What is the newest installment of 'Random Thoughts' on Physics Forums?

[fresh_42]

Sometimes I like to imagine how PF might look like to people who's profession it is to search the internet for suspect content.
I mean, what does "gluon saturation", "interconnected by a universal joint" or "compensation doping" mean to them? And these are only some currently unanswered threads. And if this thought is funny here, on how many websites occur similar "cryptic" phrases? I mean, e.g. if people were talking about Egyptian archaeology in Farsi? This must be a scientific field of research on its own right. Data mining 4.0. I can't help, but I find this interesting.

 

[Sophia]

Sometimes I like to imagine how PF might look like to people who's profession it is to search the internet for suspect content.
I mean, what does "gluon saturation", "interconnected by a universal joint" or "compensation doping" mean to them? And these are only some currently unanswered threads. And if this thought is funny here, on how many websites occur similar "cryptic" phrases? I mean, e.g. if people were talking about Egyptian archaeology in Farsi? This must be a scientific field of research on its own right. Data mining 4.0. I can't help, but I find this interesting.

It sounds like Klingons discussing their new project about creating a new life form in a parallel universe.

 

[Psinter]

There is one creamy chocolate bar that is very tasty. But it is too expensive for the amount . I could eat it in 1 minute. Each bar is sold at stores at almost $2 USD. And if you buy them wholesale from whole-sellers, each is sold at almost $1 USD. I haven't eaten one in ages. I just remember that they are very tasty.

 

[Sophia]

There is one creamy chocolate bar that is very tasty. But it is too expensive for the amount . I could eat it in 1 minute. Each bar is sold at stores at almost $2 USD. And if you buy them wholesale from whole-sellers, each is sold at almost $1 USD. I haven't eaten one in ages. I just remember that they are very tasty.

Yes, some brands of sweets are expensive.
When I was little it was special to get Kinder surprise because it used to cost maybe 4-5x more then other sweets Most popular wafer used to be 5Sk, Kinder around 20-25Sk. At that time, you could have bought 1kg of bread and 1l of milk for that price and something would still remain. I remember that well because my mum used to send me to the shop with 20 Sk note from time to time.

 

[Psinter]

Yes, some brands of sweets are expensive.
When I was little it was special to get Kinder surprise because it used to cost maybe 4-5x more then other sweets Most popular wafer used to be 5Sk, Kinder around 20-25Sk. At that time, you could have bought 1kg of bread and 1l of milk for that price and something would still remain. I remember that well because my mum used to send me to the shop with 20 Sk note from time to time.

That's very true. Kinder appears to be expensive in every space and time . I was reading about chocolates and learned a new word today: confectionery.

Confectionery. My favorite part of stores .

 

[fresh_42]

You know the TV program is boring, if you catch yourself watching a cooking show only to see how it looks when it comes out of the oven again ... and the entire show is in Dutch.

 

[Astronuc]

Public health announcement - On Sept. 11, Michael Funk was cleaning crab pots at his bayside condominium; four days later he was dead, the victim of a Vibrio vulnificus infection in his bloodstream.
http://www.usatoday.com/story/news/...lesh-eating-bacteria-death-maryland/92514874/

Those who contract the more severe vibrosis from the Vibrio vulnificus bacterium number fewer than 200, according to CDC reports since 2007, when the agency started to require nationwide reporting.
. . . .
A cut or tear in the skin can become infected and skin rapidly breaks down, becoming ulcerated. If the infection invades the bloodstream, the survival rate is about 50%, according to the Florida Department of Health, where 168 Vibrio cases were diagnosed in 2014. Thirty-two were the vulnificus strain, and seven of those victims died.
. . . .
Most infections occur in the warmer months between May and October. Avoid cloudy or murky, warm water, don't swim in areas where it has rained within 48 hours and always cook seafood, including crab and fish thoroughly.

The ocean's saltiness keeps the bacteria at bay. But bays and lagoons where rivers and oceans meet lessen the salinity of the water and allow the bacteria to thrive.

So any cuts in brackish water or backwaters on the coast should be treated immediately. Folks with severe lacerations or deep wounds should see a doctor, especially if one notices inflammation, or if one feels ill.

 

[Sophia]

That's very true. Kinder appears to be expensive in every space and time . I was reading about chocolates and learned a new word today: confectionery.

Confectionery. My favorite part of stores .

BTW what's your favourite type of chocolate? This question is for everyone.
I like milk and dark. Don't like those with nuts because the nuts "disturb" me and I can't enjoy the taste of chocolate.
Those with fruit filling and x varieties of aromas tend to be too sweet and artificial for my taste.

 

[jim hardy]

Public health announcement - On Sept. 11, Michael Funk was cleaning crab pots at his bayside condominium; four days later he was dead, the victim of a Vibrio vulnificus infection in his bloodstream.

wow i guess that's why the old-timers around Miami said "don't eat shellfish in the hot months" .

 

[jim hardy]

BTW what's your favourite type of chocolate? This question is for everyone.

i used to know of a sweets shop with white fudge that melts in the mouth... it was in downtown Montreal so my memory might be affected by exuberance of that happy time.

 

[fresh_42]

Don't like those with nuts because the nuts "disturb" me and I can't enjoy the taste of chocolate.

So it has been you, who gave the neighbor these nuts? </duck and cover ...>

 

[Sophia]

So it has been you, who gave the neighbor these nuts? </duck and cover ...>

Yeah :-) but I was kidding in that joke.
it wasn't a neighbour, it was a certain person from my previous job...
Revenge is sweet :-)

 

[Psinter]

BTW what's your favourite type of chocolate? This question is for everyone.
I like milk and dark. Don't like those with nuts because the nuts "disturb" me and I can't enjoy the taste of chocolate.
Those with fruit filling and x varieties of aromas tend to be too sweet and artificial for my taste.

Pretty much same as you, dark and milk. If they have hazelnut in the form of cream, better. Hazelnut in solid form I don't like. But when on cream form to make chocolate, that's the best. Needless to say nutella. I never understood why the put a bread with it in the picture. I have never eaten it like that. I just take spoon and dig in. Two very related nutella images:

Spoiler

Spoiler

 

[Sophia]

Yeah, I love Nutella! But I don't know why, when I ate it years ago, it was more solid, like butter, but when I bought it after a longer pause last year it was more liquid, as if melted. I guess they made it to help the spreadability (great word, isn't it). I preferred the original version more.

 

[Borg]

Nutella in the US has been runnier over the last several years. I think that they changed their formula for the worse.

 

[Sophia]

Nutella in the US has been runnier over the last several years. I think that they changed their formula for the worse.

OK, I'm glad you confirmed my observation. I haven't bought it since then. I like another brand that resembles the original Nutella more.

 

[fresh_42]

Nutella in the US has been runnier over the last several years. I think that they changed their formula for the worse.

Can't think of a similar effect here. It's been pretty much the same for decades. It's viscosity is only a function of temperature. Global warming ...?
Two things I've always to think about when it comes to Nutella:

• None of the products that came afterwards by other producers never came even near its taste.
• I can't remember a single time I managed to make a sandwich without having Nutella somewhere it wasn't supposed to end up.

 

[Sophia]

Can't think of a similar effect here. It's been pretty much the same for decades. It's viscosity is only a function of temperature. Global warming ...?
Two things I've always to think about when it comes to Nutella:

• None of the products that came afterwards by other producers never came even near its taste.
• I can't remember a single time I managed to make a sandwich without having Nutella somewhere it wasn't supposed to end up.

If my observation is right, they changed a type of fat. They use some kind of liquid oil now. I don't want to describe my observation in order not to ruin the experience for others who still like it.
But I won't eat it anymore after seeing it.

In my original post I said that many brands use different receptures in different countries. It had been recently investigated by the EU. It's possible they didn't dare to lower the standard in DE but did so in other countries.
Eg when speaking of German brands, we get lower quality Danone yogurts then you. Proved by comparison of ingredients and laboratory.
EDIT : Danone is French, sorry

 

[Borg]

It's viscosity is only a function of temperature.

With all things being equal, I would agree. I believe the oils have been changed causing it to be more viscous and separating in the product. Whenever I use it, I have to stir it first because the top third is practically liquid. I never had to do that before. And, even after it's been stirred, it still isn't that firm.

If my observation is right, they changed a type of fat. They use some kind of liquid oil now. I don't want to describe my observation in order not to ruin the experience for others who still like it.

Exactly.

 

[fresh_42]

In my original post I said that many brands use different receptures in different countries.

I once experienced this with Heinz ketchup. I bought a hot version in Spain only to experience, that back home ours wasn't even nearly as hot.

 

[fresh_42]

Exactly.

You made me curious. Here's what I've found (on Wiki): (Sorry for mistakes, I used Google translate for all the adjectives I don't know.)
The recipe is not the same everywhere. In Europe Nutella is produced according to two different recipes. In Germany, a formulation is marketed which is mat glossy and spread resistant and has a slightly higher cocoa content. Nutella is more sweet and nutty in other countries (eg France, Spain, Italy, the Netherlands, Belgium, and parts of Switzerland).

 

[Sophia]

You made me curious. Here's what I've found (on Wiki): (Sorry for mistakes, I used Google translate for all the adjectives I don't know.)
The recipe is not the same everywhere. In Europe Nutella is produced according to two different recipes. In Germany, a formulation is marketed which is mat glossy and spread resistant and has a slightly higher cocoa content. Nutella is more sweet and nutty in other countries (eg France, Spain, Italy, the Netherlands, Belgium, and parts of Switzerland).

Exactly. We used to have the first type years ago when I loved it and ate it with spoon without bread. Now we have the other kind and that's why I choose the alternative brand. I miss the normal Nutella :-/

 

[Psinter]

But I don't know why, when I ate it years ago, it was more solid, like butter, but when I bought it after a longer pause last year it was more liquid, as if melted.

I believe the oils have been changed causing it to be more viscous and separating in the product. Whenever I use it, I have to stir it first because the top third is practically liquid.

Really? I don't have to do that. The one I know is very homogeneous. You don't notice any kind of oil in it. What could it be...
__________________________________________________________________________________

I once lived in an apartment whose door had an electronic lock. Like an electromagnet. And you had to put a code to be granted access. If the electric service failed, the door could be opened by anyone. I don't think thieves knew because I never got robbed. And even though there were also cameras pointing to the entrance, if there was no electric service, the cameras weren't going to work either.

 

[zoobyshoe]

According to the news there was some sort of huge cyber attack against the internet yesterday. Personally, I didn't have any trouble accessing anything. Did anyone else among you have any internet troubles that seemed to be non-standard?

 

[jim hardy]

My ISP didnt recognize my password anymore . They're a shaky outfit at best . Anybody who hacked my email will be really bored .

 

[Evo]

According to the news there was some sort of huge cyber attack against the internet yesterday. Personally, I didn't have any trouble accessing anything. Did anyone else among you have any internet troubles that seemed to be non-standard?

Nope, I read it had to do with twitter and other social sites I don't use.

 

[zoobyshoe]

Nope, I read it had to do with twitter and other social sites I don't use.

The one I use that was on the list was Amazon, but I checked and had no trouble accessing it.

 

[fresh_42]

Just read the tip of the day: "Next time someone asks you about your favorite color, answer him in nm!" - Good idea.

 

[Sophia]

According to the news there was some sort of huge cyber attack against the internet yesterday. Personally, I didn't have any trouble accessing anything. Did anyone else among you have any internet troubles that seemed to be non-standard?

Oh, I had a message on fb to join some unknown people in their conversation. I don't know who they were but they discussed some private random topic and I was called to join them. It seemed weird but I didn't even read the whole thing and didn't think much about it and closed it. I don't know if it had to do with that hacking or not.

 

[zoobyshoe]

Oh, I had a message on fb to join some unknown people in their conversation. I don't know who they were but they discussed some private random topic and I was called to join them. It seemed weird but I didn't even read the whole thing and didn't think much about it and closed it. I don't know if it had to do with that hacking or not.

The hacking was supposed to have made it not possible to access certain big sites like Twitter and Amazon. Facebook wasn't listed among the affected.

http://www.usatoday.com/story/tech/...-east-coast-netflix-spotify-twitter/92507806/

It was first aimed at the east coast but the news said it later hit the west coast as well.