exchemist

This is quite funny. The spambot correctly says you need nuclear fusion to create elements - but then goes on, serenely, to warn you to use appropriate PPE and ensure lab ventilation when doing so!

Because I have some understanding of basic physics. - The energy in the sound waves from a human voice is tiny: at 60dB it is about 10⁻⁶ W/m². So for a cooking pot of 10cm radius and thus a surface area of 0.3m², it will intercept one third of a millionth of a watt of energy from the sound. - This energy will be converted to heat when it is absorbed, so all it will do is serve to heat up the contents - infinitesimally.

It was that crap about humming and "energy" while you cook, plus your implausible claim to detect short-term effects on atherosclerosis in your own body, that made my crank detector go off.😁 But thanks for the links on pesticides. Apparently, if you eat home-grown eggs shipped in from Jordan and you don't hard boil them, then you may be at risk of ingesting certain pesticides above safe limits. Nothing in these links suggests that commercially produced eggs in other countries contain unsafe levels of pesticides. The study itself concludes: "PRACTICAL APPLICATION: Home-grown eggs could be exposed to pesticides more than commercial eggs as free-range hens interact directly with the environment and ingest soil or materials on/in the soil that might be contaminated with pesticides used in home gardens or farms. Exploring pesticides residues in home-grown eggs and effect of refrigerated storage and heat treatment (boiling and frying) on residue levels would be useful to consumers and health authorities."

I think you should talk to your priest, or perhaps more likely in your case, pastor, as you sound as if you come from the Protestant tradition, about all this. Mainstream Christianity does not oppose the findings of science. Some scientists are religious believers and others are not.

This does not sound right, in a number of respects. The green ring in hard boiled eggs is due to sulphur in the white reacting with iron in the yolk, if the eggs are cooked longer than necessary. There is no reason to think organic vs standard eggs behave any differently in this respect. If you don't want a green ring, boil them for less time and then cool and shell them immediately. (I never get a green ring with hard boiled eggs - and I never buy organic eggs.) Furthermore I can think of no way you could possibly know that one type of eggs allegedly clogs up your arteries while another does not. What makes you think this? As for the "toxins" causing atherosclerosis, this is an interesting claim. I had not heard of this before. Can you provide evidence (e.g. a web link) describing what these "toxins" are, that they do indeed bioaccumulate in standard eggs and that they do cause atherosclerosis. ------------------------------------------------------------------------------------------------------------------------- P.S. Actually, forget it. I've now read some of your other posts. I don't think anybody is going to learn anything worthwhile from a discussion of your ideas.

Don't forget to pursue @chenbeier's suggestion as well. If you add a few drops of sulphuric acid you may find the green layer dissipates.

What businesses need to trap grease? Are you thinking of catering businesses?

I don't know but my first guess would be that water may absorb CO2 from the air. You could perhaps be getting some basic copper carbonate (carbonate hydroxide). Perhaps @John Cuthber may know.

I think we definitely need Moonbase though, so long as we can have Gabrielle Drake to run it:

We need a description, not a video.

Oh God, I’d never advise someone to repeat a mission statement. They are always such bland BS. You could talk about your own perception of the company and its activities, personal factors that make it a good fit for you - and best of all, you could perhaps find a way to turn it round and ask the interviewer questions. I was always impressed by candidates who could turn the interview round.

Yes, you must be right about the expansion, I think. I had difficulty seeing why that would have an effect.

On the density of seawater he seem to me to be substantially right. At 4000m depth it is typically 1.046: https://www.britannica.com/science/seawater/Density-of-seawater-and-pressure , due to the compression effect he referred to.

Really? My experience is that @sethoflagos is one of the more rigorous posters on this forum. While you can have legitimate disagreement on the science, It seems to me that accusing him or her of bad faith, as you are doing here, is quite a stretch, to put it politely.

I did not intend to judge your invention, just perhaps think about how you might bring it to market. I repeat, the invention is already in the public domain, as that is what happens when a patent or utility model is granted. But OK, good luck anyway.

I don’t think we can help very much without knowing what this is. As you have a monopoly and the invention has been published by the patent office, it is now public knowledge and you can safely reveal it. Can you provide a link to the published invention? Do you mean they offered to manufacture it for you , if you paid them to do so? So they can make it but don’t want to take on the business risk. That seems rational.

From @chenbeier's link it looks as if NaBH4 reduces one of the carbonyls to a hydroxy group, i.e. form dihydro to tetrahydrouridine. So that does not open the ring. Hydrolysis of the amide with KOH will open the ring of course and, by the look of it, may evolve ammonia and CO2, destroying it completely.

The yellow is fluorescence. The emitted light will be scattered from the beam and will not be coherent. It will be near monochromatic if only one transition is excited in the fluorescence process but will have the line shape of that emission line. In a thin film some of the beam may emerge on the far side but if it does it will be what remains of the original beam, i.e. green.

Ah yes, a "petty patent" or Gebrauchsmuster. I had quite forgotten about those. Well, it's a monopoly on whatever you have invented, for a limited period of time. So to exploit it, you either need to bring your invention to market yourself or licence it to someone who will, for a fee. What is it for?

Per millimetre? Millimetre of what?

The judge here would know:

Yes, I did the same about 20 years ago, since I need to be able to write with my right hand while using the computer. You don’t need much dexterity to operate a mouse.

This article explains almost nothing, so it's impossible to say. It looks like a gimmick to me. What's the point, especially since the light has to be supplemented with electricity?

The difference is the way they get their energy input to work against entropy, basically. Desalination plants often use reverse osmosis, in which pressure is used to force water molecules through a semipermeable membrane that does not allow the larger, solvated, salt ions through. (Although an individual Na+ or Cl- ion is smaller than an H-O-H molecule, these ions in solution are surrounded by a solvent "cage" which is quite tightly bound to it and makes their effective size a lot bigger.) Alternatively distillation is used, often under reduced pressure to permit boiling at a relatively low temperature. (Boiling greatly increases the surface area for evaporation, accelerating the process, due to the surface area of the bubbles). The very large desalination plant at Jebel Ali, in the UAE, used that method, I remember, from when I lived in Dubai in the 1980s. It employed waste heat from the Jebel Ali steam power station - quite clever. A solar still relies on heat from the sun, rather than an artificial energy input. So the energy input is in a sense "free" - and non-polluting, of course - but you are limited to the energy density of sunlight. Solar stills also have to rely on evaporation at atmospheric pressure, which further constrains their capacity.

Mine is how to preserve wine in good condition after opening a bottle, if you don't have enough people to finish it. I bought some screw cap half and quarter bottles of wine at the supermarket and kept the empties. Now, when I open a bottle, I decant half into an empty half bottle, making sure to fill it almost to the top so there is negligible oxygen to oxidise the wine, screw the cap on tight enough for an airtight seal and keep it in the fridge to slow down any reactions that may take place. If I'm on my own and only having a quarter bottle with my meal, I put the 3rd quarter into one of the quarter bottles on the same principle. I have found it is certainly possible to keep both red and white wine for a week this way, without noticeable deterioration - and even 2 weeks at a push, though it does tend to get a bit thin. This method is infinitely superior to those pumps and stoppers you can get e.g."vac-u-vin", which in my experience barely work at all. I resorted to this due to my tendency to atrial fibrillation, which can be brought on by alcohol. It has enabled me to continue to enjoy modest amounts of wine without getting into medical problems. ( I have just had an ablation, which I am hoping may get rid of the AF, but I need to let my heart settle down for a couple of months and learn the new conduction pathways before putting it to the test.)