Things you always wanted to know the answer to [Vol. 3]
Discussion
deeen said:
Staleness... where do the water molecules go, if the air around the food is already 100% humidity?
Spores... how would the spores land on the food, if it's covered? Yes some spores will be inside the cover, but the food is protected from all the other bugs in the kitchen.
The wiki link is just o a book, not to an explanation of the above.
Air generally isn't at 100% humidity. Spores... how would the spores land on the food, if it's covered? Yes some spores will be inside the cover, but the food is protected from all the other bugs in the kitchen.
The wiki link is just o a book, not to an explanation of the above.
With regards mould, they reproduce at an astonishing rate so if there are spores inside the cover that is all you need. I am guessing but it seems feasible enough.
Super Slo Mo said:
deeen said:
Staleness... where do the water molecules go, if the air around the food is already 100% humidity?
Spores... how would the spores land on the food, if it's covered? Yes some spores will be inside the cover, but the food is protected from all the other bugs in the kitchen.
The wiki link is just o a book, not to an explanation of the above.
Air generally isn't at 100% humidity. Spores... how would the spores land on the food, if it's covered? Yes some spores will be inside the cover, but the food is protected from all the other bugs in the kitchen.
The wiki link is just o a book, not to an explanation of the above.
With regards mould, they reproduce at an astonishing rate so if there are spores inside the cover that is all you need. I am guessing but it seems feasible enough.
I might be completely wrong, but I thought spores were a protective case around the organism, and so cannot reproduce in "spore" state? Anyway, again, the point is that covering food should slow the decomposition, as there are fewer organisms inside the cover than outside it.
k off now?deeen said:
My point is that the air inside the cover will reach 100%, then the staleness will slow (hence biscuit tins).
I might be completely wrong, but I thought spores were a protective case around the organism, and so cannot reproduce in "spore" state? Anyway, again, the point is that covering food should slow the decomposition, as there are fewer organisms inside the cover than outside it.
I don't know a massive amount about mould but don't they love moist, warm environments, so stop being in the spore state? I might be completely wrong, but I thought spores were a protective case around the organism, and so cannot reproduce in "spore" state? Anyway, again, the point is that covering food should slow the decomposition, as there are fewer organisms inside the cover than outside it.
Or is that fungus?
Super Slo Mo said:
deeen said:
My point is that the air inside the cover will reach 100%, then the staleness will slow (hence biscuit tins).
I might be completely wrong, but I thought spores were a protective case around the organism, and so cannot reproduce in "spore" state? Anyway, again, the point is that covering food should slow the decomposition, as there are fewer organisms inside the cover than outside it.
I don't know a massive amount about mould but don't they love moist, warm environments, so stop being in the spore state? I might be completely wrong, but I thought spores were a protective case around the organism, and so cannot reproduce in "spore" state? Anyway, again, the point is that covering food should slow the decomposition, as there are fewer organisms inside the cover than outside it.
Or is that fungus?
I did an experiment last year (Open University student doing natural sciences) where I had to grow mould on tomato soup in a sealed Tupperware. The idea was to estimate the number of individual spores in a cubic metre of air, by thoroughly cleaning a container, dumping a third of a freshly opened tin of soup in there and then sealing it shut for a few weeks and counting the mould colonies as they developed. Obviously it wouldn't have counted anything that doesn't grow on soup (apparently not a bad base!), but even so the number was pretty startling. There's no point trying to limit the number of mould spores your bread is exposed to, the minute you opened it that number was more than enough to get it thoroughly mouldy. You'd need clean-room conditions, positive pressure air system, a whole lot of nonsense to even get close to limiting the spores to a small enough number to reduce the amount of mould you'd get.
But moulds just like pretty much everything else, grow slower at lower temperatures, so the fridge thing kinda works, and freezer is better again.
Shakermaker said:
Why are some TV adverts presented as 'this is medifacts for Listerine' or 'this is Brand Choices for Shredded Wheat' where they then proceed to play the regular advert, but with a different voiceover.
Is it because the original product is paying to be part of a wider spectrum of adverts?
Or, is it because they are trying to use the alternative style of advert to suggest it some kind of award winning or scientific proved by a false body?
Or something else?
An advertising agency called Buchanan Group (buchanangroup.com) is responsible for them. Is it because the original product is paying to be part of a wider spectrum of adverts?
Or, is it because they are trying to use the alternative style of advert to suggest it some kind of award winning or scientific proved by a false body?
Or something else?
They specialise in this stuff. The adverts are designed to look in some way independent, maybe even journalistic or like they are from a consumer advocacy group. The intention being to create credibility by appearing to be at arms length from the manufacturer of whichever product is being peddled.
It's not of course. The manufacturer pays for the advert and the messages in it are theirs.
The adverts are terrible and the 'MediFacts' ones are particularly reprehensible IMO.
Nimby said:
deeen said:
Staleness... where do the water molecules go, if the air around the food is already 100% humidity?
The wiki link is just o a book, not to an explanation of the above.
I said it was a book. Here's a page from the chapter on bread and staling:The wiki link is just o a book, not to an explanation of the above.
Edited by deeen on Monday 30th January 08:37
Smeeeeeg said:
Shakermaker said:
Why are some TV adverts presented as 'this is medifacts for Listerine' or 'this is Brand Choices for Shredded Wheat' where they then proceed to play the regular advert, but with a different voiceover.
Is it because the original product is paying to be part of a wider spectrum of adverts?
Or, is it because they are trying to use the alternative style of advert to suggest it some kind of award winning or scientific proved by a false body?
Or something else?
An advertising agency called Buchanan Group (buchanangroup.com) is responsible for them. Is it because the original product is paying to be part of a wider spectrum of adverts?
Or, is it because they are trying to use the alternative style of advert to suggest it some kind of award winning or scientific proved by a false body?
Or something else?
They specialise in this stuff. The adverts are designed to look in some way independent, maybe even journalistic or like they are from a consumer advocacy group. The intention being to create credibility by appearing to be at arms length from the manufacturer of whichever product is being peddled.
It's not of course. The manufacturer pays for the advert and the messages in it are theirs.
The adverts are terrible and the 'MediFacts' ones are particularly reprehensible IMO.
This morning Mrs FiF is watching Sense and Sensibility, as to why that's not the question, but on the Sky header it lists a few of the cast including the late Alan Rickman.
Now we both have recalled that as far as Alan Rickman is concerned he is generally referenced as the late Alan Rickman, but other deceased actors are not labelled the same way. Example a Harry Potter film, .... including Richard Harris and the late Alan Rickman.
So why Rickman and not Harris etc.
Now we both have recalled that as far as Alan Rickman is concerned he is generally referenced as the late Alan Rickman, but other deceased actors are not labelled the same way. Example a Harry Potter film, .... including Richard Harris and the late Alan Rickman.
So why Rickman and not Harris etc.
deeen said:
FlyingMeeces said:
Moulds are fungi.
I did an experiment last year ...
Did you also do a "control" with no lid, to see if it went mouldy faster?I did an experiment last year ...
FlyingMeeces said:
deeen said:
FlyingMeeces said:
Moulds are fungi.
I did an experiment last year ...
Did you also do a "control" with no lid, to see if it went mouldy faster?I did an experiment last year ...
john2443 said:
227bhp said:
Where did the Mac come from in Fleetwood Mac?
Mick Fleetwood ate a Big Mac and liked it so much he used it in the band name.No...not really. It's from John McVie.
I always thought it was named after an old dishevelled jobless Scottish fisherman who hung around bars in that quaint fishing port just north of Blackpool, begging for a "wee dram tae keep oot tha couwld" from anyone who would take pity on him. Peter Green, the band's founder, knew him from when he worked at the TVR factory down the road and, feeling sorry for him, used to play his guitar in the pubs in the evenings to raise a bit of money to buy Hamish Taggart a new mackintosh. 
glenrobbo said:
I always thought it was named after an old dishevelled jobless Scottish fisherman who hung around bars in that quaint fishing port just north of Blackpool, begging for a "wee dram tae keep oot tha couwld" from anyone who would take pity on him. Peter Green, the band's founder, knew him from when he worked at the TVR factory down the road and, feeling sorry for him, used to play his guitar in the pubs in the evenings to raise a bit of money to buy Hamish Taggart a new mackintosh. glenrobbo said:
john2443 said:
227bhp said:
Where did the Mac come from in Fleetwood Mac?
Mick Fleetwood ate a Big Mac and liked it so much he used it in the band name.No...not really. It's from John McVie.
I always thought it was named after an old dishevelled jobless Scottish fisherman who hung around bars in that quaint fishing port just north of Blackpool, begging for a "wee dram tae keep oot tha couwld" from anyone who would take pity on him. Peter Green, the band's founder, knew him from when he worked at the TVR factory down the road and, feeling sorry for him, used to play his guitar in the pubs in the evenings to raise a bit of money to buy Hamish Taggart a new mackintosh. 
Which reminds me of the businessman booking in to a Scottish hotel.
"Would you like to be called in the morning?" asks the receptionist.
"Oh yes please" replies the businessman.
"Well, sleep wi' yer windae open" says the receptionist.
glenrobbo said:
deeen said:
I know who you're thinking of, but Barrow Hamtag (only album: Reamers) never made it big in the same way as Fleetwood Mac.
deeen, I like the thought of Barrow Hamtag, but surely 'Hashtag' would better fit the modern age? #
"Reamers".
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