Somehow he keeps upping the ante.
Saturday, March 31, 2018
Thursday, March 29, 2018
Article suggests booking early morning flights
Although it may be loathsome to miss out on precious sleep time, the earlier you get to the airport, the less terrible the entire experience is likely to be.
Studies have shown that early morning flights are less likely to be delayed than those in the afternoon and evening. To avoid delays, it's best to leave before 8 a.m., according to data compiled by FiveThirtyEight. From there, delay times just build until they reach their peak at about 6 p.m.
Early morning on-time performance is best explained by air traffic. As Forbes explained, airspace is less likely to be crowded in the morning as all previous flights have landed for the night. But as planes build up and wait for takeoff, air traffic controllers begin to delay departures and landings.
And early morning flights are even less prone to turbulence; most thunderstorms (and their consequent unstable air) tend to occur in the afternoon, according to the National Severe Storms Laboratory.
And for those who can't stand crowds, airports are relatively less crowded in the morning hours. Google traffic data shows New York's JFK airport reaches its peak amount of travelers from about noon until 10 p.m. Los Angeles International is most busy from about 11 a.m. until 9 p.m.
The good news doesn't stop there: Airlines often sell their first flight of the morning cheaper than those later in the day, simply because most people would rather sleep, according to FareCompare.
Brewing hoppy beer without the hops
http://news.berkeley.edu/2018/03/20/brewing-hoppy-beer-without-the-hops/
Using generic engineering to make hoppy beer by modifying yeast with genes from basil and mint.
Using generic engineering to make hoppy beer by modifying yeast with genes from basil and mint.
"The engineered yeast strains were altered using CRISPR-Cas9, a simple and inexpensive gene-editing tool invented at UC Berkeley. Denby and Li inserted four new genes plus the promoters that regulate the genes into industrial brewer's yeast. Two of the genes – linalool synthase and geraniol synthase – code for enzymes that produce flavor components common to many plants. In this instance, the genes came from mint and basil, respectively."
Monday, March 19, 2018
Why isn't Tesla broke?
A nice thorough explanation of why a company can lose money for years and still be viable.
Sunday, March 18, 2018
Creating music with gestures
This is very cool, but you have to see the whole twenty minutes to really understand it. She performs the entire electronic song by manipulating the sounds with gestures of her arms and hands, with virtual instruments located all over the stage.
Wednesday, March 14, 2018
How a Canadian slaughterhouse keeps the world's premature babies alive
Interesting and well-written story of how surfactant is harvested and purified, and about the people who thought of it in the first place.
Tuesday, March 13, 2018
How to legally fly your drone almost anywhere.
You can actually fly within 1.5 mi radius, not 5 mi, but you have to contact them.
use the airmap app to find the closest airport
search the internet for the tower number, or the manager who can connect you e.g. airnav.com
"Hi, I just want to inform the airport..."
1. location, address
2. distance from the airport - measure on google maps
3. compass direction from the airport
4. height you'll be flying
5. UAS number if you have it
6. may ask your home address
Monday, March 12, 2018
Water Wheels Irrigation Pumps Can Pump Water Over A Mile Without Electricity
I thought you'd appreciate the ingenuity and simplicity of this irrigation pump.
Australia's Underground Homes
Who would've thought all those people could live happily underground, where temperatures are 50 degrees cooler than the desert above.
Momofuku Inc.: The Most Important Restaurant in America Right Now
-in praise of bold ideas, imaginative chefs, and great food presented beautifully.
Sunday, March 11, 2018
How much profit do oil tankers make?
In the TV show "Launching a Big Fat Greek Supertanker" they mention that the tanker costs 100 million dollars to make, and will make back this in profit after just 4 round trips from Saudi Arabia to Texas. Its cargo is worth $96 million, so that's probably a 25% markup for transporting the oil. http://mediacommons.futureofthebook.org/content/superships-s1-e1-launching-big-fat-greek-supertanker
Monday, March 5, 2018
Moiré Effect Lights That Guide Ships Home
Hilarious! A whole lot of research to finally find the name Inogon Leading Mark Indicator, but then he can't figure out why they employed it in the setting where he found it, because it should be directing people away from, rather than towards, the buried cable it's identifying.
Chitin - Why You Literally Can't Overcook Mushrooms
An experiment that demonstrates mushrooms' resilience to cooking.
Giubo - Wikipedia
A giubo [Giunto Boschi, "Boschi Joint"] also known as a flex disc, and sometimes misspelled as guibo, is a flexible coupling used to transmit rotational torque between the drive shaft and the companion flange on mechanical devices, such as an automobile engine.
Sunday, March 4, 2018
Plastic Bottles Recycled Into Polyester Clothing
A lot of steps. Three different factories on two continents.The final two steps are interesting - pull loops out of the fabric and then tug and fray those ends to make the fabric softer and more comfortable.
Saturday, March 3, 2018
How Drinking Water is processed
Filtered, flocculated, precipitated, and chlorinated. I didn't know we were routinely drinking such processed water.
https://youtu.be/4VnjiI7sj4EFOOD | The Maillard Reaction: proteins react with sugars to make to taste we love.
https://en.m.wikipedia.org/wiki/Maillard_reaction
The proteins react with sugars to produce a variety of molecules that are the complex tastes and aromas we love in food. More specifically, "the reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors."
The proteins react with sugars to produce a variety of molecules that are the complex tastes and aromas we love in food. More specifically, "the reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors."
Friday, March 2, 2018
How It's Made Charcoal
Char(red wood) + coal
Wood scraps heated to 1500 degrees without oxygen
Add lime to make it turn white
Corn starch binds it all together
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