this post was submitted on 10 Aug 2024
577 points (94.2% liked)

Science Memes

11217 readers
2871 users here now

Welcome to c/science_memes @ Mander.xyz!

A place for majestic STEMLORD peacocking, as well as memes about the realities of working in a lab.



Rules

  1. Don't throw mud. Behave like an intellectual and remember the human.
  2. Keep it rooted (on topic).
  3. No spam.
  4. Infographics welcome, get schooled.

This is a science community. We use the Dawkins definition of meme.



Research Committee

Other Mander Communities

Science and Research

Biology and Life Sciences

Physical Sciences

Humanities and Social Sciences

Practical and Applied Sciences

Memes

Miscellaneous

founded 2 years ago
MODERATORS
 
you are viewing a single comment's thread
view the rest of the comments
[–] SweetCitrusBuzz@beehaw.org 96 points 3 months ago (1 children)

Its design took 2 years and required the use of supercomputers

[citation needed]

[–] zerakith@lemmy.ml 46 points 3 months ago (3 children)

It is quite hard to track down but here's it being reported by the head of modelling at P&G in 2006

https://www.hpcwire.com/2006/05/05/high_performance_potato_chips/

[–] SweetCitrusBuzz@beehaw.org 28 points 3 months ago (1 children)
[–] Track_Shovel@slrpnk.net 12 points 3 months ago (1 children)

[Condescending answer]: I am programmed to burn holes in meatbags, master.

[–] SweetCitrusBuzz@beehaw.org 3 points 3 months ago

Nice reference.

[–] zerakith@lemmy.ml 17 points 3 months ago

Though worth saying that the link suggests the computing was used for aerodynamics for ensuring production wouldn't destroy them not. For the shape as such. I've also seem it said that the can is part of that too.

[–] pineapplelover@lemm.ee 5 points 3 months ago (1 children)

Is this real or am I being trolled

[–] zerakith@lemmy.ml 4 points 3 months ago

I'm pretty sure it's real. I met someone once who worked in materials research for food and they said that modelling was big there because the scope for experimentation is more limited. In materials for construction where they wanted to change a property they could play around with adding new additives and seeing what happens. For food though you can't add anything beyond a limited set of chemicals that already have approval from the various agencies* and therefore they look at trying to fine tune in other ways.

So for chocolate, for example, they control lots of material properties by very careful control of temperature and pressure as it solidifies. This is why if chocolate melts and resolidifies you see the white bits of milk that don't remain within the materia.

*Okay you can add a new chemical but that means a time frame of over a decade to then get approval. I think the number of chemicals that's happened to is very very small and that's partly because the innovation framework of capitalism is very short term.