Daniel Powell

Most commented posts

  1. Dry Cure Bacon — 2 comments
  2. The Electron a “charged particle” — 2 comments
  3. TES Feature Article… — 2 comments
  4. Kinetic Energy? — 2 comments
  5. Salami Drying Times – Hog Intestines — 1 comment

Author's posts

A Selection of Games….

Check out these animations for fun or Physics!

The Badgers balancing….

  Falling down a Hill Gravitational Potential to Kinetic Energy…

 

Learn how the icons battle in this small movie….

Click to see Aminata Design the best flash games in the World!

Mini Putt Golf

Pingu

Pingu Extreme

Helicopter Game

Permanent link to this article: https://animatedscience.co.uk/2011/a-selection-of-games

A Selection of Animal Videos…

Just click on the pictures of the animals to see a video….

Animals
Click for Preview of Movie
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Maldivian Snail

This clip was taken on Kurumba Island Beach in the Maldives 2004. It shows the mollusc in action on the sand. (no sound)

Patagonian Cavy

This clip was taken at Twycross Zoo in Leicestershire. It is of a Patagonian Cavy up close. (no sound)

Sheep

This clip was taken at Caulk Abbey in the East Midlands and features many sheep in a field. (no sound)

Click for Preview of Movie Click for Preview of Movie
White Faced Marmoset

This clip was taken at Twycross Zoo in Leicestershire. It is of a White Faced Marmoset in a small enclosure. (no sound)

Pelican

This clip was taken at Twycross Zoo in Leicestershire. It is of a Pelican sitting at the side of a lake. (no sound)

Common Marmoset

This clip was taken at Twycross Zoo in Leicestershire. It is of a Common Marmoset in a small enclosure. (no sound)

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Giraffe

This clip was taken at Twycross Zoo in Leicestershire. It is of a Giraffe indoors and outdoors licking a metal bar of its cage. (no sound)

Sting Ray

This clip was taken on Kurumba Island Beach in the Maldives 2004. It shows a baby sting ray hiding from larger fish in the bay. (no sound)

Flamingo

This clip was taken at Twycross Zoo in Leicestershire. It shows the bird and focuses on they eye as it blinks, quite simply stunning. (no sound)

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Golden Lion Tamarin

This clip was taken at Twycross Zoo in Leicestershire. It is of a Golden Lion Tamarin in a small enclosure. (no sound)

Maldivian Lobster

This clip was taken in the Maldives. It shows a selection of local shellfish and then some lobsters in a tank. (no sound)

Sea Lion

This clip was taken at Twycross Zoo in Leicestershire. It shows the common sea lion swimming and the animal close up. (no sound)

Click for Preview of Movie    
Indian Elephant

This clip was taken at Twycross Zoo in Leicestershire. It is of an indian elephant up close. (no sound)

 

Permanent link to this article: https://animatedscience.co.uk/2011/a-selection-of-animal-videos

TES Feature Article…

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

Salami Drying Times – Hog Intestines

Hi,

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

Italian Salami

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.

  1. 2160g Minced Pork – general spare parts from whole pig
  2. 7g pepper milled
  3. 7g fennel seeds milled
  4. 55g sea salt fine milled
  5. 5.5g Cure #2
  6. 5g white sugar
  7. 2 Crushed Garlic Cloves
  8. 1-2 tablespoons live yogurt
  9. 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.

Regular Checks

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.

Final

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

SI Units…

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
frequency hertz Hz   s−1
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
illuminance lux lx lm/m2 m−2 cd
radioactivity becquerel Bq   s−1
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

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