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Cooper Griggs
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When something that you do all the time stops working
Cops gave a malware-laden drive to a lawyer for whistleblowers
WikiLeaks lets you search Sony's hacked emails (Updated)
Quit playin' 'Candy Crush' or you'll hurt yourself
Prototype Navy drones swarm like locusts
Cooper Griggs#SkynetWatch
notalwaysluminous:mapsontheweb:Map of a survey asking the world...
Cooper Griggsvia Randy Laue
Map of a survey asking the world who they sees as the biggest threat to world peace, 2013.
just gonna put this out there
The Red Juice in Raw Red Meat is Not Blood
Cooper Griggsvia Burly.Thurr
So what is that red liquid you are seeing in red meat? Red meats, such as beef, are composed of quite a bit of water. This water, mixed with a protein called myoglobin, ends up comprising most of that red liquid.
In fact, red meat is distinguished from white meat primarily based on the levels of myoglobin in the meat. The more myoglobin, the redder the meat. Thus most animals, such as mammals, with a high amount of myoglobin, are considered “red meat”, while animals with low levels of myoglobin, like most poultry, or no myoglobin, like some sea-life, are considered “white meat”.
Myoglobin is a protein, that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, that stores oxygen in red blood cells. This is necessary for muscles which need immediate oxygen for energy during frequent, continual usage. Myoglobin is highly pigmented, specifically red; so the more myoglobin, the redder the meat will look and the darker it will get when you cook it.
This darkening effect of the meat when you cook it is also due to the myoglobin; or more specifically, the charge of the iron atom in myoglobin. When the meat is cooked, the iron atom moves from a +2 oxidation state to a +3 oxidation state, having lost an electron. The technical details aren’t important here, though if you want them, read the “bonus factoids” section, but the bottom line is that this ends up causing the meat to turn from pinkish-red to brown.
Pro-tip: when searching for non-copyrighted pictures for an article, don’t search for “white meat” or really any variation of that on Google Image Search.
If you liked this article and the Bonus Facts below, you might also enjoy:
Bonus Facts:
- It is possible for meat to remain pinkish-red all through the cooking if it has been exposed to nitrites. It is even possible for packagers, through artificial means, to keep the meat looking pink, even after it has spoiled, by binding a molecule of carbon monoxide to produce metmyoglobin. Consumers associate pink meat with “fresh”, so this increases sales, even though the pink color has little to do with the freshness of meat.
- Pigs are often considered “white meat”, even though their muscles contain a lot more myoglobin than most other white meat animals. This however, is a much lower concentrate of myoglobin than other “red meat”, such as cows, due to the fact that pigs are lazy and mostly just lay around all day. So depending on who you talk to, pigs can be considered white meat or red meat; they more or less sit in between the two classifications.
- Chickens and Turkeys are generally considered white meat, however due to the fact that both use their legs extensively, their leg muscles contain a significant amount of myoglobin which causes their meat to turn dark when cooked; so in some sense they contain both red and white meat. Wild poultry, which tend to fly a lot more, tend to only contain “dark” meat, which contains a higher amount of myoglobin due to the muscles needing more oxygen from frequent, continual usage.
- White meat is made up of “fast fibers” that are used for quick bursts of activity. These muscles get energy from glyocogen which, like myoglobin, is stored in the muscles.
- Fish are primarily white meat due to the fact that they don’t ever need their muscles to support themselves and thus need much less myoglobin or sometimes none at all in a few cases; they float, so their muscle usage is much less than say a 1000 pound cow who walks around a lot and must deal with gravity. Typically, the only red meat you’ll find on a fish is around their fins and tail, which are used almost constantly.
- Some fish, such as sharks and tuna, have red meat because they are fast swimmers and are migratory and thus almost always moving; they use their muscles extensively and so they contain a lot more myoglobin than most other sea-life.
- For contrast, the white meat from chickens is made up of about .05% myoglobin with their thighs having about .2% myoglobin; pork and veal contain about .2% myoglobin; non-veal beef contains about 1%-2% of myoglobin, depending on age and muscle use.
- The USDA considers all meats obtained from livestock to be “red” because they contain more myoglobin than chicken or fish.
- Beef meat that is vacuum sealed, thus not exposed to oxygen, tends to be more of a purple shade. Once the meat is exposed to oxygen, it will gradually turn red over a span of 10-20 minutes as the myoglobin absorbs the oxygen.
- Beef stored in the refrigerator for more than 5 days will start to turn brown due to chemical changes in the myoglobin. This doesn’t necessarily mean it has gone bad, though with this length of unfrozen storage, it may have. Best to use your nose to tell for sure, not your eyes.
- Before you cook the red meat, the iron atom’s oxidation level is +2 and is bound to a dioxygen molecule (O2) with a red color; as you cook it, this iron loses an electron and goes to a +3 oxidation level, and now coordinates with a water molecule (H2O). This process ends up turning the meat brown.
Expand for References
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Dirt Bike Rope Swing
Cooper Griggsvia Fatbob
Heads Up! A Rogue Manhole Cover Wants to Interrupt This News Interview
Cooper Griggsvia Fatbob
Your Beliefs Shape You
Cooper Griggsvia Bewarethewumpus
Metazoa: Mixed-Media Cabinets by ‘ROA’ Reveal the Hidden Anatomy of Animals
Cooper GriggsNeat!
Composition II: Lutrinate, Salmonidae, Anguilliformes
Belgian artist ROA (previously) just opened his first solo show at Jonathan LeVine Gallery in NYC titled Metazoa. The new series of mixed media works feature the artist’s familiar black and white depictions of animals painted on various cabinet-like furniture pieces that can be opened or shifted to reveal anatomical details. ROA often chooses to depict animals native to where he is working, specifically species that have been forced from their native habitats and now live on the outskirts of urban areas. Here’s a comment about ROA’s decision to depict the beaver, New York’s state animal, via Jonathan LeVine:
ROA views the beaver, the state animal of New York, as a metaphor for the idea that nature has the ability to reclaim itself. The recovery of the beaver in New York City after it was previously thought extinct is exemplary of how humans and animals affect each other and reflects the artist’s interest in how animals evolve within urban landscapes. Wherever man settles, the desire to explore beyond the borders of survival leads to the extinction of species. This extermination due to mankind’s impact not only disrupts the natural balance but also leads to drastic cosmic changes, which ROA aims to convey by depicting the life, transience and carrion of animals.
Metazoa will be on view through May 2, and you can see plenty more gallery views and an interview with the artist during a studio visit on Arrested Motion from earlier this year.
Composition I: Castor, Didelphimorphia, Sciuridae
Composition I: Castor, Didelphimorphia, Sciuridae (DETAIL)
Cervidae Tableau Dormant
Composition III: Alligatoridae, Testudinidae, Gastropoda
Erethizon Dorsatum
NY Canidae
Sylvilagus Audubonii
Cabinet Specula Crania
Pill Drill
Cooper GriggsGeorgia is one of six states (along with Arizona, Arkansas, Idaho, Mississippi, and South Dakota) in which pharmacists can legally refuse to dispense emergency contraceptives if doing so is “contrary to their religious or moral beliefs.”
Manfrotto turns your iPad into a giant DSLR remote
Red's latest 'Weapon' is an 8K full-frame camera
Cooper Griggsholy crap
Carrier alliance sues to stop net neutrality rules
Cooper GriggsAnd we can vote with our subscription plans. T-Mobile is looking really good.
SpaceX's next try at landing a reusable rocket is minutes away (update: not today)
How electrifying the brain wards off Parkinson's disease
Turn Songs into 3D-Printed Sculptures You Can ‘Listen To’ with Reify
Cooper Griggsneat idea
Since the earliest days of Winamp and other media players with vizualization software that transformed our favorite songs into pulsing animations, we’ve all grown accustomed to “seeing” music on a computer screen. A new company called Reify aims to put those same sound wave interpretations in your hands, as 3d-printed sculptures. Lead by founder and CEO Allison Wood, the team is creating software that turns any snippet of audio—from rock music to spoken poetry—into curious objects 3d-printed from bronze, plastic, or even coconut husk.
Reify is also creating software that allows you to ‘scan’ the sculptures with your phone to interpret them back into audio. It’s not clear from their concept video if the music is recognizable, but that’s probably not the point. These sound sculptures seem to be more about visual presentation than media like vinyl or a phonograph.
The Reify project has the unique distinction of being the fastest growing company born from NEW INC, the first museum-led (non-profit) incubator conceived by the New Museum in 2013. You can see many more music sculptures on their Tumblr, and read a bit more over on NEW INC. (via the Creator’s Project)
“Ride of the Valkyries” by Richard Wagner
“Spin, Spin” by Gordon Lightfoot
“How Music Works” by David Byrne
Design*Sponge » Blog Archive » tufted: pixel rug
tumblr_n7qduzTZUy1qkuo26o1_1280.jpg 870×1.088 pixels
Cooper GriggsI literally started to salivate.