my special skills
Published by kyle February 10th, 2007 in Newsapparently i can consistently throw my shoes 90 degrees around corners.
also; will and i were having a discussion: what makes dairy products go bad? he said its the fat content in the dairy products that causes them to expire, so i suggested that whole milk should go bad the fastest. anyway, after a brief search of the interweb with no answers, we decided we would grace humanity with an answer.
so here is what i found from the interweb:
…you can restart that [expiration date] clock … by simply bringing milk to a boil and then storing it in a clean container, i.e., not back in the original carton. [Kathryn Boor, a professor of food science at Cornell University who specializes in dairy microbiology], said that milk’s fat content has no effect on how quickly it goes bad. Source: vindy.com
So, my hypothesis is that all the milks will go bad at about the same time regardless of the expiration date. So what would cause a faster expiration if it isn’t fat content? Well, for that you would have to know what the bacteria metabolizes in order to survive, and that is the milk sugars which it turns into lactic acid. The increased acidity causes the milk to curd. So unless whole milk has a higher milk sugar concentration I will say my hypothesis should be correct. Source: wikipedia.
Will is not going to revise his hypothesis based on the interweb of power, and sticking with the whole milk going faster because of the fat content, which he concedes is wrong.
Post some theories so when the testing is over we can see who wins the prize (the rancid milk).
I know in meats, fattier cuts go rancid faster than leaner ones.
Bacteria.
well, the research shows its bacteria, but you think the whole will go faster than the skim, or same?
I think there a many questions to ponder in this world. Very few are worthy of experimentation. Even fewer are worthy of me conducting / being interested in the experiment. This fall somewhere in between “I couldn’t give a flying fuck” and “Kyle’s my friend but I’m considering removing his rss feed from my daily read.”
Hey, since you’re an EE major, what conducts better, more or less fat? I’m not interested in the outcome of that either, but at least it’s got something to do with your major….kinda…sorta….yea, I know, it’s reaching. Maybe you can work it into an integrated circut or something.
That’s actually a pretty good question.
We all know that fat is an insulator, but does that only apply to heat or does it include electricity? Are you more likely to survive a lightning strike if you’re portly?
Hmm…
oh man. ouch. i have been trying to think of how it would be more interesting. i used to scour the net for cool tech and news, but online news sites like engadget have gained so much popularity and are much more thorough and faster than before, really it would be redundant. any thoughts beyond that?
my impression was that the epidermis acted as a conductor and basically passes the majority of the current over the body on the surface of the skin. since the skin isn’t a great conductor, the charge exists as more of a surface charge that doesn’t really ever penetrate the skin. the problem is when something interrupts the surface or does actually conduct, ie a golf club and maybe large body piercings - come to think of it, i think the mythbusters did something involving piercings…
DAMMIT! I wrote a post to give a suggestion, than just looked up “milk” on wikipedia. Slaps forehead
“When raw milk is left standing for a while, it turns “sour”. This is the result of fermentation: lactic acid bacteria turning the sugar inside the milk into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt. There are four noted periods of milk decay:
Pasteurized cow’s milk, on the other hand, spoils in a way that makes it unsuitable for consumption. This causes it to assume an unpleasant odor and pose a high danger of food poisoning if ingested. In raw milk, the naturally-occurring lactic acid bacteria, under suitable conditions, quickly produce large amounts of lactic acid. The ensuing acidity in turn prevents other germs from growing, or slows their growth significantly. Through pasteurization, however, these lactic acid bacteria are mostly destroyed, which means that other germs can grow unfettered and thus cause decomposition.”
Everyone loses (even the stuff I’d written, mostly). Lactic acid = good, fat has nothing to do with it, bad bacteria don’t like lactic acid, good bacteria do, curds don’t mean spoilage.
throws hands up in the air, wanders off ranting