April 8, 2004: Jason Bateman

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Jason Bateman
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How to stay happy during the holidays

SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry

Welcome to the seminar entitled Kitchen Chemistry. This is a Pass/Fail, 6-unit seminar (2 hours of class and 4 hours of reading and homework per week). This seminar is designed to look at cooking from a scientific basis. Each week we will do an edible experiment and look at the science behind how it all works. Not only will chemical principles be examined, but also biochemical, biological, microbiological, and maybe even a little physics. Students are required to attend at least 80% of the classes.




http://ocw.mit.edu/OcwWeb/Special-Programs/SP-287Spring-2009/Syllabus/index.htm


SES # TOPICS
1 Guacamole, salsa, make your own hot sauce, and quesadillas
2 Cookie - death by chocolate
3 Pancakes
4 Bread
5 Scones and coffee
6 Meringue
7 Jams and jellies
8 Three bean chili and corn bread
9 Cheese
10 Molecular gastronomy
11 Wacky cake
12 Ice cream
13 Peer teaching
14 Pasta, meatballs, and crème brulee



Additional readings, organized by topic:

Guacamole, Salsa, and Quesadillas

How do we rate chili peppers?
How do you make tortillas?
Instructions on ripening and peeling avocados.
Why should we eat avocados?
History of the avocado
Cookie – Death by Chocolate

Shopping for Chocolate
Chocolate is being made in Hawaii. Learn some fun facts about vintage chocolate
Processing the cocoa bean
Where does chocolate come from?
Botanical classification of the cocoa plant
How are the cocoa beans processed to make chocolate?
Chocolate Classifications
Do you know the differences between the types of chocolate?
What is the difference between natural and dutch processed cocoa?
Chocolate and the Brain
Why do we crave chocolate?
Receptor in the brain that interacts with chocolate
Chocolate and Health
Health benefits of chocolate
Chocolate as a drug for Diabetes
Chocolate Science
Here's an actual chemical article about chocolate
There is a traveling exhibit from the Field Museum that is all about chocolate. Click here for more information.
Fun Sites
Homepage for the Laboratory for Chocolate Science at MIT
You can take a class at the University of Georgia called Chocolate Science
Pancakes

Additional Reading:
Pancakes as viewed from a chemical engineering perspective
Everything you did not really want to know about harvesting maple syrup
Instructions to go out and tap a maple tree yourself
Fun Sites
Three pancake math problem
IHOP
Bread and Salt

Yeast
Learn what exactly yeast does in the bread
Explore the science of yeast
History of yeast
Bread chemistry
Hints on braiding bread
Bread science 101
The purpose of each of the ingredients in bread
All About Gluten
Did you know that there is an International Gluten Workshop?
Information on Salt
Salt facts
This is what people who watch too much Food Network dream about!
Instructions for the salt tasting:
Onto a slice of bread (we will be using a baguette or unsalted soda cracker), put some unsalted butter.
Sprinkle your salt of choice
Describe how it tastes
Rinse mouth with water
Repeat steps 1 to 4 with a different salt
Scones and Coffee

What exactly is a scone suppose to be?
Coffee
Learn all about the science of coffee (growing, harvesting, processing, etc) at the coffeeresearch.org site
You should look at how to taste the coffee (called cupping)
We bought our green coffee from Sweet Maria's
The "primary objective is to bring balance to the coffee and health debate" Institute for Scientific Information on Coffee's
Leavening agents
Baking soda Vs. baking powder
Composition of baking powder
Fun sites:
Look at the University of Guelph's Dairy Chemistry and Physics site. Do you know the pH of milk?
Meringues

Meringue making
Why is a copper bowl the best?
A chemist's explanation of the use of copper bowls
Tips for whipping egg whites
More tips on meringues
All about eggs
Fun sites
Did you know there is an American Egg Board?
Jams and Jellies

Step by step procedures of canning
History of jam
Why does this recipe have so much sugar?
Scientific writings on jam making
Short history of jam making
Chili and Cornbread

Chili
The difference between Hot and sweet peppers
History of chili
What's Beano?
Asparagus, beets, and artichokes
We will also be tasting beets, asparagus and artichokes. For these experiments we need to drink a glass of water, then eat either beets or asparagus. For the artichokes, drink some water, eat the artichoke and then drink some more water. Do you notice any difference in the water?
Medical case study (everything you did not want to know about your water output)
Asparagus board of Michigan
Cheese

Why should I eat cheese?
Want to buy cheese making supplies yourself?
Want to buy cheese online?
Making cheese - a short course
Still want more dairy courses? Go here.
Fun Sites
Want to learn about Cabot Cheese (the Vermont cheese maker)?
Molecular Gastronomy

What exactly is molecular gastronomy - one definition is here another definition is here.
Kitchen equipment for chemistry
Link on the web that demonstrates the caviar experiment
For a link to a slide show of cool molecular gastronomy experiments by Chef Wylie Dufresne go here.
Interested in learning more about experimental cuisine, go here.
Ice Cream

Getting the right texture in the ice cream
Ice cream FAQ from the University of Guelph.
Science and ice cream
Sign up for the ice cream school.
Step by step directions for making liquid nitrogen ice cream
Spaghetti, Meatballs, and Creme brulee

Even small children perform creme brulee as an experiment!
Want to eat pasta without making a mess? Here is a Physicist's explanation.

SP.235 / ESG.SP235 Chemistry of Sports

This seminar will focus on three sports: swimming, cycling and running. There will be two components to the seminar: classroom sessions and a "laboratory" in the form of a structured training program. The classroom component will introduce the students to the chemistry of their own biological system. With swimming, running and cycling as sample sports, students are encouraged to apply their knowledge to complete a triathlon shortly after the term.





http://ocw.mit.edu/OcwWeb/Special-Programs/SP-235Spring-2009/Assignments/index.htm

Hacked climate change email furor

Hacked climate change email furor

Hacked climate change emails - a tempest in a teapot or a real storm? Paul Jay talks to Michael Brklacic


Bio

Michael Brklacich is Professor and Chair of the Department of Geography and Environmental Studies at Carleton University in Ottawa. Mike Brklacich's teaching and research interests reflect his long-term interests in interdisciplinary approaches for assessing relationships between human use and impacts on environmental and natural resources, and in the application of science to public policy.

Transcript

PAUL JAY, SENIOR EDITOR, TRNN: Welcome to The Real News Network. I'm Paul Jay, coming to you today from Washington. The controversy over the email leaks—or I should say stolen emails—from the climate research unit at East Anglia University in England is still raging. And if you haven't followed the controversy, I'll just quickly fill you in. Somebody hacked into the email system of the East Anglia University, and they uncovered a bunch of emails from Phil Jones and the climate-change research unit at the university and found two or three lines in what are thousands of emails, but these two or three lines are rather, some people think, damning. And I'll just read them to you quickly. The first of the emails that people are talking about was dated November 1999. And Phil Jones writes, "I've just completed Mike's Nature trick of adding in the real temps to each series for the last 20 years (ie, from 1981 onwards) and from 1961 for Keith's to hide the decline." (Phillip Jones, Director of the Climatic Research Unit, University of East Anglia in Norwich, from email dated November 1999) People are assuming that means to hide the decline in the rate of increase of global warming, which people thought from 1998 to now would continue to rise as it had in the '90s, but apparently it's not. Another email that's been talked about was written after an article written by Paul Hudson of the BBC. Hudson's article was "What happened to global warming?" where he talks about the same issue: why isn't global warming continuing over the last 11 years as people had expected it to? This email's written by Kevin Trenberth to Michael Mann. Now, Michael Mann, if many of you may remember, is the scientist that developed the "hockey stick" theory of climate change, where for the last thousand years or so temperatures were more or less steady, and then around the time of the Industrial Revolution take a big spike up. And everybody has seen this graph that ever saw Al Gore's film Inconvenient Truth. Anyway, Trendberth writes to Michael Mann and some other scientist in—and, again, this is after Hudson's article "Whatever happened to global warming?" Well, Trendberth writes, "Well I have my own article on where the heck is global warming?" He goes on to tell us how temperatures in Boulder in October were much colder than expected. He says that the last two days was 30°F. The normal is 69°F. But here's the line people are talking about. He says, "The fact is that we can't account for the lack of warming at the moment and it is a travesty that we can't." (Kevin Trenberth, Head of the Climate Analysis Section, National Center for Atmospheric Research, from email dated October 2009) The serious data published in the August BAMS '09 [Bulletin of the American Meteorological Society] supplement on 2008 shows there should be even more warming, but the data are surely wrong. Our observation system is inadequate. So this is what everybody's talking about. Does this shake in any way the scientific foundations of the climate change theory? And joining us now to help us make sense of all this is Mike Brklacich. He's a professor and chair at the Geography and Environmental Studies Department at Carleton University, and he's the lead author of the North American Chapter by the Working Group 2 of the IPCC [International Panel on Climate Change] report, which was awarded a Nobel Prize in 2007. Thanks for joining us, Mike.

MICHAEL BRKLACICH, PROFESSOR OF GEOG. AND ENVIRON. STUDIES, CARLETON UNIV.: Thanks very much, Paul.
JAY: How do you react to these emails?
BRKLACICH: I'll start off by saying I'd encourage people not to overreact. We're talking about long-term changes in climate change; we're not talking about what's happening in the weather over the last few days, few weeks, or even last few years. So I think let's keep that perspective in mind. The second point I guess I'd want to make in terms of why we ought not to overreact is the research that has been discussed, the hockey stick and so on, has been published as part of the Intergovernmental Panel on Climate Change reports. I've been involved in research now since the late 1970s, early 1980s, going on 30 years, and I cannot think of a peer-reviewed process that is more thorough than what has happened with the Intergovernmental Panel on Climate Change. The important part, then, with IPCC is that it's reviewed by the literally hundreds of people, hundreds of scientists, not just a couple of scientists that would be the normal peer-review process. I've never been involved in such a thorough review. So I think it'd be very hard to imagine that there would be a conspiracy theory of some sort. I just don't understand how that many people could conspire to do the same thing at the same time over a lengthy period of time. The final point I want to make is we're talking about climate change here, not global warming. There's many aspects to climate, not just the temperature. And when I look at all of the different changes that are occurring in various aspects of climate, and they're all trending the same way—. We have temperature going up. We have sea-level rise occurring at the same time. When we look at the amount of ice that covers the northern pole now, it's on the decline. All of these things are trending in the same way. And what I liken this to is if we think about going in for your annual checkup with your doctor, and you have—say your blood pressure is a couple of points high. Liken that to temperature change. Your GP would say, "Hey, think about doing something to improve your blood pressure. Eat a bit less. Walk a bit more," and so on. If your blood pressure is high and your cholesterol is high—so that would be now temperatures going up, as well as sea level rise—then, you know, you get a bit more of a stern warning. And then if we had a third item, your blood sugar is also high, that's, like, the decline of the polar ice. And what happens at that point is the doctor starts shaking his finger at you and telling you that you're going to be a stroke victim in the next not-too-many years. And so it's not just about the temperature rising; it's about a whole series of indicators relating to climate that are changing fast and changing faster than we've ever experienced before. And so for those reasons I'm very concerned about recent trends in climate change, of which temperature change is just one aspect.
JAY: I mean, the fact that one of the scientists at the middle of all of this used this word that it's a "travesty" that we can't deal with this data, what does this do to the discourse?
BRKLACICH: Well, again, I think let's separate out the scientific discourse, and the public discourse as well. And I think this is very important, 'cause there's messages that are being portrayed. Again, we're talking about long-term trends, and certainly any of the information that I've seen over the last few years suggests that these trends in many factors are going in the same direction, including temperature, polar-ice cover, and so on. The other part I think that's important here is, look, we're talking about climate data that's being generated from a variety of sources. The observed record is really only a couple hundred or just a little more than 100 years old, and some of the information [if] we go much further back than that is being derived indirectly from a variety of proxy sources. The other problem that's a concern with the climate data itself is sometimes climate data become contaminated as the area surrounding the climate station changes. The important point here is, hey, we have less than a perfect record. I think we should acknowledge that. But does that mean that we throw it all out? My answer would be no, we don't throw it all out, simply because there are so many factors that are leading in the same direction.
JAY: Does the scientific community not have to be more critical, though, with Phil Jones and his group? Let me read you something George Monbiot wrote in The Guardian. Monbiot is the author of the book Heat: How to Stop the Planet from Burning. He's been an activist on climate change issues for many years. But he comes out quite critical of Jones. Here's what he said: "It’s no use pretending that this isn’t a major blow. The emails extracted by a hacker from the climatic research unit at the University of East Anglia could scarcely be more damaging. I am now convinced that they are genuine, and I’m dismayed and deeply shaken by them. Yes, the messages were obtained illegally. Yes, all of us say things in emails that would be excruciating if made public. Yes, some of the comments have been taken out of context. But there are some messages that require no spin to make them look bad. There appears to be evidence here of attempts to prevent scientific data from being released, and even to destroy material that was subject to a freedom of information request. Worse still, some of the emails suggest efforts to prevent the publication of work by climate sceptics, or to keep it out of a report by the Intergovernmental Panel on Climate Change. I believe that the head of the unit, Phil Jones, should now resign. Some of the data discussed in the emails should be re-analysed. But do these revelations justify the sceptics’ claims that this is 'the final nail in the coffin' of global warming theory? Not at all. They damage the credibility of three or four scientists. They raise questions about the integrity of one or perhaps two out of several hundred lines of evidence." Monbiot is being very critical. The people I'm talking to in the climate-change scientific community sound like they're being a bit apologetic for what Jones did. But to an outsider reading it, it sounds pretty alarming. Should the scientific community be more critical?
BRKLACICH: Well, first of all, I think the science community—the science communities (it's not just one) analyzing, reanalyzing, and then re-analyzing is something that is second-nature to science. People very seldom publish things based on one set of observations. So I think it would be a little harsh to suggest that this information hasn't been analyzed more than once. So that's the first part. Is this a major blow? I wouldn't suggest that it is a major blow. Like I said, it's one piece of evidence. The quote that you read to me was about one or two pieces of evidence out of several hundreds of pieces of evidence that are brought into question. So, yes, come clean—that'd be my argument or my recommendation. But at the same time, I don't think I would actually say that, you know, this is discrediting things. This sort of tactic by the climate naysayers has been used many times over, where they will latch on to one or two pieces of evidence and then run with that, I think, in a rather limited context. So, damaging, yes. Fatal blow? Overreaction.
JAY: Thanks very much for joining us.
BRKLACICH: Take care.
JAY: And thank you for joining us on The Real News Network.

Raven Vector Editor

Aviary vector icons from mpeutz on Vimeo.

Peacock Visual Laboratory

Unzipping a Kitty Favorite

Webcast: Best Autumn Stories

Obama joins NFLers in the fight against childhood obesity.

Mexico building world's largest underwater art museum

Mexico building world's largest underwater art museum

Online ESL/English Training

Online ESL/Business English Training

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November 19, 2009: Elvis Costello

The Colbert Report	Mon - Thurs 11:30pm / 10:30c
Elvis Costello
www.colbertnation.com
Colbert Report Full Episodes Political Humor U.S. Speedskating

Thursday, November 19, 2009
Elvis Costello

Emeril's Must-Haves on Thanksgiving

The chef prepares pumpkin soup, macaroni and brussel sprouts.

Oz Drought Threatens Wine Growers

Winemakers in South Australia have been forced to spend £ms laying long pipelines to pump water into their drought-stricken vineyards. Sky's Ian Woods reports on how drastic action has been needed to save the industry.

The Real News

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China's Knockoff Electric Carmakers

How to Ace a Job Interview on Skype

Joel Stein — Acrobat Yogi

50 States of Wine

Spam Carbonara

Spam Carbonara

Bacon Chocolate Bar

Lidia Cooks: Chocolate Parfait

Lidia Bastianich: Save that Bread!

Chef Lidia Bastianich shows you how to use bread that's a few days old with this simple panzanella recipe.

10 Questions for Tony Hawk

Herschel: The Telescope for Invisible Stars

Motorola Droid Vs. iPhone 3GS

Motorola Droid Vs. iPhone 3GS

How to Write a Book and Have It Not Be Hopelessly Out of Date

Want to curl up with a good book on your iPhone? Well how about that book’s companion iPhone app then, or maybe an enhanced iPhone edition of the story itself, complete with audio, video and text all for the price of a hardcover? Welcome to the new world order of books where iPhones are reinventing everything about publishing too. In this week’s New Media Minute, Daisy Whitney shares two of the most innovative book-to-iPhone examples with a peek into how marketing expert Bob Gilbreath is using the smartphone to augment his new book “The Next Evolution of Marketing” and how novelist Nick Cave is enhancing his tale of “The Death of Bunny Munro.”

Awesome Accordion!

The 401k Fallout

The 401k Fallout

Apr 19, 2009 | Tell us what you think

Checked your 401(k) lately? The recent financial collapse has devastated this retirement resource. Older workers are hardest hit, as their financial futures may now be at risk. Steve Kroft reports.

Do You Know How Risky Your 401k Is?

Do You Know How Risky Your 401k Is?

Apr 20, 2009 | Tell us what you think

Few Americans do, says MoneyWatch.com's Jill Schlesinger. And here's what they should do about it.

Real People: Starting Over at 62

Financial analyst Melanie Einbund is out of work for the first time in 15 years; husband Nate, who works in sales, has seen a slowdown. MoneyWatch's Jill Schlesinger helps them solidify their financial plan.

Ground Rules

If your adult child works, set limits for what you are willing to pay for around the house (HBO? Yes. Their cell phone? No.), and agree on a specific date to start paying rent and an amount. A useful rule of thumb for how much to charge is 10 to 20 percent of take-home pay, which is less than the 30 percent the average person spends on rent, but enough to be meaningful to both parents and kids. Don’t feel right taking your child’s money? Use rent payments as a carrot by promising to hand the money back at the scheduled move-out time.

Sarah Kini, 24, recently moved from an apartment she shared in Boston’s South End to her parents’ house in Cambridge because her job just didn’t pay enough. At her mother Joanne’s request, Sarah is depositing the $800 she previously paid in rent into her savings account to be used toward an MBA; Joanne says she’ll check Sarah’s bank statements to make sure she’s depositing faithfully. She also plans to remove her daughter’s iPhone from her group phone plan and ask her to pay for gas on the borrowed car.

If your adult child doesn’t work, consider offering a work-for-rent arrangement that means something to you financially, such as mowing the lawn, paving the driveway, or painting the house. When James Peel, 24, moved home to Dallas after college in 2008, he helped his father, Bill, fix the family’s deck, an estimated $700 job if they’d hired a carpenter.

Quiz: New Rules of Business Etiquette

"The Early Show" anchors field questions about networking, manners and economic reality. The answers may surprise you.

Don’t remain invisible

While you don’t want to share too much, leaving all personal information out of your profiles to protect your privacy can put you in the same league as colleagues who show up for casual Friday in a business suit. A few well-chosen items about your interests or charitable activities can make it easier for other like-minded folks on a site — including potential employers — to strike up a conversation. “If you just put your resume on LinkedIn, you’ll be like 500 other people who share the same skill set,” says Hain.

Antoine Dubeauclard, president of the Web-development company MediaG in Troy, Mich., says his company routinely researches potential hires on social-networking sites to figure out what type of projects would be a good fit for them. If he found from a person’s Facebook page that a candidate was really interested in music, for example, he might try to see if he could have them work with music-industry clients. “We want to get to know them,” Dubeauclard says. “What are the things that get them really excited? When we can dovetail, that makes them much happier.”