Transferring files to your iPhone has always meant loading up iTunes, but then you’d also need to make sure that the files are the right format because that’s always an issue right? It can occasionally be frustrating, but fortunately there are options…
Low Cow’s Low-Cal Ice Cream Is Here to Rival Halo Top — For Only $4
Each pint ranges between 240 and 280 calories, with 24 grams of protein and only 6 grams of fat and 46 grams of carbohydrates (reminder: that’s per pint — not per scoop). It’s sweetened with erythritol and stevia, so there are 12 grams of sugar per …
Here is a free Cash register software for Windows. You can install it in your shop or restaurant and manage inventory and revenue in a whole new way.
Free Cash Register Software for Bars and Small Shops was originally published at I Love Free Softwar…
In 1997, the Cornell Chronicle announced: “The world’s smallest guitar — carved out of crystalline silicon and no larger than a single cell — has been made at Cornell University to demonstrate a new technology that could have a variety of uses in fiber optics, displays, sensors and electronics.”
Invented by Dustin W. Carr, the so-called “nanoguitar” measured 10 micrometers long–roughly the size of your average red blood cell. And it had six strings, each “about 50 nanometers wide, the width of about 100 atoms.”
According to The Guardian, the vintage 1997 nanoguitar was actually never played. That honor went to a 2003 edition of the nanoguitar, whose strings were plucked by miniature lasers operated with an atomic force microscope, creating “a 40 megahertz signal that is 130,000 times higher than the sound of a full-scale guitar.” The human ear couldn’t hear something at that frequency, and that’s a problem not even a good amp–a Vox AC30, Fender Deluxe Reverb, etc.–could fix.
Thus concludes today’s adventure in nanotechnology.
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The Nano Guitar: Discover the World’s Smallest, Playable Microscopic Guitar is a post from: Open Culture. Follow us on Facebook, Twitter, and Google Plus, or get our Daily Email. And don’t miss our big collections of Free Online Courses, Free Online Movies, Free eBooks, Free Audio Books, Free Foreign Language Lessons, and MOOCs.
A few years ago I spent time preparing my grandparents’ home to be sold. In the process my uncles and I came across many artifacts of a bygone era in American culture. Included in those artifacts were some 78RPM records. Unfortunately, lacking a record player we weren’t able to play the records. But today there is a good chance that the music on those records can be heard through the Internet Archive.
Today, through Open Culture, I learned that the Internet Archive hosts a collection of digitized recordings from more than 25,000 78 RPM records. You can search, browse, and listen to everything in the collection made possible through The Great 78 Project. The recordings can be downloaded, streamed, and embedded into blog posts as I have done below.
Applications for Education
This collection could be a great resource for music teachers who are looking for samples to use in music appreciation lessons or courses like the History of Jazz course that I enjoyed as an undergrad.
This post originally appeared on Free Technology for Teachers
if you see it elsewhere, it has been used without permission.
When it comes to smartwatches on iOS, many people think the Apple Watch is the only option. However, Android Wear also works with iOS, and Android 2.0 works almost as a standalone watch, making it much more useful than it used to be with Apple’s mobile operating system.
In another article we talked about five reasons preppers should use Amazon. One of the readers commented, “”Nice ad for amazon.” To which I replied, “No ad, just posting how I feel. An article about Ebay is coming soon.”
So, here it is, reasons for pr…
6 things that happen to your body when you stop drinking coffee
It’s 2017, which means you can’t peep a TV show or meme without someone joking about how necessary coffee is to survival. And it’s true that coffee is not only what gets a lot of us out of bed every morning, but is also what keeps us from falling back into it throughout the day. A delicious and magical as coffee is, not everyone can handle it all the time. But before you hit the “pause” button on that drip coffee maker in the kitchen, you should think about the things that happen to your body when you quit coffee.
As much as we love it, we can’t fight science: Quitting coffee is not a bad idea, even if you handle caffeine like a champ.
HelloGiggles talked to Tamar Samuels, a New York City-based nutritionist and the founder of All Great Nutrition, to find out what really happens to your bod when you quit coffee — and whether you really need to or not. She told HG:
“Every BODY is different, and we can’t apply average outcomes from research to all people. Coffee tolerance depends on a number of factors, including genetics, current stress level, how well you are sleeping, whether or not you have a chronic or inflammatory disease, and your gut health.”
So depending on your genes and your other health habits, your body will react differently when you cut out coffee. Here are just a few of them.
1. You might go through withdrawal.
Caffeine is addictive. There’s a reason you feel like you NEED coffee when you wake up in the morning. You can quit cold turkey, but there are other substitutes that are just as good — if not better — for you than your latte. Samuels says to give yourself 2-4 weeks to wean yourself of of coffee. If you’re quitting caffeine, replacing your morning cup with a cup of green tea should take the edge off. Samuels explains, “If you can tolerate small amounts of caffeine, green tea is a great coffee substitute. It contains beneficial phytonutrients and antioxidants that help fight inflammation that can lead to certain chronic and inflammatory diseases, such as type 2 diabetes, cardiovascular disease, and dementia.”
2. Your digestive system might change.
Overall, research shows that coffee is pretty healthy for you — but it depends on the person. “Some people, particularly those with gluten-sensitivity, also have a sensitivity to the proteins in coffee beans (not the caffeine-component of coffee), which can lead to a number of unpleasant symptoms,” Samuels says. This could include digestive problems or even headaches and fatigue. So quitting coffee might help those problems you didn’t even know you might have had. If digestion is an issue while weaning your coffee intake, Samuels says hot water and lemon in the morning is the way to go.
3. You might gain a little weight.
That’s not necessarily a bad thing, but it could happen. For starters, you might be replacing your afternoon cup of coffee with something different, so pay attention to what that is and how it makes you feel. Coffee also has a reputation to help with weight loss. Samuels says it sort of depends:
“The research on caffeine and weight loss suggests that caffeine may have a slight impact on weight management by preventing weight gain and slightly increasing weight loss at least in the short term. This may be due to the appetite suppression effects of caffeine.” She adds, “Caffeine may also increase energy use (aka fat burning) at rest by stimulating thermogenisis — the production of heat from metabolizing food.”
4. You might feel less anxious.
Caffeine affects people in different ways. “If you drink coffee and feel exhausted later in the day or jittery and wired afterwards, that is evidence you don’t tolerate coffee well,” Samuels says. So replacing coffee with an herbal tea or even a green tea, which has less caffeine in it, might help you out. Cutting out coffee is a good first step for anyone trying to work on their anxiety or figure out how to manage it. Even cutting down on a cup or two can help out.
5. Your could feel less bloated.
Like Samuels says, it all depends on your body. But if you aren’t processing the proteins in coffee well, it could be making you bloated. Allergic reactions like ” headache, fatigue, bloating, gas, or itchy eyes,” Samuels says, could be a sign you should quit. Who knew?
6. You’ll be adding fewer toxins to your body.
One simple way to quit a bad coffee habit is to just switch what kind of coffee you buy. If you have random reactions to coffee it could be the chemicals. “Coffee [is one] of the most sprayed crops in America and many people are actually sensitive to the pesticides and other chemicals used in coffee processing,” Samuels says. So if you’re concerned about super clean eating, quitting non-organic coffees is the way to go.
Depending on your personal health, quitting coffee isn’t always essential. But if you decide to go for it, definitely be prepared for some changes in your body — both good and temporarily not-so-great.
Ice cream with 2 ingredients? Real ice cream? Yes, it really is ice cream and it really is just two ingredients (cream + condensed milk). It shows how easy cooking (and ice cream making) can be. All you need besides two those ingredients are a bowl, a whisk, a container and a freezer.
It so happens that this recipe is also great to explain the science of ice cream. The easier the recipe, the easier it is to extract the science without being distracted by all sorts of extra ingredients and process steps. We can properly zoom in on the role of all (in this case just 2) ingredients and see how these two ingredients fulfill all the different roles within an ice cream.
What is ice cream again (from a scientist’s perspective)?
When we talk about ice cream on this blog we tend to talk about a creamy ice cream, generally scooped in balls onto a cone or in a cup. As opposed to popsicles (which are essentially frozen lemonade), these ice creams contain fats, sugars, often proteins, water and most importantly air!
A more ‘scientific’ analysis of the ice cream will see that there’s the following phases:
- Water ice crystals (you want these to be small and well spread out to prevent those crispy bits; these ice crystals are what make the ‘ice’ in ice cream)
- Sugar syrup (not all the water actually freezes, some might stay liquid and will have plenty of dissolved sugars inside, we discussed the important of sugars before when discussing the freezing point depression)
- Solid fat (the fat will have solidified at the low temperatures ice cream is stored)
- Air bubbles (oh so important to make a light, well melting and soft ice cream)
These three phases are all mixed together and separated (and stabilized) by proteins and in commercial ice creams other stabilizers to improve shelf life.
Top view of the 2-ingredient ice cream, even though you don’t see all those different phases, there are ice crystals, sugar syrup, solid fats and plenty air bubbles in there.
What happens when making ice cream?
This two-ingredient recipe really limits ice cream making to its two most important steps:
1. Aeration: we have to make sure those air bubbles are formed inside the chocolate. For that to happen we have to whip something that can actually hold on to those air bubbles. It needs to be able to hold on to the air bubbles long enough for the ice cream to freeze in the freezer. Once it’s frozen everything around the air bubbles will be so hard the air won’t be able to escape anymore. However, up to that point the air bubbles might still move and disappear.
2. Mixing: all the ingredients have to be mixed together homogeneously. We have to make sure the sugar dissolves well in the water, that the air bubbles are spread through evenly and that the fats are spread out evenly.
2-ingredient ice cream – Role of ingredients
In this 2-ingredient ice cream we use only two ingredients that again contain all the components we need! You will see that the ingredients both fulfill several roles at the same time to still make this complex ice cream structure.
The first is cream, more specifically cream suitable for whipping, it’s called different everywhere, but contains at least 30% fat. By whisking this cream you can create a foam and thus the air bubbles we need for making the ice cream. The reason cream can hold on to air bubbles pretty well is its high fat content. This fat, together with the proteins in the cream, will stabilize the air bubbles and prevent them from merging immediately.
The cream thus contributes the air bubbles, fat and part of the moisture and proteins.
Side note: Why you shouldn’t boil cream meant for whipping
If you decide to infuse some flavour in the cream (e.g. vanilla or coffee), make sure you do not actually boil the cream. Instead, only heat it up slightly (max. 40C). Cream that has boiled will have denaturated proteins. These aren’t good anymore in stabilizing the foam that is formed by the cream. Instead, you might not end up with a foam, but with butter! Any cream can be whipped too much resulting in butter instead of whipped cream. However, this boiled cream never got foamy but immediately switched over to the butter stage.
The other ingredient we’re using here is condensed milk. Condensed milk is boiled down, thickened milk with plenty sugar. In a sense it is a pre-mixed version of sugar + water + dairy. Since the sugar is already dissolved in the condensed milk there’s no need to heat up cream or milk to dissolve the sugar. Instead, all we have to do is gently pour it in the whipped cream (making sure to break as little bubbles as possible) and gently fold it through. Easy as that!
Wondering why we need sugar at all in ice cream? It’s to make a soft ice cream. Imagine freezing a cube of water. It will become rock hard. However, if instead we dissolve in sugar not all the water will actually freeze due to a phenomenon called the freezing point depression. This will make the ice cream softer. Combine this with some air and fat in the ice cream and it will result in a smooth silky ice cream!Aerat2. MxingThe otherThe
2-ingredient ice cream recipe
This 2-ingredient ice cream recipe makes a very smooth ice cream. However, I personally find it overly sweet (although opinions differed). You can reduce the condensed milk content, as stated in the recipe, that will affect the softness of the recipe as well (see explanation above in the condensed milk section), but might make it more agreeable to your taste.
- 250 ml cream (non sweetened, at least 30% fat)
- 200g condensed milk (this makes a pretty sweet ice cream, use 150g for a less sweet version
- Whip the cream until a firm foam has formed. Be sure not to overwhip to prevent butter from forming.
- Pour in the condensed milk, try to pour all in at one spot to prevent the foam from collapsing.
- Gently fold in the condensed milk, try not to break too many air bubbles.
- Pour the mixture in a container suitable for the freezer and leave in the freezer (-18C) for at least 10 hours (over night).
- The ice cream might be hard to scoop straight from the freezer, place in the microwave at 360W for 20s to soften.
Want to try somewhat more advanced ice cream recipes? Try out our semi freddo (pretty similar to this one, but slightly more refined flavours), our vanilla ice cream or our eggless ice cream (using custard!).
The post 2-Ingredient ice cream – On the power of whipped cream appeared first on Food Crumbles – The Food Science Blog.
HARD ICE CREAM SOFT ICE CREAM FRENCH ICE CREAM NO-CHURN ICE CREAM GELATO NON-DAIRY ICE CREAMI Scream, You Scream: A Guide to the Different Types of Ice CreamFollow for recipesGet your FoodFfs stuff here