This isn’t really chemistry related, but it’s something I felt I had to share after coming across it whilst doing research for the book earlier today. Guacamole is literally ‘testicle sauce’ in Aztec. Nice.
my favorite thing about england is that the word pulp doesnt exist
This sounds disgusting lmfao
rodimiss said: as an east coast kid i've only heard "ochem"
So far we have accumulated enough anecdotal evidence to suggest that no one on the west coast, east coast, or the Midwest says orgo.
Who are you mysterious orgo people?!?!? Who are you???
attn science side of tumblr we are doing an extremely important study on who actually says orgo
I say orgo and that is what I heard in my undergrad institution in Boston. (But I am a physicist so maybe the chem students said ochem?). Math person in my office who is from Mexico said he has hear ochem or carbonchem. Other physics person in my office has heard both ochem and orgo but she said that ochem is more common where she went to school (Chicago).
carbonchem? now we have to make a whole new addition to the survey this is getting out of hand
new england says orgo
Uni of Illinois says orgo, which wrecked me coming from California.
I say ochem (I took it at Western Washington University) but my girlfriend calls it orgo. She’s from Kentucky.
Said girlfriend from Kentucky (baby, is this a thing now or), and I don’t really remember my picking up saying orgo, haha, but it’s a thing.
Ochem all the way! Although the former lab tech at the local community college liked to abbreviate it “org”. It was strange.
My undergrad was Rutgers in New Jersey…we called it orgo.
Independent packaging project for perishable goods:
Is it reasonable that it takes several years for a milk carton to decompose naturally, when the milk goes sour after a week? This Too Shall Pass is a series of food packaging were the packaging has the same short life-span as the foods they contain. The package and its content is working in symbiosis.
Gel of the agar agar seaweed and water are the only components used to make this package. To open it you pick the top. The package will wither at the same speed as its content. It is made for drinks that have a short life span and needs to be refrigerated, fresh juice, smoothies and cream for example.
Package made of biodegradable beeswax. To open it you peel it like a fruit. The package is designed to contain dry goods, for example grains and rice.
A package made of caramelized sugar, coated with wax. To open it you crack it like an egg. When the material is cracked the wax no longer protects the sugar and the package melts when it comes in contact with water. This package is made for oil-based food.
Interesting infographical look at how a few thousand years of human intervention can result in a deliciously juicy summer treat. Most interesting? The percentage of sugar a peach holds has not gone up that much, only the edible flesh ratio and percent water have.
I should add that in this graphic, “artificial” just means that the modern peach was artificially selected by farmers who chose which variants to propagate, as opposed to being subject to the unguided processes of natural selection. I worry about the misconception that “artificial” here might be misconstrued into meaning “inferior” or “dangerous” or “fake”. It is none of those things.
Don’t fear the fruits of science. Especially the juicy ones.
Very good point - the ‘artificial’ in this graphic should maybe be something more along the lines of ‘selectively bred’ in order to avoid misconceptions.
I think it was made off the back of a video the creator saw on ‘natural’ bananas, which was seemingly ignorant of the fact that modern bananas were also very selectively bred from the original fruit. If you want to stick a ‘natural’ label on things, then it’s still natural, but quite removed from its original natural form, which is a small, dry pod, stuffed with seeds and rather hard flesh. A little less appetising.
Additionally, the banana in the form you know and love can’t reproduce by itself. It very much depends on human cultivation in order to survive. This cultivation prevents genetic diversity, so cultivated bananas are very vulnerable to diseases that can wipe out entire crops.
It’s been a little while since the last entry in the ‘Everyday Compounds’ series; today’s entry looks at sodium hypochlorite, found in household bleach, and used to chlorinate swimming pools.
The accompanying article also details why, aside from the obvious reasons, getting three million people to urinate in a swimming pool would be a bad idea: http://wp.me/p4aPLT-ml
When digital tv info glitches are more accurate than the actual show info
IM CHOKING ON TERIYAKI CHICKEN IN PUBLIC JESUS CHRIST
Edible Art by Jerry James Stone in DARK RYE’s Art Issue
Anyone who’s ever been caught playing with their food can appreciate the fantastic—and perishable—works created by Klaus Enrique. The New York–based photographer takes items common to any grocery store and transforms them into life, or so it would appear. This is food photography redefined!
His series titled Arcimboldo is loosely inspired by the 16th-century Italian painter of the same name, Giuseppe Arcimboldo. A man referred to as “The Father of Surrealism” by Salvador Dali, Giuseppe created anthropomorphic portraits using fruits, vegetables, meats and flowers. And while Klaus has recreated some of Giuseppe’s more popular works, like his painting of the Holy Roman Emperor Rudolf II as Vertumnus, he’s also given the series a modern spin.
Following on from yesterday’s post on gunpowder, here’s an updated version of one of the earliest posts on the site, looking at the cause of the colours in fireworks: http://wp.me/p4aPLT-1t
Yay. I was just wondering about this.