Seaweed, sushi and science
I prefer my seaweed applewood smoked. However, truthfully, before yesterday, I’m not sure I could have told you whether I liked seaweed, smoked or otherwise. I do like sushi, but the seaweed within a maki roll has always seemed more functional than flavorful– a necessary material to keep the whole thing held together. But when [...]
Practical phase changes: more carbon dioxide
I get to talk about an interesting application of carbon dioxide today in my latest article for Scientific American: sterilizing transplanted tissues such as tendon and bone. Before I heard about this technology, I certainly wouldn’t have suspected that the ubiquitous gas that we exhale could become a super-scrubber with a little heat and a [...]
