I found this a very interesting technique when you posted it, but I actually wonder now if there is much point to it. Most of the gunk is filtered out when making a stock when you pass it through a sieve and/or a cheese cloth.
OfIs a clear broth actually something that matters besides a gate keeping technique in French cuisine?
First thought I had : grandma used to clarify broth with eggs.
Iirc you can also use it to prepare coffee when camping. The egg binds to ground coffee in a saucepan so it’s better separated from the coffee you pour into your mug
> "I was sitting there, staring at the bread in my sandwich," said Arnold. "And I thought to myself, this is exactly the kind of structure that we need."
Reminds me of Eli Whitney seeing a cat defeather a chicken while trying to pull it through a fence, inspiring the cotton gin (learn from nature). Wasn't the original Starlite also derived from edible matter [0]?
They started with the bread because of its spongey texture (fine, compacted flour expanding as yeast yields gas) but arrived at the egg white protein structure which is less apparent to the naked eye (the light color implies low density solid? Polar bears appear white but hair is clear, which means more empty space thus insulated?).
> Egg whites are a complex system of almost pure protein that—when freeze-dried and heated to 900 degrees Celsius in an environment without oxygen—create a structure of interconnected strands of carbon fibers and sheets of graphene.
I wonder if this rapid temperature change is embrittling the structure (squeeze with cold then stretch with heat) causing it to fragment into the "two dimensional" graphene sheets after being depleted of everything but the carbon. But the carbon fiber protein strands are cylindrical - how is this leading to flat one-atom thick sheets? Perhaps this rapid temperature gain to a specific 900C is akin to the specific resonant frequency that will shatter the crystalline structure of glass.
Robert-Murray Smith has experimented with graphitizing various natural materials like banana peels, seaweed, wood, and coffee grounds [1].
Here's a slightly-critical bit...if you wanted to do this at massive scale, without inducing massive starvation:
> "Eggs are cool because we can all connect to them and they are easy to get, but you want to be careful about competing against the food cycle," said Arnold. Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply. One next step for the researchers, Ozden noted, is refining the fabrication process so it can be used in water purification on a larger scale.
> Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply.
I'm really confused by this, I tried finding some videos online but it looks like they're all just mixing egg whites into their wine. How do you get the egg out of the wine?
"Eggs are cool because we can all connect to them and they are easy to get, but you want to be careful about competing against the food cycle," said Arnold. Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply.
Don’t buy cheap eggs. The plastic is introduced via the feed, through vectors like expired bread products. There’s nothing wrong with using expired baked goods. The issue comes when they don’t take off the plastic wrapping and just let everything be shredded into the feed.
I do not believe grass fed chickens have the same problem.
But seriously, this does raise genuine concerns about what is the acceptable limit for microplastics in the egg whites initially, since microplastics have made way to everything we consume today.
[+] [-] random42_|3 years ago|reply
[+] [-] akashshah87|3 years ago|reply
[+] [-] Wistar|3 years ago|reply
[+] [-] Larrikin|3 years ago|reply
OfIs a clear broth actually something that matters besides a gate keeping technique in French cuisine?
[+] [-] wirrbel|3 years ago|reply
Iirc you can also use it to prepare coffee when camping. The egg binds to ground coffee in a saucepan so it’s better separated from the coffee you pour into your mug
[+] [-] mcv|3 years ago|reply
> a way to turn your breakfast food into a new material that can cheaply remove salt and microplastics from seawater.
So salt too? Isn't that way more impressive than microplastics? Could this lead to cheap desalination?
[+] [-] kul_|3 years ago|reply
[+] [-] moneytide1|3 years ago|reply
Reminds me of Eli Whitney seeing a cat defeather a chicken while trying to pull it through a fence, inspiring the cotton gin (learn from nature). Wasn't the original Starlite also derived from edible matter [0]?
They started with the bread because of its spongey texture (fine, compacted flour expanding as yeast yields gas) but arrived at the egg white protein structure which is less apparent to the naked eye (the light color implies low density solid? Polar bears appear white but hair is clear, which means more empty space thus insulated?).
> Egg whites are a complex system of almost pure protein that—when freeze-dried and heated to 900 degrees Celsius in an environment without oxygen—create a structure of interconnected strands of carbon fibers and sheets of graphene.
I wonder if this rapid temperature change is embrittling the structure (squeeze with cold then stretch with heat) causing it to fragment into the "two dimensional" graphene sheets after being depleted of everything but the carbon. But the carbon fiber protein strands are cylindrical - how is this leading to flat one-atom thick sheets? Perhaps this rapid temperature gain to a specific 900C is akin to the specific resonant frequency that will shatter the crystalline structure of glass.
Robert-Murray Smith has experimented with graphitizing various natural materials like banana peels, seaweed, wood, and coffee grounds [1].
[0] https://youtu.be/0IbWampaEcM?t=256
[1] https://youtu.be/a3_XU-nva5o?t=121
[+] [-] bell-cot|3 years ago|reply
> "Eggs are cool because we can all connect to them and they are easy to get, but you want to be careful about competing against the food cycle," said Arnold. Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply. One next step for the researchers, Ozden noted, is refining the fabrication process so it can be used in water purification on a larger scale.
[+] [-] MisterBastahrd|3 years ago|reply
[+] [-] somenewaccount1|3 years ago|reply
[+] [-] d--b|3 years ago|reply
[+] [-] erulabs|3 years ago|reply
[+] [-] bitxbitxbitcoin|3 years ago|reply
[+] [-] jchanimal|3 years ago|reply
[+] [-] agumonkey|3 years ago|reply
[+] [-] electric_mayhem|3 years ago|reply
They work in other contexts as egg substitutes…
[+] [-] adamjc|3 years ago|reply
> Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply.
[+] [-] likpok|3 years ago|reply
[+] [-] iancmceachern|3 years ago|reply
[+] [-] signal_space|3 years ago|reply
https://en.m.wikipedia.org/wiki/Ovalbumin
suggested but unconfirmed to have a storage as a function, so it makes sense to try its hand moving waste up its gradient
[+] [-] otar|3 years ago|reply
[+] [-] Timpy|3 years ago|reply
[+] [-] lakomen|3 years ago|reply
[+] [-] shultays|3 years ago|reply
[+] [-] markbnine|3 years ago|reply
[+] [-] chaostheory|3 years ago|reply
I do not believe grass fed chickens have the same problem.
[+] [-] boarush|3 years ago|reply
But seriously, this does raise genuine concerns about what is the acceptable limit for microplastics in the egg whites initially, since microplastics have made way to everything we consume today.
[+] [-] unknown|3 years ago|reply
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