Tag archives: food and science
By Tushna Commissariat
Early this week, a story in the Telegraph caught our eye – NASA is planning on sending turnip, cress and basil seeds to the Moon to germinate them! This is most definitely not the first time that plants have been grown beyond the realms of Earth. Indeed, potatoes were grown on board during a 1995 Space Shuttle mission and many experiments involving germinating seeds were done on the International Space Station. The goal of these studies was to understand the effects of microgravity on plant growth. But now, NASA plans to take this one step further in 2015 with their Moon Express mission, which will include the Lunar Plant Growth Chamber that will carry seeds and enough air and nutrients to allow the seeds to sprout and grow. Will fresh salad be on an astronaut’s menu soon?
By Matin Durrani
And so to the physics department at Bristol University last night, which played host to “The Great Physics Bake Off” organized by PhD students Janina Möreke and Sara Carreira. The aims were simple: to showcase the cake-baking talent of the department, have some fun, and at the same time raise money for IOP for Africa – the scheme run by the Institute of Physics, which publishes Physics World, to boost physics education in some of the poorest countries in the world.
By Michael Banks in Boston
Here is a good quiz question. What contains more water: a cucumber or a glass of milk?
If you happened to guess the humble cucumber then you would be correct.
At least that is, according to Nathan Myhrvold, who says the water content of a glass of milk is around 85%, while for a cucumber it is more like 95%. This is because milk is made up of other things such as proteins and fat.
Myhrvold, who has a PhD in physics, was speaking at the 2013 AAAS meeting in Boston where he gave a plenary lecture to a packed audience on the science of cooking.
Myhrvold is the brains behind the recently published six-volume, 2400-page tome Modernist Cuisine that took him and his staff of eight researchers around five years to put together.
Apart from talking about the novel cooking techniques he has developed such as making crispy chips in an ultrasonic bath and spinning peas in a centrifuge to bring out more flavour, Myhrvold had some tidbits of information we could all put to use.