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Most Detailed Simulation of Magnetic Turbulence in Space Is Surprisingly Beautiful

Most Detailed Simulation of Magnetic Turbulence in Space Is Surprisingly Beautiful

Gizmodo7 days ago

A new simulation of the galaxy's magnetic turbulence shakes up how we think about—and visualize—the astrophysical environments.
The model was developed by James Beattie, a postdoctoral fellow at the University of Toronto's Canadian Institute for Theoretical Astrophysics and Princeton University, and collaborators from the U.S., Australia, and Europe. Described in a recent paper in Nature Astronomy, the model simulates space in high-definition—from volumes 30 light-years wide all the way down to tiny pockets scaled 5,000 times smaller.
'This is the first time we can study these phenomena at this level of precision and at these different scales,' Beattie said in a university release.
The simulation maps the chaotic dance of particles in the interstellar medium (ISM) with unprecedented precision. One aspect of the model is its ability to capture shifts in the interstellar medium's density—from the near-emptiness of interstellar space to the dense clouds where stars are born.
The magnetic field that threads through our galaxy is millions of times weaker than a refrigerator magnet, but it nevertheless is a guiding force for matter in the interstellar medium. Galactic magnetism helps shape how stars form, how cosmic rays travel, and even how the solar wind messes with Earth's magnetic field.
'We know that magnetic pressure opposes star formation by pushing outward against gravity as it tries to collapse a star-forming nebula,' Beattie said. 'Now we can quantify in detail what to expect from magnetic turbulence on those kinds of scales.'
The simulation also scales down to help scientists probe phenomena much closer to home—namely the solar wind that streams from the Sun and bombards spacecraft and Earth's atmosphere, generating brilliant auroras.
Early tests comparing the model's results to real-world data of the solar wind look promising, Beattie noted, which indicates that the model could be used to predict space weather.
As more powerful radio telescopes such as the Square Kilometre Array come online to measure magnetic field fluctuations in the universe, among other things, the model can be fed data that improves its reflection of how magnetism shapes the matter all around us.
Deciphering the universe's secrets is partly done through observation, but just as important are solid models of the forces that govern the cosmos. Magnetic fields have a hidden—but crucial—role in our Milky Way, and the new model helps us get closer to an accurate portrait of the galaxy.

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Is the '137 Club' the Best Way to Cook Steak? Reddit Says Yes, So I Tried It
Is the '137 Club' the Best Way to Cook Steak? Reddit Says Yes, So I Tried It

CNET

time37 minutes ago

  • CNET

Is the '137 Club' the Best Way to Cook Steak? Reddit Says Yes, So I Tried It

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My first instinct was to consult Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxine Bilet, which is one of the most comprehensive resources on the science of cooking. With a list price that usually tops $500, over 2,400 pages across six volumes and no digital version, this is easier said than done. Fortunately, I found a copy of the more compact Modernist Cuisine at Home in Brigham Young University's collection near my home. ("More compact" is a relative term since it's also huge.) Thankfully, Modernist Cuisine at Home has an entire section about cooking steak, including the sous vide method. Vacuum sealing the steaks overnight allowed the seasoning to work as a marinade. John Carlsen/CNET The book groups cuts of steak into two categories: tender (filet, tenderloin, New York strip, ribeye, T-bone and so on) and tough cuts (chuck, skirt, hanger, flat iron, flank and so on). Tender cuts typically cook at lower temperatures, with the authors and their lab generally preferring a medium rare doneness around 133 F in most cases. In contrast, the recommendations for tough cuts hover around 144 F to 149 F, which the book implies is a more traditional roast-like result: think tender and flaky rather than extra juicy. Douglas Baldwin's masterclass A Practical Guide to Sous Vide Cooking, cites multiple scientific papers that suggest the best tenderness results with beef lie somewhere between 120 F and 150 F, with specific mention of 131 F to 140 F for cheaper, tougher cuts of beef. This appears to be the sweet spot for converting tough collagen into smooth, flavorful gelatin. Additionally, Modernist Cuisine at Home suggests that ribeye, a tender cut of meat, turns out best after three hours at 133 F. There are small differences between the resources, but both seem to validate the 137 Club as a catchall method for steak. The steaks barely fit in the container I use for my sous vide bath, but I made it work with some strategic spacers and weights. John Carlsen/CNET While I wasn't able to track down the founding member of the 137 Club, I know that the term started gaining steam in April 2020, at least on Reddit. If I had to guess why 137 F became the magic number, it probably comes down to preference for the first person who tried it -- they might have liked it more medium than medium rare. After all, 137 degrees falls in the aforementioned temperature range, with a margin of error in case the temperature of the sous vide bath fluctuates during cooking. In this case, the temperature could vary by 3 degrees either way without affecting the results too heavily. My research ends here, but I doubt I'll be the last person wondering where it all came from. The experiment We all tried three samples with a simple survey asking about the texture, flavor and anything else that stood out. John Carlsen/CNET Now that we know that there's some science behind the 137 Club, it's time to test. I originally intended to test it with ribeye, which frequently comes up in 137 Club threads. It has a great balance of fatty tissue that supposedly renders better at a higher temperature. Instead, I found tender 1-inch T-bones on sale, which will work just fine. The main purpose was to see if there were any noticeable differences in the cooking. There were five taste testers: myself and four others who I'll refer to as Annette, Lauren, Hank and Nora. None of us had tasted the 137 F method before. Steak A: Grilled This was also the fastest cook because it required practically no additional prep beyond seasoning. John Carlsen/CNET I grilled Steak A in the traditional style, using a timer and a meat thermometer to reach an internal temperature of 131 F. (I aimed for 129 F, but grills are fickle things.) It took about 7 minutes. All of us agreed the traditional grilled steak was the least tender of the three steaks. As expected, the inside of the steak wasn't as consistent as with the sous vide steaks. However, it was juicy and the outside seared perfectly because I didn't have to worry as much about ruining the sous vide steaks. Nora even said it was her favorite: "Most flavor, I can taste each seasoning." Steak B: Sous vide at 129 F for 60 minutes I learned to sous vide steak at 129 F, so it was a good comparison point. John Carlsen/CNET I cooked Steak B with my normal sous vide method of 129 F for 60 minutes. (Note: I usually do 120 minutes, but shortened it due to time constraints.) Crucially, this steak lies outside the temperature range mentioned earlier. Since the experiment was at a family member's house, I chose to sear the sous vide steaks on the grill, which isn't as precise or powerful as my trusty blowtorch. Also, searing multiple T-bones with my small blowtorch would've taken an eternity. 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ADHD, Obesity Link May Depend on Where You Live
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Medscape

time38 minutes ago

  • Medscape

ADHD, Obesity Link May Depend on Where You Live

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