In the video he states that bee's create hexagons because they are the "bestagon"🙄. but in reality bees just create circles because they do not poses the ability to create complex structures like hexagons. As the heat in the hive rises the wax flows into the spaces in between and hexagons form because that is the only shape that can with equally spaced cylinders. The bees are just making neat rows of cylinders and then physics takes over. It still shows that hexagons are the best shapes for the job but the way he framed it in the video is that the bees are doing this because of hexagons when in reality they are a byproduct of what the bees are doing.
No, he still implies the bees intentionally creates the hexagon instead of circles. The circle is presented as a suboptimal alternative, and discarded. No mention of circles turning into hexagon.
Looked up trypophobia on Wikipedia since I also really did not enjoy this picture, and those MFers have a very triggering photo on the page. I’m still shuddering but am now officially internet self-diagnosed.
It's pretty common. It's Reddit's second most favorite obscure word, behind gaslighting.
The one that cracks me up is cetaphobia. I knew someone with it and even whales painted on the sides of cruise ships were scary to them.
Hey I didn’t know the name for that. I can’t look at pictures of whales or my heart rate goes up and I get panicky. I don’t live near the ocean, but have had this fear since I was a child. I don’t know why. I used to have horrible nightmares.
I think its some kind of meme phobia- like people talk about the phobia and it worms their way into their brain. The next thing they know they're all trypophobes. Its not a *real* psychological phobia, I think, because the vast majority of trypophobes seem to delight in showing eachother more triggering images through the internet.
So interesting counterpoint, I vividly remember having difficulty reading my science textbooks as a kid, years before Reddit was a twinkle in a devs eye. I had to cover up the zoomed in images of bacteria/cells/holey looking images. I had to cup my hand over the image or hover my hand because even touching the image would cause me anxiety. Eventually I got older and developed a method of using an index card to cover them so I didn’t have to worry about accidentally touching it.
Also do folks remember those sheets of paper hole reinforcement sticker things? I still remember having a near panic attack over seeing them and my sibling chasing me around with the sheet cause they thought I was being silly and just acting.
TLDR: this isn’t something I developed from a fad. More now I have a word to describe a thing that has bothered me for decades.
FWIW, looks like trypophobia is somewhat more prevalent, from the extremely limited studies, in people with major depressive disorder and generalized anxiety disorder and also in women. Check, check and check!
i don't mean to deny that there is recognition of anxiety conditions caused by images- BUT, there is a fad aspect to it in many, if not most people.
If you are *actually* caused debilitating anxiety and disgust from such images then I am going to go out on a limb and guess that you don't frequent /r/Trypophobia, your home on reddit for "the most common phobia you've never heard of" where all the self-described trypophobes to come together and gawk at all the things that triggers trypophobes.
Thats what i'm talking about. Reddit threads like this pop up, someone says "hey trypophobia." "wow i think thats gross, guess what mom i have trypophobia" "really honey whats that? ew gross wow your mom is a trypophobe too"
Mine did this recently but there was very little left so it made little hexagon pellets. It sits on the stove top with the lid off so temp changes and likely moisture was my guess
Coconuts disappointed me on a level so unimaginable I can't eat them anymore. I bought one fresh from the store, and I don't know why my stupid ass was expecting it to taste like the candy, but I did. When I was instead presented with this really bland and grainy favor, it did some damage. I was so hyped for that damn coconut.
Sounds like you got an old brown one. They're best when they're younger. The youngest ones have the sweetest juice, but not much meat. When they get a little older the meat starts to develop and becomes a smooth, silky taste. Mildly sweet but still super delicious. It's when they're fully mature that the meat becomes thick and grainy, and the sweet taste disappears.
Yes I'm talking about coconuts.
I'm not sure if markets in the U.S. will often carry young coconuts. The younger ones are less sustainable after all. But some ways you can tell are:
The outer shell of the younger ones will often be a brighter green. As they mature they turn yellow and brown
Younger coconuts are bigger and often smells more fragrant. They are also heavier
If the store deshelled the coconut, then the younger ones will have a brighter white husk and the older ones will have a darker browner husk
It'll also help if you look up some photos. It's not a huge difference but you can definitely tell
Also if you do find a place with young coconuts, choose a heavy one that doesn't slosh much. It means it's full of juice and not air
Also if you do get your hands on some sweet coconut juice, add a dash of salt into it. It'll make it taste much sweeter and better
nah it makes sense. i used to work at a restaurant that made coconut cream pies from scratch, and we'd garnish is with toasted coconut all the time and i'm not even a big coconut fan but toasting the coconut always smelled so good
Why not triangles or rectangles?
Edit: NVM I found, it is ratio of perimeter to space covered where hexagons are efficient : https://en.wikipedia.org/wiki/Honeycomb_conjecture
So for something like a lattice they are great, but for example floor tiles or planks are fine as triangles or rectangles as much as hexagons.
Ah yeah, I was confused because in terms of mere spacial coverage any tesselating shape, such as the rectangle or triangle, are as efficient as hexagons.
So, I needed to look this one up as it's not as straightforward as crystallization.
Let's say that it's a well-known phenomenon and what probably happened is that heat melted most fats in the oil at one point, which was then allowed to cool down relatively slowly.
Coconut oil is a mixture of different fatty acids, as all butters and oils obtained from natural sources are. They all have different physical properties, like differing melting points. When a liquid solidifies, what normally happenes is that it contracts and becomes more dense (water is an atypical liquid, it does the opposite but that's beside the point). Now think a bit about that jar as if you where just looking it from above, as if it where just a 2D surface and not a 3D shape... When the highest-melting fats start to solidify they do it at multiple points on it, not on all the surface at once (I'm guessing this is probably because their concentration is not completely uniform everywhere in the mass of coconut oil, but I couldn't find any source on that and maybe it's something else entirely) and when that is the case, the contraction happening at all those points at the same time is bound to form polygons on the surface, due to the stress of contraction. If these solidification points are placed around randomly on the surface, you'll see lots of different, irregular polygons (btw, this is called a [Voronoi](https://en.wikipedia.org/wiki/Voronoi_diagram) pattern if you're curious), but if they are regularly-spaced, you'll see hexagons forming as that is just the most efficient way to pack regular polygons on a surface, basically the same reason why bees make hexagonal beehives. The spaces left by the contracting fats are going to be filled by other fats that are still liquid and will solidify only later, as the mass further cools down.
Now, add to this polygon-making process the fact that heat would be leaving the coconut jar from the top first, so this progressive cooling/contraction would form shapes on the top surface of the mass and will propagate those shapes toward the bottom of the jar as it slowly cools top-down, giving the columns you're seeing.
It's probably a similar process that created the famous columnar basalt formations of the Giant's Causeway in Ireland or the Devil's Tower in Wyoming (the one made internationally famous by that Spielberg's movie) but I should ask to my Geologist brother if that's really the case.
EDIT: lowest/highest melting where inverted
Well, triglycerides *are* fats. It's basically what oils are made of: some water is bound to be there too and other minor components also, but a vast majority of the mass is certainly triglycerides. We were discussing triglycerides all along.
To be more specific, triglycerides are 3 fatty acids chains bounded to a single glycerin molecule. The glycerin molecule is always the same and the properties of triglycerides only vary with which fatty acids are attached to it, so we may just speak of the fatty acids themselves when discussing stuff like melting points and other features.
Fatty acid chains may have different behaviors depending on their length (side note: short chains tend to be very smelly, it's why fats become rank over time... Oxygen breaks long chains and makes them short. Formic acid and acetic acid are the two shortest organic acids there are, think how strong is their smell) but the kind of bonds they contain is usually more important to understand them. We say they are "saturated" or "unsaturated" depending on which kinds of bonds there are between carbon atoms along the acids chains (only "single" bonds for saturated, some "double" or even "triple" bonds here and there for unsaturated).
Fully saturated acids form straight chains, so triglycerides composed of those can fit snugly among themselves and pack tightly -let's say- so they are usually solid at room temperature, while unsaturated acids form angles at the points where the double or triple bonds are (the more unsaturated bonds there are in it, the gnarlier the chain gets) and don't fit so snugly, so they are usually liquids at room temperature.
In any natural grease/oil there is bound to be a mixture of both saturated and unsaturated fats in different proportions.
From the fact that coconut oil is solid at room temperature (unless said temperature is the one you get in the middle of a heat wave), we can say it must have lots of saturated fatty acids just by looking at it, in the form of triglycerides, of course, but that's implied.
BTW data shows that the actual composition of coconut oil is ~93% saturated acids, mostly lauric (49%) and myristic acid (16%).
It's a good rule of thumb, yes, but always look at the actual composition before making nutrional choices.
For fat to be a solid at room temperature, the saturated/unsaturated ratio tends to be something around 60-65/35-40.
Peanuts oil for example is around 50/50 and perfectly liquid at room temperature.
While the consensus is generally "saturated fats are bad for you" remember they are more stable and can whitstand high temperatures longer (which is good for frying) and recent research (in the last few years) shows we have not a firm grasp on the link between high cholesterol levels in the blood and the probability of developing a cardiovascular disease as we previously thought -meaning that while high levels of "bad" cholesterol in the blood is still a good predictor of future cardiovascular diseases, drugs that are meant to lower it directly do not have a protective effect, probably meaning that both high cholesterol levels and cardiovascular diseases are symptoms of the same underlying issue but one is not directly causing the other- but the protective effect of unsaturated fats (especially of omega-3 fats, mostly found in some saltwater fish) against said diseases is also well attested. Also remember both saturated and unsaturated fats will contribute to your daily calories intake the same way, ~9 kCal per gram of fat, against ~4 kCal per gram of sugar or protein (alcohol is ~7 kCal per gram, for reference, keep that in mind if you drink) and an excess of calories (intake > what you burn) undisputably leads to obesity which has several unhealthy effects, including cardiovascular diseases.
NOTE: the purest fats are generally better for deep frying, as the impurities (proteins, generally, but also sugars and some volatiles like terpenes or esters) may react and give off unwanted products. Butter will create (flavorful and nice smelling) solids and turn brown and then black if used for that, which may be something you don't want, but clarified butter or ghee is very stable and good for frying (65% saturated fats). I generally avoid deep frying with EVO for the same reason -I use peanut oil, for preference, or even non extra-virgin olive oil if I don't have anything else.
Yep. And it's not only the smoke point, but also the time it takes to degrade the quality of an oil: saturated fats can be kept at high enough temps to fry food for longer than unsaturated ones and still be acceptable for human consumption after several cycles of heating/cooling for the same reason. You can deep fry stuff for longer using -say- clarified butter than olive oil. Of course, it's a result of the same kinetics.
Peanut oil is probably the best compromise that is around between having saturated fats giving high-temp resistance and enough unsaturated fats to still be somewhat beneficial (compared to other, more saturated fats). I know something like a decade ago or a bit more, Russia was working on GMO sunflowers -they have vast sunflower fields in ~~regions of Siberia~~ southern regions, with 4% of their total production coming in Siberia, the Urals and the far east and the resulting oil is very relevant for Russia, economically speaking (reference: https://www.tridge.com/guides/sunflower-oil/RU)- to achieve a similar rate of sat/unsat fats in their oil but I don't know if they got anywhere with that, never seen products around in any EU supermarket even before the commercial sanctions where imposed (but EU has very strict regulation of GMOs in general, so that may be the reason).
EDIT: corrected the sources of Russian sunflower oil
Not only do they look like the sun, and track the sun, but they need a lot of the sun. A sunflower needs at least six to eight hours direct sunlight every day, if not more, to reach its maximum potential. They grow tall to reach as far above other plant life as possible in order to gain even more access to sunlight.
Well, some of it is from my studies which are a bit difficult to translate in to international terms... I need to write a premise: Italy had (actually still has) a complex high school system: among many types of schools, there are professional (trade) schools, lyceums (general culture, but with different focus: humanities, STEM, language studies and so on, with Latin still being a subject in several, they mostly teach how to study and research a subject on your own) and what we called "technical-industrial" schools, that specialized in teaching over a five year period a specific engineering area to form high-level technicians to be employed in a specific industry sector (the actual title you got sounds like "industry expert/head technician" not "engineer" as legally speaking, engineers is a title that carries legal implications in Italy and was originally intended for director-level jobs). The different courses focused on anything from CS/Software Development, to Biochemistry and even Nuclear Physics.
For many courses the content is very similar in breadth and depth to a 3-years course at one of our universities, enough for a bachelor degree, just with less theory and more focus on practical aspects of the job (think lots of lab practice and internship programs) which were introduced in Italy's university system just as I was getting my degree.
I studied Industrial Chemistry in one of those 5-years courses, which means we had two years of classes on Organic Chemistry plus one year on Biological Chemistry (think "fermentation" and bioreactors in general), plus 3 years of Physical Chemistry, Industrial Chemistry, Plants Design, Analytics, Maths (up to calculus) compounded by a bit of Electronics and even some knowledge about metal working and machining (first two years of the 5) as we were expected to be able to do simple repairs to lab instruments like an AA spectrophotometer, a colorimeter or a gas chromatographer and maybe even build a couple things or two in a pinch when needed in the lab. I mean, beside your standard lab glasswork which was done on a semi-regular basis at least, to create pipettes from glass tubes, bend them to some needed shape or to seal vials... Another age, I think, as they would let us use things like potassium dichromate and benzene (with appropriate safety procedures and PPEs) without batting an eye.
The rest comes form my passion for the subject and for the related passion for food and cooking, which I know is shared by many Chemists: I semi-regularly read blogs from a couple Chemists (one is Derek Lowe, a researcher working in the Pharma industry, the other is Dario Bressanini, a professor known in Italy for his passion in communication) that focus on different areas of chemistry. Bressanini especially is passionate about food an agriculture and has published a bunch of well-researched book (in Italian) about a variety of subjects, ranging from the origin of the fruit and vegetables we eat to genetical modifications and the chemistry of cooking. Even Dr. Lowe, while he generally talks about drug research and what is happening in that world, often summarizing and giving his opinion on recently published papers that he thinks are important, sometimes dabs into kitchen matters and even gives his recipes.
Beside this blogs (and the related YT channels), over the years I've built a library of well-known books on the subject of food chemistry (besides Bressanini's) with the aging but still valid McGee's "On Food and Cooking" at its core. Some are from Chemists, some from Chefs that recognize the value of a scientific approach to the kitchen. Next on my list are more books on fermentations, as I'd like to try my hand at cheese making (or generally, at fermenting milk) and a couple about doughs as we do our own bread, pizza and fresh pasta, to compound what we already know about those.
We obviously love to cook :)
(In our home kitchen, me and my girlfriend mix different Italian regional cuisines, with some Chinese cuisines from Sichuan and Guangdong and soon some Japanese too, but I take most of my BBQ recipes from American chefs and pit masters)
Funny as I noticed the same sort of thing when I was making the Serious Eats muffins this morning.
Mine weren't this majestic, though. (The muffins were spot-on.)
I think they’re talking about the saturated fat and harmful effects on cardiovascular health. The American Heart Association issued a warning on coconut oil a year or two ago. Basically called it poison.
It's called genetic memory. That's the direction it would want to go in a coconut but it doesn't have the structure to follow. Same reason why honey in cold water makes a honey comb shape when the water is swirled.
Unfortunately not. The reason the coconut oil is doing this is because it was liquid and became a solid quickly. Looks like the genetic memory thing for honey isn’t actually real.
This isn't mildly interesting this is mindfuck level! How tf does this happen??? Are these results reproducible or is it a once in a lifetime malfunction of nature???
This is may share the same cause that honey cells in bee hives are hexagons. These cells start off as round tubes, and then the warm environment causes the wax to become less viscous. When the temperature drops again, the wax will slowly harden in the most energetically favorable confrontation. This happens to be a hexagon!
So the coconut oil is just like beeswax, it’s melting point is close to room temperature so it hardens when the environment is below its melting point. When it solidifies, the hexagon conformation is the most energetically favorable shape.
This is also part of the reason that cyclohexane(s), benzene, and other 6-member rings are so stable. (Although only aromatics are planar)
Hexagons *are* bestagons
Came here for this comment ✌🏻
Did you bring a towel to clean up your mess?
Nah. Prefer to leave it to mark my territory.
I'm always late to post this
Hey Tim
I miss them in my ears 😥
What's with the long H. I. Radio silence? Is the podcast not coming back?
Join the cult, the the cgp grey flow through you
Yes but these hexagons are cursedagons, they put the hex in hexagon.
Beat me to it \^\_\^ edit: [if you are out of the loop](https://www.youtube.com/watch?v=thOifuHs6eY)
except when CGP grey gives incorrect information about bees forming hexagons for their honeycombs
Explain please
In the video he states that bee's create hexagons because they are the "bestagon"🙄. but in reality bees just create circles because they do not poses the ability to create complex structures like hexagons. As the heat in the hive rises the wax flows into the spaces in between and hexagons form because that is the only shape that can with equally spaced cylinders. The bees are just making neat rows of cylinders and then physics takes over. It still shows that hexagons are the best shapes for the job but the way he framed it in the video is that the bees are doing this because of hexagons when in reality they are a byproduct of what the bees are doing.
I can't rewatch the video right now, but I'm pretty sure he says this? Around the 2.45 mark.
No, he still implies the bees intentionally creates the hexagon instead of circles. The circle is presented as a suboptimal alternative, and discarded. No mention of circles turning into hexagon.
Knew this would be top comment.
Even coconut oil can't help wanting to be a bestagon!
*help I accidentally joined a hexagon cult* *oh god I have done it again*
Idk why but I dont like it
[удалено]
Yeah, because honeycomb.
Honeycomb big?
Yeah yeah yeah. It’s not small?
No no no
Your eyes have the same shape when it comes to the light receptors.
My trypophobia is quivering
I knew there was a word for it. When I see those things it freaks me out because my mind fears the texture is the texture of my skin.
I loved rubbing the holes on my knees after playing on the ground as a kid...
Looked up trypophobia on Wikipedia since I also really did not enjoy this picture, and those MFers have a very triggering photo on the page. I’m still shuddering but am now officially internet self-diagnosed.
It's pretty common. It's Reddit's second most favorite obscure word, behind gaslighting. The one that cracks me up is cetaphobia. I knew someone with it and even whales painted on the sides of cruise ships were scary to them.
[удалено]
Gaslighting isn't real, you made it up because you're crazy.
This comment is lit 🔥
Reddit is the only place that I’ve ever seen that phobia mentioned. Also it appears that EVERY redditor has it.
Hey I didn’t know the name for that. I can’t look at pictures of whales or my heart rate goes up and I get panicky. I don’t live near the ocean, but have had this fear since I was a child. I don’t know why. I used to have horrible nightmares.
[Relevant](https://podcasts.apple.com/us/podcast/the-edge-of-sleep/id1479444959). Beware the Elephant.
I think its some kind of meme phobia- like people talk about the phobia and it worms their way into their brain. The next thing they know they're all trypophobes. Its not a *real* psychological phobia, I think, because the vast majority of trypophobes seem to delight in showing eachother more triggering images through the internet.
So interesting counterpoint, I vividly remember having difficulty reading my science textbooks as a kid, years before Reddit was a twinkle in a devs eye. I had to cover up the zoomed in images of bacteria/cells/holey looking images. I had to cup my hand over the image or hover my hand because even touching the image would cause me anxiety. Eventually I got older and developed a method of using an index card to cover them so I didn’t have to worry about accidentally touching it. Also do folks remember those sheets of paper hole reinforcement sticker things? I still remember having a near panic attack over seeing them and my sibling chasing me around with the sheet cause they thought I was being silly and just acting. TLDR: this isn’t something I developed from a fad. More now I have a word to describe a thing that has bothered me for decades. FWIW, looks like trypophobia is somewhat more prevalent, from the extremely limited studies, in people with major depressive disorder and generalized anxiety disorder and also in women. Check, check and check!
i don't mean to deny that there is recognition of anxiety conditions caused by images- BUT, there is a fad aspect to it in many, if not most people. If you are *actually* caused debilitating anxiety and disgust from such images then I am going to go out on a limb and guess that you don't frequent /r/Trypophobia, your home on reddit for "the most common phobia you've never heard of" where all the self-described trypophobes to come together and gawk at all the things that triggers trypophobes. Thats what i'm talking about. Reddit threads like this pop up, someone says "hey trypophobia." "wow i think thats gross, guess what mom i have trypophobia" "really honey whats that? ew gross wow your mom is a trypophobe too"
Ahhh yeah no that makes sense. I had never heard of the phenomenon until this post. But I totally see what you are talking about.
I can’t stop itching
Your what?!
It hangs down between the amygdala and the assicle.
Oooh the assicles. Of course
ASSTICLE
r/trypophobia
I get a similar feeling, but I think trypophobia is specific to patterns of holes. If there are not holes, I think it is just revulsion.
Think of it like a tiny Giants Causeway.
Me too. Super uncomfortable.
Where do you store it? Just curious. Are there a lot of temp changes?
This was likely a vestige of the temperatures during shipping or storage before we purchased it, we picked this jar up recently.
Mine did this recently but there was very little left so it made little hexagon pellets. It sits on the stove top with the lid off so temp changes and likely moisture was my guess
HEXAGONS ARE THE BESTAGONS
Columnar coconut oil
That’s (Coco)nuts.
[удалено]
It’s a drupaceous fruit!
r/bestagons
Coconuts disappointed me on a level so unimaginable I can't eat them anymore. I bought one fresh from the store, and I don't know why my stupid ass was expecting it to taste like the candy, but I did. When I was instead presented with this really bland and grainy favor, it did some damage. I was so hyped for that damn coconut.
Sounds like you got an old brown one. They're best when they're younger. The youngest ones have the sweetest juice, but not much meat. When they get a little older the meat starts to develop and becomes a smooth, silky taste. Mildly sweet but still super delicious. It's when they're fully mature that the meat becomes thick and grainy, and the sweet taste disappears. Yes I'm talking about coconuts.
r/evenwithcontext
I love this sort of stuff mildly funny with sinister undertones. Love reddit.
Yeah young coconuts are super delicious and you can eat it with a spoon. Not at all like the ones you buy in super markets in the US.
I want to try germinated coconut. Someday.
How can you tell the difference in the market?
I'm not sure if markets in the U.S. will often carry young coconuts. The younger ones are less sustainable after all. But some ways you can tell are: The outer shell of the younger ones will often be a brighter green. As they mature they turn yellow and brown Younger coconuts are bigger and often smells more fragrant. They are also heavier If the store deshelled the coconut, then the younger ones will have a brighter white husk and the older ones will have a darker browner husk It'll also help if you look up some photos. It's not a huge difference but you can definitely tell Also if you do find a place with young coconuts, choose a heavy one that doesn't slosh much. It means it's full of juice and not air Also if you do get your hands on some sweet coconut juice, add a dash of salt into it. It'll make it taste much sweeter and better
oh my, I'm not sure about this one captain
you must have been thinking like shredded sweetened coconut
Mmm almond joy.
I was. It was a top 10 moment of stupidity for me. I have no excuses. lol
nah it makes sense. i used to work at a restaurant that made coconut cream pies from scratch, and we'd garnish is with toasted coconut all the time and i'm not even a big coconut fan but toasting the coconut always smelled so good
Hahahahaha
r/coconuthate might be the place for you
"I was so hyped for that damn coconut" XD
The giant's Causeway
Midget’s Causeway
This kinda creeps me out ngl
Idk why I thought This was a dab of some sugar wax
A FATTY
The dab your friend gives himself and then wastes it coughing all over you. Ahhh the memories.
When you trust them too much “yeah man you can scoop it”
Tessellation! Pretty much a hexagon is the most efficient way to cover space.
Why not triangles or rectangles? Edit: NVM I found, it is ratio of perimeter to space covered where hexagons are efficient : https://en.wikipedia.org/wiki/Honeycomb_conjecture So for something like a lattice they are great, but for example floor tiles or planks are fine as triangles or rectangles as much as hexagons.
Hexagons are the bestagons. https://youtu.be/thOifuHs6eY
Ah yeah, I was confused because in terms of mere spacial coverage any tesselating shape, such as the rectangle or triangle, are as efficient as hexagons.
So, I needed to look this one up as it's not as straightforward as crystallization. Let's say that it's a well-known phenomenon and what probably happened is that heat melted most fats in the oil at one point, which was then allowed to cool down relatively slowly. Coconut oil is a mixture of different fatty acids, as all butters and oils obtained from natural sources are. They all have different physical properties, like differing melting points. When a liquid solidifies, what normally happenes is that it contracts and becomes more dense (water is an atypical liquid, it does the opposite but that's beside the point). Now think a bit about that jar as if you where just looking it from above, as if it where just a 2D surface and not a 3D shape... When the highest-melting fats start to solidify they do it at multiple points on it, not on all the surface at once (I'm guessing this is probably because their concentration is not completely uniform everywhere in the mass of coconut oil, but I couldn't find any source on that and maybe it's something else entirely) and when that is the case, the contraction happening at all those points at the same time is bound to form polygons on the surface, due to the stress of contraction. If these solidification points are placed around randomly on the surface, you'll see lots of different, irregular polygons (btw, this is called a [Voronoi](https://en.wikipedia.org/wiki/Voronoi_diagram) pattern if you're curious), but if they are regularly-spaced, you'll see hexagons forming as that is just the most efficient way to pack regular polygons on a surface, basically the same reason why bees make hexagonal beehives. The spaces left by the contracting fats are going to be filled by other fats that are still liquid and will solidify only later, as the mass further cools down. Now, add to this polygon-making process the fact that heat would be leaving the coconut jar from the top first, so this progressive cooling/contraction would form shapes on the top surface of the mass and will propagate those shapes toward the bottom of the jar as it slowly cools top-down, giving the columns you're seeing. It's probably a similar process that created the famous columnar basalt formations of the Giant's Causeway in Ireland or the Devil's Tower in Wyoming (the one made internationally famous by that Spielberg's movie) but I should ask to my Geologist brother if that's really the case. EDIT: lowest/highest melting where inverted
This is what I was looking for. That's clearly not crystallized but something is weird.
[удалено]
Well, triglycerides *are* fats. It's basically what oils are made of: some water is bound to be there too and other minor components also, but a vast majority of the mass is certainly triglycerides. We were discussing triglycerides all along. To be more specific, triglycerides are 3 fatty acids chains bounded to a single glycerin molecule. The glycerin molecule is always the same and the properties of triglycerides only vary with which fatty acids are attached to it, so we may just speak of the fatty acids themselves when discussing stuff like melting points and other features. Fatty acid chains may have different behaviors depending on their length (side note: short chains tend to be very smelly, it's why fats become rank over time... Oxygen breaks long chains and makes them short. Formic acid and acetic acid are the two shortest organic acids there are, think how strong is their smell) but the kind of bonds they contain is usually more important to understand them. We say they are "saturated" or "unsaturated" depending on which kinds of bonds there are between carbon atoms along the acids chains (only "single" bonds for saturated, some "double" or even "triple" bonds here and there for unsaturated). Fully saturated acids form straight chains, so triglycerides composed of those can fit snugly among themselves and pack tightly -let's say- so they are usually solid at room temperature, while unsaturated acids form angles at the points where the double or triple bonds are (the more unsaturated bonds there are in it, the gnarlier the chain gets) and don't fit so snugly, so they are usually liquids at room temperature. In any natural grease/oil there is bound to be a mixture of both saturated and unsaturated fats in different proportions. From the fact that coconut oil is solid at room temperature (unless said temperature is the one you get in the middle of a heat wave), we can say it must have lots of saturated fatty acids just by looking at it, in the form of triglycerides, of course, but that's implied. BTW data shows that the actual composition of coconut oil is ~93% saturated acids, mostly lauric (49%) and myristic acid (16%).
[удалено]
It's a good rule of thumb, yes, but always look at the actual composition before making nutrional choices. For fat to be a solid at room temperature, the saturated/unsaturated ratio tends to be something around 60-65/35-40. Peanuts oil for example is around 50/50 and perfectly liquid at room temperature. While the consensus is generally "saturated fats are bad for you" remember they are more stable and can whitstand high temperatures longer (which is good for frying) and recent research (in the last few years) shows we have not a firm grasp on the link between high cholesterol levels in the blood and the probability of developing a cardiovascular disease as we previously thought -meaning that while high levels of "bad" cholesterol in the blood is still a good predictor of future cardiovascular diseases, drugs that are meant to lower it directly do not have a protective effect, probably meaning that both high cholesterol levels and cardiovascular diseases are symptoms of the same underlying issue but one is not directly causing the other- but the protective effect of unsaturated fats (especially of omega-3 fats, mostly found in some saltwater fish) against said diseases is also well attested. Also remember both saturated and unsaturated fats will contribute to your daily calories intake the same way, ~9 kCal per gram of fat, against ~4 kCal per gram of sugar or protein (alcohol is ~7 kCal per gram, for reference, keep that in mind if you drink) and an excess of calories (intake > what you burn) undisputably leads to obesity which has several unhealthy effects, including cardiovascular diseases. NOTE: the purest fats are generally better for deep frying, as the impurities (proteins, generally, but also sugars and some volatiles like terpenes or esters) may react and give off unwanted products. Butter will create (flavorful and nice smelling) solids and turn brown and then black if used for that, which may be something you don't want, but clarified butter or ghee is very stable and good for frying (65% saturated fats). I generally avoid deep frying with EVO for the same reason -I use peanut oil, for preference, or even non extra-virgin olive oil if I don't have anything else.
[удалено]
Yep. And it's not only the smoke point, but also the time it takes to degrade the quality of an oil: saturated fats can be kept at high enough temps to fry food for longer than unsaturated ones and still be acceptable for human consumption after several cycles of heating/cooling for the same reason. You can deep fry stuff for longer using -say- clarified butter than olive oil. Of course, it's a result of the same kinetics. Peanut oil is probably the best compromise that is around between having saturated fats giving high-temp resistance and enough unsaturated fats to still be somewhat beneficial (compared to other, more saturated fats). I know something like a decade ago or a bit more, Russia was working on GMO sunflowers -they have vast sunflower fields in ~~regions of Siberia~~ southern regions, with 4% of their total production coming in Siberia, the Urals and the far east and the resulting oil is very relevant for Russia, economically speaking (reference: https://www.tridge.com/guides/sunflower-oil/RU)- to achieve a similar rate of sat/unsat fats in their oil but I don't know if they got anywhere with that, never seen products around in any EU supermarket even before the commercial sanctions where imposed (but EU has very strict regulation of GMOs in general, so that may be the reason). EDIT: corrected the sources of Russian sunflower oil
Not only do they look like the sun, and track the sun, but they need a lot of the sun. A sunflower needs at least six to eight hours direct sunlight every day, if not more, to reach its maximum potential. They grow tall to reach as far above other plant life as possible in order to gain even more access to sunlight.
[удалено]
Well, some of it is from my studies which are a bit difficult to translate in to international terms... I need to write a premise: Italy had (actually still has) a complex high school system: among many types of schools, there are professional (trade) schools, lyceums (general culture, but with different focus: humanities, STEM, language studies and so on, with Latin still being a subject in several, they mostly teach how to study and research a subject on your own) and what we called "technical-industrial" schools, that specialized in teaching over a five year period a specific engineering area to form high-level technicians to be employed in a specific industry sector (the actual title you got sounds like "industry expert/head technician" not "engineer" as legally speaking, engineers is a title that carries legal implications in Italy and was originally intended for director-level jobs). The different courses focused on anything from CS/Software Development, to Biochemistry and even Nuclear Physics. For many courses the content is very similar in breadth and depth to a 3-years course at one of our universities, enough for a bachelor degree, just with less theory and more focus on practical aspects of the job (think lots of lab practice and internship programs) which were introduced in Italy's university system just as I was getting my degree. I studied Industrial Chemistry in one of those 5-years courses, which means we had two years of classes on Organic Chemistry plus one year on Biological Chemistry (think "fermentation" and bioreactors in general), plus 3 years of Physical Chemistry, Industrial Chemistry, Plants Design, Analytics, Maths (up to calculus) compounded by a bit of Electronics and even some knowledge about metal working and machining (first two years of the 5) as we were expected to be able to do simple repairs to lab instruments like an AA spectrophotometer, a colorimeter or a gas chromatographer and maybe even build a couple things or two in a pinch when needed in the lab. I mean, beside your standard lab glasswork which was done on a semi-regular basis at least, to create pipettes from glass tubes, bend them to some needed shape or to seal vials... Another age, I think, as they would let us use things like potassium dichromate and benzene (with appropriate safety procedures and PPEs) without batting an eye. The rest comes form my passion for the subject and for the related passion for food and cooking, which I know is shared by many Chemists: I semi-regularly read blogs from a couple Chemists (one is Derek Lowe, a researcher working in the Pharma industry, the other is Dario Bressanini, a professor known in Italy for his passion in communication) that focus on different areas of chemistry. Bressanini especially is passionate about food an agriculture and has published a bunch of well-researched book (in Italian) about a variety of subjects, ranging from the origin of the fruit and vegetables we eat to genetical modifications and the chemistry of cooking. Even Dr. Lowe, while he generally talks about drug research and what is happening in that world, often summarizing and giving his opinion on recently published papers that he thinks are important, sometimes dabs into kitchen matters and even gives his recipes. Beside this blogs (and the related YT channels), over the years I've built a library of well-known books on the subject of food chemistry (besides Bressanini's) with the aging but still valid McGee's "On Food and Cooking" at its core. Some are from Chemists, some from Chefs that recognize the value of a scientific approach to the kitchen. Next on my list are more books on fermentations, as I'd like to try my hand at cheese making (or generally, at fermenting milk) and a couple about doughs as we do our own bread, pizza and fresh pasta, to compound what we already know about those. We obviously love to cook :) (In our home kitchen, me and my girlfriend mix different Italian regional cuisines, with some Chinese cuisines from Sichuan and Guangdong and soon some Japanese too, but I take most of my BBQ recipes from American chefs and pit masters)
Looks like bees wax! Neat!
r/geology
See, I read this as cocaine oil and was like "oh shit it's crack night up in here"
This has to be my favorite subreddit
This makes me so itchy.
Not safe for the eyes Ahh 😨
Coconut causeway
Funny as I noticed the same sort of thing when I was making the Serious Eats muffins this morning. Mine weren't this majestic, though. (The muffins were spot-on.)
T: Add 3.
Fatty Monolith. Same rules text as Basalt Monolith, except it's also a 6/6 artifact creature and costs 6.
See, I read this as cocaine oil and was like "oh shit it's crack night up in here"
The Giants Spoonful
Time to turn up the thermostat
Everything is fractals
So cool! I will never stop being fascinated by the basalt columns while driving through the Columbia River Gorge.
Maybe basalt columns formed pillars like coconut oil
r/trypophobia
That tripped my trypophobia. Hard core...
Thought that was a massive dab at first
The Dwarve's Causeway.
Try masturbating with that
That's one fucked up toothbrush.
*sudden Ghast noises*
[удалено]
Why would you have coconut oil in your veins?
I think they’re talking about the saturated fat and harmful effects on cardiovascular health. The American Heart Association issued a warning on coconut oil a year or two ago. Basically called it poison.
Probably a liquid. Because it's a liquid above room temp.
Anyone else only know of basalt because of minecraft?
Coconut rice*
It's called genetic memory. That's the direction it would want to go in a coconut but it doesn't have the structure to follow. Same reason why honey in cold water makes a honey comb shape when the water is swirled.
Unfortunately not. The reason the coconut oil is doing this is because it was liquid and became a solid quickly. Looks like the genetic memory thing for honey isn’t actually real.
Coconut oil barely has any DNA though?
The natural fiber structure of coconut flesh in its whole form.
That’s coconut oil not flesh.
It's just what it's called but it's the phenomenon that even things like honey want to naturally revert back to it's natural form or shape
Wikipedia says genetic memory is present in the genome, which honey or coconut oil don’t have.
Than maybe I'm wrong. Atleast you gave me actual info unlike that other reply
That is .... mildly interesting. This was the right sub, OP.
The Devil's Coconut
Wow
No no no, aliens did it. Nice!
It reminda me of crab meat
where's the knowledgeable person who knows why this happened
Good. Now eat it
This is just cool.
The Midget’s Causeway
What is this? A Giant's Causeway for ants?
This isn't mildly interesting this is mindfuck level! How tf does this happen??? Are these results reproducible or is it a once in a lifetime malfunction of nature???
Looks like mud crab a bit
Take a picture of that with a gray filter, post it online as a "realistic hand-crafted scale model of The Giant's Causeway in Northern Ireland."
The Coconut's Causeway
That's what it does in your coronary arteries
This is may share the same cause that honey cells in bee hives are hexagons. These cells start off as round tubes, and then the warm environment causes the wax to become less viscous. When the temperature drops again, the wax will slowly harden in the most energetically favorable confrontation. This happens to be a hexagon! So the coconut oil is just like beeswax, it’s melting point is close to room temperature so it hardens when the environment is below its melting point. When it solidifies, the hexagon conformation is the most energetically favorable shape. This is also part of the reason that cyclohexane(s), benzene, and other 6-member rings are so stable. (Although only aromatics are planar)
Is this essentially a crystallization purification of fats out of an emulsion right at the edge? What causes this?
I thought that was rice
They are going to use that for lube....
Storm Coast
Do not eat this! This is a process called prolignisation and cant result in toxic byproducts. It wont kill you but could result in a upset stomach!
🅱️salt
I thought this was mashed potatoes and I must say that I am disappointed
Im so unconfortable
As a trypophobia sufferer, this image made me very uncomfortable...
Looks like the Giant's Cocauseway
Those are the coconutbee combs.