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Greetings. How much of it is illusion or how much is a real illusion ? Never seen it before. How does it work ? There is a tiny video in the advertisement. Does it mean only specific simple images tailored for it can be 'projected' or any images can ? ---> https://www.temu.com/turn-your-phone-into-hologram-projector-3d-hologram-projector-pyramid-mobile-smartphone-hologram-3d-hologram-display-stand-projector-for-any-phone-innovative-toys-educational-toys-for-kids-g-601099518058229.html?top_gallery_url=https%3A%2F%2Fimg.kwcdn.com%2Fproduct%2FFancyalgo%2FVirtualModelMatting%2F4ca44dc166c457f91ecc7a60eebb2ee2.jpg&spec_gallery_id=2000992561&refer_page_sn=10032&refer_source=0&freesia_scene=193&_oak_freesia_scene=193&sku_id=17592222549637&_x_sessn_id=bcpv3up1ne&refer_page_name=goods&refer_page_id=10032_1688605534190_2sl1h41x4r

Thanks. Directional stability... Did not see that one. I was only seeing the digging itself deeper in the mud when soil was pushed outwards. instead of a faint opposite. Well, anyway all is the opposite if trying to back out of muddy terrain in reverse gear.🤨

Hello. From the angle of the thread 'ribs' If the tires shown turn/slip going away from you, do the 'ribs' push some soil/mud towards the center of its path ? If it turns/slips towards you, do the 'ribs' push some soil/mud out of the tire path ?

Well, if you ask, a few favorites, mostly old stuff midnight re-runs... 'MOM', 'Two and a half men' And wishing some day again, 'Married with children' 'Nova'

Has it been published somewhere the last dialog with the surface vessel ? The last minute could reveal a catastrophic sudden failure or noticing a problem in progress. One single leak hole the diametre of a hair would entirely flood the interior with no way to stop it from the inside.

Unsure if you mean echo locator as a ping beacon, or a 'repeater' attached to the Titanic that picks up nearby? submarine noises/com and relays in higher power to surface/distant receiver. If a locating/searching receiver is at surface -say 5Km- from a beacon in the lost submersible, to triangulate in 3D the arriving timing shifts of a signal to find its source, I have to assume it would take synchronized time receivers hundreds of metres or Kms apart to measure and compute direction for the 1500m/s acoustical propagation signal. And that is if they are not moving by currents/tumbling by the seafloor. Sea is not water at rest. If by magic they had an extra week or even a month of air supply, they would still be doomed, no food, no heating, no drinking water, probably no light in board. 🥵

The "contact" communication with a submarine can be conducted in ultrasonics, ultra low radio frequencies, optical methods. Radio waves are severely attenuated in seawater. ☹️ Tridimensional directional sensing/finding at long ranges is not simply achieved, worsened by noise floor levels and interference masking signals. Side-scan sonar is very limited in range to conduct a search.

Hello. Germinated indoors in January, now my oxheart tomato plants are fruiting reaching 1.30m. Read about trimming, topping, thinning, pruning... Question. Can an adult fruiting tomato plant be topped down like at 60 - 80 cm height keeping its roots intact and moved indoors during the winter season, kept from too much growth by pruning; to have a mature and well grown plant ready to resume production in next spring, with no need to wait 4 months from seed to become just a young plant, perhaps even fruiting indoors meanwhile ? The point is to keep alive a plant that otherwise would freeze-die in order to gain/save future time.

The cause can be this, that or the other but is not the subject here. Am asking if a gulp of wine/liquor gives relief or stops the reflux for you.

Regards. Some of you may have that stomach acid reflux, take the calcium bicarbonate tablets, or the pink stuff, or fancier reliefs. Next time, please, have a gulp of wine and come back with observations. I have tried some liquor (anise) too and worked. Bourbon, meeeh. Would like to see your reports. Thanks. 🤔

Greetings. Is there a method with science instead of the tales of experts, to analyze if a mushroom will put me in a casket or not ? My backyard has since a couple of days, shiny gold color 15cm. mushrooms on sunlight, silver color when overcast. How to preserve them alive or ensure their propagation ? The smell is just like fresh champignons. Went to take pictures a moment ago, a visitor intruded. Color today shows as more whitish. Would a close-up image of some part help identifying ? Adding pictures...

Hello. Baptism is considered a Christian sacrament, but was practiced by John since before Jesus became Christ. How does it work ? When did baptism originate; on what religion ? What belief did baptism supposed to do to a person ?

Please delete if improperly posted.

Hi. Recycling of solar panels will be addressed soon, if not already a thing to consider. What happens to the cell that loses some efficiency in a couple of decades ? How much is the efficiency loss ? ~20% ? What could it be in 100 years ? In my young years studying electronics, read "a transistor is theoretically eternal" The silicon in them is not exposed to sun rays but encapsulated in epoxy. Is that what makes a conservation difference ? What is the 'aging agent' ? Solar radiation ? temperature cycles ? moisture ? particles ? There is mainly two types, the monocrystalline and the polycrystalline cells. Always read about their efficiencies but never saw longevity differences published. Is this a physics more than a chemistry thing ? ---> Please move as deserved. There is a smell that large solar plants sell their aged panels at a good 'discount' and profit from it instead of paying for recycling... financial strategies...

Nice! Solar or wind, whatever survives hurricanes at that location is great choice. Very good if government ran, perhaps not so much for private generation.

Go to your balcony, roof, backyard now and check how fast is the wind. By installing one you could find a very expensive wind generator doing nothing. Same daily, like 90% + of time ☹️ And not very pretty. If you own a hilltop in the farmlands or a cliff, then I 🤐 Hello. Am fully against the linked article point of view. Nobody buys an automobile, matress, shoes, a house, clothing, computer because is easier to recycle. There is maaaany important things in spending/investing than focusing on our garbage. Besides, somehow, recyclers will make a profit. Glass will be mixed in asphalt, aluminium will be reused as beer cans or something, conductors will conduct again, silicon will find a niche. The platonic ideal of avoiding waste is very noble, but reality is waaaay different in this case. I could bet the article author has never had a solar panel. This is the balance to look for in the future, not the recoverable waste balance.

Seems a recipe from a lazy 'copy and paste' illiterate. "1 sachet de levure chimique" also tells nothing, no measure unit. 🥴

Hi. Have no major problem reading french, but problem with the above. 😃 Sent an email to a yeast manufacturer; hope to get more knowledge. Found something else half way down this page ---> https://www.fleischmannsyeast.com/frequently-asked-questions/

Thanks, geordief. I suspect the dough that collapses does it because the gas pockets/bubbles shrink from decreased temperature in freezer (Charles' law) and no other influence from the yeast. I will have to try preparing the dough with cold ingredients. But I cannot tell which yeast type/brand to use that can survive a freezer. To review what I did with the 'industrial' frozen dough from the supermarket : Bought iron-hard frozen no-bubbles not-risen-before compact bars as they receive them. Placed them in the off! oven rack to thaw for several hours 4, 5, 6... with the oven light bulb on to get some warmth and/or a litre of boiling water bowl at bottom. Untouched, uncovered, tripled if not more its volume, baked, and good hot french bread resulted on time. Same here; why some yeast dies and not all ¿? Do not care much if taste would not be 'same' with baking powder instead. But french bread has to be. 😋 Found these ---> https://www.tasteofhome.com/article/freezing-yeast-dough/ ---> https://www.masterclass.com/articles/freezing-bread-dough ---> https://www.freezeit.co.uk/can-you-freeze-baguette-dough/ ---> https://blogs.extension.iastate.edu/answerline/2022/03/29/freezing-yeast-dough/

Thanks. Do not understand the above. Is that before freezing the dough ? So you froze it after rising ? I had the wrong belief that the dough would have to be quick frozen before any rising started and there would be zero rising until after thawed days after. Cannot understand either "some of the yeast dies" If all the yeast is exposed to the same adverse environment; how only some die ? Skidding nearly into off topic; if ..."I don't like too much of a yeasty taste."... And the only thing yeast does is farting to produce bubbles; how can I prepare french bread with baking powder instead; (a bubble maker too) with no yeasty taste ? 🤔

What prevents the yeast from meeting death in sub-freezing temperatures ? geordief : How long did you thaw the frozen dough, and after thawed, how many hours rising at warmth before baking ?

In my ignorance am guessing the dough preparation should be done at much colder than 28C bakery 'room' temperatures; say by a 10C kitchen/machinery and ingredients, perhaps extra water. Then extruded and frozen for packed delivery. 🤔

Thanks for responding. The frozen iron-hard, no-bubbles-in-it bars I used to buy were like 5cm x 3cm x 25cm long, machine formed and cut, yielding typical 8cm x 6cm x 30cm loaves. A search "frozen bread dough" only results found are on how to bake, not how it is made, and shopping. ---> https://www.webstaurantstore.com/richs-19-5-oz-french-bread-dough-case/876RICH03033.html So the industry has perfected a process for the supermarket 'to do nearly nothing' On your next visit to a supermarket, perhaps attempt to buy a frozen french dough bar to see it. Some convincing saliva for the clerk may be needed.

Greetings. At the supermarket bakery, I used for years to buy raw frozen french bread dough and bake it at home at my convenience. It is the way they receive the dough from some supplier and they only bake with not much labor. Today, a grumpy supervisor decided to not sell me anymore the bars of hard frozen dough at the baked price by some invented or not corporate decision. I have to ask your expertise, on how to make it at home. Yes, frozen in dense bars form and keep until the baking craving day. Works by leaving it to thaw a few hours and rises before putting it in the oven. Any expert around ?