I soaked a bag of 15 bean soup beans yesterday and thought that would be an easy thing to throw in the crock pot before sleep. I didn’t have any ham which would’ve really tied things together well. So I figured I’d make it spicy/gingery, cause I like both. I added 2 medium onions, some garlic, and 1 tbsp red chili pepper powder. I also added a whole ginger root (~5 tbsp) thinking that it might be a bit strong, but whatever I didn’t feel like leaving part of this ginger root. I tried some and man does raw ginger have a bite. I woke up and the whole house had some ginger smell and oh my goodness the ginger in the soup kind of burns.
Lesson: When cooking at midnight it’s good to have a recipe or I’ll make bad food. Or at least for spices I don’t know so well. Also, maybe plan ahead to have the correct ingredients.
We’ll determine the dilution powers of rice on ginger in the near future. Sometimes I wish cooking was like acid-base chemistry, when you can just add something to cancel something else out. But, alas, I’m all out of my anti-ginger.
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The balance of phenomena in describing a process is important. I was only considering the Donnan Membrane Effect (for stationary charges repelling mobile secondary like charges), but the driving force due to the diffusion gradient was more significant and enabled iron to enter the resin bead. This is with regards to my advisor’s patent on the production of a sweet ion-exchange resin that removes arsenic from water. It’s used in India/Bangladesh, Arizona, and other places with As issues. http://www.freepatentsonline.com/7291578.html
Sudipta Sarkar is a boss. You should probably check out his sweet work in India.
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Oh my goodness. I love me some real Chinese food. I enjoy sitting down and hanging out with Chinese people, the differences in culture are fun. Also, Americans, we really need to get on the ball about having a bunch of plates of food on a table and everybody grabbing with your own chop stix at the food across the way repeatedly, then putting the bones/chunks of ginger/cardamom/whatever on the table when they get in the way of eating. Mix and match everything in one bowl and yum.
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Why? To what end? Where is the beauty?
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Science News!
Ceria is described as inhaling and exhaling oxygen at different temperatures. It does this by removing oxygen from CO2-> CO and H2O-> H2. Many possibilities for syn gas production and alternative fuels
CPR just got better with vacuums! Negative pressure ends up helping more blood get to the heart and brain. I guess because blood is pushed out and pulled in, supporting greater flow versus standard practice of pushing and pulling due to relaxation.
You can make things that are opposite of black holes in the temporal dimensions? I don’t understand physics.
They’ve developed a crystal structure of the HIV plasmid coat by “divide and conquer.” Impressive because of the floppy nature of the proteins and the overall large size.
Nano-silver is going to have large roles in antibacterial products in the future. There was some impressive work with using TiO2 in combination with silica (the new addition) under UV radiation for boosted anti-bacterial and anti-viral applications (not sure about the viral part).
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