AlchemicalAgent

joined 1 year ago
MODERATOR OF
[–] AlchemicalAgent@mander.xyz 2 points 1 year ago

It really is amazing what you can do with statistics and a large enough data set. I can't wait for what this brings the community in a few years!

[–] AlchemicalAgent@mander.xyz 3 points 1 year ago

Check out the audio file in this article linked from the original post. Very cool. https://www.openculture.com/2013/10/what-ancient-greek-music-sounded-like.html

[–] AlchemicalAgent@mander.xyz 1 points 1 year ago (1 children)

Interesting! Most of my yeast comes from White Labs. I haven't tried it myself, but have seen some commercial beers treated to reduce gluten and would guess it's the same enzyme. It would probably work for me though my wife is much more sensitive.

[–] AlchemicalAgent@mander.xyz 3 points 1 year ago

The Battle for Wesnoth is my all-time favorite FOSS. Can't understate it.

[–] AlchemicalAgent@mander.xyz 6 points 1 year ago

I'm not sure about this particular paper, but usually you can compare the number of mutations in a common protein and use that to estimate how long ago a common ancestor existed. As an example here is a graph of the number of mutations in mitochondrial DNA for the protein Cytochrome C. The more mutations you accumulate in a genome the larger amount of time since they split from a common ancestor.

Neutral Mutations in Cytochrome C

 

Is there any community input on pork butts cooked via smoking or oven. I usually finish mine in the oven until center hits 205 ºF to render fat and reduce connective tissue. For me that means removing from the smoker after ~6 hours and finishing in the oven with an embedded temperature probe.

It comes out great but I'd love to hear some other preparations.

[–] AlchemicalAgent@mander.xyz 2 points 1 year ago

I suppose it is the original recycling program haha

[–] AlchemicalAgent@mander.xyz 3 points 1 year ago (2 children)

Ah yes, we have a necromancer in our midst 😎

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submitted 1 year ago* (last edited 1 year ago) by AlchemicalAgent@mander.xyz to c/nutrition@mander.xyz
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What Is Natural Science? (www.advancedchemtech.com)
submitted 1 year ago* (last edited 1 year ago) by AlchemicalAgent@mander.xyz to c/science@mander.xyz
[–] AlchemicalAgent@mander.xyz 9 points 1 year ago

One more for Bitwarden. You can even run your own local server and avoid using the cloud.

[–] AlchemicalAgent@mander.xyz 6 points 1 year ago (3 children)

I joined mander.xyz because it has a central theme around the natural sciences. It could possibly include STEM content as well; there is an ongoing discussion about it. The admin(s) are present and very responsive.

For anyone with a love of science and/or nature I recommend it highly as a home instance of Lemmy.

[–] AlchemicalAgent@mander.xyz 4 points 1 year ago (4 children)

“Like all blowups on Reddit, this one will pass,” the CEO wrote.

This is true. By sheer population most Redditors never left. But I'd say a core percentage responsible for actually making content has moved on and won't be back.

[–] AlchemicalAgent@mander.xyz 3 points 1 year ago

It's interesting that larger wings improve thermoregulation in both hot and cold climates. Nice find!

[–] AlchemicalAgent@mander.xyz 1 points 1 year ago

I think extending to STEM is a good take on it. That would keep it at least academically focused and make it easy to say "communities about horror fiction authors aren't what we're going for", etc. My only concern would be an explosion of extremely niche communities that never really take off, potentially diluting broader communities. However, that's more an issue with the Fediverse in general and could be unavoidable growing pains.

I love being able to browse local and only get topics in the sciences field. It gives Mander a unique feel and I think that tone is worth preserving. I have subbed to communities on other instances that are definitely not science-based and can easily catch up on them by filtering subscribed.

 

New to Mander, a Lemmy instance focused on the natural sciences.

The Science of Cooking

We’re focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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submitted 1 year ago* (last edited 1 year ago) by AlchemicalAgent@mander.xyz to c/cooking@mander.xyz
 

Scientists celebrate the centennial of a reaction that makes cooked food tasty, but also produces worrisome molecules in our meals and bodies

by Sarah Everts

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submitted 1 year ago* (last edited 1 year ago) by AlchemicalAgent@mander.xyz to c/mander@mander.xyz
 

I'm not sure if this is the right community, maybe Introductions would be better. But I wanted to say my first week here has surpassed any and all expectations I had during signup.

If I hadn't taken the extra time to look at all available instances I may have missed out on having such a cool server as my base of operations for the Fediverse. Love the topics, love the user base, and looking forward to helping it grow.

 
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