Stanley Milgram's "Obedience to Authority" experiments are infamous classics of psychology and social behavior. Back in the 1960s, Milgram set up a series of tests that showed seemingly normal people would be totally willing to torture another human being if prodded into it by an authority figure.
The basic set-up is probably familiar to you. Milgram told his test subjects that they were part of a study on learning. They were tasked with asking questions to another person, who was rigged up to an electric shock generator. When the other person got the questions wrong, the subject was supposed to zap them and then turn up the voltage. The catch was that the person getting "zapped" was actually an actor. So was the authority figure, whose job it was to tell the test subject that they must continue the experiment, no matter how much the other person pleaded for them to stop. In Milgram's original study, 65% of the subjects continued to the end of the session, eventually "administering" 450-volt shocks.
But they weren't doing it calmly. If you read Milgram's paper, you find that these people were trembling, and digging nails into their own flesh. Some of them even had seizure-like fits. Which is interesting to know when you sit down to read about Michael Shermer's recent attempt to replicate the Milgram experiments for a Dateline segment. Told they were trying out for a new reality show, the six subjects were set up to "shock" an actor, just like in Milgram's experiments. Read the rest
J. Kenji Lopez-Alt, the chief creative officer at the Serious Eats Blog, is a mad kitchen-science genius. Here at BoingBoing, we've posted about his past experiments demonstrating that there's no reason to waste money on expensive cleavers; that foie gras isn't necessarily evil; and that McDonald's hamburgers will, in fact, rot (under the right conditions).
Now, just in time for your Thanksgiving planning, Lopez-Alt puts turkey brining to the test, running a series of trials comparing the meat-moistening results of various brining solutions, dry salt rub, tap water, and a plain control turkey breast. His conclusion: Don't bother with the brine. Not because it doesn't work — brined turkey does produce nice, moist meat. But because it also produces meat that's kind of soggy. You'll get nearly as good results, without the texture problems, out of dry salt.
I particularly enjoyed this part, where Lopez-Alt explains why the results of brining with water aren't any different from the results of brining with broth.
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There are two principles at work here. The first is that to the naked eye, broth is a pure liquid, in reality, broth consists of water with a vast array of dissolved solids in it that contribute to its flavor. Most of these flavorful molecules are organic compounds that are relatively large in size—on a molecular scale, that is—while salt molecules are quite small. So while salt can easily pass across the semi-permeable membranes that make up the cells in animal tissue, larger molecules cannot.
Additionally, there's an effect called salting out, which occurs in water-based solutions containing both proteins and salt.
Astronaut Don Pettit is a national treasure. He's been to space three times—once for a six-month stay on the ISS. On every mission, he's found time to make huge contributions to the public communication of science, including making a series of amazing "Science Saturday" videos and inventing (from spare parts he found lying around the ISS) a system to help the space station take clearer, sharper pictures of the Earth at night.
Pettit went to space with an international crew in December 2011 and is currently in space. This new video—where he demonstrates the way a small electric charge can manipulate the behavior of water droplets in microgravity—is a great addition to his oeuvre!
Thanks for Submitterating, James!
Invention of the space-coffee-cup
Saturday Morning Science Experiment: Gravity Is For Suckers
Saturday Morning Science Experiment: Gyroscopes in space
HOWTO Drink Coffee in Space (video demo)
Astronaut in Antarctica to conduct fun experiments for the public
Soap bubbles in space: cool online experiment logs from the ISS
Astronaut describes what space smells like
Five questions with astronaut Rex Walheim Read the rest