Things you have recently learnt

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  • JimD666
    JimD666 Posts: 2,293
    edited December 2021
    Having an accident at home while working from home can be considered a workspace accident.

    https://www.theregister.com/2021/12/10/bed_to_desk_workplace_accident/
  • briantrumpet
    briantrumpet Posts: 20,734
    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.
    https://www.facebook.com/unanglaisendiois
  • First.Aspect
    First.Aspect Posts: 17,389
    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
  • briantrumpet
    briantrumpet Posts: 20,734
    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    https://www.facebook.com/unanglaisendiois
  • First.Aspect
    First.Aspect Posts: 17,389
    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.
  • briantrumpet
    briantrumpet Posts: 20,734
    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    https://www.facebook.com/unanglaisendiois
  • First.Aspect
    First.Aspect Posts: 17,389
    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    It is important for me professionally to appear more knowledgeable than I actually am.
  • rjsterry
    rjsterry Posts: 29,812
    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    It is important for me professionally to appear more knowledgeable than I actually am.
    You don't say 😛
    1985 Mercian King of Mercia - work in progress (Hah! Who am I kidding?)
    Pinnacle Monzonite

    Part of the anti-growth coalition
  • First.Aspect
    First.Aspect Posts: 17,389
    rjsterry said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    It is important for me professionally to appear more knowledgeable than I actually am.
    You don't say 😛
    You not fooled?
  • briantrumpet
    briantrumpet Posts: 20,734
    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    It is important for me professionally to appear more knowledgeable than I actually am.

    I prefer to pretend I don't know very much at all.

    Actually, on reflection, no pretence needed.
    https://www.facebook.com/unanglaisendiois
  • First.Aspect
    First.Aspect Posts: 17,389
    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    It is important for me professionally to appear more knowledgeable than I actually am.

    I prefer to pretend I don't know very much at all.

    Actually, on reflection, no pretence needed.
    Doesn't work if you are charging £30 every 5 minutes.
  • pinno
    pinno Posts: 52,506
    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    seanoconn - gruagach craic!
  • First.Aspect
    First.Aspect Posts: 17,389
    edited December 2021
    pinno said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    I don't, I make plausible suggestions. A bit like Dr Karl but with far less information at my disposal.

    What could go wrong?

    -------------------

    But I was a crap chemist and I do some work on a couple of cases using wood pulp for paper making, or bio-based glue and wotnot. Now, taking this background knowledge and my own personal experience that papier mache seemed almost edible, and thus not dissimilar to squash soup, I surmise that hydration of cellulose is the most likely thing that Brian is observing. I also have a very poor understanding, i.e. more than none, of crystal growth. If you freeze something and ice crystals form, the water molecules have to come from somewhere. So, 2 + 2 = plausible suggestion.

    I just did a search for "cellulose water hydration temperature dependence" and then "crystal growth ice dehydration plant" and there's all sorts that comes up.

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5605533/

    https://www.mdpi.com/2073-4352/11/1/68/htm

    Basically, this is what I do just before a meeting so that I can appear more knowledgeable than I really am, and thereby justify the fees my company charges and pockets most of.
  • pinno
    pinno Posts: 52,506
    First.Aspect said:

    pinno said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    I don't, I make plausible suggestions. A bit like Dr Karl but with far less information at my disposal.

    What could go wrong?
    Erm... I'll get back to you on that one.
    In the meantime, i'll practice making these 'plausible suggestions'.
    seanoconn - gruagach craic!
  • First.Aspect
    First.Aspect Posts: 17,389
    pinno said:

    First.Aspect said:

    pinno said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    I don't, I make plausible suggestions. A bit like Dr Karl but with far less information at my disposal.

    What could go wrong?
    Erm... I'll get back to you on that one.
    In the meantime, i'll practice making these 'plausible suggestions'.
    Be careful, in the wrong hands, a little knowledge can be dangerous.
  • tailwindhome
    tailwindhome Posts: 19,459
    Slade earn an estimated £500k from their Xmas song each year.
    “New York has the haircuts, London has the trousers, but Belfast has the reason!
  • First.Aspect
    First.Aspect Posts: 17,389
    so their total earnings are around £500k a year then?
  • pblakeney
    pblakeney Posts: 27,493
    First.Aspect said:

    so their total earnings are around £500k a year then?

    Even if it was, that's still good going. 48 years and counting.
    Nowhere near Bruce Springsteen getting $500m (+ previous earnings) for his song rights though.
    The above may be fact, or fiction, I may be serious, I may be jesting.
    I am not sure. You have no chance.
    Veronese68 wrote:
    PB is the most sensible person on here.
  • rjsterry
    rjsterry Posts: 29,812
    First.Aspect said:

    pinno said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    I don't, I make plausible suggestions. A bit like Dr Karl but with far less information at my disposal.

    What could go wrong?

    -------------------

    But I was a censored chemist and I do some work on a couple of cases using wood pulp for paper making, or bio-based glue and wotnot. Now, taking this background knowledge and my own personal experience that papier mache seemed almost edible, and thus not dissimilar to squash soup, I surmise that hydration of cellulose is the most likely thing that Brian is observing. I also have a very poor understanding, i.e. more than none, of crystal growth. If you freeze something and ice crystals form, the water molecules have to come from somewhere. So, 2 + 2 = plausible suggestion.

    I just did a search for "cellulose water hydration temperature dependence" and then "crystal growth ice dehydration plant" and there's all sorts that comes up.

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5605533/

    https://www.mdpi.com/2073-4352/11/1/68/htm

    Basically, this is what I do just before a meeting so that I can appear more knowledgeable than I really am, and thereby justify the fees my company charges and pockets most of.
    This is the kind of thing that gives you away 😁
    1985 Mercian King of Mercia - work in progress (Hah! Who am I kidding?)
    Pinnacle Monzonite

    Part of the anti-growth coalition
  • womack
    womack Posts: 566
    A lad I had to let go many years ago for stealing from work is now a Detective Chief Inspector!!
  • pinno
    pinno Posts: 52,506
    rjsterry said:

    First.Aspect said:

    pinno said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    I don't, I make plausible suggestions. A bit like Dr Karl but with far less information at my disposal.

    What could go wrong?

    -------------------

    But I was a censored chemist and I do some work on a couple of cases using wood pulp for paper making, or bio-based glue and wotnot. Now, taking this background knowledge and my own personal experience that papier mache seemed almost edible, and thus not dissimilar to squash soup, I surmise that hydration of cellulose is the most likely thing that Brian is observing. I also have a very poor understanding, i.e. more than none, of crystal growth. If you freeze something and ice crystals form, the water molecules have to come from somewhere. So, 2 + 2 = plausible suggestion.

    I just did a search for "cellulose water hydration temperature dependence" and then "crystal growth ice dehydration plant" and there's all sorts that comes up.

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5605533/

    https://www.mdpi.com/2073-4352/11/1/68/htm

    Basically, this is what I do just before a meeting so that I can appear more knowledgeable than I really am, and thereby justify the fees my company charges and pockets most of.
    This is the kind of thing that gives you away 😁
    Does it?!
    It's sufficiently over my head and therefore plausible and i'm thoroughly convinced.
    seanoconn - gruagach craic!
  • rjsterry
    rjsterry Posts: 29,812
    pinno said:

    rjsterry said:

    First.Aspect said:

    pinno said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    I don't, I make plausible suggestions. A bit like Dr Karl but with far less information at my disposal.

    What could go wrong?

    -------------------

    But I was a censored chemist and I do some work on a couple of cases using wood pulp for paper making, or bio-based glue and wotnot. Now, taking this background knowledge and my own personal experience that papier mache seemed almost edible, and thus not dissimilar to squash soup, I surmise that hydration of cellulose is the most likely thing that Brian is observing. I also have a very poor understanding, i.e. more than none, of crystal growth. If you freeze something and ice crystals form, the water molecules have to come from somewhere. So, 2 + 2 = plausible suggestion.

    I just did a search for "cellulose water hydration temperature dependence" and then "crystal growth ice dehydration plant" and there's all sorts that comes up.

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5605533/

    https://www.mdpi.com/2073-4352/11/1/68/htm

    Basically, this is what I do just before a meeting so that I can appear more knowledgeable than I really am, and thereby justify the fees my company charges and pockets most of.
    This is the kind of thing that gives you away 😁
    Does it?!
    It's sufficiently over my head and therefore plausible and i'm thoroughly convinced.
    Do let us know what papier maché tastes like 😉
    1985 Mercian King of Mercia - work in progress (Hah! Who am I kidding?)
    Pinnacle Monzonite

    Part of the anti-growth coalition
  • pinno
    pinno Posts: 52,506
    rjsterry said:

    pinno said:

    rjsterry said:

    First.Aspect said:

    pinno said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    I don't, I make plausible suggestions. A bit like Dr Karl but with far less information at my disposal.

    What could go wrong?

    -------------------

    But I was a censored chemist and I do some work on a couple of cases using wood pulp for paper making, or bio-based glue and wotnot. Now, taking this background knowledge and my own personal experience that papier mache seemed almost edible, and thus not dissimilar to squash soup, I surmise that hydration of cellulose is the most likely thing that Brian is observing. I also have a very poor understanding, i.e. more than none, of crystal growth. If you freeze something and ice crystals form, the water molecules have to come from somewhere. So, 2 + 2 = plausible suggestion.

    I just did a search for "cellulose water hydration temperature dependence" and then "crystal growth ice dehydration plant" and there's all sorts that comes up.

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5605533/

    https://www.mdpi.com/2073-4352/11/1/68/htm

    Basically, this is what I do just before a meeting so that I can appear more knowledgeable than I really am, and thereby justify the fees my company charges and pockets most of.
    This is the kind of thing that gives you away 😁
    Does it?!
    It's sufficiently over my head and therefore plausible and i'm thoroughly convinced.
    Do let us know what papier maché tastes like 😉
    I may season it and add some gravy browning first.
    TBF to FA, he did liken the Squash soup to papier mache. That was his point and I thoroughly agree. I could only think of 1 soup that's worse and that is Pea and Ham. It's just wrong.
    seanoconn - gruagach craic!
  • briantrumpet
    briantrumpet Posts: 20,734
    pinno said:

    rjsterry said:

    pinno said:

    rjsterry said:

    First.Aspect said:

    pinno said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    I don't, I make plausible suggestions. A bit like Dr Karl but with far less information at my disposal.

    What could go wrong?

    -------------------

    But I was a censored chemist and I do some work on a couple of cases using wood pulp for paper making, or bio-based glue and wotnot. Now, taking this background knowledge and my own personal experience that papier mache seemed almost edible, and thus not dissimilar to squash soup, I surmise that hydration of cellulose is the most likely thing that Brian is observing. I also have a very poor understanding, i.e. more than none, of crystal growth. If you freeze something and ice crystals form, the water molecules have to come from somewhere. So, 2 + 2 = plausible suggestion.

    I just did a search for "cellulose water hydration temperature dependence" and then "crystal growth ice dehydration plant" and there's all sorts that comes up.

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5605533/

    https://www.mdpi.com/2073-4352/11/1/68/htm

    Basically, this is what I do just before a meeting so that I can appear more knowledgeable than I really am, and thereby justify the fees my company charges and pockets most of.
    This is the kind of thing that gives you away 😁
    Does it?!
    It's sufficiently over my head and therefore plausible and i'm thoroughly convinced.
    Do let us know what papier maché tastes like 😉
    I may season it and add some gravy browning first.
    TBF to FA, he did liken the Squash soup to papier mache. That was his point and I thoroughly agree. I could only think of 1 soup that's worse and that is Pea and Ham. It's just wrong.
    No, you're wrong.

    https://www.facebook.com/unanglaisendiois
  • First.Aspect
    First.Aspect Posts: 17,389
    I can't believe I'm the only person to have tried Papier mache. In playschool all the other kids seemed to like it just as much as me.
  • briantrumpet
    briantrumpet Posts: 20,734
    First.Aspect said:

    I can't believe I'm the only person to have tried Papier mache. In playschool all the other kids seemed to like it just as much as me.

    I did, a lifetime ago, but my artistic efforts were as unimpressive as my chemistry skills later.
    https://www.facebook.com/unanglaisendiois
  • pblakeney
    pblakeney Posts: 27,493
    briantrumpet said:

    pinno said:

    rjsterry said:

    pinno said:

    rjsterry said:

    First.Aspect said:

    pinno said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    First.Aspect said:

    briantrumpet said:

    That homemade squash soup goes a really weird texture if you freeze it and defrost it (all watery - it looks utterly disgusting), but it reconstitutes itself into the normal lush creamy texture when you thoroughly reheat it. Some interesting chemistry going on.

    I'm going to guess it's just that hiw much water adsorbs on to the cellulose is temperature dependent.
    Sounds plausible (not least as I'm not a chemist). My layman's terms description would be that the fibrous matter and liquid separate out when frozen, and only go back together again when heated to 60° or so.
    Could be lots of things to be honest. Crystal growth of water as it freezes does odd things to animal and plant matter as it expands, and when an ice crystal melts all the water is where the crystal was. Hence, your squash soup turned into lumpy watery gruel.

    That sounds even more plausible (and even less appetising). TBH, you could make pretty much anything up, and I'd believe you.
    He does.
    I don't, I make plausible suggestions. A bit like Dr Karl but with far less information at my disposal.

    What could go wrong?

    -------------------

    But I was a censored chemist and I do some work on a couple of cases using wood pulp for paper making, or bio-based glue and wotnot. Now, taking this background knowledge and my own personal experience that papier mache seemed almost edible, and thus not dissimilar to squash soup, I surmise that hydration of cellulose is the most likely thing that Brian is observing. I also have a very poor understanding, i.e. more than none, of crystal growth. If you freeze something and ice crystals form, the water molecules have to come from somewhere. So, 2 + 2 = plausible suggestion.

    I just did a search for "cellulose water hydration temperature dependence" and then "crystal growth ice dehydration plant" and there's all sorts that comes up.

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5605533/

    https://www.mdpi.com/2073-4352/11/1/68/htm

    Basically, this is what I do just before a meeting so that I can appear more knowledgeable than I really am, and thereby justify the fees my company charges and pockets most of.
    This is the kind of thing that gives you away 😁
    Does it?!
    It's sufficiently over my head and therefore plausible and i'm thoroughly convinced.
    Do let us know what papier maché tastes like 😉
    I may season it and add some gravy browning first.
    TBF to FA, he did liken the Squash soup to papier mache. That was his point and I thoroughly agree. I could only think of 1 soup that's worse and that is Pea and Ham. It's just wrong.
    No, you're wrong.

    Especially when it comes from a chicken.

    https://www.youtube.com/watch?v=jMnl7H6KVgY
    The above may be fact, or fiction, I may be serious, I may be jesting.
    I am not sure. You have no chance.
    Veronese68 wrote:
    PB is the most sensible person on here.
  • First.Aspect
    First.Aspect Posts: 17,389
    briantrumpet said:

    First.Aspect said:

    I can't believe I'm the only person to have tried Papier mache. In playschool all the other kids seemed to like it just as much as me.

    I did, a lifetime ago, but my artistic efforts were as unimpressive as my chemistry skills later.
    That's not quite what I meant.
  • Pross
    Pross Posts: 43,597
    That with all the edits and removals from playlists on BBC radio of songs that contain "old fashioned" lyrics they continue to allow the bit in When A Child Is Born mentioning 'yellow' people to be played.
  • mrb123
    mrb123 Posts: 4,833
    Pross said:

    That with all the edits and removals from playlists on BBC radio of songs that contain "old fashioned" lyrics they continue to allow the bit in When A Child Is Born mentioning 'yellow' people to be played.

    Jaundice?

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