It Isn't That Difficult To Lose Your Mind @insufficientdata - Tumblr Blog

realifesiations

Bastard tumblr blog: before you go outside to pokemon go, do not forget to uwu and stay safe okay!!!!!!! Fuck you

Me: wadda hell…….. ….bulnosaur

Saddened to hear the spicy chile gummy skittles is not coming back.

parkchanwoohoo

389

maletolion

which card resembles a more delicious pudding?

Turbulent Moor

Turbulent Steppe

Remaining time: 5 days 2 hours

maletolion

There’s still time to repent.

#the moor you fools!!!

heraldic-thunderbolt

I am a huge fan of retiring to my quarters

somethingusefulfromflorida

In this economy you'll be lucky to retire to your nickels

quinnception

*herzog voice* when will the mogging end.

Every day somebody is mogged

cheaphalloweencostume

all movies are for children because the moving image is inherently juvenile. to be entertained by it even moreso

cadet-abysmal

Random tumblr blog roleplays as a philosopher. Shocks the masses by using big words just to say they think theyre better than you because you watch movies. WHHAAAAT?

cheaphalloweencostume

thats right

cheaphalloweencostume

the biggest word in this post is “entertained”

daemon-siblings

“likely, very probably, almost certainly his fault” - hiromu arakawa 2022

the staff settling on gabby’s color scheme because of edward elric is actually hilarious 😂

luxwing

Whenever I hear someone say "the woke mob" I have to stop myself from laughing because even today all I can think of is this fucking tweet

luxwing

Happy Pride to the Woke Mob

fursasaida

The Dirt That Refused To Die | Quanta Magazine

Lifelike biochemistry continued to unfold in sterilized soil for six years, pointing to a metabolic theory for how biology began.

For 15 years, Sébastien Fontaine has been trying to kill dirt. The biochemist, who runs a lab at the French National Institute for Agriculture, Food, and Environment, wanted to know how much carbon is released by soil — just dirt alone, completely devoid of life. His team sealed dirt into jars and blasted them with sterilizing gamma radiation. Then they waited for the carbon dioxide released by the soil — a sign of ongoing microbial respiration — to drop.

They waited, and waited, and waited some more: weeks, then months. Under a microscope, the irradiated soil showed no signs of life, but it continued to emit carbon dioxide. The soil wouldn’t stop breathing.

Fontaine’s lab repeated the experiments and produced the same results. Finally, convinced that they weren’t dealing with an artifact of the experimental setup, they set out to find the source of breath in dead soil.

Now, Fontaine and his colleagues have reported that their soil samples continued to consume oxygen and spew carbon dioxide (opens a new tab) for six years. In a 2025 paper in Science Advances, they proposed that a metabolic process that powers much of life is also possible outside living cells. Their experiments point to how it could work in dirt, absent the living proteins that would typically organize it. If they’re right, some biochemical reactions, such as those that release the energy of carbon-rich sugar molecules, may not be unique to living things. Such reactions — known as metabolism when performed by cells — could even predate life on Earth, Fontaine said.

The experiments show “what happens to biomolecules when they’re left to their own devices,” said Joseph Moran (opens a new tab), an organic chemist at the University of Ottawa who was not involved with the research. They’re finding that the chemistry of life is not exclusive to life, he added. “It’s the chemistry of geology.”

cheesefags

2-YEAR CHEDDAR

from GRAFTON VILLAGE

I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.

As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.

So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.

I gotta admit: hot wax isn’t really my thing. But cheesecloth bondage and grease… it has potential.