Related: spicy foods. I used to be basically intolerant of it but now hate eating non-spicy versions of foods I’ve grown accustomed to. Spicy peppers and hot chili powder have become a crutch for my otherwise mediocre cooking skills.
Related: spicy foods. I used to be basically intolerant of it but now hate eating non-spicy versions of foods I’ve grown accustomed to. Spicy peppers and hot chili powder have become a crutch for my otherwise mediocre cooking skills.
https://…/epdf/… -> https://…/pdf/…
Works for some places at least. Super infuriating though. Why use the fast native PDF viewer in the browser when you could use a bloated and buggy JS app?
Synthesis: everything happens except what you want. And then the 26h/day tryhard at <random other institution> in <random other country> publishes the molecule with the exact same route. The difference? Your hands suck. Git gud scrub.
Yeah. The magnet quench flash boils a bunch of helium which is itself expensive, and presents a nice asphyxiation hazard as well. And then, assuming the quench damaged nothing, you have to set up the magnet again by getting the coils back down to superconducting temperatures… to get there, you end up boiling off a lot more helium. And then you have have to bring an engineer in to get the electrons spinning through the coil again and wait for the wobbles in the current to stabilize.
Or so I think. I work with NMR spectrometers and not MRIs, but it’s essentially the same technology.
* millimolar. aka millimoles/liter
inhales
Complex 1a was prepared according to well-known synthetic procedures. The reduction potential of the complex was increased due to the nephelauxetic expansion of the occupied FMOs induced by photolytic epimerization of the auxiliary tetrahydrophosphazolidine sulfide ligand to enable a strongly σ-donating dihaptic coordination mode.
translation: we made molecule 1a, we shouldn’t need to tell you how, it’s obvious, lmao, git gud. the molecule became less likely to gain extra electrons because shining light on it made one of its weird-ass totally-not-bullshit parts wiggle around a bit so that it could bind more strongly to the metal atom through two of its own adjacent atoms, making the metal atom’s relevant electrons floofier.
It happens in industry, too, but often it’s even the stakeholders’ fault :) I’ve still got so many reports to write…
Papers!
(jk my company mandates it after unilaterally deciding to stop paying for endnote and forbids other software im miserable send help)
I feel your pain on sodium; anything convenient always has absurd amounts. One suggestion is street tacos with low-sodium tortillas (for me usually corn, though storebought suck and are bitter if not steamed immediately before serving) if you are willing to prep the toppings in advance. Lunch the day of is about as much effort as assembling a sandwich: reheat toppings on tortillas, and then add freshness (e.g., cilantro, citrus juice, raw onion). Chopped onions and lemons last maybe a week in the fridge but lose a bit of their pungency.
For prep, I add a bit of oil and black pepper to chopped veggies like bell peppers, hot peppers, onions, garlic, or corn and char broil the lot in the oven. I also usually presoak 1 cup of black beans and then blast them in my instant pot for 1 h with 2.5-3 cups water, half an onion, a couple cloves of garlic cut in half, and a bayleaf or two (don’t bother chopping anything, remove before serving). Then, I add 3 oz tomato paste and mexican-adjacent seasonings and simmer until it thickens up. I like this premade salt-free spice blend, but I ran out recently and am using 1 tsp cumin, 1.5 tsp ancho chili powder, 0.5 tsp each of smoked paprika and hot chili powder, and < 0.25 tsp salt. The same mixes go well on e.g., chicken breast prepped however you like if you also want meat on your tacos.
If you’re looking for ways to cut sodium but are annoyed by blandness, I’ve found that smokey things like paprika and the char on the veggies can go a long way toward compensating for reduced salt. Nutritional yeast is also maybe 70% of the way there umami-wise to high-sodium cheeses like parmesan.
Also also, if you are reducing sodium for blood pressure reasons, and if you are not on ACE inhibitors, salt cut with potassium chloride (“low-sodium salt”) can help, as can foods rich in potassium like tomatoes and beans. If you are on ACE inhibitors, check with your doc; they make your body retain potassium and can cause problems if you eat to much of K.
Sorry for the long post, it’s 01:00 and my rambling got the better of me.
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Protan here, similar result.
something to do with liquid nitrogen? /s
A French-American guy (grew up in US) in my school described an encounter at a zoo when he was a young. Apparently, he ran up to the exhibit and shouted, “look! it’s a daddy fuck and a mommy fuck with a baby fuck!”, much to the chagrin of his parents.
ich, verwirrt: machen 6 kreuze aber nicht fis?
an den fingern abzählen…
oh. fis-dur und auch dis-moll.
bravo/a
How bout sticking my hand in a bowl of water a couple times to break a few H-bonds? Or smashing ice if you’re gonna be choosy about liquids?
Hot take: calories are the more intuitive energy unit. “How much energy it takes to heat 1 mL aka 1 g water 1°C” is more relatable than “how much energy it takes to move a 1 kg mass 1 m while accelerating that mass at 1 m/s/s”.
kcal = Cal is silly though
Side note: I know that the heating water thing is problematic because it depends on T, P, and purity (yay thermo), which is why these days cal is defines in terms of J. That does not change my opinion.
But… but… muh thulium…
jk all lanthanides are the same don’t @ me physicists
also Ce(IV) catalyst stans
also also total synthesis tryhards who think SmI2 is ever the right call
Phosphorus, sulfur, …?
Fair, but certain corporate-mandated client-side PDF viewers are… bloatier. Though, I do like not having another window to manage when I open in browser, particularly when doing web searches. It pairs well with tab grouping extensions, and I generally don’t use markup, so no loss for me there.