Is it the overall length, or just how much of the movement is through the time dimension? Moving “faster” or “straighter” is just putting more of your movement through the time dimension and less through the space dimensions, right?

[removed]

I thoroughly enjoyed reading your writing in all those linked comments. You really connect with the reader in their frustration to understand complex topics, and don't sugar coat the fact they very likely will not find comfort in the answers they seek lol.

Do you write anywhere else, like a blog or anything?

[removed]

I know this is literally exactly what you talked about, but the best thing you can say is that the real answer is complex. Light as little balls being absorbed and re-emitted is a surprisingly good solution mathematically, but we know it has to be an incomplete picture because light is also a wave.

There are also good practical examples of why this is an incomplete description: it completely fails to explain refraction and reflection. The interesting part to me is that a) the real mean path model is a really good mathematical model of the speed of light in a medium b) despite that not being the only thing that’s happening c) even though it is happening. It’s a very inertial mass = mass situation.

If the object is just being suspended by the permanent magnet, being held still against the force of gravity, then no work is being done. It’s not conceptually different than being held up by a shelf.

[removed]

That was so much better than the episode of Growing Pains I learned it from.

[removed]

[removed]

What suggests that there was not just a single but many a-biogenesis events. What makes you favor that over a single one other than that it could be possible?

Yea, I dry age steaks from time to time and really enjoy the flavor, and it typically starts with a shorter period of wet aging.

That’s what actually lead me down the path; wondering what other aging methods exist that others may not have tried. Freeze drying typically imparts an undesirable flavor to the meat.

But sterilization wouldn’t really be my interest because I imagine I still wouldn’t eat them raw. I don’t mind if a few undesirable bacteria exist in most cases since those would get cooked out. It’s when they thrive that the problems start.

So I wonder if the low pressures would prevent them from thriving, and how high of a pressure I could get to and still prevent them from multiplying dangerously. Water doesn’t start boiling off rapidly until it gets to about 1/30th of an atmosphere. And I imagine there is some wiggle room between the pressure where water boils at room temperature and the pressure at which bacteria still multiply. But I was curious if others knew more.

Googling “what is the lowest pressure that bacteria multiply”, and other variations, hasn’t been productive so far.

I imagine I could create a liquid culture medium and bring it down to 1/25th of an atmospheric pressure for a few days and see if it gets cloudy. If not, I could add 1/100th of an atmosphere until I see signs of life. But someone smarter than me must have done something similar before.

I would guess that the reason for this is mostly because Parksinson's itself is not that well understood.

It makes sense to say "yes it might work" because we know for sure the drug does xxxx and Parkinson's might have xxxx disease path and therefore cause xxxx which means xxxx symptom of Parkinson's might be due to xxxx which does respond to the drug

On the other hand it makes sense to say "no it might not work" because even though we know the drug does xxxx, Parkinson's might have alternative xxxx disease path and cause xxxx which means xxxx symptom of Parkinson's might be due to alternative xxxx which doesn't respond to the drug

I say it might work because either of these situations might be true

The top comment about it being too late for the actual cells is true, damage brain cells and connections can't be fixed but the damage can be prevented. I'm speaking on the prevention and/or slowing of disease progression

[removed]

[removed]

I'm an EE grad student, who's specializing in microwaves and antenna theory.

So a good way to think about this, is that changes in the Electric and Magnetic fields don't propagate instantly; they travel at the speed of light. So if I turn on an electromagnet, it will take some time for any metal near it to feel that force. Even though that time will probably be measured in nanoseconds, it still takes a nonzero time between the magnet being energized, and for the metal to feel the magnetic force.

Now imagine an antenna as a tiny electromagnet that's being flipped from positive to negative billions of times a second in a sinusoidal pattern (this is an EXTREME oversimplification of what an antenna is, but for the purposes of this discussion, it's enough). The changes in the field will only propagate at the speed of light, but the magnet is changing extremely fast.

This makes it so that if you take a snapshot of the magnetic field at a single instant, you will see the field shift from positive to negative to positive to negative with distance from the antenna. If you measure the distance it takes to go from positive to negative to positive again, that's your wavelength.

Here's a gif of an ANSYS simulation I made of the Electric Field of a simple dipole antenna over time. You can see the wave-like pattern in the field magnitude.

And here's one I made of a Yagi Antenna.

Agreed, the Ediacaran period was a frontrunner for MCL. Shame we know so little about the transition from that period

[removed]

[deleted]

[removed]

[removed]

[removed]

Freeze-drying or low-pressure treatments do not sterilize food. It only puts the microbes/enzymes to sleep and stops them reproducing. Once water is reintroduced to the food, all the microbes start growing again.

You are describing a process called "wet aging". This is the cryovac products you maybe see at a butcher.

Under "mild" vacuum and while wet, there are a lot of natural enzymes in food that will start to break it down. It starts to break down connective tissue and make the meat more tender, without breaking open cells and changing flavour such as dry aging.

You need very specific conditions of pressure and temperature to retain liquid water.

Near-vacuum pressure and all the solid/liquid water will move from the meat into the atmosphere.

You could potentially change the water to solid ice at low-vacuum, but that is also problematic because ice forms big chunky crystals that tends to damage food when it re-heats.

[removed]

[removed]