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Nanoparticles (07/10/17 22:30:32) Reply
    Fearful thing those nanoparticles. 1-100 nm in diameter, with entirely weird properties. Toxic as hell says the FUD. Penetrates everything and induces mutations and causes cancer.

    Well, a red blood cell is about 6000 nm in diameter. A thrombocyte is about 1000 nm in diameter. A bacterium - Eschericia coli is about 1000 x 1000 x 2000 nm


    Anyone using caramel (sugar colour) for their sauces? That's carbon nanoparticles


    "We report the finding of the presence of carbon nanoparticles (CNPs) in different carbohydrate based food caramels, viz. bread, jaggery, sugar caramel, corn flakes and biscuits, where the preparation involves heating of the starting material. The CNPs were amorphous in nature; the particles were spherical having sizes in the range of 4–30 nm, depending upon the source of extraction. The results also indicated that particles formed at higher temperature were smaller than those formed at lower temperature. Excitation tuneable photoluminescence was observed for all the samples with quantum yield (QY) 1.2, 0.55 and 0.63%, for CNPs from bread, jaggery and sugar caramels respectively. The present discovery suggests potential usefulness of CNPs for various biological applications, as the sources of extraction are regular food items, some of which have been consumed by humans for centuries, and thus they can be considered as safe."

    as a beginning.

    Then we can go further, but not today.

Re: Nanoparticles (15/10/17 15:10:43) Reply
    The brown colour of whiskys is - I believe - carbon nanoparticles. So is the golden colour of the Pilsener beers.

    Those afraid of carbon nanoparticles had better stick to vodka or vodka lookalikes.

Re: Nanoparticles (15/10/17 15:17:11) Reply
    Making nanoparticles is easy for some - like caramel. Others are more tricky because those tiny particles tend to aggregate into lumps that have lost some of the desirable properties of nanoparticles. So they need to be stabilised. This is an art or a science in itself. The stabiliser must be present before the formation of the particles.

    It's like with the caramel. If you roast your flour too long on the frying pan, it all converts into coke, and it will be quite a chore to remove it from the pan. It's doable with my old cast-iron pans. I don't think modern PTFE-covered surfaces will endure the heat. And it is better to be outside if those PTFE layers start to decompose above 350 degrees Celcius.

come again

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