Category: eat me

NCBI ROFL: Sampling the fried-chicken-ome.

By ncbi rofl | January 15, 2013 2:44 pm

A nationwide sampling of fast-food fried chicken: starch and moisture content.

“A nationwide sampling plan was executed to estimate the nutrient composition of fast-food fried chicken in the United States. Ninety-four composite samples were selected from major chains in 10 cities. Starch contents were determined using a modified American Association of Cereal Chemists method. The amount of glucose formed during enzymatic hydrolysis was quantified either by a gas-liquid-chromatographic or a high-performance liquid chromatographic technique. Read More


NCBI ROFL: Investigation of the best suture pattern to close a stuffed Christmas turkey.

By ncbi rofl | December 20, 2012 2:00 pm

“Instructions on how to debone and stuff a turkey are available, but what is the best way to close it up? A randomised trial involving 15 turkeys was performed in order to evaluate skin disruption scores and cosmetic outcomes following the use of different suture patterns. Turkeys were deboned, stuffed and cooked according to guidelines of the US Department of Agriculture Food Safety and Inspection Services. After stuffing, they were randomly assigned to one of five closure groups: simple continuous Lembert; simple continuous Cushing; simple continuous Utrecht; simple continuous; or staples. Read More

NCBI ROFL: Raw, extruded, cow stomach protein scientifically proven nasty.

By ncbi rofl | December 6, 2012 12:00 pm

Sensory acceptability of raw and extruded bovine

“The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and soy protein meat products was assessed using triangle tests and sensory acceptability evaluated by consumer panelists using a nine-point hedonic scale. Read More


NCBI ROFL: Aroma extract dilution analysis (AEDA), and the rest is gravy… “á la chef”.

By ncbi rofl | December 3, 2012 12:00 pm

Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.

“By application of the aroma extract dilution analysis (AEDA) on an aroma distillate isolated from a freshly prepared, stewed beef/vegetable gravy, 52 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-4096. On the basis of high FD factors in combination with the results of the identification experiments, 3-(methylthio)propanal (cooked potato), 3-mercapto-2-methylpentan-1-ol (gravy-like), (E,E)-2,4-decadienal (deep-fried, fatty), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (lovage-like), vanillin (vanilla-like), (E,E)-2,4-nonadienal (deep-fried), and (E)-2-undecenal (metallic) are suggested as key contributors to the aroma of the gravy. To get an insight into the role of the vegetables as sources of gravy odorants, a beef gravy was prepared without vegetables. Read More

CATEGORIZED UNDER: eat me, NCBI ROFL, smell you later

NCBI ROFL: When is lunch not just lunch? When it's with your ex.

By ncbi rofl | September 18, 2012 7:00 pm

It’s Not Just Lunch: Extra-Pair Commensality Can Trigger Sexual Jealousy.

“Do people believe that sharing food might involve sharing more than just food? To investigate this, participants were asked to rate how jealous they (Study 1) – or their best friend (Study 2) – would be if their current romantic partner were contacted by an ex-romantic partner and subsequently engaged in an array of food- and drink-based activities. Read More

NCBI ROFL: The fluid mechanics of coffee rings.

By ncbi rofl | August 29, 2012 7:00 pm

Formation of coffee stains on porous surfaces.

“During the drying of drops of nanoparticle suspensions, segregation can occur by internal fluid flows toward the contact line, if the contact line is pinned. This leads to a characteristic ring deposit or coffee stain. On solid substrates coffee staining can be eliminated through the use of solvent mixtures that promote Marangoni flows to oppose these drying-induced flows. Read More

CATEGORIZED UNDER: eat me, NCBI ROFL, rated G, told you so

NCBI ROFL: Disliked food acting as a contaminant in a sample of young children.

By ncbi rofl | August 23, 2012 7:00 pm

“Anecdotal evidence suggests that a disliked food can act as a contaminant to liked food during childhood. While this has been investigated in an infant sample, the current paper presents the first study to investigate this phenomenon in a sample of young children (4 years 5 months-6 years 1 month old, N=30). Children were shown a liked food at different stages of being contaminated by a disliked food. Read More

NCBI ROFL: Jeez people, enough with the cockroaches in your colons already.

By ncbi rofl | August 7, 2012 7:00 pm

Caught on camera: an unusual type of bug in the gut.

“During screening colonoscopy, a cockroach was encountered in the transverse colon of a 51-year-old woman with a history of schizophrenia.  It was <1 cm in size and had a green, aqueous substance sticking to its legs. Despite extreme caution during extraction, the cockroach disintegrated and was removed by using suction. The patient denied any knowledge of accidental ingestion or history of pica. The most plausible explanation was inadvertent intake of the cockroach while the patient was consuming green gelatin shortly before the procedure. Read More

NCBI ROFL: Apparently, you can't bribe doctors with candy.

By ncbi rofl | August 2, 2012 7:00 pm

Randomized trial of 5 dollars versus 10 dollars monetary incentives, envelope size, and candy to increase physician response rates to mailed questionnaires.

“BACKGROUND: The validity of the results of mailed surveys is often threatened by nonresponse bias, which is made more likely when response rates are low. However, the effectiveness and cost-effectiveness of several strategies to increase response rates are uncertain. OBJECTIVES: To assess three strategies to increase response rates to mailed physician surveys: including a 10 dollars versus a 5 dollars cash incentive in the initial mailing, including a mint candy or not, and using a large versus small outgoing envelope. Read More

NCBI ROFL: The science of disgusting family dinners.

By ncbi rofl | July 31, 2012 7:00 pm

The social life of ‘eugh’: Disgust as assessment in family mealtimes.

“Disgust is a complex phenomenon that pervades a number of social situations. To date, disgust has primarily been understood as an individually experienced emotion or as a way of defining boundaries between people or objects; the detailed social practices through which disgust is choreographed, however, have yet to be fully explored. The social implications of disgust are particularly apparent when food and eating are involved, as it is in such settings that individuals, objects, and social boundaries coincide. In this paper, I argue that the enactment of disgust is an inherently social event, and that we can evidence it as such through the way in which it is produced and oriented to in everyday interaction. The setting for this paper is family mealtimes, as a situation in which children and parents explore the boundaries of what is, and what is not, disgusting. Read More


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