Jun 11 2011
Permanent link to this article: https://animatedscience.co.uk/2011/a-selection-of-games
Jun 11 2011
Just click on the pictures of the animals to see a video….
Permanent link to this article: https://animatedscience.co.uk/2011/a-selection-of-animal-videos
Jun 11 2011
Due to the resources that Animated Science has posted onto the TES Online Resources area the TES have picked us out as one of their top contributors which was a really nice surprise. You can see the article below from the TES and find GCSE Halflife on this site. Also I was even more surprised to get an email telling me that I have been invited to their Gala Awards Ceremony 2011 at the Hilton Park Lane. You can find more resources linked here.
Permanent link to this article: https://animatedscience.co.uk/2011/tes-feature-article
May 28 2011
This graphic shows a calculation I did with a standard Hog Salami. The port was just standard from a hog carcass so good % fat and coase ground. It had not been hung so meat was reasonably wet.
The calculator is split by shape to see if there is a difference. Also the conditions are show at bottom of the sheet. I have a device which measues the RH and Temp over time and gives instant reading / Min / Max so that is why I have put ranges.
The Salami was fermented by simply hanging in my kichen for two days then placed with bowl of water and salt in fridge (turned off) with door open for the rest of the time.
Final texture was nice, you could leave for another week if you really wanted but ends were starting to dry a little. The result was nice to eat but firm. The receipe was my Italian Salami one with is also on this blog.
Any questions put them below…
Permanent link to this article: https://animatedscience.co.uk/2011/salami-drying-times-hog-intestines
May 28 2011
This is my second salami and it has gone rather well. It is Italian based from a guy called “Spuddy” on http://forum.sausagemaking.org. It is quite basic and seems to work fine with naturel starter.
- 2160g Minced Pork – general spare parts from whole pig
- 7g pepper milled
- 7g fennel seeds milled
- 55g sea salt fine milled
- 5.5g Cure #2
- 5g white sugar
- 2 Crushed Garlic Cloves
- 1-2 tablespoons live yogurt
- 50ml Spanish Rioja
Day 1 – All ingredients mixed ice cold and left till overnight 10pm to 2pm before stuffing in fridge. Stuff as normal sausage make sure they are really firm and make into either horseshoes or straight. Tie with string to leave a loop. (see image put on rail at 18C 50% RH above back door)
Day 2 – Next morning checked and range of conditions was 18-25C 30-47RH. It got warmer! At this point take a small camembert slice with god white mold. Scrape off outer mold and place in tepid boiled cooled water in mug with some sugar. Leave for a couple of hours to multiply. Strain solution and paint onto salami to promote white mould growth.
Day 3 – Hung in garage attached to house. The salami go in an old fridge (turned off) with door cracked open about 3cm. Conditions are 14.7-11C 71-43% RH. Also a bowl of water is placed at bottom of fridge which has a load of salt in it. This prevents it going bad and raises the RH.
Wash your hands and then inspect daily at first give them a bit of a squeeze to promote moisture distribution. Push the horseshoe salami outwards to expose the crevice that forms. This prevents this staying wet and going blue moldy!
If you see any blue mold form, take out all the salami clean down fridge with bleach or similar cleaner I use flash wipes (make sure smell goes before putting back). Then wipe salami with vinegar (which stinks) and put back. This seems to work! But will kill the white mold too.
In the end it took only 19 days to finish, then I vacuum packed it and fridged it. Seems best to peel skin before slicing and the skins come off really well as vacuum packing makes them a bit more moist. In terms of flavour you certainly can taste the garlic but it is nice and not too strong. Also might be nice with some chili as well. Fennel simply goes into background which is interesting.
Permanent link to this article: https://animatedscience.co.uk/2011/italian-salami
May 27 2011
Here are some basic SI units that you might want to use in your calculations….
|quantity||name||symbol||in terms of …|
|other units||base units|
|plane angle||radian||rad||m m−1|
|solid angle||steradian||sr||m2 m−2|
|force||newton||N||m kg s−2|
|pressure, stress||pascal||Pa||N/m2||m−1 kg s−2|
|energy, work, heat||joule||J||N m||m2 kg s−2|
|power, heat flow||watt||W||J/s||m2 kg s−3|
|electric charge||coulomb||C||s A|
|electric potential||volt||V||W/A||m2 kg s−3 A−1|
|capacitance||farad||F||C/V||m−2 kg−1 s4 A2|
|resistance||ohm||Ω||V/A||m2 kg s−3 A−2|
|conductance||siemens||S||A/V||m−2 kg−1 s3 A2|
|magnetic flux||weber||Wb||V s||m2 kg s−2 A−1|
|magnetic flux density||tesla||T||Wb/m2||kg s−2 A−1|
|inductance||henry||H||Wb/A||m2 kg s−2 A−2|
|celsius temperature||degree celsius||℃||K|
|luminous flux||lumen||lm||cd sr||m2 m−2 cd|
|absorbed dose||gray||Gy||J/kg||m2 s−2|
|equivalent dose||sievert||Sv||J/kg||m2 s−2|
|catalytic activity||katal||kat||s−1 mol|
Permanent link to this article: https://animatedscience.co.uk/2011/si-units