden Box with Horseshoe Magnet”, Caleb Charland.

From Petapixel photography blog:

Caleb Charland is a Maine-based photographer who combines a love of scientific experiments and photographs into wonderful and amazing photographs.

Fun stuff. More here.

December 26th, 2009

The world is a dynamic mess of jiggling things, if you look at it right.

Richard Feynman relishes the secret nature of rubber bands — part of a series of clips on youtube taken from the BBC TV programme ‘Fun to Imagine’ (1983).

In the next video Feynman points out that when we touch a solid object, we are experiencing physical repulsion from the object caused by electrical forces. It’s such a familiar phenomenon — so predictable and consistent — that we take it for granted. If the particles didn’t repel us, we would move straight through them as with low density liquids and gases. Feynman explains it all much more excitingly and inspiringly than I, so check it out!

It certainly is fun to think about these things; to gain a new perspective or understanding of something you thought you knew well — or found uninteresting — is to be reminded of the potential all around us. Good old science!

Update: I’ve watched all the videos now and my favourite revelation comes in the latter half of clip #2 on fire, carbon and trees.

December 17th, 2009

and now back to our home…

The American Museum of Natural History has prepared a video in the vein of Charles & Ray Eames’ Powers of Ten which lets you see our planet’s size relative to the universe. The Museum’s is scientifically accurate — based on data compiled by their astrophysicists.

It’s nice to watch in full screen (at high quality, if your computer can handle it [mine can't!]).

(via kottke)

December 6th, 2009

food + science =

98abab63520df4b1_landing
Photo: LIFE magazine.

I like food, and I like science. Predictably I like food science, too. This glut of 100 food science videos is therefore a boon and a challenge.

The first one I watched was on the science of spiciness.

November 17th, 2009

animated linguistics

Linguist Dr. Christine Ericsdotter has on her website three animations (.gif) made by compiling x-ray photographs of peoples’ mouths as they speak.

Each subject is recorded for 20 seconds at 50 images per second. The x-ray films are of high quality, which facilitates the phonetic interpretation.

One, two and three.

Much more visually exciting than those diagrams you get in linguistics textbooks!

(via hundertmark)

November 13th, 2009

Notes from a Hadron Collider

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Image: David Bebber.

The author Bill Bryson has an article in the Times’ science supplement to explain where the CERN team currently are with the Large Hadron Collider.

Three other mighty detectors are arrayed around the LHC perimeter, all of them complex and wonderful and calibrated to find various puffs of quantum liveliness. It is hard not to be struck by the inverse relationship between the tininess of what the physicists are looking for and the costly massiveness of the equipment needed to find it. I ask Virdee if it can possibly be worth investing so much money and brainpower in a search for obscure and evanescent particles.

He smiles, but instantly says: “Yes. Undoubtedly. You know, a little over a century ago when the electron was discovered nobody saw it as having any practical applications. It was just an interesting addition to the sum of human knowledge. But that bit of knowledge was what made the electronics industry possible. Imagine a world without electronics. It is impossible to know where discoveries we make here might lead, but you can be certain that one day people will be glad we made the effort.”

Read more at The Times.

November 1st, 2009

a glorious doom

What a thrilling concept theoretical physicist/cosmologist Paul Davies entertains: A no-going-back approach to Mars exploration.

A round trip to Mars would be demanding of many resources and put astronauts in twice as much mortal danger (probably more than twice — taking off from barren Mars would be no walk in the park) than if they only had to risk their lives once, on the way over. Therefore: send people to live on Mars until they die.

I would envisage probably four people would go in the first instance. But a one-way mission to Mars would not just be a one-off exercise. They would be trailblazers. It would be the first step to establishing a permanent human presence on another world. Although they would go without the expectation of returning, they would have the expectation that sooner or later they would be joined by others and that this Mars base would grow and eventually become a permanent Mars colony that might take hundreds of years to establish.

Who would be so unhinged, who would have supportive enough underpants, to do such a thing? Well it’s hardly unheard of, argues Davies. Take those who first explored antarctica.

These people often went knowing that there was a high probability that they would not come back, and that if they didn’t come back, they were going to their deaths. I’m not suggesting that going to Mars necessarily means an instant death, but it may mean a premature death, it may mean your life expectancy is shortened by a little bit. But as I said, people attempt that risk in all sorts of other walks of life.

And what I have in mind is not just four miserable people sitting around on the martian surface waiting to die, (laughter) but that they would actually be doing useful job work. Of course, your accommodations would be cramped. People have said to me: it would be horrible living in these conditions. And my answer is, it’s not as bad as Guantanamo Bay.

It’s not as bad as Guantanamo Bay, folks!

How to fund such an ongoing operation, anyway? Selling television rights is one idea Davies reckons would be highly lucritive:

How do we pay for all of this? Given that NASA’s not going to do this, I think that ultimately this would have to be an international collaboration or some sort of commercial venture. Nobody is going to set up a permanent presence on Mars without having some sort of commercial arrangement. The discoveries that would be made by people working on Mars would have to be patented, there would have to be a cash flow that would pay for this. Imagine the TV rights – think of what people pay for football rights – I mean, huge sums of money. So a spectacular like this, a real life soap opera from another planet, I would think would be worth a lot of money. We can have more ambitious ideas about Mars Funds and long-term land titles and so on. Instead of selling worthless bits of land on Earth, with a time scale of some decades for their use, we’d have to extend that to some centuries. But there would be people prepared to do that.

Imagine the psychological pressure — “get good ratings or you’re dead!”. Ok so it would probably never come to that. But I like Davies’ ideas. You can read more of them at astrobio (via neatorama).

ago

This story of such a large-scale challenge appeals to me at the moment especially because I’ve been trying to think of a way to put myself on a career trajectory that could lead to exciting places, even if things to start modestly.

I suppose if I were to try to draw a lesson from the above article it would be that grand challenges sometimes demand immodest beginnings, daring ideas… and balls so massive that only zero-gravity would make them managable.

October 22nd, 2009

stop the wine presses

Red wines like Rioja or Pinot Noir are kinder on your teeth than white wine, which is acidic and erodes the tooth enamel faster.

Eating cheese while you drink, however, might balance the pH due to its … calciferousness. Beeb.

October 7th, 2009

any major dude will tell you…

The New York Times has another article I found rather intriguing, covering a theory that when confronted with nonsense or the uncanny, our minds are sharpened and we become more aware of patterns (in an attempt to make sense of things). It is argued that it might just be fear that inspires this vigilance. The conclusion:

Researchers familiar with the new work say it would be premature to incorporate film shorts by David Lynch, say, or compositions by John Cage into school curriculums. For one thing, no one knows whether exposure to the absurd can help people with explicit learning, like memorizing French. For another, studies have found that people in the grip of the uncanny tend to see patterns where none exist — becoming more prone to conspiracy theories, for example. The urge for order satisfies itself, it seems, regardless of the quality of the evidence.

Still, the new research supports what many experimental artists, habitual travelers and other novel seekers have always insisted: at least some of the time, disorientation begets creative thinking.

Read the full piece at NYT.

September 29th, 2009

digestive consequences

soups

Here’s a round-up of my favourite recent posts from TheKitchn. Firstly they have an exciting collection of soup and broth recipes. Can’t wait to try some of these out as I’m somewhat of a soup fiend.

Then there’s an interesting food science piece that explains the “digestive consequences” (I like that) of beans and offers tips on how to reduce the severity of said consequences.

The second option is to be sure to cook your beans long enough. The cooking beans low and slow eventually breaks down the carbohydrates so that our bodies are able to absorb them
without trouble. While this method takes time and patience, the positive is that all the good vitamins and minerals are retained.

Good to know. Read more of that.

This recipe for pear and currant chutney sounds easy and looks delicious. I’m on a sort of pickles and chutneys buzz of late.

There is some nice design on display in this roundup of snazzy fruit bowls. I think it’s admirable to give your fruit the attention it deserves like that… I don’t think I’ll be shelling out 100 dollars for a design I could replicate myself though. Some of them are more reasonably priced however.

September 23rd, 2009

immortality in 20 years?

Even if you are sceptical about Ray Kurzweil’s claims, and believe the following to be nothing more than a flight of fantasy, or an overgenerous estimation of modern science, you still must agree it demonstrates terrific foresight and passion.

“Ultimately, nanobots will replace blood cells and do their work thousands of times more effectively.

“Within 25 years we will be able to do an Olympic sprint for 15 minutes without taking a breath, or go scuba-diving for four hours without oxygen.

“Heart-attack victims – who haven’t taken advantage of widely available bionic hearts – will calmly drive to the doctors for a minor operation as their blood bots keep them alive.

“Nanotechnology will extend our mental capacities to such an extent we will be able to write books within minutes.

“If we want to go into virtual-reality mode, nanobots will shut down brain signals and take us wherever we want to go. Virtual sex will become commonplace. And in our daily lives, hologram like figures will pop in our brain to explain what is happening. “

More at the indepedent.






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