ArcticDagger
joined 2 years ago
Jeg tror, at pointen er to-foldig: du vil gerne kunne isolere for varme, så du kan styre, hvor varmen ryger hen. Og lidt mere teknisk, så vil du gerne have molekyler, der er gode til at isolere, fordi så spilder de ikke en masse energi på at blive varmet op. Lidt ligesom, at du ikke vil have din lampe til at blive varm, men kun til at lyse op
Sandt, der virker til at være skåret lidt hårdt i eksemplet, men allerede ved milliarder er det jo sådan nogle fantasital, hvor de fleste ikke rigtig har nogle intuitiv forståelse for, hvor meget det egentlig er :D
Men er det ikke til dels derfor man har de her "tripwire defense"? Hvor man har udstationeret en lille styrke, der ikke ville kunne bekæmpe en invasion, men som dog kræver direkte kontakt at overvinde. Har USA ikke nogle styrker i de baltiske lande? Det ville i så fald kræve at Putin går i direkte krig mod amerikanske tropper. Og helt så meget forestiller jeg mig ikke, at Trump kan se igennem fingre med 😄
Det var da det glade vanvid... Men tak for heads-up! Jeg må skaffe mig en hardware nøgle på et tidspunkt
MitID virker fint :-)
Men de klumper jo både rygere og brugere af andre nikotin-produkter sammen? Så en anden konklusion, der kan drages af det data er vel, at når prisen på cigaretter stiger, så går rygerne over til andre produkter? Hvilket taler ind i det som artiklen lægger op til (og på en måde det du selv siger med, at folk går over til andre luksusprodukter): vi skal have prisstigninger på hele paletten af nikotinprodukter
Awesome, that seems like a great find!
cross-posted from: https://feddit.dk/post/10418282
Abstract:
Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. Separation or a compromise temperature to the detriment of food safety or taste preference are the options. In the present article, we find that it is possible to cook albumen and yolk at two temperatures without separation by using periodic boundary conditions in the energy transport problem. Through mathematical modeling and subsequent simulation, we are able to design the novel cooking method, namely periodic cooking. Comparison with established egg cooking procedures through a plethora of characterization techniques, including Sensory Analysis, Texture Profile Analysis and FT-IR spectroscopy, confirms the different cooking extents and the different variations in protein denaturation with the novel approach. The method not only optimizes egg texture and nutrients, but also holds promise for innovative culinary applications and materials treatment.
From the article:
Fig. 1: Simulation of periodic cooking. Results of the simulation of the cooking of an egg with the periodic cooking method: a periodic time-varying BC imposed, b evolution of the thermal profile over time, c evolution of the degree of cooking over time at different distances from the center of the egg and d evolution of the cooking rate over time at different distances from the center of the egg. The distances from the center selected to construct the graphs of figures c and d are identified by the lines in figure b. The precise legend for figures c and d is given only in figure d.
Abstract:
Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. Separation or a compromise temperature to the detriment of food safety or taste preference are the options. In the present article, we find that it is possible to cook albumen and yolk at two temperatures without separation by using periodic boundary conditions in the energy transport problem. Through mathematical modeling and subsequent simulation, we are able to design the novel cooking method, namely periodic cooking. Comparison with established egg cooking procedures through a plethora of characterization techniques, including Sensory Analysis, Texture Profile Analysis and FT-IR spectroscopy, confirms the different cooking extents and the different variations in protein denaturation with the novel approach. The method not only optimizes egg texture and nutrients, but also holds promise for innovative culinary applications and materials treatment.
From the article:
Fig. 1: Simulation of periodic cooking. Results of the simulation of the cooking of an egg with the periodic cooking method: a periodic time-varying BC imposed, b evolution of the thermal profile over time, c evolution of the degree of cooking over time at different distances from the center of the egg and d evolution of the cooking rate over time at different distances from the center of the egg. The distances from the center selected to construct the graphs of figures c and d are identified by the lines in figure b. The precise legend for figures c and d is given only in figure d.
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