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  #521  
Old 10.01.2008, 19:34
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Re: Ask a Scientist

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* He * might have been right also about this one... The cream on the expresso is nothing but foam, and gelatin is known to be a very efficient foam stabiliser.

Mind you, different gelatins have different foam stabilising properties and regular gelatin * might not work * in this case. Egg white could also do the trick, but the taste would be.... well, coffee with egg white.

On a side note, I just wonder how does the nespresssos can produce the same ammount of foam regardless of machine, type of water, batch of coffee....
It's my understanding the crema is made up of (Pay Attention! Here come the science bit...) the partial oxidation of the carbohydrates in the green beans prior to roasting, making it palatably acidic. Not being a Scientist though, you shouldn't rely on this info.

Also, if you love coffee, buy it freshly roasted and open the bag for a few days. Allow lots of air to get in: there'll still be something going on in the bean. Buttphucks etc. use really dark roasts (try telling the difference between Bongo Bongo Bongo roast and Wee Willy Winkie roast: there's none, but it ships well and lasts aaaaages on the shelf. And costs CHF 7.20 )

Re. Nespresso: they use the ground bones of unwanted cats to create the crema on their horrid little brews. Allegedly...

And for a great coffee, get a Quickmill machine with around 18+ Bar.
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  #522  
Old 11.01.2008, 11:51
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Re: Ask a Scientist

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I
Re. Nespresso: they use the ground bones of unwanted cats to create the crema on their horrid little brews. Allegedly...
Gelatin anyway comes from pork bones or connective tissue or something....

Cat bones is definitely possible! ;-)
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  #523  
Old 11.01.2008, 11:53
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Re: Ask a Scientist

Yes. Definitely. I just read it on the internet so it must be true.

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Re. Nespresso: they use the ground bones of unwanted cats to create the crema on their horrid little brews. Allegedly...
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  #524  
Old 11.01.2008, 11:55
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Re: Ask a Scientist

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Gelatin anyway comes from pork bones or connective tissue or something....

Cat bones is definitely possible! ;-)
Aspic from bones, gelatin from hoof. Mmm, hoof.
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  #525  
Old 13.01.2008, 21:12
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Re: Ask a Scientist

This has puzzled me for a while.

I love spinach but after eating a certain amount it seems to give me a strange feeling in my mouth but only when it's cooked. It's as if my teeth are reacting or...I cant explain it. Even though I know this, I have to cook a pile of it because my mind keeps demanding spinach. It's as if my mouth and not my stomach tells me I've had enough.

I'm really looking forward to some kind of explanation.

P.S If it's just because I'm weired, please be kind.
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  #526  
Old 13.01.2008, 22:51
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Re: Ask a Scientist

I don't think you're weird at all, except that I have an odd feeling after eating raw spinach, as in a salad - rather like a dull, flat feeling. I love raw spinach too - doesn't stop me from eating it, but it's odd, isn't it?

e.
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  #527  
Old 13.01.2008, 23:07
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Re: Ask a Scientist

Apparently they eat spinach at the ETH, too:

Quote:
(...) The plaque formation is induced by the interaction of oxalic acid that is present in high amounts in rhubarb with calcium ions that are present in milk. Calcium oxalate crystals (so called raphides) that adhere to the teeth are formed (...)
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  #528  
Old 13.01.2008, 23:37
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Re: Ask a Scientist

Oxalate is something I work with a lot and the thing that'll kill you in rhubarb leaves (supposedly)...
http://en.wikipedia.org/wiki/Rhubarb#Toxic_effects

But it does make nice, shiny, magnetic crystals.
If it didn't, I'd have been out of a job some time ago...
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  #529  
Old 14.01.2008, 00:39
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Re: Ask a Scientist

Phew, so I take it, this means I'm normal thank you.
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  #530  
Old 27.01.2008, 00:25
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Re: Ask a Scientist

Thought the other sciency-people might like these:





I'm slowly going to do a few more...
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  #531  
Old 27.01.2008, 16:15
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Re: Ask a Scientist

Here's today's effort

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  #532  
Old 27.01.2008, 21:18
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Re: Ask a Scientist

OK. I'd like to ask a question in order to settle an argument.

My wife always stores opened jars of stuff like pickles etc in the fridge which naturally takes up lots of space. I say that as long as the contents are covered by the liquid then it's safe to keep them in the cupboard after all, in the olden days, the ships would pickle their food in order to preserve it on long voyages.

Who's right?

TIA
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  #533  
Old 27.01.2008, 21:33
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Re: Ask a Scientist

As you say - if the products are covered in vinegar, they're fine to store at room temperature.
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  #534  
Old 27.01.2008, 21:53
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Re: Ask a Scientist

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OK. I'd like to ask a question in order to settle an argument.

My wife always stores opened jars of stuff like pickles etc in the fridge which naturally takes up lots of space. I say that as long as the contents are covered by the liquid then it's safe to keep them in the cupboard after all, in the olden days, the ships would pickle their food in order to preserve it on long voyages.

Who's right?

TIA

It's not that they're covered in liquid, like CB says it's that they're covered in something that is a completely inhospitable environment to most bacterial growth (except for Wikipedia reference-linkExtremophiles, which live in the craziest of places and under very harsh conditions).

Last edited by chemgoddess; 27.01.2008 at 22:14. Reason: addition
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  #535  
Old 28.01.2008, 13:25
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Re: Ask a Scientist

Why is diet coke fizzier than normal coke?
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  #536  
Old 28.01.2008, 13:44
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Re: Ask a Scientist

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Why is diet coke fizzier than normal coke?
Less sugar means they can put more CO2 into beverages. The sugar substitutes probably have better properties in this regard, in their normal concentration, and the cola factories might use this fact to put some additional CO2 into diet cola.
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  #537  
Old 28.01.2008, 14:13
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Re: Ask a Scientist

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Less sugar means they can put more CO2 into beverages. The sugar substitutes probably have better properties in this regard, in their normal concentration, and the cola factories might use this fact to put some additional CO2 into diet cola.
Can they then work this into their marketing slogans by saying things like

'just for the taste of it' or 'Less sugar, more fizz'

grumble grumble.
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  #538  
Old 28.01.2008, 14:15
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Re: Ask a Scientist

They make it fizzier to distract from the god-awful tatse of saccharine...
(he says while drinking Coke Zero to reduce his portlyness...)

Here's the latest of my cartoons. I'm nearly running out of jokes...

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  #539  
Old 28.01.2008, 14:21
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Airplanes drawing white smoky lines in winter ?

I can see few aircrafts in the air .. making white lines particularly in winter ? what they are doing ... are they practising ..
which type of aircrafts are they ?
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  #540  
Old 28.01.2008, 14:26
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Re: Airplanes drawing white smoky lines in winter ?

All jet airplanes make these wonderful contrails, what you are seeing is condensation of water vapor coming out of the engines condensing in the upper (friggin cold) atmosphere.

http://en.wikipedia.org/wiki/Contrail
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