A new image from NASA’s Cassini spacecraft show’s Pac-Man eating his favorite dot on Saturn’s Mimas moon. This image was taken by Nasa scientists trying to measure the moon’s depature by using a composite infrared spectrometer. No word yet on the space invaders on Jupiters moon Europa.
[PhysOrg]
This entry was written by , posted on March 29, 2010 at 16:32, filed under Science. Leave a comment or view the discussion at the permalink and follow any comments with the RSS feed for this post.
image source Sifu Renka
A new study from Newcastle University has found that a dietary fiber found in seaweed (alginate – which is widely used in the food industry as a stabilizer) can reduce fat intake by up to 75%, mainly because it is known to absorb 200 – 300 times its weight in water. Although the picture above has nothing to do with what this fiber is most commonly used for (think of that weird gelatin around cat food), it looks way better than cat food. Many chefs that practice Molecular Gastronomy have been using Sodium Alginate to create new and unique dishes, such as Ferran Adrià’s Liquid Pea Ravioli at El Bulli in Catalonia, Spain. Although the main purpose of this study is to find ways to fortify existing products (like bread and yogurt), I think we should just make our own. Check out this great article from chow.com on creating your own concoctions of molecular food.
| via Science Daily |
This entry was written by , posted on March 22, 2010 at 15:22, filed under Science. Leave a comment or view the discussion at the permalink and follow any comments with the RSS feed for this post.
A new research study conducted by scientists at Miguel Hernandez University has identified cloves as the best antioxidant spice. The study, published in the latest issue of the Flavour and Fragrance Journal, showed cloves to have scored the highest marks when tested on five characteristics of good antioxidants. Researchers determined cloves contain high levels of phenolic compounds and other properties key to helping prevent diseases such as cancer, cardiovascular disease, Alzheimer’s and macular degeneration, as well as fight the effects of aging. Antioxidants are thought to help because they can neutralize free radicals, which are toxic byproducts of natural cell metabolism. The human body naturally produces antioxidants, but the process isn’t 100 percent effective, and that effectiveness declines with age. Health experts recommend enhancing your diet with foods rich in antioxidants to counteract this decline and to maintain peak fitness. Other high scorers among the spices tested included essential oils from oregano, thyme, rosemary and sage. So not only will cloves be a good tasting additive to what you eat, they’ll be adding to your health too. For some great clove recipes, read here.
Source: FECYT – Fundación Española para la Ciencia y la Tecnología, UPI
This entry was written by , posted on March 18, 2010 at 20:31, filed under Health, Science. Leave a comment or view the discussion at the permalink and follow any comments with the RSS feed for this post.