I think it depends heavily not just on the PI and student, but the field of study and department as well.
It really is amazing what you can do with statistics and a large enough data set. I can't wait for what this brings the community in a few years!
In a different version of the article the outlet and plug were locked out. That's why the janitor flipped the breaker.
While Lakshmi waited for the freezer’s manufacturer to come perform repairs, her team added a safety lock box around the freezer’s outlet and socket. A warning was posted on the freezer, according to the court filing.
“THIS FREEZER IS BEEPING AS IT IS UNDER REPAIR. PLEASE DO NOT MOVE OR UNPLUG IT. NO CLEANING REQUIRED IN THIS AREA. YOU CAN PRESS THE ALARM/TEST MUTE BUTTON FOR 5-10 SECONDS IF YOU WOULD LIKE TO MUTE THE SOUND,” the warning read, according to the suit.
Check out the audio file in this article linked from the original post. Very cool. https://www.openculture.com/2013/10/what-ancient-greek-music-sounded-like.html
Interesting! Most of my yeast comes from White Labs. I haven't tried it myself, but have seen some commercial beers treated to reduce gluten and would guess it's the same enzyme. It would probably work for me though my wife is much more sensitive.
Amazing find. And check out the Arrowhead next to it. Excellent craftsmanship.
The Battle for Wesnoth is my all-time favorite FOSS. Can't understate it.
Very nice. How long does it usually take to reach 200 °F internal temp in the smoker? My usual size is about 8 lbs which takes > 12 hours.
That is a very thorough article, and an enjoyable read as well! Excellent addition to the community.
I also just looked up The Food Lab, and it's now on my Father's Day wishlist :-D
Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.
I'm not sure about this particular paper, but usually you can compare the number of mutations in a common protein and use that to estimate how long ago a common ancestor existed. As an example here is a graph of the number of mutations in mitochondrial DNA for the protein Cytochrome C. The more mutations you accumulate in a genome the larger amount of time since they split from a common ancestor.
Is there any community input on pork butts cooked via smoking or oven. I usually finish mine in the oven until center hits 205 ºF to render fat and reduce connective tissue. For me that means removing from the smoker after ~6 hours and finishing in the oven with an embedded temperature probe.
It comes out great but I'd love to hear some other preparations.
The 9 essential amino acids our bodies need but cannot produce on their own can come from a variety of dietary sources coming from both plants and animals.
The 9 essential amino acids our bodies need but cannot produce on their own can come from a variety of dietary sources coming from both plants and animals.
Unlike other types of science, such as physics or chemistry, natural science comprises multiple disciplines with the ultimate goal to better understand how the world around us works and functions. Often, natural science is confused with other types of science and concepts. But why is this the case? ...
One more for Bitwarden. You can even run your own local server and avoid using the cloud.
I joined mander.xyz because it has a central theme around the natural sciences. It could possibly include STEM content as well; there is an ongoing discussion about it. The admin(s) are present and very responsive.
For anyone with a love of science and/or nature I recommend it highly as a home instance of Lemmy.
It's interesting that larger wings improve thermoregulation in both hot and cold climates. Nice find!
### Welcome to c/cooking @ Mander.xyz! We’re focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
New to Mander, a Lemmy instance focused on the natural sciences.
The Science of Cooking
We’re focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Scientists celebrate the centennial of a reaction that makes cooked food tasty, but also produces worrisome molecules in our meals and bodies
by Sarah Everts
Well said. I usually don't get farther with my students than the 3D models of enzymes changing shape and the reactions involving Pi. That's just the reality of non-grad level classes. But it's one of those things you can follow down the rabbit hole very easily.
This may be the Cajun in me talking, but throwing some hot peppers in there makes for a great time.
I'm not sure if this is the right community, maybe Introductions would be better. But I wanted to say my first week here has surpassed any and all expectations I had during signup.
If I hadn't taken the extra time to look at all available instances I may have missed out on having such a cool server as my base of operations for the Fediverse. Love the topics, love the user base, and looking forward to helping it grow.
It's getting better! All the time! This was just posted yesterday.
I know this is an old post, but it's extremely cool.
As expected, it's pretty limited. I mainly use Briess Sorghum Extract Syrup as a base and add ingredients from there. As brew bases go it's pretty mild, so it takes a bit of supplemental grain steeps to add color.
> A new analysis addresses five essential questions about biodiversity — the variety of life on Earth — that need to be answered if we are going to effectively conserve nature.
As light pollution grows each year, truly dark skies might get harder to find.
A large-scale, five-year study in Indonesia finds that enriching oil palm-dominated landscapes with patches of trees bolsters biodiversity and ecosystem functioning without impairing oil palm yields but should not replace forest protection.
Anyone have plans for viewing the total solar eclipse next year? I found this map of national parks within the totality path seems pretty cool.
The school year just ended but I wanted to show off what my class was able to accomplish with some cheap high school microscopes. The images below are under-leaf impressions of diocot and monocot plants which show the stomata used to control water evaporation. To avoid the preparation of slicing leaves themselves we painted a thin layer of nail polish on the underside. Peeling this dry layer off results in a mold of the leaf itself which can then be attached to a blank slide with cellophane tape.
cross-posted from: https://mander.xyz/post/677846
> My wife and I both have problems with gluten so we've been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort! > > Most of them are darker brews (stouts, tripels, etc). This is one of our lighter holiday ales that came in ~8% ABV. > > !
Hi everyone! Excited to join Mander, and Lemmy as an extension. It feels like the golden days of internet forums but with modern twists.
I'm a chemical engineer with research focus in bioprocessing for fuels and specialty chemicals. The last year or so I've also been teaching introductory biology courses.
My interests mainly fall under natural sciences and I'm looking forward to helping grow the community. Hobby-wise there's nothing better than a nice day fishing while enjoying a home-brew beverage, then a big family meal.
See y'all around!
AlchemicalAgent @mander.xyz R&D Chemical Engineer, Professor, Teacher, Fisherman, and Conservationist