https://en.wikipedia.org/wiki/Louis_Bachelier
diffusion on the stock market
physical process of jamming to form solids at 65% – Google Search
December 23, 2025QT:{{”
In physics and materials science, jamming occurs in amorphous systems (like granular materials, foams, or colloids) when their density or packing fraction is increased past a critical point, typically around 64% for frictionless spheres (known as the random close packing limit, \(\phi _{rcp}\approx 0.64\)).
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Peter Attia – Wikipedia
December 23, 2025https://en.wikipedia.org/wiki/Peter_Attia
Gold
nutrition blog
Young’s modulus | Description, Example, & Facts | Britannica
December 23, 2025The Simple Pantry Fix That Makes Every Salad Taste Better
December 23, 2025https://www.seriouseats.com/salad-vinaigrette-technique-11786636
mustard emulsifier
What Is Pectin and How Can I Cook With It? | Bon Appétit
December 23, 2025https://www.bonappetit.com/story/what-is-pectin
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What is pectin?
Pectin is a naturally occurring thickener and stabilizer, helping jams, jellies, and fruit preserves set. Scientifically speaking, it’s a soluble fiber (a.k.a. a type of polysaccharide) found in the cell walls of most fruits and vegetables. “When heated with sugar and acid, pectin forms a kind of mesh that traps liquid,” says Camilla Wynne, author of Jam Bake. “As it cools, it sets and suspends pieces of fruit.”
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sourdough as a balance between yeast making gas and bacteria making acid – Google Search
December 23, 2025QT:{{”
Sourdough relies on a balance between yeast and lactic acid bacteria (LAB) for its rise and flavor. Yeast ferments sugars to produce carbon dioxide gas, which leavens the dough, while LAB produces lactic and acetic acids, which provide the sour flavor and lower the pH, preventing spoilage. This symbiotic relationship is crucial: the yeast creates gas, and the bacteria create the signature tang and acidic environment.
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