Saying your olive oil is sub-standard isn’t an accusation, it’s just a probability. Adulterated olive oil is extremely common and surprisingly hard to spot. If you’re curious, you might want to grab a bottle of ibuprofen and do a taste test.
Source: Your Olive Oil Is Only 100% Real If It Tastes Like Ibuprofen
I’ve reported about the rampant fraud in olive oil before.
Popcorn: it’s equally fun to make and to eat. But just what makes each kernel pop the way it does and what is the ideal temperature for popcorn to pop at? A new study answers all these questions.
“Popcorn is the funniest corn to cook, because it jumps and makes a ‘pop’ sound in our pans,” begin the researchers in their new article in the Journal of the Royal Society Interface. Indeed! But the knowledge about to dropped has only just begun, as the researchers explain that though the basics of popcorn popping are understood, the precise mechanics of the process remain shrouded in mystery:
Source: Researchers Finally Solve The Mystery Of Exactly How Popcorn Pops
Want to test? I have a recipe for Carnival Kettle style. Or keep it vegan/vegetarian with some brewer’s yeast. Just a kernel of knowledge…
Two physicists from the University of Warwick have taken to the kitchen to explain the complexity surrounding what they say is one of the last big mysteries in polymer physics.
As a way of demonstrating the complicated shapes that ring-shaped polymers can adopt, the researchers have created a brand new type of ring-shaped pasta, dubbed “anelloni” (anello being the Italian word for “ring”), which they’ve exclusively unveiled in this month’s Physics World.
Source: Physicists create new kind of pasta to explain mysterious, ring-shaped polymers
This sort of stuff is generally good for research, bad for your mouth…