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As part of its research into preventing avalanches, the Institute for Snow and Avalanche Research in Switzerland has a deep understanding of the structure of snow and ice crystals. Which Nestle re botella stanley alized could also be applied to improving the shelf-life of ice cream. It might seem like a frivolous use of the institute research鈥攁nd its fancy x-ray tomography machine鈥攂ut these facilities have allowed Nestle to study how ice crystals in its frozen treats change shape over time, changing its consistency and just making it downright unpleasant to eat. You might have noticed that ice cream that been left in the freezer for a long time develops a coarse and chewy texture. And that because the constant temperature cycling in stanley mugs your freezer as it tries to maintain a set level causes ice crystals in the ice cream to slowly merge stanley quencher together. Essentially making it more icy, less creamy, and gross. And now that the cause of the problem has been identified, Nestle researchers are trying to find a solution to it. While some improvements can probably be made to the ice cream itself, the more likely solution is to improve the performance of fridges and freezers so they maintain a more constant sub-zero temperature. [WSL Institute for Snow and Avalanche Research SLF via Geekosystem] FoodScience Qzsb Apple MagSafe to MagSafe 2 Converter Review: Couldn t We Like Tape This Thing on or Something
This week on We Come From the Future, we talk about what happens when scandal rips through the heart of fandom. Along with our special guests, Daily Dot fandom reporter Aja stanley cup Romano, and Circlet Press publisher Cecilia Tan, we delve into all the w stanley trinkflaschen ank that makes fans on the internet lose their shit. From Sherlock freakouts to Harry Potter slashfic, we ;ll explain it all to you 鈥?and then some. Remember, y stanley cup ou can subscribe to the io9 show on YouTube! fanficHarry PotterIo9 showSherlock |
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