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Joined 2 years ago
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Cake day: July 12th, 2024

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  • SolarMonkey@slrpnk.nettoComic Strips@lemmy.worldPredators vs Prey
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    2 months ago

    The morphological characteristics of extinct relatives of the giant panda suggest that while the ancient giant panda was omnivorous 7 million years ago (mya), it only became herbivorous some 2–2.4 mya with the emergence of A. microta.[64][67] Genome sequencing of the giant panda suggests that the dietary switch could have initiated from the loss of the sole umami taste receptor, encoded by the genes TAS1R1 and TAS1R3 (also known as T1R1 and T1R3), resulting from two frameshift mutations within the T1R1 exons.[54]Umami taste corresponds to high levels of glutamate as found in meat and may have thus altered the food choice of the giant panda.[68]

    Wikipedia says otherwise, despite them still having many carnivore/omnivore features. It’s also -very- unlikely there haven’t been suitable prey species in their range in the last 2.4 million years.

    Their faces, bodies, behavior, and various aspects of their metabolism are adaptations for bamboo-eating. They were omnivores, but they are no longer.

    Two of the panda’s most distinctive features, its large size and round face, are adaptations to its bamboo diet. Anthropologist Russell Ciochon observed: “[much] like the vegetarian gorilla, the low body surface area to body volume [of the giant panda] is indicative of a lower metabolic rate. This lower metabolic rate and a more sedentary lifestyle allows the giant panda to subsist on nutrient poor resources such as bamboo.”[62] The giant panda’s round face is the result of powerful jaw muscles, which attach from the top of the head to the jaw.[62] Large molars crush and grind fibrous plant material.[64]

    https://en.wikipedia.org/wiki/Giant_panda

    I like how everyone replying to me is giving pandas all these special asterisks to their classification that don’t actually exist or matter, when it’s literally just an exception to the predator rule, and has been for over 2 million years.







  • SolarMonkey@slrpnk.nettoScience Memes@mander.xyzBread mold
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    3 months ago

    I bit bread like this once and I can still vividly taste it.

    I’ve accidentally eaten various kinds of mold several dozen times in my life, and in some cases I could barely tell. Slightly dirt flavor. That’s the dangerous mold.

    I was also in my 30s when I found out some people don’t know what mildew smells like. They know the sour smell in clothes, but don’t realize it’s mildew. My partner was one such person, and they -still- don’t care but that smell drives me bonkers.

    Unrelated because I didn’t eat them, but it reminded me of the time I made cookies (specifically Russian tea cookies, aka snowballs) and put them directly in the freezer without letting them dry out, and it was humid enough in the container that months later when I went to eat one, they had tiny adorable mushrooms on them.




  • Usually both, in my experience.

    You’ll have fans for plants that firm up stems and stuff, in addition to helping with transpiration.

    Then you’ll have fans or passive vents near the highest point that move air outside, usually for the sake of venting excess heat and humidity. If you live somewhere cold, these probably stay closed through colder times and are active/open only during the height of summer (these are often the passive vents). If you live somewhere warm, it’ll probably always be active fan-driven, and usually running.

    A lot of people have their ventilation system hooked to climate control sensors, so it only engages when it crosses a certain threshold.





  • I have a full size convection oven. I also have a really fancy countertop convection oven I got last year for like $120. I rarely use the regular oven anymore.

    Why?

    For one thing my full size oven is gas, and I’d rather use electric. My stove and furnace are the only gas appliances I have, but I try to run them as little as possible. For another, I live alone and often cook smaller portions. I don’t need to heat up that much oven for just a burrito or whatever, that’s wasteful.

    And finally, my countertop convection oven has a suite of settings and features my standing oven can’t remotely compete with, and it can still cook something the size of whole chicken/roast and a side dish, just like my big oven. For example it has a meat probe that automatically shuts off the heating element when the internal temp reaches whatever it needs to be for the meat type and cook level you want. Perfect every time, no hassle, no guesswork, no adhd memory wipe leading to overcooked food. It also has a bunch of preset modes, and any changes I make to them get saved in the memory until I change or reset them, so when I find something cooks better at a different temp or time I can just save that on a setting I don’t use, and have to ready for next time.

    It’s not that I don’t know how to use my oven. I do. I bought it myself 12 years ago and know exactly what it’s capable of with its luxurious 6 buttons and basic features. That’s why I wanted the countertop model.

    My slow cooker is the same sort of thing - it’s an 8-in-1 pressure cooker, rice cooker, slow cooker, yogurt maker, etc. it does a lot of things and I use it frequently. It’s worth the hype.