please god it would be so funny
UNETHICAL????????????
so they said that it turns out that if you centrifuge ricotta cheese at something like 20,000 RPM for a few minutes, you end up with a solid substance that's delicious but so rich that it feels like it solidifies your arteries instantly. they were working on incorporating it into pastry fillings
dear science tumblr with lab access,
i have an experiment for you
@evil-pansy
"20,000 rpm" is not on its own a super helpful detail, what I need is g force/rcf - the radius of the centrifuge is a major factor. The model of the centrifuge would be sufficient, I can look up the specs and calculate g force. I suspect there is a pretty broad range that would work, but 20,000 rpm in a microcentrifuge vs benchtop centrifuge vs floor centrifuge are all very different. @bunjywunjy do you have ANY extra deets on the centrifuge?
That said. Once I get this experimental condition, I WILL test this at work. Absolutely.
I do not. all I can give you is the RPM number, that it was bought second hand from a university offloading scientific equipment, and that it's currently being used for experimental culinary science

















