plantteacher
@plantteacher@mander.xyz
- Comment on When a researcher and publisher withholds information then ignores requests -- what’s the recourse? How can science have integrity? 2 weeks ago:
They could try to say that but I doubt people would believe it.
Who throws away their own code particularly when it’s not junky commercial code but code their heart and soul was behind on a non-profit project? I keep my old code around if anything just to be able to search it to re-teach myself coding and design tips I forgot about. This code backs their research which they may need to refer to when a prospective employer asks for detail on how they executed the study.
- Comment on When a researcher and publisher withholds information then ignores requests -- what’s the recourse? How can science have integrity? 2 weeks ago:
Maybe the acknowledgments gives a hint?
ACKNOWLEDGMENTS We would like to thank Kelly Idouchi, Manya Sleeper, James T. Graves, and Celine Berger for their contributions to this project. Similarly, we thank Chris Hoofnagle, Daniel Solove, and the attendees of the 2014 Privacy Law Scholars Conference (PLSC) for valuable feedback on an earlier version of this work.
- Comment on When a researcher and publisher withholds information then ignores requests -- what’s the recourse? How can science have integrity? 2 weeks ago:
- Comment on When a researcher and publisher withholds information then ignores requests -- what’s the recourse? How can science have integrity? 2 weeks ago:
Oh, wow… I wasn’t expecting that reply. I was actually looking to discuss in general how to address this variety of issue. It was a few years ago but I suppose the code could still be interesting. I dug this up:
dl.acm.org/doi/10.1145/2911988
And now that I dug back into this, I must make a correction. ACM replied to say they are looking for the missing material… then they never found it and they dropped the ball at that point and also neglected correct the description. AFAIK, ACM did not try to reach the researchers, who ignored my inquiries.
- Submitted 2 weeks ago to scicomm@mander.xyz | 9 comments
- Comment on Why Read the Effective Activist Guide | Effective Activist 2 weeks ago:
dead link (404)
- Comment on Laptop is depolymerizing -- how can I remedy this? 4 weeks ago:
Glad to hear that. So got me thinking about the wood glue dissolving on the bottle (polyvinylacetate). PVA is also used as a heel on some cheeses (gouda, I think). Maybe goo gone could be used to take the heel off cheese.
- Comment on Laptop is depolymerizing -- how can I remedy this? 4 weeks ago:
WD-40 sounds like an interesting idea. Most people think of it as an oil, but in fact WD-40 is a cocktail of like 12 or so different solvents, plus mineral oil, IIUC. It’s indeed more of a cleaning product than a lube.
- Comment on Laptop is depolymerizing -- how can I remedy this? 4 weeks ago:
Whenever I see that stuff on the shelf I think “I have acetone… why would I buy that? Probably just acetone with a different label”. But I’m probably wrong… if that were acetone it would not be “surface safe” and they’d get sued for damages. So indeed, probably worth a try.
- Comment on Laptop is depolymerizing -- how can I remedy this? 4 weeks ago:
That’s surprising. Acetone dissolves a lot of plastics even when they are in a new state. I might try it in a small area but I’m skeptical. I would expect it to worsen the situation.
- Comment on Laptop is depolymerizing -- how can I remedy this? 4 weeks ago:
actually after using alcohol and letting it dry it’s not really coming off on my hands. Just still a little sticky. But temp could be a factor. I wonder if on a hot summer day it will be more likely to mark things that touch it. If that happens, my temptation is to cut out a piece of sheet metal and try using a 2-component epoxy.
- Submitted 4 weeks ago to chemistry@mander.xyz | 19 comments
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 8 months ago:
If you read the whole thread, I would not have to spell this out. These are preservatives (source):
- honey
- salt
- garlic
- sugar
- ginger
- sage
- rosemary
- sage
- mustard
- mustard seed
- cumin
- black pepper
- turmeric
- cinnamon
- cardamom
- cloves
- vinegar
- citric acid
- lemon/lime juice
They generally work by killing/repelling/deterring unwanted microbes. Before yesterday, I thought salt worked similarly to the others. Yesterday I learnt that salt exceptional and only functions as a preservative due to a different mechanism (drying effect).
Your logic is nonsense. To claim that because substance X does not kill /everything/, it cannot be a preservative – it’s broken logic. Nothing on that list of food preservatives kills or deters every microbe. Of course they selectively mitigate “the bad bacteria” (but note it’s a bit straw mannish to use the article “the” in your phrasing imply /all/ unwanted microbes; preservatives mitigate enough unwanted microbes to justify use as a preservative).
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 8 months ago:
Indeed. I used to think “nothing will survive 250°F in my pressure cooker” and was tempted to cook some questionable pork. But yeah, would have been a bad idea because chemical toxins from bacteria output would “survive” (persist) in 250°F. So I tossed it. Though I would be surprised if 24hrs is enough time for brine to not only accumulate bacteria in high numbers but also allow enough time for bacteria toxins to be produced. I would have thought a day is too short (I don’t think I ever let more than a day pass between boils).
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 8 months ago:
Actually that logic is broken. A preservative need not make life impossible for all organisms. Hops preserve beer to some extent by making life hard for some unwanted organisms. But hops do not kill everything (of course, because you intend to drink the beer). But as I said in my correction, salt works as a preservative through a drying effect, which I did not previously realize.
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 9 months ago:
I could always transfer it to glass or plastic to protect the pot but I guess laziness was a component to this. Salt is cheap enough that I’ll probably just toss it going forward.
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 9 months ago:
Yeah, indeed I just realized salt only works as a preservative by drying out food. So salt water is indeed useless.
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 9 months ago:
i get 403 forbidden w/that link. And archive.org chokes on it too for some reason.
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 9 months ago:
I can’t imagine it’s particularly food safe to leave your starchy pasta water out for a few days and then reuse it.
I haven’t tested a few days of non-use. It’s usually if I happen to make pasta two days in a row, and (more rare) three days in a row (where it still boils daily).
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 9 months ago:
Well it’s not actually clear to me whether the soft water is to protect the dishwasher, or to make cleaning more effective. Soft water dissolves soap better which makes it more effective in cleaning. It also means I can use powdered detergent (which is cheaper than liquid detergent, but in hard water powder doesn’t perform as well). Soft water has the down side that it’s actually /more prone/ to corrosion than hard water (at least according to youtube plumbers). So I’m tempted to conclude the built-in water softener is just for cleaning effectiveness.
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 9 months ago:
Also aren’t you afraid something will come to live in 2 days in warm salty water
Wasn’t salt the most popular preservative in the days before refrigeration existed? The stuff boils with heavy salt, so starts off semi-sterile. Then I don’t imagine many things looking for a home in brine, which then boils again the next day.
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 9 months ago:
Starchy water sitting around is a breading ground for bacteria. Don’t do that.
That water is brine, if you do it right. Salt is a good preservative. I’ve tested it with up to 2 reuses.
Also, dishwashers don’t clean with salt water. They use the salt to reset their internal water softener.
Not sure why you thought I thought dishwashers clean with salt water. The manual’s advice was to mitigate salt grains that did not get into the salt reservoir that would sit on the stainless steel potentially for days.
- Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots? 9 months ago:
Ah, I wondered if I needed to explain that, since dishwashers in N.America do not take salt. European dishwashers tend to have built-in water softeners (because it’s somewhat uncommon to have whole house water softeners). So we periodically have to fill a salt reservoir in the dishwasher to feed the water softener.
- Submitted 9 months ago to chemistry@mander.xyz | 29 comments