Yogurt Chemistry

Supercapacitors from food, nice and green, definitely safer than the other way around.

yogurt abstract

Some highlights:

The yogurt forming process is mediated by the bacteria, and hence this precursor has high nitrogen content which can get doped into carbon upon controlled precursor pyrolysis.

Yogurt, a novel precursor and an easily scalable and manufacturable food item, can yield high quality heavily nitrogen doped porous carbon with excellent supercapacitor properties.

For our experiments yogurt and milk of best quality supplied by renowned Indian diary cooperative, named Amul-Masti and Amul-Taaza, respectively, were purchased.

yogurt SEM

I’m just disappointed there was no awesome TOC image.

[J. Mater. Chem. A]

An ode to rotisserie

A response to my Thanksgiving invitation:

A rotisserie is like a really morbid Ferris wheel for chickens.
It’s a really strange concept. We will kill a chicken, impale it.
Then rotate it slowly over a wood fire.
And I’ll be damned if I’m not hungry.
Cause spinning chicken carcasses make my mouth water.
I prefer dizzy chicken, with a side of potatoes of some sort.

Rotisserie Turkey

Are they done yet?


Maybe give them a few more minutes in case.

The Unspoken Danger of Buttered Coffee

2014-07-04 09.00.50Buttered coffee is a weird new trend where you use butter instead of cream/milk. I normally drink it black, but I was still intrigued. There are apparently some benefits in terms of it having calories, and leaving you full, so you can use it as a meal replacement. I already normally skip breakfast and just have coffee, but I suppose some (non-caffeine induced) morning energy wouldn’t be a bad thing.

In doing my internet research before trying it (mostly figuring out how much to add), I came across the Bulletproof Executive. I’ve never heard of this before, but based on this one article, it seems pretty douchey:

I learned about the power of butter at 18,000 feet of elevation near Mt. Kailash in Tibet. “


2014-07-04 09.01.57Wow. Anyway, add a tablespoon of butter to coffee, and there you go. You let it dissolve in, and it’s actually pretty good. Mostly just tastes like coffee with cream, but greasier. In a good way I guess?

Amy did the Whole Life Challenge once, and apparently everyone at her gym raves about this. Seems good for people who like cream, but can’t have it either due to lactose intolerance, or silly abidance due weird paleo rules. Cause you can’t have milk, but you can have butter? It’s part of the paleo thing, which still doesn’t make sense, but I digress.

2014-07-04 09.04.272014-07-04 09.02.29The Danger

Now we come to the danger. What if you let it get cold? Coffee with cream? Nothing. Coffee with butter? Floaties. Disgusting butter floaties. Which can come as a surprise to you if you are drinking out of a capped thermos. (I just did this again in a regular mug and didn’t want floaties just for the photo.)

Never do this unless you’re going to drink it all at once. Disgusting.

G+ knows me well

It’s true, I might like one or two of those.

The Science of Storing Liquids

How do we keep a fluid in a container, and easily get it out?

A group at MIT developed a coating for ketchup bottles to have the ketchup easily slide out of the bottle.  This sounds cool but trivial until you think about how much food gets wasted at the bottom of the bottle, etc.  Naturally the formula is a secret, and patented, but you’d assume it would be somewhat related to teflon; some sort of superhydrophobic material.

Via Everyday Scientist, there’s a paper from Phys. Rev. E on the physics of coffee spilling from a cup.  From the synposis:

Each morning, blurry-eyed physicists try to solve a frustratingly complex mechanical problem: how to walk with a full cup of coffee, without letting it slosh over the sides. Writing in Physical Review E, Hans Mayer and Rouslan Krechetnikov at the University of California, Santa Barbara, report their study of the biomechanics of walking with coffee and the factors that lead to spills.

The sloshing of liquid in a cylindrical container, like a mug, is similar to the motion of a pendulum: the natural frequencies of oscillation depend on the liquid’s height and diameter (and, of course, gravity). In a typical mug, 7 cm in diameter and 10 cm tall, the lowest frequency oscillation of the coffee rocking back and forth in the cup is easily excited by walking at a normal pace.

This gives an intuitive explanation of why coffee spills, but Mayer and Krechetnikov have found that noise—potentially caused by uneven steps or small jerks of the cup — plays an important role in amplifying the natural oscillations of coffee into a full-blown spill. They set up an image analysis program to track coffee levels in cups carried by human subjects, who were asked to either focus on keeping the coffee from spilling, or to walk without paying attention.

Et tu Rogue?


This beer became much less enjoyable once I read the label.

Bacon Pancakes


Bacon bits mixed into pancake batter.


Grilled greased with bacon fat.



Needs bacon butter
And infused bacon syrup
Topped with bacon bits