https://blog.doingsciencetostuff.com/2025/04/10/collatz-counterargument/https://blog.doingsciencetostuff.com/wp-content/uploads/2025/04/tree_model_4_2.pngLow order bit tree after two iterations.https://blog.doingsciencetostuff.com/wp-content/uploads/2025/04/tree_model_5_2.pngHigh order bit tree for two iterations.https://blog.doingsciencetostuff.com/wp-content/uploads/2025/04/tree_model_4_1.pngLow order bit tree for one iteration.Decision tree to predict low order bit position change after one iteration.https://blog.doingsciencetostuff.com/wp-content/uploads/2025/04/tree_model_5_1.pngHigher order bit tree for one iteration.Decision tree to predict higher order bit position change after one iteration.2025-04-10T00:02:26+00:00monthlyhttps://blog.doingsciencetostuff.com/2025/04/01/collatz_proof/https://blog.doingsciencetostuff.com/wp-content/uploads/2025/04/collatz_tree.pngcollatz graphPartial functional graph of the collatz recurrence.https://blog.doingsciencetostuff.com/wp-content/uploads/2025/03/growth_graph.pngRelative Growth RatesRelative growth rates of 3x->x' and 3x+lob(x)->x'.https://blog.doingsciencetostuff.com/wp-content/uploads/2025/03/mr-ar-1.pngDecomposition of x into multiplicative and additive regions.https://blog.doingsciencetostuff.com/wp-content/uploads/2025/03/divless_recurrence.pngDivision-free collatz recurrencehttps://blog.doingsciencetostuff.com/wp-content/uploads/2025/03/collatz_tree.pngcollatz graphPartial functional graph of the collatz recurrence.https://blog.doingsciencetostuff.com/wp-content/uploads/2025/03/collatz_recurrence.pngCollatz recurrence relation2025-04-06T05:49:25+00:00monthlyhttps://blog.doingsciencetostuff.com/2024/06/10/mini-siphon-mk-2b/https://blog.doingsciencetostuff.com/wp-content/uploads/2024/06/img_2795_cropped.jpegIMG_2795_croppedhttps://blog.doingsciencetostuff.com/wp-content/uploads/2024/06/img_2795.jpegIMG_2795https://blog.doingsciencetostuff.com/wp-content/uploads/2024/06/minimkii_3la_sliced.png3-layer adapter (sliced)Sliced 3-layer adapter and the expected wipe block for a two-color print.https://blog.doingsciencetostuff.com/wp-content/uploads/2024/05/mkiiadapter_side.pngMkIIAdapter_SideCross section of Mk II mini siphon with 3-layer adapter.2024-06-10T22:41:18+00:00monthlyhttps://blog.doingsciencetostuff.com/2024/06/09/mini-siphon-mk-2/https://blog.doingsciencetostuff.com/wp-content/uploads/2024/05/minimkii_sliced.pngMini Mk II (sliced)Sliced model and its wipe block showing PCTG (white & blue) and PLA (grey).https://blog.doingsciencetostuff.com/wp-content/uploads/2024/05/minimkii_crosssectioncombined.pngMiniMkII_CrossSectionCombinedCross section of the Mini Mk II siphon.2024-06-09T23:46:08+00:00monthlyhttps://blog.doingsciencetostuff.com/2021/09/23/purple-dot-investigative-cartography/https://blog.doingsciencetostuff.com/wp-content/uploads/2021/09/cover.pngcoverhttps://blog.doingsciencetostuff.com/wp-content/uploads/2021/09/purple-dot-arrow.pngPurple-dot-arrowThe purple dot2021-09-23T01:38:25+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/03/28/fun-with-band-aids/2021-08-06T23:34:37+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/03/09/duck-eggs-vs-the-baked-goods/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/03/doingscience.jpgdoingscienceDoing science to baked goods is a great reason to bake! T-Shirt can be obtained here and is from this web comic.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/03/cake.jpgCakeCake where one layer was made with duck eggs (upper) and the other with chicken eggs (lower).https://blog.doingsciencetostuff.com/wp-content/uploads/2014/03/cookies.jpgCookiesCookies made with duck (left) and chicken (right) eggs.2022-12-24T17:30:25+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/07/11/breeding-garlic-an-introduction/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/07/heirloom-garlic.jpgHeirloom-garlichttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/07/california-white.jpgCalifornia-white2021-08-06T23:31:12+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/03/19/a-note-on-pie-plates/2021-08-06T23:30:37+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/11/23/lemon-vs-aged-lemon/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/11/many-lemons.jpgmany-lemonsThree sets of lemons, all of which were juiced eventually.2021-08-06T23:30:08+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/02/27/feline-vs-radiometer/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/02/radiometerpreview_568x320_labeled.gifRadiometerPreviewWhat is this strange spinning object?https://blog.doingsciencetostuff.com/wp-content/uploads/2016/02/isaacradiometer_568x320_labeled.gifIsaacVsRadiometerIsaac vs the radiometer.2021-08-06T23:28:42+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/08/10/mysterious-blue-glow-of-bananas/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/08/img_4889_568_url.gifFluorescent BananasBanana spots fluorescing under ultraviolet light.2021-08-06T23:28:01+00:00monthlyhttps://blog.doingsciencetostuff.com/2021/08/01/flawed-reasoning-bingo/https://blog.doingsciencetostuff.com/wp-content/uploads/2021/08/flawed-reasoning-bingo_800.pngExample BoardExample cognitive bias bingo board. Get your own randomized board at flawed-reasoning-bingo.com.2021-08-01T16:22:34+00:00monthlyhttps://blog.doingsciencetostuff.com/2021/06/03/the-1-676hp-microwave-saga-part-1/https://blog.doingsciencetostuff.com/wp-content/uploads/2021/05/heating-v-power_p3-8.pngHeating vs. Input powerTotal heating after two minutes versus input power for power levels 3 through 8.https://blog.doingsciencetostuff.com/wp-content/uploads/2021/05/combined_p3-8.pngPower and Heating vs. PowerPower used and total heating for 500g of water over two minutes.2021-07-04T19:20:48+00:00monthlyhttps://blog.doingsciencetostuff.com/2021/06/10/the-1-676hp-microwave-saga-part-2/https://blog.doingsciencetostuff.com/wp-content/uploads/2021/05/combined_p9-10-2.pngPower over time for P10 and P9.Input power for P9 & P10 sampled at five second intervals over two minutes with truncated power axis to show detail.https://blog.doingsciencetostuff.com/wp-content/uploads/2021/05/combined_p9-10-1.pngPower over time for P10 and P9.Input power for P9 & P10 sampled at five second intervals over two minutes with truncated power axis to show detail.https://blog.doingsciencetostuff.com/wp-content/uploads/2021/05/combined_p9-10_full.pngPower over time for P10 and P9 (full power range).Input power for P9 & P10 sampled at five second intervals over two minutes.2021-07-04T19:17:41+00:00monthlyhttps://blog.doingsciencetostuff.com/2021/06/17/the-1-676hp-microwave-saga-part-3/https://blog.doingsciencetostuff.com/wp-content/uploads/2021/05/31watts_resized.png31.2 WattsWhen operating the microwave on P1 or P2, the power used often drops to about 31 watts.https://blog.doingsciencetostuff.com/wp-content/uploads/2021/05/combined_p1-2.pngPower versus time for power levels 1 & 2Input power over time sampled at two second intervals for power levels 1 & 2.2021-07-04T19:16:47+00:00monthlyhttps://blog.doingsciencetostuff.com/2021/07/01/the-1-676hp-microwave-saga-part-4/https://blog.doingsciencetostuff.com/wp-content/uploads/2021/06/img_3627d_1200.jpeg1100W Microwavehttps://blog.doingsciencetostuff.com/wp-content/uploads/2021/06/img_3627d-cropped.jpeg1100W Microwave2021-07-01T01:39:36+00:00monthlyhttps://blog.doingsciencetostuff.com/2021/02/21/a-mazing-cubes-ii-the-flattening/https://blog.doingsciencetostuff.com/wp-content/uploads/2021/02/screen-shot-2021-02-21-at-3.17.47-pm-1200.pngUnfolded Oskar's Cube3D model of an unfolded Oskar's Cube.https://blog.doingsciencetostuff.com/wp-content/uploads/2021/02/screen-shot-2021-02-21-at-3.17.47-pm.pngUnfolded Oskar's Cube3D model of an unfolded Oskar's Cube.https://blog.doingsciencetostuff.com/wp-content/uploads/2021/02/screen-shot-2021-02-21-at-3.17.33-pm.pngUnfolded 3D MazeAn example unfolded 3D maze.2021-02-21T23:17:47+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/12/17/anti-helo-kitty/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/12/img_6056_project8_p21.jpegIMG_6056_project8_p21Snap Circuits: project 8 (button activated R/C Motor)https://blog.doingsciencetostuff.com/wp-content/uploads/2020/12/img_6053_project142_p65.jpegIMG_6053_project142_p65Snap Circuits: project 142 (infrared controlled R/C Motor)2020-12-17T05:33:51+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/12/05/tragic-loss/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/12/ffout001.pngffout001https://blog.doingsciencetostuff.com/wp-content/uploads/2020/12/trimmed_1200_url.giftrimmed_1200_url2020-12-12T05:49:33+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/11/29/a-mazing-cubes/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/11/fa0e2acf-d417-4661-b99b-6f6153ad771f.jpegOskar's CubeThe plastic puzzle maze cube that inspired this project.2020-11-30T01:58:13+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/05/29/followup-dalgona-2%e1%b5%8f-showdown-espresso-vs-coffee/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/img_7778.jpegIMG_7778The new T-rex bottle opener was jealous of all the attention the beaters have been getting.2020-05-29T00:34:31+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/05/26/analysis-of-dalgona-coffee-preparation-time/2020-05-26T00:38:37+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/05/24/dalgona-it/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/img_7726_400_url.gifIMG_7726_400_urlhttps://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/composite-bonus-1.jpgcomposite-bonushttps://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/composite.jpgcompositehttps://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/img_7638.jpegIMG_7638https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/img_7628.jpegIMG_7628https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/img_7319.jpegIMG_7319This is what happens when you bake dalgona like it were meringue. https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/screen-shot-2020-05-23-at-4.32.21-pm.pngalton-brown-face2020-05-24T02:16:23+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/05/18/taking-salt-with-a-grain-of-statistics/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/img_6716.jpegTablespoon of Salthttps://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/salt_normality_normalized-1.pngNormal Quantile-Quantile PlotNormal quantile-quantile plot for both boxes to test for normality.https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/salt_bar.pngMass Per TablespoonThe average mass per tablespoon in each box with error bars indicating the 95% confidence interval.2020-05-17T21:26:48+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/05/14/logical-fallacy-bingo/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/lfb-e1589500331186.pngExample BoardExample logical fallacy bingo board. Get your randomized one at http://www.logical-fallacy-bingo.com/ .2020-05-14T23:56:00+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/05/17/taking-recipes-with-a-grain-of-salt/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/salt-50ml.jpegsalt-50mLFor the same (50mL) volume of salt, the mass of the salt varies significantly by type and brand.https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/salt-20g.jpegsalt-20gThe Flor de sal and Diamond natural have significantly more volume than the Morton and Great Value varieties.https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/img_7568.jpegIMG_7568https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/img_7464.jpegIMG_7464Each container has 20 grams of salt in it.https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/img_7448.jpegIMG_7448Salts types investigated for this post.2020-05-11T01:08:52+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/05/09/cognitive-bias-bingo/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/05/example.pngExample BoardExample cognitive bias bingo board. Get your randomized one at http://www.cognitive-bias-bingo.com/ .2020-05-10T00:18:07+00:00monthlyhttps://blog.doingsciencetostuff.com/2020/04/26/counting-on-cookies/https://blog.doingsciencetostuff.com/wp-content/uploads/2020/04/img_7486.jpegcookie-spoonsUsing (non-measuring) spoons resulted in proto-cookies that were 19.5 g, which was bigger than we were looking for.https://blog.doingsciencetostuff.com/wp-content/uploads/2020/04/img_7503.jpegIMG_7503Using a #40 disher, we got 16 cookies onto the pan. They ended up about 2.25" wide.https://blog.doingsciencetostuff.com/wp-content/uploads/2020/04/img_7500.jpegIMG_7500With the proper amount of dough, we got 20 cookies on the pan and they ended up 2" wide, which was what the recipe said to expect.https://blog.doingsciencetostuff.com/wp-content/uploads/2020/04/img_7475.jpegcookie-ingredientsWe used the "Best cooky of 1935-1940" (chocolate chip cookies) in "Betty Crocker's Cooky Book"https://blog.doingsciencetostuff.com/wp-content/uploads/2020/04/img_7483.jpegdough-weightOur batch of dough was 789.0g.https://blog.doingsciencetostuff.com/wp-content/uploads/2020/04/img_7488.jpegcookie-scaleOur first batch had cookie dough spheres ranging between 14.3-14.9 g each.https://blog.doingsciencetostuff.com/wp-content/uploads/2020/04/img_7509.jpegcookie-compare2020-04-27T00:28:35+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/12/08/beer-siphon-mk-4/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/12/img_3511_cropped.jpegRestricted Siphon InletStir stick partially blocking siphon inlet to reduce turbulent mixing due to excessive flow rate.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/12/img_3514.jpegBacklit results with restricted flow.Improved layering resulting from restricting flow at the siphon inlet.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/12/img_3188.jpegInitial Testing ResultsResults of first tests of the Beer Siphon Mk IV with beer.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/12/img_4175.jpegParaffin Wax Patch JobParaffin wax used to patch leaks in the reservoir floor and siphon pipe.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/12/img_4166.jpegPrinted SiphonThe printed Beer Siphon Mk IV ready for testing.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/12/img_4168.jpegRemaining Roof SupportsDespite our best efforts, the roof supports appear to be fused to the siphon pipe and reservoir floor.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/11/mkiv_partialcrosssection-1.pngMkIV_PartialCrossSectionhttps://blog.doingsciencetostuff.com/wp-content/uploads/2019/11/mkiv_crosssectioncombined-1.pngMkIV_CrossSectionCombinedCross sections showing the Beer Siphon Mk IV sitting atop a pint glass.2019-12-08T23:02:48+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/10/13/beer-siphon-mk-3/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/10/img_2904.jpgFailed Siphoning attemptFailure of the less dense beer to finish siphoning lead to an aborted test.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/10/img_2902.jpgPartially Successful Layering of WaterRoom temperature water (blue) layered on top cold water (red). Some water failed to siphon out of the reservoir.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/10/mkiii_crosssectioncombined.pngSiphon Mk III Cross SectionsCross sections showing the Beer Siphon Mk III sitting atop a pint glass.2019-11-28T15:43:35+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/09/15/mini-siphon-mk-1/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/09/frame-14-09-2019-11-10-13.jpgVodka and Cherry Liqueur Layered using the Mini Siphon Mk ILayered shot of vodka (top) and cherry liqueur (bottom).https://blog.doingsciencetostuff.com/wp-content/uploads/2019/09/minimki__crosssectioncombined.pngMini Siphon Mk I Cross SectionsCross sections showing the Mini Siphon Mk I sitting atop a shot glass.2019-11-28T15:41:42+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/09/02/beer-siphon-mk-2/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/09/img_2278.jpgMetal cube to adjust reservoir volume.A small metal cube (normally used to chill Whiskey) was used to reduce the effective volume of the reservoir.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/09/img_2276.jpgIncomplete Drainagereservoir interior after siphon water with blue food coloring. The rough surface caused some fluid to infiltrate the layers in the floor of the reservoir instead of draining properly.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/09/siphonedlayers.jpgSiphoned LayersPartial success!  Guinness (upper) and Bass (lower) layers formed via siphoning. The second beer was poured into the reservoir just before the first beer finished, so a fair amount of mixing occurred. Some bass remained in the reservoir.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/09/beersiphonmkii_crosssection.pngBeer Siphon Mk II Cross SectionCross section showing the Beer Siphon Mk II sitting atop a pint glass.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/09/beersiiphonmkii_partialcrosssection.pngBeerSiiphonMkII_PartialCrossSection2019-11-28T15:41:00+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/08/25/beer-siphon-mark-1/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/08/beersiphonmki_partialcrosssection.pngBeerSiphonMkI_PartialCrossSectionhttps://blog.doingsciencetostuff.com/wp-content/uploads/2019/08/supportmaterialblockage.pngSupportMaterialBlockageLayer view showing support material blocking the siphon pipe.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/08/img_2150.jpgIMG_2150Wax patched underside of reservoir.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/08/img_2149.jpgIMG_2149Wax patched reservoir interior and siphon pipe.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/08/img_2114.jpgIMG_2114Reservoir interior and upper portion of the siphon pipe.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/08/img_2113.jpgReservoir UndersideUnderside of the reservoir. Holes visible along the front edge.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/08/beersiphonmki_crosssection.pngBeer Siphon MkI Cross SectionCross section showing the Beer Siphon Mk I sitting atop a pint glass.2019-11-28T15:40:26+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/04/01/ndt-the-n-dimensional-ray-tracer/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/04/screen-shot-2019-04-01-at-5.08.18-pm.pngOutline of a hypercube.This is a representation of a hypercube with blue hyperspheres at each vertex, and red cylinders connecting the vertices.2019-05-19T18:04:58+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/03/26/taste-test-tuesday-guinness-vs-guinness/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/03/img_3404.jpgimg_3404Inside the can....https://blog.doingsciencetostuff.com/wp-content/uploads/2019/03/img_8533.jpgIMG_8533Guinness Draught Stout in a can (that contains a nitrogen widget) and bottle (no widget).2019-03-25T02:46:29+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/03/17/triangle-testing-a-detailed-procedure-for-blind-taste-tests-of-beverages/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/03/img_8525.jpegTriangle Testing EquipmentEquipment needed to perform a triangle test of two beverages.2019-03-18T03:02:56+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/03/14/on-%cf%80-er-dimensions/2019-03-14T04:50:24+00:00monthlyhttps://blog.doingsciencetostuff.com/2019/01/01/happy-new-year/https://blog.doingsciencetostuff.com/wp-content/uploads/2019/01/IMG_2759.jpegIMG_2759https://blog.doingsciencetostuff.com/wp-content/uploads/2019/01/IMG_6718.jpgIMG_6718Scale showing the mass after the bottle had been opened.https://blog.doingsciencetostuff.com/wp-content/uploads/2019/01/IMG_6715.jpgIMG_6715Scale showing the total mass of the unopened wine bottle.2019-01-01T05:57:06+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/10/08/prototyping-an-election-night-drink-the-trump-mkii/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/10/img_0486.jpgThe Trump with chemically stabilized foam.The Trump with a stabilized foam.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/10/img_0482_cropped.jpgStable FoamFoam stabilized using methyl-cellulose and xanthan gum.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/10/img_0449.jpgEquipment and IngredientsLeft to right: vodka, nitrous whipper, graduated cylinder, seltzer siphon, gatorade (with electrolytes).2018-11-22T19:00:22+00:00monthlyhttps://blog.doingsciencetostuff.com/2018/08/19/save-the-marshmallows-part-2/https://blog.doingsciencetostuff.com/wp-content/uploads/2018/08/results.jpgresultsLeft: visor sample (evidence of melting). Middle: seat sample (total goo). Right: underseat sample (lookin' good!)https://blog.doingsciencetostuff.com/wp-content/uploads/2018/08/img_1402.jpgIMG_1402These marshmallows look like they could be fresh from the bag, but these had actually spent half a sunny day stashed under the car seat.https://blog.doingsciencetostuff.com/wp-content/uploads/2018/08/img_1365.jpgIMG_1365extension of Segal's law: a science-doer with four thermometers will pick the ones that are closest to being in agreement.https://blog.doingsciencetostuff.com/wp-content/uploads/2018/08/img_1400.jpgIMG_1400The ghosts of marshmallows past are evident on the outside of the bag protecting the thermometer. https://blog.doingsciencetostuff.com/wp-content/uploads/2018/08/img_1377.jpgIMG_1377Car of Great Science!https://blog.doingsciencetostuff.com/wp-content/uploads/2018/08/img_1403.jpgIMG_14032018-11-21T19:07:07+00:00monthlyhttps://blog.doingsciencetostuff.com/2018/07/23/save-the-marshmallows/https://blog.doingsciencetostuff.com/wp-content/uploads/2018/07/img_1085.jpgimg_1085https://blog.doingsciencetostuff.com/wp-content/uploads/2018/07/img_1095-1.jpgimg_1095-1https://blog.doingsciencetostuff.com/wp-content/uploads/2018/07/img_1087.jpgimg_1087https://blog.doingsciencetostuff.com/wp-content/uploads/2018/07/img_1095.jpgimg_10952018-07-23T19:58:03+00:00monthlyhttps://blog.doingsciencetostuff.com/2017/02/28/proof-in-the-paczki/https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_6341.jpgimg_6341https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_6329.jpgimg_6329https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_6346.jpgimg_6346https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/paczki_graph.pngpaczki_graph2023-12-16T18:41:27+00:00monthlyhttps://blog.doingsciencetostuff.com/2017/02/22/orange-liqueur-vs-margarita-2/https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_6324.jpgimg_6324https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_6320.jpgimg_6320https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_6323.jpgimg_6323https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_6322.jpgimg_6322https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_6321.jpgimg_6321https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_6847.jpgimg_68472017-02-23T00:45:59+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/02/22/slightly-delayed-science/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/02/img_7148.jpgIMG_7148At least we had margaritas even if we didn't have a science. 2017-02-22T20:49:47+00:00monthlyhttps://blog.doingsciencetostuff.com/2017/02/22/lime-juice-vs-the-margarita/https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_72041.jpgimg_7204https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_7203.jpgimg_7203All four margaritas marked with charms so they can be disambiguated after tasting. Green food coloring was added to obscure the slight color difference between lime juices.https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_7202.jpgimg_7202Lime juices: (left to right) fresh tru-lime, aged tru-lime, freshly squeezed, aged squeezed.https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_7192.jpgimg_7192Lime juices used. Note the slight color variation.2018-01-27T21:02:42+00:00monthlyhttps://blog.doingsciencetostuff.com/2017/02/13/baked-vs-fried-energy-use/https://blog.doingsciencetostuff.com/wp-content/uploads/2017/02/img_62891.jpgimg_628912017-02-18T06:22:59+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/10/19/a-foam-for-the-masses-the-trump-mkiii/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/10/img_5414.jpgimg_5414Egg white foam created in the shaker (left) and blender (right). Note the distinct volume difference of the foam!https://blog.doingsciencetostuff.com/wp-content/uploads/2016/10/img_5403.jpgimg_5403Egg white foam generated with the "dry shake" method.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/10/img_5397.jpgimg_5397Equipment for making foamy drinks2016-10-21T02:09:44+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/05/11/temporal-effects-of-slow-cooking-on-beef/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/img_3168.jpgUncooked Chuck TendersEight raw chuck tenders in a slow cookerhttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/slowcookertemp1.pngTemperature over TimeTemperature of both the fluid and the meat throughout the experiment.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/slowcookerstages.jpgStages of cookingPhotos showing the state of the meat after each hour of cooking. Photos for 1 hour through 7 hours were taken immediately after a chuck tender was removed.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/slowcookermass.pngSlowCookerMassMass lost during cooking as a percentage of the starting mass for each chuck tender.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/img_6669.jpgHearty BeerHearty beer used to wash down the chuck tenders. Left: Stone Ship Stout. Right: Park Bench Porter.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/img_6661.jpgMeat ready to tasteMeat cut up and ready for tasting. Top row left to right: 1 hour, 2 hours, 3 hours, 4 hours. Bottom row left to right: 5 hours, 6 hours, 7 hours.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/img_6653.jpgRested MeatMeat as it was stored in the refrigerator. Top row left to right: 1 hour, 2 hours, 3 hours, 4 hours. Bottom row left to right: 5 hours, 6 hours, 7 hours.2016-10-12T04:48:17+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/03/22/frozen-vs-fresh-rib-eye-steak/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/steaktotalmassgraph.pngSteakTotalMassGraphMass of each steak at all measurable points in the cooking process.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/steaksurfacetempgraph.pngSteakSurfaceTempGraphSurface temperature at each phase of cooking.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/steakpercentmasslostgraph.pngSteakPercentMassLostGraphPercentage of initial mass lost for each steak.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/steakcrosssection.pngSteakCrossSectionhttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/cookingsteaks.pngCookingSteaksSteaks during the cooking process: A) right before first flip (30s), B) right before going into the oven (60s), C) right before removal from skillet.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/rawsteaks.pngRawSteaks2019-09-28T17:14:34+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/10/09/prototyping-an-election-night-drink-the-clinton/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/10/img_5310-cropped.jpgPrepared drinksLeft to right: Plain simple syrup, simple syrup and maple syrup, just maple syrup.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/10/img_5307-cropped.jpgThe Clintonhttps://blog.doingsciencetostuff.com/wp-content/uploads/2016/10/img_5281-cropped.jpgIngredients for The ClintonLeft to right: simple syrup, angostura bitters, bourbon, maple syrup, maraschino cherries.2016-10-10T08:48:24+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/06/08/fresh-vs-frozen-steak-revisited/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/img_7173.jpgRaw SteaksSteaks that desperately need to have science done to them.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/img_7171.jpgBargain MeatSteaks that are normally $11.99/lb. were on sale for only $6.99/lb.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/steakspercentloss.pngPercent LossPercentage of mass lost over the course of the experiment.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/steaksmass.pngSteaks MassSteak masses over the course of the experiment.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/steaksinbags.jpgRepackaged MeatMeat in various stages of storage. The fresh steak is always on the left, the forzen steak is always on the right. a) before being stored, b) before thawing frozen steak, c) immediately after steak thawed, d) after another night in the refrigerator.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/steakscrosssection.jpgRib-eye Cross SectionsRib-eye cross sections. Top) fresh rib-eye. Bottom) frozen rib-eye.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/steaksbeforeandafter.jpgSteaks Before and AfterRib-eye steaks before and after storage. The left picture shows both steaks before. The right picture shows both steaks after. Within each picture, the steak on the left was stored in the refrigerator, the steak on the right was frozen and thawed.2018-08-17T13:24:44+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/09/26/prototyping-an-election-night-drink-the-trump/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_0207.jpgIngredients and Supplies for The Trumphttps://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_0211.jpgSeries of ratiosLeft to right is 4:1, 3:1, 2:1, and 1:1 ratios of orange sports drink to vodka.2016-09-27T02:40:15+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/09/16/cinnamon-vs-the-monkey-bread/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_4638.jpgMonkey Bread MuffinsMmmm... for science!https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_4635.jpgPre-baked Monkey MuffinsCoated dough chunks ready for a caramel glaze and then baking.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/shaken-not-stirred.jpgShaken-not-rolledSome interesting behavior was noticed when shaking the dough with a sugar and powder mixture. https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_4622.jpgMonkey bread seasoningsPowders tested in this episode.2016-09-06T02:10:15+00:00monthlyhttps://blog.doingsciencetostuff.com/2017/03/10/cost-of-packaging/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_3876.jpgCooked corned beefCorned beef fresh out of the pressure cookerhttps://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_3874.jpgCorned beef massWeighing just the corned critterhttps://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_3869.jpgCorned beef sale tagCorned beef sale taghttps://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_3878.jpgFinished corned beefCorned beef and vegetables2016-09-05T18:50:05+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/09/09/orange-liqueurs-again/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_4720.jpgSidecar ingredientshttps://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_4725.jpgIMG_4725Sidecars!https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_4721.jpgSidecar makingsBrandy and the two orange liqueurs tested in sidecars2016-09-05T17:22:26+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/09/05/sear-iously-delicious-steaks/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_98341.jpgRaw SteaksRaw steaks ready for sous vide and searing science.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/searedcrosssections.jpgSeared Cross SectionsCross sections of each steak: A) cast iron, B) propane torch, C) heat gun.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_9906.jpgSteaks Served Science StyleSteaks served Science Style!https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_9879.jpgSeared and Rested SteaksSeared and rested steaks.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_9873.jpgWeird LinesSecond side of heat gun steak shows weird lines.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_9867.jpgMillennium Falcon SteakSteak that looks suspiciously like the Millennium Falcon.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_9847.jpgSteaks Patted DryUnseared steaks after being patted dry.https://blog.doingsciencetostuff.com/wp-content/uploads/2016/09/img_4731.jpgMighty Flame Hides The SteakThe flame of the torch effectively obscures the entire steak.2016-09-05T13:22:18+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/02/08/two-fingers-of-whiskey-or-moonshine/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/02/img_2093.jpgIMG_2093a.k.a. use a proper measuring glass!https://blog.doingsciencetostuff.com/wp-content/uploads/2016/02/img_20861.jpgIMG_2086Lots of options with lots of volumeshttps://blog.doingsciencetostuff.com/wp-content/uploads/2016/02/img_2091.jpgIMG_2091so many shapes, so many volumes...2016-02-09T02:52:18+00:00monthlyhttps://blog.doingsciencetostuff.com/2016/02/02/under-pressure/https://blog.doingsciencetostuff.com/wp-content/uploads/2016/01/img_3442.jpgIMG_3442Ribs, primed for pressure cooking. https://blog.doingsciencetostuff.com/wp-content/uploads/2016/01/img_3450.jpgIMG_3450Mmm...ribs...https://blog.doingsciencetostuff.com/wp-content/uploads/2016/01/killawatt.jpgKillawattKill A Watts with final kWh measurements for the slower cooker (left) and pressure cooker (right).https://blog.doingsciencetostuff.com/wp-content/uploads/2016/01/img_3439.jpgIMG_3439Selected recipe and the handy stand protecting the pages from spice rubbed fingers.2016-02-03T03:10:40+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/09/27/baked-bacon/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/09/img_2474.jpgIMG_2474Bacon in the oven.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/09/bacon-samples.jpgbacon-samplesFinished bacon samples. See Techniques section for details.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/09/img_2469.jpgIMG_2469Bacon samples. Vollwerths is our local, go-to bacon brand. Our Farm was the cheapest and most on-sale brand.2015-09-28T01:47:06+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/09/24/on-the-washing-of-tea/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/09/img_5520.jpgIMG_5520Tasty, tasty cocktail. And a tannin-y, unbalanced mess.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/09/img_5516.jpgIMG_5516Unwashed (left) versus boozewashed (right) vodka. Note the distinct color difference.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/09/img_5506.jpgIMG_5506Exploiting parallelism to filter more vodka faster. The initial pass through a wine filter re-suspended the smaller particulates.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/09/img_5503.jpgIMG_5503Curbs, tannins, and other undesirables which have settled out of the vodka.2015-09-24T05:10:48+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/07/06/sugar-and-the-shiny-brownies/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/07/img_1627.jpgIMG_1627https://blog.doingsciencetostuff.com/wp-content/uploads/2015/07/img_1643.jpgIMG_1643Finished brownies. From left to right: V1, V2, V3, V4 (see previous image).https://blog.doingsciencetostuff.com/wp-content/uploads/2015/07/img_1634.jpgIMG_1634Labeled brownies in partitioned pans. V1: original recipe - chips, V2: recipe + chips, V3: recipe - chips + sugar, V4: recipe - chips + butter.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/07/img_1631.jpgIMG_1631Checking the temperature of the butter and sugar mixture... a tad higher than the 120°F target (oops).https://blog.doingsciencetostuff.com/wp-content/uploads/2015/07/pan-prep.jpgpan-prepPrepping brownie partitions. Left: one partition built, Right: pan with two completed partitions.2015-07-06T19:34:08+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/05/23/bags-of-hot-delicious-meat/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/05/img_4213.jpgIMG_4213Resting steakshttps://blog.doingsciencetostuff.com/wp-content/uploads/2015/05/masslossgraph.pngMass Loss GraphMass losshttps://blog.doingsciencetostuff.com/wp-content/uploads/2015/05/img_4210.jpgIMG_4210Sous vided steaks patted dry. Regular freezer bag steak on the left, and vacuum sealed steak on the right.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/05/img_4206.jpgIMG_4206https://blog.doingsciencetostuff.com/wp-content/uploads/2015/05/img_4199.jpgIMG_4199https://blog.doingsciencetostuff.com/wp-content/uploads/2015/05/img_4196.jpgIMG_4196Steaks fresh out of their packaging and ready to go into their zip-top bags.2015-05-23T23:19:14+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/04/06/pi-day-pie-plates/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/04/img_9192.jpgIMG_9192Testing internal pie temperatures during cooling.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/04/img_9190.jpgIMG_9190Faux-pecan pie (unbaked).https://blog.doingsciencetostuff.com/wp-content/uploads/2015/04/img_9191.jpgIMG_9191Faux-pecan pies in the oven. Pies were rotated/rearranged mid-way through baking.2015-04-06T04:33:19+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/03/21/units-matter/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/03/screen-shot-2015-03-21-at-6-12-30-pm.pngScreen Shot 2015-03-21 at 6.12.30 PMFound it! also... that's not right.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/03/screen-shot-2015-03-21-at-5-10-02-pm.pngScreen Shot 2015-03-21 at 5.10.02 PMAnother piece of evidence indicates Guinness has 125 calories.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/03/screen-shot-2015-03-21-at-5-16-28-pm.pngScreen Shot 2015-03-21 at 5.16.28 PMThe plot thickens.... with units. https://blog.doingsciencetostuff.com/wp-content/uploads/2015/03/img_9308.jpgIMG_9308My eyes seem to be telling my brain that this says 125 calories...2015-05-13T03:05:13+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/03/11/lessons-learned/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/03/old-egg-sous-vide.jpgold-egg-sous-vide2015-03-11T12:42:39+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/03/14/pi-day-pie-crust/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_6140.jpgPie2Pie 2: more nomshttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/cost-v-time1.pngcost-v-timeThe maximum $/hr value that can be assigned to your time, based on initial value of ingredients, in order match the cost of a purchased crust.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_6139.jpgPie1Om nom nomhttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_6127.jpgreferencesReference material used for Pie makinghttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_6136.jpgcompleted piesleft: Pie #1(2 cinnamon sticks) right: Pie #2 (1 cinnamon sticks)https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/cost-v-time.pngcost-v-timeThe maximum $/hr value that can be assigned to your time, based on initial value of ingredients, in order match the cost of a purchased crust.2015-03-02T02:12:56+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/03/11/a-hot-cup-of-tea/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_6072-1.jpgimg_6072-1Vessels used for the water cooling rate experimenthttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_2937-1.jpgimg_2937-1Cheers to Douglas Adams.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/coolingrates.pngCoolingRatesThe cooling rate (°F vs minutes) for water in different vessels2015-03-02T02:12:00+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/03/01/frosty-the-car-window/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/03/frost-closeup.jpgfrost-closeuphttps://blog.doingsciencetostuff.com/wp-content/uploads/2015/03/img_8844.jpgIMG_8844https://blog.doingsciencetostuff.com/wp-content/uploads/2015/03/img_8843.jpgIMG_88432015-03-02T01:55:42+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/02/14/sidecars-vs-lemons/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/02/img_8504.jpgIMG_8504Sidecar made with the Keywest lemon juice. This drink suffered an odd separation that none of the others did.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/02/img_8503.jpgIMG_8503Completed sidecars made with different lemon juices.https://blog.doingsciencetostuff.com/wp-content/uploads/2015/02/lemon-juices.jpglemon-juicesFour lemon juices, clockwise from upper left: lemon grenade, keywest, fresh lemon, fresh meyer lemon.2015-02-14T04:18:15+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/02/08/new-years-resolution/https://blog.doingsciencetostuff.com/wp-content/uploads/2015/02/new-years15.jpgnew-years152015-02-08T21:34:55+00:00monthlyhttps://blog.doingsciencetostuff.com/2015/02/11/sous-vide-vs-beef-qualitative-assessment/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7860.jpgchuck-tender-wholeWhole chuck tender prior to steakification.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7867.jpg1-v-8hrCut 1 hr and 8 hr steaks. Note the change in surface color and the lightening of interior color.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7866.jpgpost-bath-meatChuck tender steaks post hot-tubbing. Numbers indicate how many hours they were in the bath. Steaks are un-salted, and un-seared. https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7861.jpglabeled-chuck-tendersChuck tender steaks, labeled and read to take a bath.2015-02-08T15:09:46+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/11/28/turkey-brines/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/mystery-bag.jpgmystery-bagOops... I guess there was a giblet bag in therehttps://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7878.jpgturkeys-readyPrepped turkeys ready for roasting. Birds are sitting on, and separated by, Aluminim-foil "snakes".https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7879.jpgRoasted-turkeysTurkeys after roasting. The "fancy" brine (left) seemed to turn out darker than the bird brined with the simple recipe (right).https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7876.jpgTurkey-briningTurkey taking a brine-bath. The brine does not provide complete coverage, which is one reason for flipping the bird mid-way through.2014-12-01T16:11:48+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/11/23/thanksgiving-teaser/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/turkeys-ready.jpgturkeys-readyTwo turkeys, ready and waiting for science.2014-11-24T03:59:46+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/11/22/peanut-butter-fudge/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/pb-scales.jpgPb-scalesNatural Peanut Butter (left) and PB2 (right)https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7814.jpgIMG_7814The peanut butter fudges... well at least one side is fudgehttps://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7812.jpgIMG_7812that doesn't look right... (PB2 and butter after microwaving)https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/img_7807.jpgIMG_7807Ingredients for peanut butter fudge!2014-11-22T19:26:56+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/11/16/iced-beverage-challenge/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/brandy-water-ice2.jpgBrandy-water-ice2https://blog.doingsciencetostuff.com/wp-content/uploads/2014/11/brandy-water-ice.jpgBrandy-water-iceTemperature curves for brandy and water with ice.2014-11-17T02:36:09+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/09/24/blueberries-ii-the-muffinning/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/09/img_0235a.jpgIMG_0235Comparative Muffinning. Fresh-berries muffin on the left, frozen on the righthttps://blog.doingsciencetostuff.com/wp-content/uploads/2014/09/img_0248a.jpgIMG_0248The Muffinning is upon us!2014-09-24T04:31:40+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/09/21/blueberries-the-thickening/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/09/pie-section2.jpgpie-section2The cut (non-modified) Blueberry pie.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/09/pie-section1.jpgpie-section1The cut Blueberry with Apple pie.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/09/blueberry-apple.jpgblueberry-appleApple pie with the addition of a grated Braeburn apple... it looks weird now but gets betterhttps://blog.doingsciencetostuff.com/wp-content/uploads/2014/09/baked2.jpgbaked2The two baked pies. Left: with apple, Right: just blueberries. The difference in crust doneness/appearance is not understood.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/09/baked.jpgbakedBlueberry Pie of Science2015-08-08T21:12:02+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/09/01/bacon-shrinkage-revisited/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/09/bacon.jpgbaconhttps://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/cook-time-mass-loss2.pngCook-time-mass-loss2The % of mass loss by cook time. The wet method took longer than the dry method.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/length-mass-loss3.pngLength-mass-loss3Plot showing the Length loss as a % vs Mass loss % of two types of bacon cooked by different methods.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/length-mass-loss2.pngTrial2: Bacon Length & Mass lossPlot showing the Length loss and Mass loss (as a % of initial mass) of two types of bacon cooked by different methods.2018-11-09T18:33:24+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/05/31/on-the-importance-of-searing-steaks/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1978.jpgSteaks cross-sectionTwo tenderloin fillets what have been cooked to medium-rare via sous vide. the steak on the left has then been seared for 30 seconds on each side, the steak on the right is unseared.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1973.jpgSteaks cross-section.The final product cut in half to show cross-section. Both steaks are evenly done all the way through, with the seared steak having the familiar brownish color on the surface.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1961.jpgOne seared steak, one unseared steakAfter searing one steak (left) for 30 seconds on each side on a hot cast iron skillet. The other steak (right) was left unseared.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1958.jpgCooked but unseared steaksAfter cooking the meat was certainly the nice pink color associated a properly cooked steak. It even has that nice beefy aroma, but looks quite odd.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1956.jpgSteaks cooked in zip-top bagsDuring cooking a fair amount of juice escaped from the meat.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1955.jpgSous Vide steaks doneAfter about 40 minutes, the steaks should be fully cooked.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1953.jpgSous Vide ready to goSous vide rig with the water at a steady 130.0ºF, ready for the meat to be added.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1939.jpgRaw Steaks in Zip-top BagsRaw steaks bagged and sealed, ready for the water.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1937.jpgRaw SteaksRaw steaks, unpacked.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_1935.jpgRaw Steaks in PackageRaw steaks before unpacking.2014-06-01T20:55:55+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/05/18/bacon-shrinkage/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_4294.jpgOptional EquipmentIf desired, wine can be included as an optional equipment set. It will not impact the bacon experiment, but could make waiting for bacon more enjoyable.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/img_4293.jpgBacon length equipmentThe basic equipment other than a pan + heat + bacon hunger.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/bacon.pngBaconBacon cooking steps using the wet method. Raw bacon at the top, bacon as the water is cooked away, and then nearly finished bacon at the bottom.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/cook-time-mass-loss.pngCook Time vs Mass LossThe % of mass loss by cook time. The wet method took longer than the dry method and resulted in less mass loss. Overall, the last two batches took less time (9 minutes for wet and 4.5 minutes for dry)https://blog.doingsciencetostuff.com/wp-content/uploads/2014/05/length-mass-loss.pngLength and Mass LossPlot showing the Length loss and Mass loss (as a % of initial mass) of bacon cooked by different methods.2014-05-19T01:08:55+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/04/20/egg-speriments-take-2/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/04/hot-dyed-eggs.jpghot-dyed-eggsEggs dyed in sequence with dye bath reheated after each egg.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/04/floating-crystals.jpgfloating-crystalshttps://blog.doingsciencetostuff.com/wp-content/uploads/2014/04/eggs-snow.jpgeggs-snowHot eggs placed in the (still abundant) Easter snow. This really was not as exciting as hoped.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/04/egg-setup.jpgegg-setupEggs distributed in a muffin tin (with water) and in a silicone tray, prior to baking.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/04/egg-dye-color.jpgegg-dye-colorStarting (left) and ending (right) color of the dye bath used to color 6 eggs.2014-04-20T23:21:35+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/03/14/apple-pies-for-pi-day/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/03/pie-lets.jpgpie-letsAll the pie-lets, marked with crust letters to denote the inside flavorhttps://blog.doingsciencetostuff.com/wp-content/uploads/2014/03/pie-let.jpgpie-letA single pie-let, ready for tasting.2014-03-15T03:24:03+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/03/12/blog-anniversary-black-tanwich/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/03/screen-shot-2014-03-12-at-11-14-52-pm.pngBlack and TanwichThree beers in the process of finding their place in life... prior to the pint glass.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/03/3-layer-water.jpg3-layer-waterThree layers of water with different densities in a long tank. End result of a lab exercise in oceanography.2014-03-13T03:17:43+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/09/21/epic-black-and-tan/2014-03-12T22:58:15+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/02/16/balls-of-steel-and-ice/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/02/watercoolinggraph.pngCooling Curve For WaterCooling curve for 2 fl. oz. of water using four different cooling devices.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/02/bourboncoolinggraph.pngCooling Curve For BourbonCooling curve for 2 fl. oz. of 100 proof bourbon using four different cooling devices.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/02/img_0589.jpgBourbon Cooling EquipmentFrom left to right: Ice sphere mold, gel filled cubes, Spirit Steels "Baller"s, Spirit Steels "Shorty"s, Bourbon.2014-06-24T22:30:06+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/06/15/on-the-shape-of-ice-spheres-vs-cubes/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/bourbonratevstime5s.pngTemperature Rate Vs Time (5s average)The rate of cooling over time for ice cubes and an ice sphere. Note: the noisy data for cubes was the result of a slight repositioning of the temperature probe.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/bourbontempvstime5s.pngBourbon Temperature Vs Time (5s averages)Temperature (ºF) of two glasses of Bourbon, one cooled using a sphere of ice, the other using five (5) ice cubes.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/06/img_7542.jpgBourbon on the RocksPhoto of two Bourbon on the Rocks. Left glass contains a single ice sphere. Right glass contains 5 ice cubes. The right also has the temperature probe used in this experiment. Both glasses contain 3 fl. oz. of bourbon. Note: this photo is not from the actual experiment and was taken later.2021-08-07T00:56:51+00:00monthlyhttps://blog.doingsciencetostuff.com/2014/02/12/yeast-in-new-environments/https://blog.doingsciencetostuff.com/wp-content/uploads/2014/02/img_0517.jpgBread!The two fresh loaves. Champagne yeasted loaf is on the left, regular yeasted loaf on the right.https://blog.doingsciencetostuff.com/wp-content/uploads/2014/02/img_0523.jpgSlicesThe slices on the left (marked yellow) were made with the Champagne yeast, and the bread on the right (red) was made with the traditional yeast.2014-02-13T04:38:31+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/12/05/on-the-warming-of-gin/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/12/gintempgraph.pngGin Temperature GraphTemperature of gin over time in various shot glasses.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/12/img_9768.jpgApparatus and shot glassesTemperature probe mounting mechanism along with 3 of the 4 shot glasses used.2013-12-06T05:17:02+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/07/30/on-the-cooling-of-whiskey/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/07/img_7685.jpgWhiskey plus equipmentStainless steel Scotch Rocks (back left), Gentleman Jack Whiskey (back middle), Whiskey Stones (back right), graduated cylinder (front left), glass tumbler (front middle), temperature probe (inside tumbler).https://blog.doingsciencetostuff.com/wp-content/uploads/2013/07/whiskey-stones-graph.pngWhiskey Cooling GraphCooling curves for whiskey stones (blue), stainless steal cubes (green) and a chilled glass (orange).2014-11-10T16:07:36+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/11/29/thanksgiving-cow/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/11/img_4034.jpgUncooked Prime RibStanding rib roast coated in canola oil with both probes inserted.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/11/img_4036.jpgProbe PlacementPlacement of both probes, as seen from above.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/11/img_4051.jpgFinished Prime RibRoast after it has been fully cooked and rested.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/11/img_9698.jpgPlate of Awesome!Thick slide of prime rib (upper left), baked potato, upper right, brussel sprouts with bacon (bottom middle).https://blog.doingsciencetostuff.com/wp-content/uploads/2013/11/primeribtemp1.pngPrime Rib Temperature CurvesTemperatures recorded at the center and near the edge of a prime rib as it was roasted.2013-11-29T22:44:48+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/11/16/apple-brandy-vs-apple-jack/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/11/jack-rose.jpgjack-roseIngredients for Jack Rose tasting (that's homemade grenadine in the back).https://blog.doingsciencetostuff.com/wp-content/uploads/2013/11/isaac-jack.jpgIsaac-JackIsaac, resident feline guest taste-tester/floor-licker, isn't sure what he thinks. (note: not alcohol was provided to our furry residents) 2013-11-17T03:45:35+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/09/08/when-science-goes-wrong/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/09/failed-curve-notes.pngfailed-curve-notesA temperature curve and mini-timeline of experiment failure.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/09/img_8820.jpgElement-failure-lakeThe entire element with failure point visible. https://blog.doingsciencetostuff.com/wp-content/uploads/2013/09/img_8836.jpgElement failureThe failure spot is where it attempted to weld itself to the pot.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/09/img_8802.jpgPot-holeThis pot has ceased to be a useful holder of fluids.2015-03-08T19:29:55+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/07/18/on-the-heating-of-parked-cars/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/07/car-plot-001.jpgCar PlotHeating curves for the air inside a parked car under different conditions. 2014-11-04T22:21:57+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/03/11/cooling-ability-of-ice-fresh-vs-melty/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/01_ice.png01_Ice2013-06-19T01:26:57+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/05/28/on-the-cooling-of-beer/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/cooler-beers.jpgcooler-beersBeer pairs in ice (left) and ice + water bath (right). The cooler lid was utilized between measurements.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/beers.jpgbeersEight identical beers for the cooling experiment.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/beer-plot.pngbeer-plotBeer cooling trends for different make-beer-cold environments.2013-06-07T15:34:22+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/05/26/duck-duck-goose/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/egg-data.pngegg-dataPlot of total egg mass in grams versus the yolk to white mass ratio. The chicken, duck, and goose eggs plot in distinct regions. https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/duck-duck-goose.jpgduck-duck-goosehttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/quiches.jpgQuichesAll those eggs were the equivalent of 12 standard chicken eggs. That equals 2 quiches!https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/egg-gradient.jpgegg-gradientVariation in egg size from small (a tiny duck egg) to large (2 goose eggs). The bright white eggs are standard chicken eggs from the grocery store.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/double-yolk.jpgdouble-yolkTwo yolks, one egg!2013-05-26T14:23:19+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/05/23/slow-cooking-vs-beef-qualitative-assessment/2013-05-24T02:25:46+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/29/snow-melt-siphon/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/drainage.jpgdrainageHose #1 outlet flow. Outlet was positioned at an elevation lower than the basement, near the curb, to get water out of the house.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/flooded.jpgfloodedHose #1 positioned to take water from the downed basement drain. Bricks are there to keep the hose in place via friction.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/drainage-2.jpgdrainage-2House outlet at a lower elevation than the basement floor, with a blue arrow indicating water flow.2013-05-15T02:31:19+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/05/08/how-to-lose-over-12-grams-in-less-than-an-hour/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/beard_trimmings.pngBeard TrimmingsBeard collection bowl. a) Before rough cut, b) after rough cut, c) after rough trim. No photo of the fine trim was taken.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/img_6719.jpgIMG_6719https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/img_6590.jpgIMG_6590This is a nearly finished beard after a short trip to acquire a delicious burrito during a blizzard.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/beard_phase3.jpgBeard Phase 3All thats left after a final pass with the electric trimmer withouts its guard.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/beard_phase2.jpgBeard Phase 2After removing as much as possible using an electric trimmer with its guard on.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/beard_phase1.jpgBeard Phase 1Beard after removing the bulk with scissors.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/beard_phase0.jpgBeard Phase 0Multiple angles of the beard before any removal.2013-05-10T04:39:29+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/02/qualitative-assessment-of-chicken-breasts/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/breast-comparison.jpgbreast-comparison2013-05-09T17:03:24+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/05/05/orange-liqueur-versus-the-margarita/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/05/img_6847.jpgIMG_6847From left to right: Cointreau and sugar, Grand Marnier and sugar, Cointreau and simple syrup, Grand Marnier and simple syrup.2013-05-05T21:31:07+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/01/breast-size-measurement-via-archimedes-principle/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/breastvolume.pngBreast Volume GraphBreast volume vs. breast mass.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/breastdensity.pngBreast Density GraphBreast density vs. breast mass.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/nakedunaugmented.jpgUnaugmented BreastsNaked unaugmented breasts.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/theapparatus.jpgBreast Volume Measuring ApparatusBreast measuring apparatus based on Archimedes' principle.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/nakednatural.jpgNatural BreastsNaked natural breasts.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/nakedaugmented.jpgAugmented BreastsNaked augmented breasts.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/nakedamish.jpgAmish BreastsNaked Amish breasts.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/allbreasts.jpgBreasts to be MeasuredCollection of breasts to be measured.2013-04-29T15:31:07+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/27/realemon-versus-a-real-lemon/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/lemon-juicing.jpglemon-juicingThe lemon juicing rig. The strainer is to catch and seeds or errant clumps of pulp.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/lemon-v-realemon.jpglemon-v-ReaLemonA real lemon (C. × limon) and a bottle of ReaLemon.2013-04-27T16:34:42+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/24/orange-liqueur-versus-the-sidecar/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/img_6437.jpgCointreau versus CointreauLeft: Standard recipe. Right: Cointreau bottle recipe (2x brandy)https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/img_6435.jpgThree SidecarsFrom left to right: Triple Sec, Cointreau, Grand Marnier.2013-04-25T06:36:23+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/22/purple-potato-ph-palette/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/final-ph.jpgfinal-pHPotatoes at conclusion of experiment, sliced in half, with pH strips, and blotted paper-towel. Samples are baking soda, vinegar, and tap water, from left to right.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/final.jpgfinalPotatoes at end of experiment, after 25 hours. Note different color of potato and fluid. Samples are baking soda solution (left), vinegar solution (middle), and tap water (right). https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/30-60-min.jpg30-60-minPotato slices after 30 minutes (left) and 1 hour (right). In both views, glasses are baking soda, vinegar, tap water from left to right.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/15-hours.jpg15-hoursPotato slices after 15 hours. In both side (left) and above (right) views, glasses are baking soda, vinegar, tap water from left to right.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/5-hours.jpg5-hoursPotato slices after 5 hours. In both side (left) and above (right) views, glasses are baking soda, vinegar, tap water from left to right.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/0-minutes.jpg0-minutesPotato slices at start of experiment (left) and after 5 minutes (right). In both views, glasses are baking soda, vinegar, tap water from left to right.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/purple-potato.jpgpurple-potatoA small, cooked (roasted), purple potato that has been sliced.2022-08-31T20:00:32+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/21/vermouthiness/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/vermouthiness.jpgvermouthinessMartinis made with different vermouths. Each martini was made with the vermouth to its right in the photo.2013-04-21T16:26:09+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/21/frankentini/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/frankentinis.jpgFrankentinis2013-04-21T16:24:05+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/16/quantitative-analysis-of-shaking-time-in-a-martini/2013-04-24T05:43:11+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/14/orange-liqueur-versus-the-brownies/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/img_6442.jpgBrownie ComparisonFrom left to right, Grand Marnier added at the normal time (Control), Grand Marnier added late, Cointreau normal, and Cointreau latehttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/img_6429.jpgZested OrangesThere's a joke here somewhere about doing science with naked cutieshttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/img_6411.jpgPrepped Brownie Pan2013-05-11T11:29:03+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/04/14/snow-to-boiling/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/rigs.jpgrigsThe temperature-measuring rig. The prober thermometer is held to a metal skewer with a twist tie to ensure the tip measures the water (and not the pan) and that the two trials have similar probe placement.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/drip-pans.jpgdrip-pansComparison of the old and new pans. While we don't know the actually mass of the old pan when it was new, there is a significant difference, and the amount of rust under the old pan makes a ~43g difference seem believable.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/new-installed.jpgnew-installedThe new drip-pans/reflectors do certainly look nicer!https://blog.doingsciencetostuff.com/wp-content/uploads/2013/04/snow-to-boil.pngsnow-to-boilPlots of temperature over time from "snow-to-boil" for an old/rusty drip pan and a shiny new drip pan.2013-04-23T00:37:18+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/03/31/egg-speriments/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_3051.jpgEgg testEggs from each method and time experiment, cut in half and labeled.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_3046-e1364751648346.jpgIMG_3046Peeled eggs from the Baking method. Note the "Death star" like crater, and brownish color, of the egg on the right. A small burn mark, like on the left egg, seems to be opposite the large crater.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_3044.jpgEgg dyeEggs dyed with "Neon Pink" food coloring, arranged by usage of the color bath.https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_3042.jpgFinal AssortmentEggs from all trials, after coloringhttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/img_3033.jpgIMG_3033Eggs labeled with their mass and initial carton number. 2013-04-23T21:03:02+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/03/17/green-things/https://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/density-diapirs.jpgdensity-diapirshttps://blog.doingsciencetostuff.com/wp-content/uploads/2013/03/drinks.jpgdrinks2013-03-18T01:21:49+00:00monthlyhttps://blog.doingsciencetostuff.com/2013/03/10/philosophy-statement/2013-03-11T03:54:21+00:00monthlyhttps://blog.doingsciencetostuff.com/about/2014-03-10T20:31:49+00:00weekly0.6https://blog.doingsciencetostuff.comdaily1.02025-04-10T00:02:26+00:00