Monthly Archives: March 2008

Should we be looking for the Deathstar?

Everyone knows the Deathstar. By now, it’s surely an iconic depiction of power and technological potential. As such, it’s a pretty good example of the bizarre field of astroengineering. In other words, designing and engineering objects on an astrophysical scale. … Continue reading

Posted in astronomy, Imported from Livejournal | Tagged ,

Star Stuff

Interestingly, the reactions that happen in and around stellar atmospheres are remarkably like the reactions that happen in flames…

Posted in Imported from Livejournal | Tagged | 4 Comments

Capsaicin

Capsaicin is a personal favourite molecule of mine. This little compound is responsible for the spiciness in chillies. Spiciness is actually rated according to the Scoville scale – a unit based rating system for assessing the spiciness of food. Pure … Continue reading

Posted in chemistry, Imported from Livejournal, molecular gastronomy | Tagged | 2 Comments

Where do all the comets go?

Our solar system is hypothesised to be surrounded entirely by the Oort cloud — A vast spherical shell of icy dust that extends almost one quarter of the way to proxima centauri. Past the Sun’s heliosphere and exposed to the … Continue reading

Posted in astronomy, Imported from Livejournal | Tagged | 3 Comments

AB Aurigae b

AB Aurigae is a star that should be interesting to any planet formation theorists out there. At a mere 3 million years old, it’s still surrounded by a thick disc of dust, which is thought to be planet forming. Now, … Continue reading

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Save UK Astronomy

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Lunar Radio Telescopes!

I’ve been saying they should do this for years. It turns out, other people have been thinking the same thing. There’s talk of setting up a conservation area on the moon’s far side. Being remarkably well shielded from all the … Continue reading

Posted in astronomy, Imported from Livejournal | Tagged , | 4 Comments

Congrats! You could survive for 1 minute 29 seconds! In the first 30 seconds any fluid on the surface of your body would begin to boil due to lack of ambient pressure, this includes the saliva on your tongue and … Continue reading

Posted in Imported from Livejournal, Sci Fi

The Maillard Reaction

Any wannabe molecular gastronomer should know what the Maillard reaction is. All chefs use it, often without realising. It’s one of the essential reactions in cooking and is responsible for almost every (non-artificial) cooked flavour you’ve ever tasted. Essentially, all … Continue reading

Posted in Imported from Livejournal, molecular gastronomy

Happy π Day!

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