Actually, Bread Crusts Are Good. The world might feel like it’s ending, but that doesn’t mean researchers should give up the pursuit of establishing truths via evidence- based science. Nor should they give up the aromatic crusts of a fresh- baked loaf of French baguette. Ooh la la, happy Friday. What is a low carb diet, really? When can a low carb diet be beneficial? Should everyone follow a low carb diet? Or, can a low carb diet ruin your health? Want to learn to throw a perfect spiral or how to hit a curve ball? The Paleo Diet is one of the hottest diet trends around. With celebrity followers and even high-end restaurants taking notice of Paleo principles. What can you eat on the Dukan Diet? WebMD reviews the pros and cons of this diet. Before viewing my diet suggestions, please understand that health begins with what you eliminate from your diet, not with what you add. Will the phases of the South Beach Diet help you lose and keep off extra weight? WebMD's review discusses what you eat and how it works. Please note that once you make your selection, it will apply to all future visits to NASDAQ.com. If, at any time, you are interested in reverting to our default. Food Timeline> Traditional state foods & recipes.Have questions? Ask!we make food history fun. What is the "state food" of Nevada? Eating food freaking rocks, in part thanks to the aromatic compounds, also known as volatile organic compounds, traveling from your mouth up your nasal canal and into your nose, where the combination of taste and aroma becomes flavor. A team of French researchers are studying how bread’s crumb- and- crust structure lends itself to the release of these smell molecules into the nose, in hedonistic pursuit of understanding the finer things. They did this by putting funny glasses onto volunteers and feeding them bread.“Bread is a good tool to study the impact of structure on . Magnifique! The team purchased and baked for themselves a lovely selection of forty baguettes and put the crusty loaves into some lab equipment to characterize all of their volatile compounds. They then selected nine loaves for a human test: five from three local bakeries, one from a supermarket, and three parbaked, meaning mostly baked but not crusted up, in the lab (think of those loaves you can buy at Trader Joe’s that are crusty after ten minutes or so in the oven). They fed the bread to eight volunteers. But wait, they didn’t just feed eight people. Each human subject was hooked up to a special detector, whose receiver consisted of two stainless steel nostril plugs attached to a pair of eyeglasses “so that the participants could eat relatively normally,” according to the paper. The participants took a bite of bread and exhaled through their noses into the machine, so that the researchers could see which volatile compounds come out. The researchers also measured the subjects’ chewing behavior, then had a panel of smellers determine what each sample smelled like using a multiple choice selection of four words: “wet flour”, “fermented”, “wheat”, and “butter” for the bread crumb- only samples from the non- crusted bread, and seven, “wet flour”, “fermented”, “wheat”, “roasted cereals”, “cardboard”, “toasted”, and “grilled,” for the crumb- and- crust samples. Breads with stiffer insides seemed to receive high marks for releasing aromatic compounds, and crusts seemed to release more aromatics than crumbs did. The scientists thought that might be because “during consumption, the crust is probably broken down more rapidly than the crumb due to its placement on the bread’s surface and its brittle structure, thus leading to a faster release of crust markers,” or the aromas in the crust. They also found that “greater muscular activity” while chewing “appears to release greater amounts” of the volatile molecules. This is a single silly study with a small sample size, but a bunch of French people wearing silly glasses hooked up to their noses while eating baguettes is the funniest thing I’ve thought of all day. The researchers think the study highlights the importance of bread texture in taste perception, and for developing new bread types. Scientists Are Exploring a Strange New Way to Create an Exotic Phase of Matter. GENEVA, SWITZERLAND— Hiding in the suburbs behind trees and a meadow with furry brown donkeys is a warehouse with an elevator that only visits negative floors. Hundreds of feet down, hyper complex detectors inside an octagonal tube the color and size of a large barn whistle loudly and peer like cameras at protons, the positively charged bits at the center of every atom. Those cameras may have just produced an exotic phase of matter in a brand new way. Maybe. Scientist at the experiment, the Large Hadron Collider’s ALICE detector at CERN outside of Geneva, Switzerland, are hunting for a strange liquid that probably filled the baby universe a mere instant after the Big Bang. Other experiments have produced this “quark- gluon plasma” before, by slamming together comparatively enormous lead atoms. This time around, they’ve checked off some of the most important prerequisites needed to claim a discovery by colliding measly protons—but not all of them. The importance of the results, published yesterday in the journal Nature Physics, might not be immediately clear. Mainly, protons could provide a more precise way of looking at this weird quark- gluon plasma. The outcome of proton collisions has been used to discover new particles before, like the Higgs Boson. All protons and neutrons are made of two kinds of quarks, “up” and “down” flavors. But four other kinds of quarks, “strange,” “charm,” “top” and “bottom” also exist, forming a zoo of exotic particles. Glue- like particles called gluons hold these quarks together in pairs and triplets under normal conditions, and it’s impossible to find a quark alone, since the force between them grows stronger with distance. Crank up the energy, though, and quarks take on brand- new arrangements, eventually becoming a hot soup where they’re all sort of loosely bound together like a perfect fluid. This is the quark- gluon plasma that scientists want to understand. Collider scientists knew about this quark soup from very high- energy gold or lead nuclei collisions at the United States’ RHIC collider and the LHC. But in order to really claim a discovery of this proton- produced quarky broth, they’ve got a checklist of several items they need to hit. The particles in the trillion- degree- plus liquid fireball need to expand collectively. There should be more strange quarks as the total number of particles spewing out of the fireball increases, a property known as “strangeness enhancement.” And jets of particles that usually stream in pairs out of the collision should only come in singlets—one of the jets should be suppressed. The CERN researchers achieved the strangeness enhancement property by comparing their proton collisions’ output of exotic kaon and lambda particles (each of which contain one strange quark), a xi particle that contains two strange quarks, and an omega, all three of whose particles are strange. The more strange quarks these particles had, the more likely they were to show up in the data as the total number of particles that spewed out of a proton collision increased. Basically, depending on how the protons collide, more or fewer particles are produced. More particles coming out of a collision meant a higher proportion of strange quarks. And the ALICE detector is really, really good at determining the identity of all of the individual particles exploding out of the collision, thanks to the complex array of detectors housed inside its shell. The experiment whistles like a steam engine as it sends its data up from its cavernous lair, through an apartment building- sized stack of electronics and computers, and into the its control room or onto the CERN servers. If the experiment sounds confusing, it’s fine—particle physics is basically taxonomy, but the animals are less cute and follow complex mathematical rules instead of genetics. And, if you feel like this all is very speculative, you should. No one is saying that they found this quark gluon plasma in proton- proton collisions. After last year’s excitement over a particle that turned out to be nothing, physicists always hedge their bets, presenting only data, its limitations and its importance whenever possible, rather than making bold, hyped- up claims, Bianchi told me in a car ride on the way to the ALICE detector. It’s been confirmed that early hints of a possible exotic new particle at the Large. We want to be really precise.”After all, the physicists still have the third check mark to tick off—they have to see one of those jets fail to completely pass through their hot particle soup. And scientists aren’t sure they’ll be able to detect this effect with proton collisions. People are working on that.”Regardless, ALICE and other CERN detectors CMS and ATLAS have hundreds of physicists combined looking for similar results. This week’s results were only reported using proton collisions at around half the energy level the LHC is capable of delivering. This week, the Large Hadron Collider is turning back on after a several month long technical stop, and the experiments will continue, colliding protons and trying to understand the quark gluon plasma, what other kinds of stuff exists in the universe, and exactly what events took place after the Big Bang turned the universe into the one we live in today.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
November 2017
Categories |