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Cake day: June 29th, 2023

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  • So I found this website that lists specific heat capacities for various foods, and while it doesn’t list “snacks”, dry foods values seem to range from 0.3 to 1 cal•g-1•K-1 = 0.0003 to 0.001 Cal•g-1•K-1. Assuming no phase change (i.e., melting) and otherwise temperature-invariant heat capacity, the energy required for heating a 100 g snack from freezer temps (-18 °C) to body temp (37 °C) is 1.65 to 5.5 Cal. More realistically, we can compare to eating an ambient-temp (20 °C) snack; that difference is only 1.1 to 3.8 Cal… in either case, the difference is negligible, generally < 1% of the calorie count of the snack itself.






  • Good article, reactive web design notwithstanding (stop. breaking. my. scrolling). I’m not surprised that obtaining the chemicals was that easy, even accounting for the mislabeling and fake products. A lot of these chemicals are pretty simple and have pretty general use cases in the fine chemicals space. Hell, I had occasion to use (2-bromoethyl)benzene, aniline, and propionyl chlorde in school for making random precursors and ligands, albeit separately. I wonder if they are at all harder to procure nowadays because of the fentanyl epidemic.

    Edit: checked some of my old work, didn’t actually use (2-bromoethyl)benzene but did make a related compound as an intermediate for ligand synthesis using a very satisfying Appel reaction.