Activity for watchmakerâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #295059 |
@#36377 Thank you, I'm not used to the custom and procedures here yet. (more) |
— | 10 months ago |
| Comment | Post #295059 |
@#36377 I did: https://proposals.codidact.com/posts/295017 (more) |
— | 10 months ago |
| Comment | Post #295059 |
I already asked about eggs there, tagged it "farming", closely related to biology. Looks like there are not enough people here as of now interested in either. (more) |
— | 10 months ago |
| Edit | Post #295059 | Initial revision | — | 10 months ago |
| Question | — |
Asking about vitamins, especially B12 The question I have in mind would go to the biology community, but the potential participants have not found a way to come together, yet. According to Wikipedia, https://en.wikipedia.org/wiki/VitaminB12 "While animals require B12, plants do not" and "Vitamin B12 is the most chemically complex ... (more) |
— | 10 months ago |
| Edit | Post #295051 | Initial revision | — | 10 months ago |
| Answer | — |
A: How do I store part of a raw sweet potato? Sweet potatoes are mostly starch, and still alive. What I do with potatoes (should also work for sweet potatoes or other starchy tubers) that are to many or too large to be prepared and eaten at once, is to kill them by heating them up, slicing them into handy portions and store them in the de... (more) |
— | 10 months ago |
| Comment | Post #279584 |
Don't know for tomatoes and never have tried, but what I heard is this:
Acetylene promotes the ripening of fruits (some kinds do react, others don't), while carbon dioxide inhibits the ripening.
The advantage for the plants is that animals can't eat all the fruits and seeds in such a short ... (more) |
— | 11 months ago |
| Comment | Post #294849 |
@#82311 so in your area, it looks like you never have *dry* bread, only *fresh*, *rubbery* or *moldy* ? (more) |
— | 11 months ago |
| Comment | Post #294849 |
When I try to heat hard bread in a microwave, it turns even drier, and harder, reminding of https://wiki.lspace.org/Dwarf_Bread . (more) |
— | 11 months ago |
| Comment | Post #294849 |
As far a I remember, it's not the proteins but the carbohydrates (mostly starch, in this case). Not sure if the process is really called *crystallization* but it ends in a more dense state, a kind of "baking" as in "baking bricks".
The main thing is that it loses moisture, and giving it a sec... (more) |
— | 11 months ago |
| Edit | Post #294847 | Initial revision | — | 11 months ago |
| Question | — |
How to refresh hard, dried bread? How to refresh hard, dried bread? I'm talking about leavened bread. I know that it is possible, but difficult, some kind of an art, and I know ways not to do it. Soaking it in water quickly will make it soaking wet, making the pores collapse and totally destroying the texture. Soa... (more) |
— | 11 months ago |