October 16, 2017
October 11, 2017
My wife and I are trying to eat less meat. We're not going veggie or vegan or anything, but we know that our Western habits of eating big servings of meat every day and at multiple meals a day is horrible for our environment.
And if it takes eating 'meat' hamburgers like the Impossible Burger to eat a little less meat, I'll consider taking that hit.
No jokes here...this could just be a big deal.
Now, if I could just get it to be served somewhere closer to here than Texas and New York City.
Some reviews after the jump...
October 9, 2017
October 3, 2017
The University of Nottingham chemistry department has a YouTube channel called PeriodicVideos. On the channel they have videos about every element on the periodic table and quite a few about other chemistry topics as well.
One series they have is slow motion photography of chemical reactions.
I've put my favorite up high, but the others are after the jump.
September 26, 2017
I love that these two (probably more, we see another guy filming things at one point) guys boiled water at all these elevations to see what the temperature of the boiling water would be.
Whenever in class we talk about the boiling point of water dropping in temperature as the outside air pressure dropped, I make up a number and say that water on top of Mount Everest boils at that temperature. In fact, I've never looked up the exact theoretical temperature. As far as I know, though, nobody has ever been to the top of Mount Everest and taken the time to do the actual experiment. That's mostly, though, because by the time you get to Mount Everest's peak, you're pretty much on your way to dying and every thought has to be focused on just trying to survive.
For explanation on why the boiling point of a liquid drops as the external pressure on the liquid drops, check out the follow-up video.
September 21, 2017
This video starts nearly silently, and that's understandable as it's some amazing video.
Schlieren photography is apparently phenomenal, because it lets us see very slight differences in densities of gases.
Seriously, I could watch this video again and again.
I'll put some more Schlieren videos after the jump...
September 14, 2017
I've made and served Mock Apple Pie before, though mine didn't have the crumble topping like that shown up above. That's a nice touch and would likely make the whole thing a little more believable.
Admittedly, the texture is that of over-cooked apples rather than the ideally still-crisp apples in the best pies, but it's generally a decent 'apple' pie to serve. Proves that much of what we taste is based on a lot more than purely what we're really tasting. If the smell and consistency and look are all about right, we'll go for it.
Learn more about Mock Apple Pie on C&EN's website or by searching for a recipe.