Who eats who?
Will robots eat us? Or will they eat robots? Tech lovers and tech haters alike want to know which will happen first. The answer has now arrived. report The work comes from a team from the University of Electro-Communications in Tokyo and Osaka University in Japan.
Reader Bruce Gitelman alerted us to the synopsis passage: “We developed a pneumatically driven edible robot using gelatin and sugar. We investigated the robot's appearance and impressions when eating it.”
The researchers investigated the psychological reactions of the participants. “We evaluated two conditions: one in which the robot was moving and one in which it was stationary. Our results show that participants perceived a mobile robot differently from a stationary robot. We showed that the robot can be recognized in different ways and elicit different cognitions upon consumption.We also observed differences in the perceived texture when biting and biting the robot under the two conditions.”
This is yet another example of Stephen Sondheim's foresight when he wrote the musical (in previous feedback, I mentioned a case involving a duck and a monkey) Sweeney Todd: The Demon Barber of Fleet Street. Sondheim has Sweeney say this: “The history of the world is about who gets eaten and who gets eaten!”
Ketchup inside
Many types of slicable sauces are not yet popular. For now, technical hopes and resources are being poured into ketchup. Not only ketchup eaters, but also food technologists can satisfy their thirst for knowledge to some extent by reading this study. ”Texture and rheological properties of slicable ketchupPublished in the magazine gel.
“There is a lack of knowledge about sliceable ketchup,” explain the authors, who are based at three Iranian institutions: Islamic Azad University, Allameh Tabatabai University, and Institute of Food Science and Technology.
For readers who are not familiar with the field of sliced sauces, they explain: “Ketchup to be used in conjunction with sausages must be viscous as a final product, elastic in terms of textural properties, solid, and, if cool, can be cut and sliced like sausages. If this research is successful, ketchup could become more than just an outer sticky coating. The interior beckons.
The research objective was to “investigate the influence of gelling hydrocolloids on the physical, textural and rheological properties of ketchup and develop new formulations of slicable ketchup and their combined use as fillers in meat products such as sausages.” “to do.”
So, I acquired a rare item called state-of-the-art ketchupree.
Ketchup on glass
The 7th European Conference on Precision Optical Component Manufacturing was held in Teisnach, Germany in 2020, according to feedback on ketchup news that broke just as the coronavirus pandemic was grabbing everyone's attention. It turns out that at the seminar, the manufacturer explained the benefits of applying ketchup to the glass. .
Max Schneckenburger and colleagues at the Center for Optical Technology in Aalen, Germany, introduced their colleagues to what was, to some, a new concept.High-precision glass polishing with ketchup”.
Their presentation explained the benefits of polishing with a “non-conventional” non-Newtonian fluid that “flows slowly under its own weight and acts like a solid under short-term stress as its viscosity increases.”
Therefore, ketchup behaves non-Newtonian in some situations. They admire the behavior. “Tomato ketchup changes its viscosity over time. The longer the ketchup is subjected to shear stress, the lower the viscosity will be. Therefore, in this article, we will discuss polishing glass surfaces with ketchup containing micro-sized Ce. We propose a new process.2O. Besides traditional ketchup, we also tested curry ketchup and organic products. ”
Schneckenburger's team used an industrial robot to guide the polishing head. To Feedback's knowledge, this was the first reported instance of a robot intentionally being placed on top of ketchup on a glass.
Financial jokes
It's fair to wonder if there's a smirk inside the financial industry, hidden deep behind the sombre and serious exterior of the buildings, business suits and hairstyles. Many top financial analysts investigate these laughs in their daily work.
What is economic laughter? The Options Industry Council, which advises investors, explains:When mapping implied volatility levels, the curve these points create typically has a “smile” or “smile” depending on the shape created by the out-of-the-money put and call levels. Identified as one of the”.
In Feedback's shaky understanding of that concept, this kind of fake smile is a raw, lopsided laugh that you see in plots when you have access to certain types of financial data.
But outside of the industry, few people see these fake smiles.
That obscurity resonates with observations made by economist John Kenneth Galbraith half a century ago about the selected attitudes of financial executives. “No one wants a funny banker,” Galbraith said.
Mark Abrahams hosted the Ig Nobel Prize ceremony and co-founded the magazine Annals of Improbable Research. Previously, he was working on unusual uses of computers.his website is impossible.com
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