KELVIN OGBA DAFIAGHOR joins us all the way from Nigeria to attend #GISECGlobal 2022. He is the CEO of the Ogba Educational Clinic and he decided to visit GISEC to network with cybersecurity professionals from all over the world, as well as tech giants exhibiting at the show. It’s been an absolute pleasure having you with us, Kelvin, see you in 2023! 🤩.
CEO of Tesla Elon Musk revealed in tweets posted on Saturday that he is giving serious thought to creating a social media platform.
“Given that Twitter serves as the de facto public town square, failing to adhere to free speech principles fundamentally undermines democracy,” Musk further tweeted.
Free speech
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An Ola Electric scooter caught fire while parked at the roadside in Pune, Maharashtra. In an unverified tweet posted on March 26, an Ola electric scooter could be seen in plumes of smoke, which ultimately led to the scooter catching fire. As per the tweet, it could be an Ola S1 or Ola S1 Pro scooter.
“We’re in constant touch with the customer who is absolutely safe,” said the startup. “Vehicle safety is of paramount importance at Ola and we are committed to the highest quality standards in our products. We take this incident seriously and will take appropriate action and share more in the coming days,” Ola said.
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Levine’s Biological age calculator is embedded as an Excel file in this link from my website:
https://michaellustgarten.com/2019/09/09/quantifying-biological-age/
Continue reading “Blood Test #2 in 2022: Supplements, Cardiovascular Fitness Metrics (HRV, RHR)” »
Ernesto Di Maio is severely allergic to the yeast in leavened foods. “I have to go somewhere and hide because I will be fully covered with bumps and bubbles on the whole body,” he says. “It’s really brutal.”
Di Maio is a materials scientist at the University of Naples Federico II where he studies the formation of bubbles in polymers like polyurethane. He’s had to swear off bread and pizza, which can make outings in Italy a touch awkward. “It’s quite hard in Naples not to eat pizza,” he explains. “People would say, ‘Don’t you like pizza? Why are you having pasta? That’s strange.’”
So Di Maio put Iaccarino and another graduate student, Pietro Avallone, to work on a project to make pizza dough without yeast. The results of this scientific and culinary experiment are published in Tuesday’s edition of Physics of Fluids. Di Maio pulled in another colleague: chemical engineer Rossana Pasquino who studies the flow of materials, everything from toothpaste to ketchup to plastics. “Pizza [dough] is a funny material,” she explains, “because it flows, but it has to be also like rubber. It has to be elastic enough [when it’s cooked] to be perfect when you eat it.” — I had to post this because I love Pizza.
Continue reading “Italian scientists hacked pizza physics to make dough without yeast” »
