WEBVTT - The 2025 Ig Nobels, Part 2

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<v Speaker 1>Welcome to Stuff to Blow Your Mind production of iHeartRadio.

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<v Speaker 2>Hey you welcome to Stuff to Blow your Mind. My

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<v Speaker 2>name is Robert Lamb.

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<v Speaker 3>And I'm Joe McCormick, and we're back with part two

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<v Speaker 3>in our series about the winners of the twenty twenty

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<v Speaker 3>five ig Nobel Prizes. This is something we cover almost

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<v Speaker 3>every year here on the show, though of course we're

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<v Speaker 3>not affiliated with the prizes in anyway. It's just something

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<v Speaker 3>we like to talk about. The Ignobels are given out

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<v Speaker 3>usually in September of each year by a scientific humor

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<v Speaker 3>journal called the Annals of Improbable Research, edited for many

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<v Speaker 3>years by Mark Abrahams, and the state admission of the

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<v Speaker 3>Ignobel Prizes is to honor achievements that first make people

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<v Speaker 3>laugh and then make them think. If you haven't listened

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<v Speaker 3>to part one yet, you can go back and check

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<v Speaker 3>that one out first. But for a brief recap. In

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<v Speaker 3>the last episode, we talked about the twenty two twenty

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<v Speaker 3>five prize in nutrition, which went to a team who

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<v Speaker 3>studied lizards eating pizza. The prize for psychology for a

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<v Speaker 3>paper that looked at whether people become more narcissistic when

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<v Speaker 3>you tell them that they're really smart. And the twenty

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<v Speaker 3>twenty five Prize for Aviation, which went to a study

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<v Speaker 3>on whether fruit bats become worse at flying when they

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<v Speaker 3>get drunk. Is that about right, Rob, Yes, and they do.

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<v Speaker 3>And we're back today to talk about more.

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<v Speaker 2>All right. Just a reminder again, we're not covering all

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<v Speaker 2>the winners. We're just doing two helpings, really, each of

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<v Speaker 2>us going in and grabbing some stuff, discussing the studies

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<v Speaker 2>we want to talk about, papers we want to talk about,

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<v Speaker 2>but by all means, go to the website improbable dot

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<v Speaker 2>com and you can learn more about this year's winners,

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<v Speaker 2>last year's winners. They have one of these great like

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<v Speaker 2>single page readouts where you can just scan through everything

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<v Speaker 2>that they've covered over the years. A rarity in today's

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<v Speaker 2>web space.

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<v Speaker 3>Yeah, a great thing to send to your office printer

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<v Speaker 3>and just get again.

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<v Speaker 2>Yeah.

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<v Speaker 3>Okay, So the first award that I wanted to talk

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<v Speaker 3>about today is the twenty twenty five Biology Prize, which

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<v Speaker 3>was presented to and there's a long list of names here.

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<v Speaker 3>As always, apologies for any mispronunciations, but the team was

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<v Speaker 3>Tomoki Kojima, Kazato Oishi, Yasushi Matsubara, Yuki Uchiyama, Yoshihiko Fukushima,

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<v Speaker 3>Naoto Aoki, say Sato, Tatsuaki Masuda, Junichi Yueida, hiro Yuki Hiruka,

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<v Speaker 3>and Katsutoshi Kino, and then to quote the prize language

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<v Speaker 3>for their experiments to learn whether cows painted with zebra

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<v Speaker 3>like striping can avoid being bitten by flies? Yes, that

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<v Speaker 3>said painted. So the question is can you keep parasitic

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<v Speaker 3>insects off your cows by just painting some zebra stripes

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<v Speaker 3>on them? The paper in question was published in twenty

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<v Speaker 3>nineteen in the journal plus one, and it was called

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<v Speaker 3>Cows painted with zebra like striping can avoid biting fly attacks.

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<v Speaker 3>It kind of gives away the result there. But the

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<v Speaker 3>funny thing about this study is that this is actually

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<v Speaker 3>not the first time, not this paper in particular, but

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<v Speaker 3>research on this general subject has come up on the show.

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<v Speaker 3>We talked about this in a listener Mail episode last year,

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<v Speaker 3>which was was from August twenty twenty four. Rob, Was

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<v Speaker 3>this an episode that I did solo or were you

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<v Speaker 3>on this episode with me?

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<v Speaker 2>I don't recall. This is one of those areas that

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<v Speaker 2>I feel like I have podcasted on before, but I'm

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<v Speaker 2>not sure how recently, you know, getting into the coloration

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<v Speaker 2>of zebras and so forth, and you know the evolved

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<v Speaker 2>reason for the stripes.

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<v Speaker 3>Yeah, so maybe this was a solo listener mail episode

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<v Speaker 3>that I did. Anyway, the context in which this came

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<v Speaker 3>up was a message from our listener Jeremy, who at

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<v Speaker 3>the time had written into the show address that's contact

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<v Speaker 3>at stuff to Blow your mind dot com, asking for

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<v Speaker 3>our thoughts on an attached photo which was of a

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<v Speaker 3>horse grazing in a fenced pasture draped in a cloth

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<v Speaker 3>with black and white zebra print. Which is funny already

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<v Speaker 3>because I think, not knowing the reason for this, a

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<v Speaker 3>lot of people's first assumption might be that this is

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<v Speaker 3>just a horse somebody has dressed up in a zebra

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<v Speaker 3>costume for esthetic reasons, maybe Halloween unclear.

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<v Speaker 2>Yeah, I mean somebody's pasture poodle. So maybe they just

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<v Speaker 2>have a jazzy outfit.

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<v Speaker 3>On, right, So Jeremy asked if the purpose was actually

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<v Speaker 3>to repel biting flies, since there is some evidence that

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<v Speaker 3>zebra stripes may work to keep flies off the skin.

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<v Speaker 3>I looked into this a little bit, and I concluded

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<v Speaker 3>at the time that the horse in the picture was

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<v Speaker 3>wearing what's called a fly sheet. I had no previous

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<v Speaker 3>knowledge of this at all, but I assume most horse

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<v Speaker 3>owners and farmers and ranchers will be quite familiar with

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<v Speaker 3>this kind of product. So fly sheets are lightweight bankets,

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<v Speaker 3>usually made out of some kind of mesh fabric that

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<v Speaker 3>you drape over a horse to keep flies and other

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<v Speaker 3>insects from biting the horse. And if you google these products,

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<v Speaker 3>you'll find that other uses are advertised as well, like

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<v Speaker 3>protecting animals from UV radiation. From what I'm reading, these

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<v Speaker 3>things work pretty well at their main job. But that

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<v Speaker 3>doesn't mean that you can just protect all your horses

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<v Speaker 3>permanently by dressing them in fly sheets and then just

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<v Speaker 3>leaving them on all the time. Apparently, some horses do

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<v Speaker 3>not like the sheets. They find them irritating and they

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<v Speaker 3>try to shake them or rub them off, which could

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<v Speaker 3>lead to injury. Also, there is some injury risk just

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<v Speaker 3>from the horse knocking it part way off and then

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<v Speaker 3>getting it tangled on something. And also you can't leave

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<v Speaker 3>it on forever for the same reason that you shouldn't

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<v Speaker 3>leave the same piece of human clothing on forever. Eventually

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<v Speaker 3>it gets dirty and damp and hot, and it irritates

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<v Speaker 3>the skin, possibly leading to overheating or to skin infections.

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<v Speaker 3>So fly sheets can protect your horse from fly bites

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<v Speaker 3>to some extent, but you've got to balance the pros

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<v Speaker 3>and cons, and even for horses that tolerate them, well,

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<v Speaker 3>it's not just a putg it on once and forget

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<v Speaker 3>about it solution. But the thing I wondered about in

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<v Speaker 3>this image was if the fly sheet is itself a

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<v Speaker 3>physical barrier against fly bytes, what would be the additional benefit,

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<v Speaker 3>if anything, of having an insect repelling pattern printed on

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<v Speaker 3>the fly sheet? If that is indeed what zebra stripes

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<v Speaker 3>even do. We'll explore that question more in a minute.

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<v Speaker 3>But wouldn't the sheet itself provide the protection whether it

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<v Speaker 3>was printed with zebra stripes or leopard print or you

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<v Speaker 3>know whatever individual frames from the Boxer's omen just like

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<v Speaker 3>the whole movie on the side of the horse. Maybe

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<v Speaker 3>maybe there is an additional benefit, but I'm skeptical.

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<v Speaker 2>I mean, that would have venture to guess. Maybe it

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<v Speaker 2>would be a situation where the stripes would keep flies

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<v Speaker 2>potentially away from the uncovered portions of the horse as well,

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<v Speaker 2>Like the flies in question would be like, oh, there's

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<v Speaker 2>a zebra colored horse over there. I'm going to ignore

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<v Speaker 2>this horse entirely, even the parts that aren't zebra e

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<v Speaker 2>And I'm just going to go check out this other

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<v Speaker 2>certified non zebra.

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<v Speaker 3>Well, yeah, that is a totally reasonable thing to wonder,

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<v Speaker 3>except I think in at least one of the studies

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<v Speaker 3>we're about to look at, it mentions that when supplemental

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<v Speaker 3>zebra stripes are given to some animals, they still got

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<v Speaker 3>bitten on the parts that weren't covered.

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<v Speaker 2>So okay, well, there you go.

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<v Speaker 3>But I don't know. Maybe it reduces the bites on

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<v Speaker 3>the uncovered parts even though it doesn't totally eliminate them.

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<v Speaker 3>I don't know, but anyway, so questions. I don't know

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<v Speaker 3>whether that would be beneficial or not. Now. In that

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<v Speaker 3>listener mail episode, I talked about a different study on

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<v Speaker 3>zebra stripes and biting insects, also from twenty nineteen, also

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<v Speaker 3>in the Journal plus one, so same journal and year

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<v Speaker 3>as the Ignobel Prize winning study here. That paper was

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<v Speaker 3>called Benefits of Zebra stripes Behavior of Tabinid flies around

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<v Speaker 3>zebras and horses. That was by Caro at All short

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<v Speaker 3>summary of that one. Over the years, researchers have proposed

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<v Speaker 3>a lot of different evolutionary reasons that zebras might have stripes.

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<v Speaker 3>Maybe the stripes somehow regulate body temperature, for example, maybe

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<v Speaker 3>they helped the zebra avoid overheating in the sun somehow,

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<v Speaker 3>maybe they are a type of visual camouflage confusing predators.

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<v Speaker 3>But a very promising idea is that somehow the stripes

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<v Speaker 3>protect zebras against ectoparasitic insects like biting flies quote quoting

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<v Speaker 3>the authors. Here, we examined the behavior of tabanids, horseflies

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<v Speaker 3>in the vicinity of captive planes, zebras, and uniformly colored

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<v Speaker 3>domestic horses living on a horse farm in Britain. Observations

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<v Speaker 3>showed that fewer tabanids landed on zebras than on horses

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<v Speaker 3>per unit time, although rates of tabanids circling around or

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<v Speaker 3>briefly touching zebra and horse pillage did not differ. So

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<v Speaker 3>interesting finding. The horses and zebra has had equal numbers

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<v Speaker 3>of flies swarming around them, but the flies successfully landed

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<v Speaker 3>on the zebras less often, which presumably means they were

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<v Speaker 3>able to bite the zebras less often. And in a

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<v Speaker 3>secondary experiment, the authors found that if you placed a

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<v Speaker 3>zebra patterned coat on a horse compared to coats of

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<v Speaker 3>solid white or solid black, it reduced the number of

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<v Speaker 3>tabinid flies that landed on the horse. The horseflies still

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<v Speaker 3>landed on and bit like exposed unpatterned parts of the

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<v Speaker 3>horse's bodies, like the head. So the question is if

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<v Speaker 3>zebra stripes prevent flies or help help reduce the amount

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<v Speaker 3>that flies land on you, how do they do that?

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<v Speaker 3>The author's right quote. In separate detailed video analyzes, tabanids

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<v Speaker 3>approached zebras faster and failed to decelerate before contacting zebras,

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<v Speaker 3>and proportionately more tabinids simply touched rather than landed on

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<v Speaker 3>zebra pelage in comparison to horses. So, according to this

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<v Speaker 3>other research, when you have zebra stripes, biting flies have

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<v Speaker 3>a harder time slowing down their flight and landing correctly

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<v Speaker 3>on your skin, and they're more likely to kind of

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<v Speaker 3>fly into you at higher speed and bounce off without landing.

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<v Speaker 3>That's kind of interesting. It's like putting some kind of

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<v Speaker 3>dazzle your on your airport runway. You know, it makes

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<v Speaker 3>it hard to land the plane.

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<v Speaker 2>Now you're messing with the fly maneuverability and landing ability. Yeah.

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<v Speaker 3>And also note that when I looked into this last year,

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<v Speaker 3>I read some coverage, including an article in the BBC

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<v Speaker 3>that quoted other scientists in the field who were not

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<v Speaker 3>fully convinced that they that fly repellent properties were the

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<v Speaker 3>main evolutionary reason for zebra stripes. A few reasons for

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<v Speaker 3>doubt they're a major one being are biting flies really

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<v Speaker 3>a primary fitness concern for wild zebras. Some researchers were

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<v Speaker 3>skeptical that they were, so this is not a full

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<v Speaker 3>settled issue. But that brings us to the Ignobel prize

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<v Speaker 3>winning paper on this topic. Again, that's the Kojima at

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<v Speaker 3>All paper from twenty nineteen. To summarize this one, the

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<v Speaker 3>authors cite the previous research showing that zebra stripes seem

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<v Speaker 3>to reduce attacks by biting flies, and however much this

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<v Speaker 3>is or is not really a major fitness concern for

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<v Speaker 3>zebras in the wild, the authors argued that it is

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<v Speaker 3>of major significance to people who raise domestic animals like cattle.

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<v Speaker 3>They write, quote, biting flies are serious pests of livestock

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<v Speaker 3>that cause economic losses in animal production. Now you might think, like,

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<v Speaker 3>how do fly bytes cause those losses. Well, they actually explain.

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<v Speaker 3>They say, cattle find these biting flies really annoying, and

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<v Speaker 3>they change their behavior to try to protect themselves from

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<v Speaker 3>fly bites. So cattle that are bothered by biting flies

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<v Speaker 3>spend less time feeding and grazing, they spend less time

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<v Speaker 3>bedding down, and they also engage in direct defensive behaviors.

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<v Speaker 3>These defensive behaviors can involve a lot of violent body movements,

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<v Speaker 3>maybe flicking the tail, stomping around, shaking their heads, and

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<v Speaker 3>twitching the muscles on the skin. Cattle will also crowd

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<v Speaker 3>their bodies together to decrease their surface area and protect

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<v Speaker 3>themselves from flies. And the authors argue that all of

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<v Speaker 3>these behaviors cause economic losses since the cattle expend energy

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<v Speaker 3>doing this stuff, they eat and they rest less, and

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<v Speaker 3>crowding or bunching together in particular, seems bad. Quote. Bunching

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<v Speaker 3>increases heat, stress and risk of injury as animals jostle

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<v Speaker 3>for a better position to avoid biting flies, and this

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<v Speaker 3>can reduce weight gains in feed lot beef cattle and

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<v Speaker 3>milk yield in dairy cows. So this doesn't necessarily prove it,

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<v Speaker 3>but I think it's a reasonable inference that if if

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<v Speaker 3>biting flies cause these measurable economic losses for domestic cattle owners,

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<v Speaker 3>they might well translate to similar evolutionary losses for animals

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<v Speaker 3>in nature. We don't know for sure, but it seems

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<v Speaker 3>quite possible.

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<v Speaker 2>It sounds reasonable anyway.

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<v Speaker 3>So, building on the previous findings that biting flies either

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<v Speaker 3>avoid or have trouble landing on zebra stripes versus on

0:13:22.360 --> 0:13:25.720
<v Speaker 3>like a solid black or white surface, the authors ask

0:13:26.120 --> 0:13:30.160
<v Speaker 3>what happens if you just paint a solid colored cow

0:13:30.360 --> 0:13:33.920
<v Speaker 3>with zebra stripes? Will that keep the biting flies away?

0:13:34.400 --> 0:13:36.719
<v Speaker 3>And if you wonder if there's a picture, Yes, there

0:13:36.760 --> 0:13:38.439
<v Speaker 3>is a picture, Rob, I've got it for you to

0:13:38.480 --> 0:13:42.080
<v Speaker 3>look at. Here. So this is a black cow that

0:13:42.120 --> 0:13:45.400
<v Speaker 3>has been painted with white zebra stripes on the sides,

0:13:45.640 --> 0:13:48.559
<v Speaker 3>like the flanks, not the head, but everywhere except the head,

0:13:48.600 --> 0:13:51.600
<v Speaker 3>the flanks and the legs going all the way to

0:13:51.640 --> 0:13:52.280
<v Speaker 3>the rear end.

0:13:52.640 --> 0:13:56.600
<v Speaker 2>Yeah, this picture alone answers the question why is this funny?

0:13:57.440 --> 0:14:01.680
<v Speaker 2>This is just in and of itself, laughter inducing to

0:14:01.720 --> 0:14:03.880
<v Speaker 2>see this cow that has been painted up like a

0:14:03.960 --> 0:14:07.280
<v Speaker 2>zebra like. Somehow, it's more hilarious, obviously than a horse

0:14:07.320 --> 0:14:09.920
<v Speaker 2>being painted like a zebra. Maybe because like, you're not

0:14:09.920 --> 0:14:13.120
<v Speaker 2>fooling anybody, Like I can't help but think this cow

0:14:13.240 --> 0:14:15.920
<v Speaker 2>wants to be mistaken for a zebra and we're just

0:14:15.960 --> 0:14:16.600
<v Speaker 2>not buying it.

0:14:16.679 --> 0:14:20.000
<v Speaker 3>I'm not insulting anybody here, but it is funny that

0:14:20.080 --> 0:14:27.160
<v Speaker 3>this picture has has labels for body and leg. Actually,

0:14:27.200 --> 0:14:29.240
<v Speaker 3>maybe there's a good reason for this, Like maybe if

0:14:29.240 --> 0:14:33.760
<v Speaker 3>they're if they're documenting where on the body the biting

0:14:33.760 --> 0:14:37.080
<v Speaker 3>flies that were seen landing landed, you know, you want

0:14:37.080 --> 0:14:40.480
<v Speaker 3>to note exactly where the boundaries are as you're considering. Yeah,

0:14:40.640 --> 0:14:42.920
<v Speaker 3>so that makes more sense. But the label of body

0:14:43.000 --> 0:14:46.640
<v Speaker 3>is really got me going. Which part is the head?

0:14:47.680 --> 0:14:51.960
<v Speaker 3>So the authors they described their small experiment as follows quote.

0:14:52.600 --> 0:14:56.160
<v Speaker 3>Six Japanese black cows were assigned to treatments using a

0:14:56.240 --> 0:14:59.720
<v Speaker 3>three by three Latin square design. The treatments were black

0:14:59.760 --> 0:15:03.680
<v Speaker 3>and white painted stripes, black painted stripes and no stripes,

0:15:03.840 --> 0:15:08.600
<v Speaker 3>meaning an all black body surface. Recorded fly repelling behaviors

0:15:08.640 --> 0:15:13.200
<v Speaker 3>were head throw, ear beat, leg stamp, skin twitch, and

0:15:13.320 --> 0:15:16.600
<v Speaker 3>tail flick. Photo images of the right side of each

0:15:16.680 --> 0:15:20.560
<v Speaker 3>cow were taken using a commercial digital camera after every observation,

0:15:21.200 --> 0:15:24.200
<v Speaker 3>and biting flies on the body and each leg were

0:15:24.240 --> 0:15:27.960
<v Speaker 3>counted from the photo images. Okay, so maybe that's why

0:15:27.960 --> 0:15:30.960
<v Speaker 3>it's important to know exactly where the boundaries are here.

0:15:31.000 --> 0:15:33.800
<v Speaker 3>We showed that the numbers of biting flies on Japanese

0:15:33.840 --> 0:15:37.280
<v Speaker 3>black cows painted with black and white stripes were significantly

0:15:37.360 --> 0:15:41.240
<v Speaker 3>lower than those on non painted cows and cows painted

0:15:41.320 --> 0:15:45.560
<v Speaker 3>only with black stripes. The frequencies of fly repelling behaviors

0:15:45.560 --> 0:15:48.560
<v Speaker 3>in cows painted with black and white stripes were also

0:15:48.840 --> 0:15:52.680
<v Speaker 3>lower than those in the non painted and black striped cows.

0:15:53.760 --> 0:15:57.680
<v Speaker 3>So again, in other words, compared to cows without stripes

0:15:57.840 --> 0:16:02.120
<v Speaker 3>and black cows painted with blacks, black cows painted with

0:16:02.240 --> 0:16:06.120
<v Speaker 3>black and white stripes had fewer biting flies land on

0:16:06.200 --> 0:16:10.320
<v Speaker 3>them and also showed fewer fly repelling behaviors, all the

0:16:10.360 --> 0:16:13.840
<v Speaker 3>different kinds of you know, the shoe fly dance. The

0:16:13.880 --> 0:16:16.680
<v Speaker 3>authors say that based on these results, it may be

0:16:16.800 --> 0:16:20.560
<v Speaker 3>the case that painting zebra stripes on solid colored livestock

0:16:20.720 --> 0:16:24.480
<v Speaker 3>can reduce the burden from biting flies without resorting to

0:16:24.520 --> 0:16:29.720
<v Speaker 3>other interventions like applying pesticides to livestock, which can also

0:16:29.760 --> 0:16:33.680
<v Speaker 3>be effective, but that comes with downside such as contributing

0:16:33.720 --> 0:16:36.640
<v Speaker 3>to long term pesticide resistance in the environment.

0:16:37.680 --> 0:16:40.560
<v Speaker 2>So if true. It's one of those things where you

0:16:40.640 --> 0:16:43.040
<v Speaker 2>might say, well, it doesn't cost that much to paint

0:16:43.080 --> 0:16:46.160
<v Speaker 2>the cows, let's go ahead and do it regularly. Do

0:16:46.240 --> 0:16:48.920
<v Speaker 2>it and if it's working a little bit, great.

0:16:49.000 --> 0:16:51.920
<v Speaker 3>Yeah, seems like it. Now. One thing to note here

0:16:52.000 --> 0:16:54.560
<v Speaker 3>is again this was a small experiment. There were just

0:16:54.600 --> 0:16:57.480
<v Speaker 3>six cows here, so we should not draw like hugely

0:16:57.560 --> 0:16:59.960
<v Speaker 3>firm conclusions based on it, and more of a pilot

0:17:00.280 --> 0:17:02.640
<v Speaker 3>to open the way to more highly powered research.

0:17:02.920 --> 0:17:04.399
<v Speaker 2>Yeah, as is often the case.

0:17:12.440 --> 0:17:12.680
<v Speaker 4>Thank you.

0:17:14.520 --> 0:17:16.520
<v Speaker 2>Well, let's move on to the next one. This is

0:17:16.840 --> 0:17:19.600
<v Speaker 2>we want to highlight the chemistry prize. This one went

0:17:19.640 --> 0:17:25.359
<v Speaker 2>to a twenty sixteen US Israeli paper titled Polytetraflora ethylene

0:17:25.760 --> 0:17:29.040
<v Speaker 2>ingestion as a way to increase food volume and hint

0:17:29.160 --> 0:17:35.200
<v Speaker 2>society without increasing calorie content, published in Obesity Technology, written

0:17:35.200 --> 0:17:37.520
<v Speaker 2>by Neftalovich, Neftalovich and Greenway.

0:17:37.680 --> 0:17:43.640
<v Speaker 3>Wait a minute, PTFE ingestion as a way to increase

0:17:43.720 --> 0:17:44.439
<v Speaker 3>food volume.

0:17:45.160 --> 0:17:50.280
<v Speaker 2>Exactly, Yes, And this is one of those selections where

0:17:50.359 --> 0:17:52.560
<v Speaker 2>you can see why it is funny right at the

0:17:52.560 --> 0:17:57.720
<v Speaker 2>front end of things, because PTFE is also known by

0:17:57.840 --> 0:18:02.400
<v Speaker 2>the brand name Tefline. This is what John Gotti's teflon

0:18:02.520 --> 0:18:07.560
<v Speaker 2>don nickname was about because one of its uses is

0:18:07.600 --> 0:18:10.440
<v Speaker 2>in nonstick pans, right, so nothing sticks to it. Nothing

0:18:10.520 --> 0:18:13.879
<v Speaker 2>stuck to John Gotti at least for a while that situation.

0:18:14.440 --> 0:18:16.720
<v Speaker 3>Yeah, but it's not just used in cookwaar.

0:18:16.960 --> 0:18:17.440
<v Speaker 2>No.

0:18:17.520 --> 0:18:20.960
<v Speaker 3>Yeah, PTFE is a nonstick coating has like industrial and

0:18:21.040 --> 0:18:23.399
<v Speaker 3>medical uses as well, and you find it in all

0:18:23.480 --> 0:18:24.160
<v Speaker 3>kinds of stuff.

0:18:24.440 --> 0:18:29.560
<v Speaker 2>That's right. It's a synthetic fluoropolymer discovered in nineteen thirty eight, discovered,

0:18:29.560 --> 0:18:32.200
<v Speaker 2>invented however you want to look at it. It's commonly

0:18:32.600 --> 0:18:34.840
<v Speaker 2>used in nonstick coating for cookwaar, but it's also used

0:18:34.840 --> 0:18:39.520
<v Speaker 2>in wiring insulation, chemical resistance, lining coatings, and medical devices.

0:18:40.119 --> 0:18:44.399
<v Speaker 2>As an electronic insulator. It's used in stain repellent fabrics

0:18:44.440 --> 0:18:49.480
<v Speaker 2>and also in aerospace parts. So the funny part here is,

0:18:49.520 --> 0:18:55.240
<v Speaker 2>obviously the authors are suggesting a brand new use for PTFE,

0:18:55.280 --> 0:18:57.400
<v Speaker 2>and that is what if we ate it as a

0:18:57.400 --> 0:18:58.200
<v Speaker 2>food additive.

0:18:58.560 --> 0:19:01.119
<v Speaker 3>So it's just like you add a little bit of

0:19:01.160 --> 0:19:05.240
<v Speaker 3>salt and pepper tear meal and you also sprinkle in

0:19:05.359 --> 0:19:06.040
<v Speaker 3>some teflon.

0:19:06.400 --> 0:19:09.399
<v Speaker 2>Oh, I think it would be more than sprinkling. What

0:19:09.480 --> 0:19:12.520
<v Speaker 2>they're bulozing. Would be bulking it up like it would

0:19:12.520 --> 0:19:15.679
<v Speaker 2>be like a smoothie powder that gets added to your food.

0:19:16.160 --> 0:19:20.360
<v Speaker 2>And yeah, this paper boldly begins with the following quote,

0:19:20.359 --> 0:19:24.320
<v Speaker 2>civilization has zero calorie drinks, but we have not yet

0:19:24.359 --> 0:19:27.440
<v Speaker 2>made the leap into the realm of zero calorie foods.

0:19:27.800 --> 0:19:30.840
<v Speaker 2>The first step toward achieving this goal is the ability

0:19:30.880 --> 0:19:34.920
<v Speaker 2>to increase the volume of food without adding calories, the

0:19:34.960 --> 0:19:39.159
<v Speaker 2>final frontier, if you will, of eating zero calorie polymers.

0:19:39.359 --> 0:19:40.719
<v Speaker 3>I don't want to be a know it all, but

0:19:40.760 --> 0:19:46.800
<v Speaker 3>there there are not quite zero calorie bulking items, but

0:19:46.840 --> 0:19:50.560
<v Speaker 3>there are well known ways of bulking up food without

0:19:50.640 --> 0:19:53.600
<v Speaker 3>massively increasing the amount of calorie. A big one is fiber.

0:19:54.560 --> 0:19:59.160
<v Speaker 2>Yes, yes, yeah, but I guess part of it here

0:19:59.200 --> 0:20:00.840
<v Speaker 2>is that there are and is that this would be

0:20:00.960 --> 0:20:06.320
<v Speaker 2>mainly used to treat a obesity as the main factory here.

0:20:07.520 --> 0:20:09.960
<v Speaker 2>But yes, it also raises a number of questions what

0:20:10.280 --> 0:20:13.320
<v Speaker 2>we'll get to including you know, first of all, can

0:20:13.359 --> 0:20:15.800
<v Speaker 2>we do this? But also should we do this? And

0:20:15.840 --> 0:20:20.200
<v Speaker 2>indeed are there perhaps other things like fiber that maybe

0:20:20.200 --> 0:20:23.320
<v Speaker 2>we should be putting in the end of the diet instead.

0:20:23.640 --> 0:20:26.679
<v Speaker 2>Reading this study reminded me of a gag on thirty

0:20:26.800 --> 0:20:30.680
<v Speaker 2>Rock where Jenna is on a diet and she says

0:20:30.680 --> 0:20:34.359
<v Speaker 2>it's the Japanese paper diet, where she says I can

0:20:34.400 --> 0:20:36.240
<v Speaker 2>only eat paper, but I can eat all the paper

0:20:36.240 --> 0:20:41.679
<v Speaker 2>I want. Perfect Yeah, I mean to be clear, the

0:20:41.720 --> 0:20:45.240
<v Speaker 2>idea of eating paper as a diet. Yeah, eating paper

0:20:45.480 --> 0:20:50.440
<v Speaker 2>I think would technically net you zero calories because your

0:20:50.440 --> 0:20:53.600
<v Speaker 2>digestive system can't break down the cellulose, the main component

0:20:53.640 --> 0:20:56.760
<v Speaker 2>of paper or most paper anyway. But this is not

0:20:56.800 --> 0:21:00.280
<v Speaker 2>recommended as it's not good for your digestion, and that's

0:21:00.320 --> 0:21:03.199
<v Speaker 2>before you even consider potential chemical additives, and also the

0:21:03.240 --> 0:21:05.760
<v Speaker 2>ink that may be on the paper. Though there are

0:21:06.080 --> 0:21:10.560
<v Speaker 2>edible wrappings and even mediums for printing, I'm not sure

0:21:10.560 --> 0:21:12.320
<v Speaker 2>you could really make a diet out of those either.

0:21:13.000 --> 0:21:15.679
<v Speaker 2>But yeah, just the idea of eating paper for your diet.

0:21:15.760 --> 0:21:17.720
<v Speaker 2>It works for a joke, I don't think it would

0:21:17.760 --> 0:21:23.200
<v Speaker 2>work in real life. So back to consuming non flavored

0:21:23.240 --> 0:21:27.119
<v Speaker 2>ptfes as part of your diet. To be fair, the

0:21:27.160 --> 0:21:29.919
<v Speaker 2>proposal is a little more complicated than Hey, it has

0:21:30.000 --> 0:21:33.239
<v Speaker 2>zero calories, so why don't we eat it? First of all,

0:21:33.280 --> 0:21:35.680
<v Speaker 2>the general proposal is that it would be some sort

0:21:35.720 --> 0:21:38.440
<v Speaker 2>of additive again, perhaps like a smoothie powder to bulk

0:21:38.520 --> 0:21:41.600
<v Speaker 2>up actual food. You'd eat this food, but then a

0:21:41.640 --> 0:21:45.199
<v Speaker 2>percentage of the food volume would be indigestible. It cannot

0:21:45.240 --> 0:21:48.959
<v Speaker 2>be metabolized, so it just passes through, taking up space,

0:21:49.480 --> 0:21:53.240
<v Speaker 2>giving you the feeling of being full without itself metabolizing.

0:21:53.600 --> 0:21:55.879
<v Speaker 2>The rest of your meal would though. According to the paper,

0:21:56.359 --> 0:22:00.800
<v Speaker 2>they present this as a quote non metabolized food volume

0:22:00.920 --> 0:22:05.880
<v Speaker 2>bulking agent, and they charge that indeed PTFE is ideal

0:22:05.960 --> 0:22:08.600
<v Speaker 2>for this because it's quote widely considered to be the

0:22:08.600 --> 0:22:12.000
<v Speaker 2>most inert material known and is extremely stable. They also

0:22:12.119 --> 0:22:15.360
<v Speaker 2>add that it succeeds in being quote inert safe, resistant

0:22:15.400 --> 0:22:19.240
<v Speaker 2>to stomach acid, lax taste, available in powder form, smooth,

0:22:19.440 --> 0:22:21.720
<v Speaker 2>resistant to heat, and also cost effective.

0:22:22.359 --> 0:22:24.400
<v Speaker 3>Well, I think it's supposed to be resistant to heat

0:22:24.480 --> 0:22:26.840
<v Speaker 3>up to a point, right, There is a point in

0:22:26.880 --> 0:22:29.920
<v Speaker 3>which it becomes not resistant to heat, right right.

0:22:29.760 --> 0:22:33.960
<v Speaker 2>I mean, anyone who's ever looked into ptf E coated cookware,

0:22:34.359 --> 0:22:36.480
<v Speaker 2>there is a threshold beyond which you're not supposed to

0:22:36.520 --> 0:22:39.560
<v Speaker 2>heat it because then there can be health concerns with

0:22:39.680 --> 0:22:41.439
<v Speaker 2>you know, how things break down and what's released and

0:22:41.480 --> 0:22:44.960
<v Speaker 2>so forth. I guess they're arguing that within the human body,

0:22:44.960 --> 0:22:47.640
<v Speaker 2>you wouldn't reach that threshold, which well, thank you say,

0:22:47.920 --> 0:22:51.240
<v Speaker 2>I mean, if you reach like five hundred degrees fahrenheit

0:22:51.320 --> 0:22:55.760
<v Speaker 2>within the body, something terrible has gone wrong. And just

0:22:55.840 --> 0:22:58.800
<v Speaker 2>speaking to the idea of PTF he's heating up in

0:22:58.840 --> 0:23:02.520
<v Speaker 2>the body, not to any other potential health ramifications here,

0:23:02.880 --> 0:23:06.040
<v Speaker 2>which again I think this obviously raises a ton of

0:23:06.119 --> 0:23:09.520
<v Speaker 2>questions that are not necessarily addressed in this paper or

0:23:09.520 --> 0:23:11.639
<v Speaker 2>would need to be addressed in follow up papers if

0:23:11.680 --> 0:23:15.080
<v Speaker 2>there was like really a huge drive to get ptfees

0:23:15.520 --> 0:23:19.479
<v Speaker 2>deliberately into food. But you know, that doesn't stop them

0:23:19.480 --> 0:23:22.679
<v Speaker 2>from presenting some evidence. They point to some studies that

0:23:22.800 --> 0:23:25.760
<v Speaker 2>claim that, and they claim that quote animal feeding trials

0:23:25.760 --> 0:23:28.200
<v Speaker 2>showed that rats fed a diet of twenty five percent

0:23:28.240 --> 0:23:31.520
<v Speaker 2>PTFE for ninety days had no signs of toxicity and

0:23:31.520 --> 0:23:34.439
<v Speaker 2>that the rats lost weight. And then they go on

0:23:34.560 --> 0:23:37.840
<v Speaker 2>to suggest a possible human consumption ratio of three parts

0:23:37.920 --> 0:23:42.800
<v Speaker 2>food to one part PTFE by volume, and again their

0:23:42.880 --> 0:23:45.639
<v Speaker 2>idea is this would be for therapeutic use in weight loss.

0:23:46.440 --> 0:23:49.040
<v Speaker 2>But I just want to really stress here that this

0:23:49.160 --> 0:23:52.920
<v Speaker 2>is absolutely not something that anyone out there should now

0:23:52.960 --> 0:23:56.600
<v Speaker 2>go out and line up for themselves. Don't try and

0:23:56.680 --> 0:23:59.360
<v Speaker 2>cook this up for yourself either. Don't develop your own

0:23:59.400 --> 0:24:03.359
<v Speaker 2>diet based on hearing about this study. This particular idea

0:24:03.400 --> 0:24:05.040
<v Speaker 2>doesn't seem to be picking up a lot of steam.

0:24:05.320 --> 0:24:08.639
<v Speaker 3>It's not getting a lot of takers in the nutrition community.

0:24:09.040 --> 0:24:11.720
<v Speaker 2>Yeah. Yeah, Again, I think part of it comes down

0:24:11.760 --> 0:24:16.280
<v Speaker 2>to is this really necessary? Are there perhaps better options?

0:24:16.400 --> 0:24:19.880
<v Speaker 2>And you know, and I think there's a strong case

0:24:19.920 --> 0:24:23.439
<v Speaker 2>to be made. Also, Again, this paper is nearly a

0:24:23.480 --> 0:24:26.080
<v Speaker 2>decade old at this point, and I think the proposal

0:24:26.119 --> 0:24:29.960
<v Speaker 2>feels more dare we say horrific Given concern in recent

0:24:30.040 --> 0:24:33.639
<v Speaker 2>years over so called forever chemicals and microplastics finding their

0:24:33.680 --> 0:24:36.320
<v Speaker 2>way into our bodies so obesity and weight loss, there are

0:24:36.320 --> 0:24:40.720
<v Speaker 2>certainly vowed concerns. But should we necessarily be looking for

0:24:40.840 --> 0:24:44.680
<v Speaker 2>all new reasons to produce these chemicals and to intentionally

0:24:44.920 --> 0:24:45.440
<v Speaker 2>ingest them.

0:24:45.960 --> 0:24:49.040
<v Speaker 3>Yeah. I mean, as far as the safety of PTFI goes,

0:24:49.280 --> 0:24:53.840
<v Speaker 3>my memory of it is that generally PTFE itself seems

0:24:53.880 --> 0:24:57.800
<v Speaker 3>to be mostly safe within the temperature ranges, or is

0:24:57.840 --> 0:24:59.760
<v Speaker 3>thought to be based on what we know, But there

0:24:59.760 --> 0:25:05.000
<v Speaker 3>are legitimate questions about health effects arising from its manufacture

0:25:05.040 --> 0:25:09.040
<v Speaker 3>and from associated chemicals that could be brought along with.

0:25:08.920 --> 0:25:13.080
<v Speaker 2>It, right, right, So that's my understanding as well. So

0:25:13.680 --> 0:25:16.159
<v Speaker 2>I guess I come back coming back to this paper specifically,

0:25:16.200 --> 0:25:18.800
<v Speaker 2>like if everything in the paper is just one hundred

0:25:18.840 --> 0:25:23.560
<v Speaker 2>percent correct and it is perfectly safe to consume some

0:25:23.600 --> 0:25:27.480
<v Speaker 2>sort of hypothetical Again, this doesn't I think, really exist yet,

0:25:27.600 --> 0:25:32.359
<v Speaker 2>some hypothetical human grade ptf E food additive, would it

0:25:32.440 --> 0:25:34.600
<v Speaker 2>still be the thing we want to do and need

0:25:34.640 --> 0:25:36.680
<v Speaker 2>to do? But then again, I mean that's kind of

0:25:36.680 --> 0:25:39.679
<v Speaker 2>the beautiful thing about science, right, is sometimes you do

0:25:39.880 --> 0:25:43.040
<v Speaker 2>explore these big sort of what ifs, what is this

0:25:43.080 --> 0:25:46.919
<v Speaker 2>a potential solution? And you know, maybe one paper leans

0:25:46.960 --> 0:25:49.840
<v Speaker 2>a little more positive and if it's necessary for follow up,

0:25:49.880 --> 0:25:52.920
<v Speaker 2>there will be some more negative considerations as well.

0:25:53.160 --> 0:25:54.800
<v Speaker 3>Yeah, yeah, yeah, I mean I certainly don't want to

0:25:54.800 --> 0:25:57.480
<v Speaker 3>be like snarky and dismissive. I mean, I try to

0:25:57.480 --> 0:26:00.760
<v Speaker 3>be open minded about things. But I will just let

0:26:00.760 --> 0:26:04.359
<v Speaker 3>me come back on the other side and advocate fiber.

0:26:04.440 --> 0:26:07.280
<v Speaker 3>I mean, fiber is great. It's like that's a common

0:26:07.320 --> 0:26:09.800
<v Speaker 3>thing found in many foods. You can get a you know,

0:26:10.080 --> 0:26:12.760
<v Speaker 3>like high fiber foods are a great way to bulk

0:26:12.880 --> 0:26:17.160
<v Speaker 3>up and feel more full from your meals. And without

0:26:17.240 --> 0:26:20.119
<v Speaker 3>adding a lot of unnecessary, unnecessary calories.

0:26:20.480 --> 0:26:23.640
<v Speaker 2>Yeah yeah, I think this solution that is presented here

0:26:23.680 --> 0:26:27.719
<v Speaker 2>feels a little bit too dystopian and apocalyptic. And the

0:26:27.760 --> 0:26:32.679
<v Speaker 2>best food for humans to eat remains food, or that's

0:26:32.720 --> 0:26:37.119
<v Speaker 2>what I prefer anyway, with the possible exception of certain

0:26:37.160 --> 0:26:40.080
<v Speaker 2>candies feel very far removed from food, and I still

0:26:40.080 --> 0:26:42.240
<v Speaker 2>eat those, but I'm not fooling myself into thinking that

0:26:42.280 --> 0:26:45.760
<v Speaker 2>I'm getting anything out of them on a health level.

0:26:46.000 --> 0:26:48.760
<v Speaker 3>Just wait until you hear about the proposal to bulk

0:26:48.800 --> 0:26:50.280
<v Speaker 3>all of our meals with Twizzlers.

0:26:50.680 --> 0:26:52.719
<v Speaker 2>Well, yeah, that's exactly the candy I was thinking of

0:26:52.760 --> 0:26:55.280
<v Speaker 2>when when I'm eating it, I feel like it's plastic,

0:26:55.920 --> 0:26:59.040
<v Speaker 2>But it's a plastic I'm really into eating now, maybe

0:26:59.080 --> 0:26:59.959
<v Speaker 2>like once or twice a year.

0:27:00.359 --> 0:27:12.040
<v Speaker 4>Did you get your daily essential Twizzlers?

0:27:12.760 --> 0:27:15.240
<v Speaker 2>So yeah, in summary, I would say that one made

0:27:15.240 --> 0:27:17.800
<v Speaker 2>me laugh, made me think, and then made me frown

0:27:17.840 --> 0:27:20.960
<v Speaker 2>a little bit. But how about you, Joe, what's your

0:27:21.000 --> 0:27:21.760
<v Speaker 2>your next selection?

0:27:22.160 --> 0:27:27.160
<v Speaker 3>Okay, my next one's also about food, not ptfe for food.

0:27:28.240 --> 0:27:30.320
<v Speaker 3>So I'm going to talk about the twenty twenty five

0:27:30.520 --> 0:27:34.800
<v Speaker 3>Physics Prize presented to and once again long list of names.

0:27:34.800 --> 0:27:40.880
<v Speaker 3>I apologize for any mispronunciations. Jacquomo Bartolucci, Daniel Maria Busiello,

0:27:41.280 --> 0:27:48.040
<v Speaker 3>Matteo chi Arci, Alberto Cordicelli, Ivan di Terlisi, Fabrizio Olmeida

0:27:48.359 --> 0:27:55.080
<v Speaker 3>da Vida Ravignez, and Vincenzo Maria Schimenti. Four quote discoveries

0:27:55.160 --> 0:27:59.879
<v Speaker 3>about the physics of pasta sauce, especially the phase transition

0:28:00.040 --> 0:28:02.760
<v Speaker 3>that can lead to clumping, which can be a cause

0:28:03.119 --> 0:28:10.280
<v Speaker 3>of unpleasantness. The vapor in question was called phase behavior

0:28:10.359 --> 0:28:14.000
<v Speaker 3>of Cachiae pep bee sauce, published in the journal Physics

0:28:14.000 --> 0:28:16.960
<v Speaker 3>of Fluids in twenty twenty five. So a very recent one.

0:28:17.040 --> 0:28:19.080
<v Speaker 2>This is a great chaser after we're just talking about

0:28:19.080 --> 0:28:22.560
<v Speaker 2>potentially eating taflon and they were just like, you know,

0:28:22.640 --> 0:28:25.199
<v Speaker 2>when you have lumps and pasta sauce unpleasant?

0:28:25.920 --> 0:28:28.280
<v Speaker 3>It's true, Well, it is true. I don't like those lumps.

0:28:28.400 --> 0:28:30.680
<v Speaker 2>I don't mean, I mean, what's the substance of the lump?

0:28:30.720 --> 0:28:32.960
<v Speaker 2>Are we talking like a chunk of tomato? No?

0:28:32.960 --> 0:28:35.120
<v Speaker 3>No, no, no, no no no. This is a broken

0:28:35.320 --> 0:28:38.720
<v Speaker 3>cheese sauce. Who likes a broken cheese sauce? H yeah, okay,

0:28:38.720 --> 0:28:42.120
<v Speaker 3>all right, yes, you've read Okay, so why is this funny.

0:28:42.360 --> 0:28:44.720
<v Speaker 3>I think it's funny because it's a paper in a

0:28:44.760 --> 0:28:47.680
<v Speaker 3>physics journal that's focused on how to make cheese sauce

0:28:48.480 --> 0:28:51.520
<v Speaker 3>like and on your base level. Also, it's just like cheese.

0:28:51.640 --> 0:28:54.680
<v Speaker 3>Cheese is a funny word and a funny substance. Absolutely,

0:28:55.000 --> 0:28:57.720
<v Speaker 3>as any toddler can tell you, you make a toddler

0:28:57.800 --> 0:29:01.080
<v Speaker 3>laugh by inserting cheese as like the wrong noun in

0:29:01.120 --> 0:29:04.720
<v Speaker 3>a sentence, any other noun. Instead substitute cheese, they will

0:29:04.720 --> 0:29:06.360
<v Speaker 3>lose their minds. It's amazing.

0:29:07.040 --> 0:29:10.000
<v Speaker 2>But yeah, absolutely, cheese in and of itself funny word,

0:29:10.320 --> 0:29:11.080
<v Speaker 2>funny subject.

0:29:11.760 --> 0:29:14.720
<v Speaker 3>I think secondarily in the selection here there might be

0:29:14.760 --> 0:29:17.480
<v Speaker 3>a little bit of light cultural humor in the idea

0:29:17.600 --> 0:29:21.960
<v Speaker 3>that Italians can be so serious about pasta cooking technique

0:29:21.960 --> 0:29:24.120
<v Speaker 3>that they will explore it on the level of fluid

0:29:24.120 --> 0:29:28.680
<v Speaker 3>physics and the phase transition of matter. So the recipe

0:29:28.680 --> 0:29:32.800
<v Speaker 3>in question here is a great Italian classic. It's kachioe pepe,

0:29:32.880 --> 0:29:36.040
<v Speaker 3>which is pasta with cheese and pepper. Rob if you

0:29:36.080 --> 0:29:38.040
<v Speaker 3>ever made this one, you make caachio pepe at home.

0:29:38.400 --> 0:29:41.200
<v Speaker 2>Oh, I don't know that I have. I mean, this

0:29:41.240 --> 0:29:43.720
<v Speaker 2>is certainly the type of dish that I might do

0:29:43.800 --> 0:29:46.040
<v Speaker 2>as part of like a box meal. But maybe if

0:29:46.080 --> 0:29:49.480
<v Speaker 2>I've done it, it's been like so westernized that I'm

0:29:49.520 --> 0:29:50.840
<v Speaker 2>not recognizing it as such.

0:29:51.240 --> 0:29:53.840
<v Speaker 3>I mean, it's a delightful dish. I have made a

0:29:54.000 --> 0:29:56.840
<v Speaker 3>version of it many, many times, more times than I

0:29:56.840 --> 0:30:00.040
<v Speaker 3>can count. Though, if you're talking to one of the

0:30:00.120 --> 0:30:04.160
<v Speaker 3>real witchfinder witchfinder generals, or would it be Witchfinders General,

0:30:04.360 --> 0:30:06.880
<v Speaker 3>is it like attorney's General. Yeah, I guess one of

0:30:06.880 --> 0:30:11.640
<v Speaker 3>the real witchfinders general. Of like traditional pasta technique, I

0:30:11.680 --> 0:30:14.479
<v Speaker 3>think my renditions of it are all blasphemous in one

0:30:14.520 --> 0:30:17.480
<v Speaker 3>way or another, because sometimes I add another source of fat,

0:30:17.520 --> 0:30:20.600
<v Speaker 3>like butter or olive oil, like so you make it

0:30:20.880 --> 0:30:22.880
<v Speaker 3>with black pepper in it, and I like toasting some

0:30:22.920 --> 0:30:25.479
<v Speaker 3>of the black pepper and olive oil. I think that's nice.

0:30:26.400 --> 0:30:29.520
<v Speaker 3>Sometimes I have used a mixture of cheeses in it,

0:30:29.640 --> 0:30:33.200
<v Speaker 3>or I have used parmesano reggiano instead of pecorino romano.

0:30:33.320 --> 0:30:36.520
<v Speaker 3>I think all of these things are not technically cachaae

0:30:36.600 --> 0:30:40.160
<v Speaker 3>pepe certainly not the traditional version, but some variation on

0:30:40.200 --> 0:30:40.600
<v Speaker 3>the theme.

0:30:40.800 --> 0:30:42.880
<v Speaker 2>Okay, this is not macaroni and cheese.

0:30:43.280 --> 0:30:45.400
<v Speaker 3>I mean it's the same idea, but no, it's a

0:30:45.440 --> 0:30:48.920
<v Speaker 3>different thing. So here I'll describe what it is. Traditional

0:30:49.320 --> 0:30:52.240
<v Speaker 3>cachao pepe like, you know, the kind they say that

0:30:52.320 --> 0:30:55.640
<v Speaker 3>a grandmother in Rome would make. Has no butter, no

0:30:55.760 --> 0:30:59.640
<v Speaker 3>olive oil, no other cheeses. It has exactly three ingredients.

0:30:59.720 --> 0:31:04.240
<v Speaker 3>It is pasta, peccorino, romano, cheese, and ground black pepper,

0:31:04.960 --> 0:31:07.280
<v Speaker 3>and I guess also water and salt. But for some

0:31:07.320 --> 0:31:09.960
<v Speaker 3>reason people don't usually count those as ingredients. Why not,

0:31:10.160 --> 0:31:13.920
<v Speaker 3>I don't know, but they're absolutely necessary. You need those

0:31:13.960 --> 0:31:18.200
<v Speaker 3>as well. Anyway. You might think, based on the fact

0:31:18.320 --> 0:31:21.160
<v Speaker 3>that there are only three ingredients, that this would be

0:31:21.200 --> 0:31:24.320
<v Speaker 3>a very easy dish to make, but as the authors

0:31:24.360 --> 0:31:28.200
<v Speaker 3>of this paper point out, classic catchaway peppe is notoriously

0:31:28.280 --> 0:31:32.200
<v Speaker 3>difficult to get just right, especially for beginners who haven't

0:31:32.240 --> 0:31:34.960
<v Speaker 3>made it a million times and gotten this intuitive feel

0:31:35.040 --> 0:31:39.240
<v Speaker 3>for it. The really difficult part to do perfectly is

0:31:39.400 --> 0:31:44.480
<v Speaker 3>achieving the right sauce consistency, which I would also argue

0:31:44.600 --> 0:31:49.000
<v Speaker 3>is the most difficult part of you know, from like

0:31:49.000 --> 0:31:51.959
<v Speaker 3>what you brought up American recipes like macaroni and cheese.

0:31:52.000 --> 0:31:53.800
<v Speaker 3>You know, the hardest part to get right is just

0:31:53.920 --> 0:31:57.440
<v Speaker 3>the right smoothness of the sauce in the finished product.

0:31:57.520 --> 0:31:59.800
<v Speaker 2>If you don't mix the cheese powder up enough.

0:32:01.960 --> 0:32:03.680
<v Speaker 3>So well, I mean, if you use the powder, you're

0:32:03.760 --> 0:32:05.840
<v Speaker 3>using the magic of chemistry there in a way that

0:32:06.000 --> 0:32:07.760
<v Speaker 3>really gives you a leg up. I'll get into that

0:32:07.800 --> 0:32:11.680
<v Speaker 3>in just a minute. So the classic technique is, you know,

0:32:11.760 --> 0:32:14.680
<v Speaker 3>you grind your pepper and you grate your peccorino romano cheese.

0:32:14.680 --> 0:32:18.080
<v Speaker 3>You do those ahead of time. Pecorino romano by the way,

0:32:18.080 --> 0:32:19.440
<v Speaker 3>if you don't know it, it's kind of a it's

0:32:19.480 --> 0:32:24.280
<v Speaker 3>a dry cheese. It's a salty, sharp, slightly gamy tasting

0:32:24.320 --> 0:32:28.280
<v Speaker 3>hard cheese made from sheep's milk. You boil pasta in

0:32:28.800 --> 0:32:32.920
<v Speaker 3>slightly salted water, and while the pasta boils, some starch

0:32:33.000 --> 0:32:36.320
<v Speaker 3>will leach out from the pasta and that gets gelatinized

0:32:36.320 --> 0:32:39.040
<v Speaker 3>in the cooking water. This is true anytime you make pasta,

0:32:39.440 --> 0:32:42.440
<v Speaker 3>and you reserve at least some of this starchy pasta

0:32:42.440 --> 0:32:46.800
<v Speaker 3>water to help build your cheese sauce. Of course, outside

0:32:46.800 --> 0:32:50.400
<v Speaker 3>of Cachawa peppe, starchy pasta water is an important ingredient

0:32:50.480 --> 0:32:54.040
<v Speaker 3>in building many pasta sauces and just generally in finishing

0:32:54.080 --> 0:32:58.720
<v Speaker 3>pasta dishes. So you to finish the dish, you melt

0:32:58.760 --> 0:33:02.080
<v Speaker 3>your grated pecorian omano cheese in some of the starchy

0:33:02.120 --> 0:33:05.520
<v Speaker 3>cooking water while mixing it up with the pasta. And

0:33:06.040 --> 0:33:08.080
<v Speaker 3>this is where a lot of things can go wrong.

0:33:08.600 --> 0:33:11.800
<v Speaker 3>If it is too hot, your cheese will not melt

0:33:11.840 --> 0:33:15.520
<v Speaker 3>smoothly and it will form these unappetizing lumps, the broken

0:33:15.640 --> 0:33:18.200
<v Speaker 3>cheese sauce thing where it's like got these rubbery little

0:33:18.200 --> 0:33:21.640
<v Speaker 3>protein clumps in it. If it's not hot enough, your

0:33:21.720 --> 0:33:24.240
<v Speaker 3>cheese will not melt fully into the water and it

0:33:24.280 --> 0:33:27.400
<v Speaker 3>will not form a sauce. If there is not enough

0:33:27.640 --> 0:33:31.160
<v Speaker 3>starch in your pasta cooking water, the melted cheese will

0:33:31.160 --> 0:33:33.600
<v Speaker 3>not emulsify, and once again you get the rubbery little

0:33:33.640 --> 0:33:37.280
<v Speaker 3>protein clumps. If there is too much starch, the sauce

0:33:37.400 --> 0:33:41.720
<v Speaker 3>loses its sauciness and it becomes stiff and unappetizing in

0:33:41.760 --> 0:33:44.360
<v Speaker 3>a different way. It's not really saucy. It's more kind

0:33:44.400 --> 0:33:46.160
<v Speaker 3>of like a meala or something.

0:33:46.560 --> 0:33:49.200
<v Speaker 2>Okay, I have to ask here again. Most of everything

0:33:49.200 --> 0:33:52.040
<v Speaker 2>that I know about cooking I learned from following box meals,

0:33:52.080 --> 0:33:56.600
<v Speaker 2>and so my wife taught me. So you frequently reached

0:33:56.600 --> 0:34:00.000
<v Speaker 2>that step where the instructions say save a little pot

0:34:00.240 --> 0:34:03.280
<v Speaker 2>water for later and at times. It often feels to

0:34:03.320 --> 0:34:07.120
<v Speaker 2>me like it's almost a magical exercise, Like, no.

0:34:07.000 --> 0:34:10.000
<v Speaker 3>It's really that really does something. Yes, yeah, okay, right,

0:34:10.520 --> 0:34:14.040
<v Speaker 3>absolutely does something and does and is more important in

0:34:14.080 --> 0:34:17.480
<v Speaker 3>some recipes than others. But yeah, you save a bit

0:34:17.480 --> 0:34:20.560
<v Speaker 3>of the pasta cooking water number one, just you have

0:34:20.640 --> 0:34:23.080
<v Speaker 3>this hot water on hand, maybe to help thin out

0:34:23.080 --> 0:34:25.200
<v Speaker 3>a sauce as you're finishing a pasta in the pan.

0:34:25.520 --> 0:34:29.200
<v Speaker 3>But also, it's not just water. It is water that

0:34:29.280 --> 0:34:30.920
<v Speaker 3>I mean. For one thing, it's a little bit seasoned

0:34:30.960 --> 0:34:35.279
<v Speaker 3>because you salted your cooking water. But more importantly, it

0:34:35.360 --> 0:34:39.560
<v Speaker 3>has starch from the pasta in it, which means it's

0:34:39.560 --> 0:34:42.080
<v Speaker 3>a little bit thicker than normal water. It has this

0:34:42.200 --> 0:34:46.040
<v Speaker 3>thickness and emulsifying capability that starchy water does.

0:34:46.360 --> 0:34:48.760
<v Speaker 2>Oh that's awesome. I had no idea. I just assumed

0:34:48.760 --> 0:34:50.799
<v Speaker 2>it was We saved it because it was hot and

0:34:50.840 --> 0:34:53.360
<v Speaker 2>it was salty, and maybe there was a little magic

0:34:53.400 --> 0:34:55.319
<v Speaker 2>to it. But there is a perfect sense.

0:34:55.440 --> 0:34:57.960
<v Speaker 3>Yeah, absolutely a little bit of magic, and it's the starch.

0:34:58.120 --> 0:35:01.560
<v Speaker 3>So that's what I'm about to explain. So why does

0:35:01.680 --> 0:35:06.080
<v Speaker 3>starch in the water make the cheese sauce smooth instead

0:35:06.120 --> 0:35:13.160
<v Speaker 3>of broken and clumpy? It's because cheese contains both fats

0:35:13.160 --> 0:35:16.600
<v Speaker 3>and proteins mixed together with some water content as well.

0:35:16.920 --> 0:35:22.080
<v Speaker 3>It's basically a matrix of proteins that holds little droplets

0:35:22.120 --> 0:35:27.160
<v Speaker 3>of fat dispersed pretty evenly throughout. And when cheese melts,

0:35:27.280 --> 0:35:30.040
<v Speaker 3>one thing that happens is that the proteins in the

0:35:30.040 --> 0:35:33.240
<v Speaker 3>fats separate. And this is why if you like melt

0:35:33.239 --> 0:35:36.120
<v Speaker 3>a piece of cheese in the microwave, you can create

0:35:36.160 --> 0:35:39.279
<v Speaker 3>an oily grease slick. The proteins and the fats that

0:35:39.360 --> 0:35:41.880
<v Speaker 3>are in you know, when the cheese is not melted,

0:35:41.880 --> 0:35:45.200
<v Speaker 3>they're all mixed together. When you melt it, this the

0:35:45.239 --> 0:35:49.319
<v Speaker 3>fat separates and it forms this oil slick. And so

0:35:49.360 --> 0:35:52.160
<v Speaker 3>this is the fat content separating from the protein matrix.

0:35:52.719 --> 0:35:56.040
<v Speaker 3>When cheese is melted in a liquid like water, this

0:35:56.200 --> 0:36:00.560
<v Speaker 3>gross clumping can happen because the protein matrix, and this

0:36:00.640 --> 0:36:03.719
<v Speaker 3>is going to be mainly the protein casin in a

0:36:03.880 --> 0:36:07.640
<v Speaker 3>dairy base, you know, in things like cheese, the proteins,

0:36:07.640 --> 0:36:11.640
<v Speaker 3>all the casin proteins, come apart from their matrix and

0:36:11.680 --> 0:36:15.080
<v Speaker 3>then the loose proteins begin to bond to each other

0:36:15.400 --> 0:36:20.120
<v Speaker 3>and form these rubbery globs of protein. Also in this process.

0:36:20.160 --> 0:36:22.640
<v Speaker 3>Of course, the fat leaks out, it gets squeezed out

0:36:22.719 --> 0:36:26.040
<v Speaker 3>as the proteins you know, clump together, and it goes

0:36:26.080 --> 0:36:28.200
<v Speaker 3>its own way. If it's in water, this will mean

0:36:28.280 --> 0:36:30.680
<v Speaker 3>floating and pooling on the top of the water. This

0:36:30.719 --> 0:36:33.200
<v Speaker 3>is what you don't want to happen to your cheese sauce.

0:36:33.280 --> 0:36:37.200
<v Speaker 3>This is a broken sauce. So when you add starch

0:36:37.400 --> 0:36:42.640
<v Speaker 3>to boiling water, the starch gelatinizes and it thickens the water,

0:36:42.800 --> 0:36:45.600
<v Speaker 3>making it more viscous than just water on its own.

0:36:46.360 --> 0:36:50.879
<v Speaker 3>The thickness of the starchy water prevents the proteins and

0:36:51.000 --> 0:36:56.640
<v Speaker 3>fat in melting cheese each from aggregating and sticking to themselves.

0:36:57.040 --> 0:36:59.319
<v Speaker 3>So you end up with a smoother sauce with the

0:36:59.360 --> 0:37:03.719
<v Speaker 3>fat and the protein distributed more evenly throughout, instead of

0:37:04.000 --> 0:37:07.040
<v Speaker 3>rubbery casin clumps where all the proteins are sticking together

0:37:07.360 --> 0:37:09.640
<v Speaker 3>and a grease slick floating on top where all the

0:37:09.680 --> 0:37:14.439
<v Speaker 3>fat is separate and sticking to itself. But the way

0:37:14.480 --> 0:37:17.360
<v Speaker 3>I describe this here is like it is order of

0:37:17.400 --> 0:37:21.680
<v Speaker 3>operation sensitive. This is why you can't save an already

0:37:21.760 --> 0:37:25.560
<v Speaker 3>broken sauce by adding starch. Once the damage is done,

0:37:25.640 --> 0:37:29.040
<v Speaker 3>the starch is not gonna fix it. Starch only protects,

0:37:29.080 --> 0:37:33.719
<v Speaker 3>it does not repair. Also, the presence of starch can

0:37:33.840 --> 0:37:38.040
<v Speaker 3>only protect the cheese so much. Even in starchy water.

0:37:38.160 --> 0:37:41.279
<v Speaker 3>If you overheat the cheese, it will still be torn

0:37:41.280 --> 0:37:44.480
<v Speaker 3>asunder and the fats in proteins will separate. So starch

0:37:44.560 --> 0:37:49.000
<v Speaker 3>provides some heat protection, but not invincibility to heat. And

0:37:49.040 --> 0:37:51.520
<v Speaker 3>this is why the heat in making the cheese sauces

0:37:51.719 --> 0:37:53.640
<v Speaker 3>is so important. If you get it too hot, it's

0:37:53.680 --> 0:37:56.279
<v Speaker 3>gonna clump up and split no matter what you do.

0:37:57.239 --> 0:37:58.799
<v Speaker 2>This is a stressful recipe.

0:37:58.920 --> 0:38:01.719
<v Speaker 3>Well, yeah, exactly. So it's a simple dish in terms

0:38:01.719 --> 0:38:04.520
<v Speaker 3>of ingredients, has got three ingredients apart from the salt

0:38:04.520 --> 0:38:08.080
<v Speaker 3>in the water. But getting this desirable smooth sauce in

0:38:08.120 --> 0:38:10.799
<v Speaker 3>the end is tricky and it takes a lot of experience.

0:38:11.400 --> 0:38:14.520
<v Speaker 3>You know. It's it's something that people make a million times.

0:38:14.600 --> 0:38:15.960
<v Speaker 3>You know, they make it over and over and they

0:38:15.960 --> 0:38:18.680
<v Speaker 3>get a feel for how it works. You are able

0:38:18.719 --> 0:38:20.960
<v Speaker 3>to kind of look at it and feel it as

0:38:20.960 --> 0:38:23.280
<v Speaker 3>you're stirring it around and know how much of everything

0:38:23.320 --> 0:38:26.800
<v Speaker 3>you need. But what if you don't have that feel? Well,

0:38:27.239 --> 0:38:30.360
<v Speaker 3>the authors of this paper examine the whole process in

0:38:30.440 --> 0:38:34.440
<v Speaker 3>a much more granular and quantitative way, and they come

0:38:34.520 --> 0:38:39.560
<v Speaker 3>up with like specific numerical and chemical recommendations to help

0:38:39.600 --> 0:38:43.000
<v Speaker 3>people achieve perfect catchioy pepe if they don't know what

0:38:43.040 --> 0:38:48.440
<v Speaker 3>they're doing quote. We identify starch concentration as the key

0:38:48.560 --> 0:38:54.480
<v Speaker 3>factor influencing sauce stability with direct implications for practical cooking. Specifically,

0:38:54.520 --> 0:38:58.840
<v Speaker 3>we delineate a regime where starch concentrations below one percent

0:38:58.960 --> 0:39:02.400
<v Speaker 3>relative to cheese maas lead to the formation of system

0:39:02.520 --> 0:39:07.960
<v Speaker 3>wide clumps, a condition determining what we term the mozzarella phase.

0:39:08.160 --> 0:39:10.640
<v Speaker 3>That's a bad thing. You don't want your cheese sauce

0:39:10.680 --> 0:39:14.879
<v Speaker 3>to turn into mozzarella clumps and corresponding to an unpleasant

0:39:14.920 --> 0:39:19.200
<v Speaker 3>and separated sauce. Additionally, we examine the impact of cheese

0:39:19.239 --> 0:39:23.400
<v Speaker 3>concentration relative to water at a fixed starch level, observing

0:39:23.440 --> 0:39:27.799
<v Speaker 3>a lower critical solution temperature that we theoretically rationalized by

0:39:27.840 --> 0:39:31.560
<v Speaker 3>means of a minimal effective free energy model. We further

0:39:31.600 --> 0:39:35.840
<v Speaker 3>analyze the effect of a less traditional stabilizer tri sodium citrate,

0:39:36.160 --> 0:39:39.560
<v Speaker 3>and observe a sharp transition from the mozzarella phase to

0:39:39.600 --> 0:39:43.720
<v Speaker 3>a completely smooth and stable sauce in contrast to starch

0:39:43.760 --> 0:39:48.120
<v Speaker 3>stabilized mixtures where the transition is more gradual. Finally, we

0:39:48.160 --> 0:39:52.840
<v Speaker 3>present a scientifically optimized recipe based on our findings, enabling

0:39:52.880 --> 0:39:56.839
<v Speaker 3>a consistently flawless execution of this classic dish. So they've

0:39:56.880 --> 0:39:59.520
<v Speaker 3>got a fool proof method. Now I want to add

0:39:59.640 --> 0:40:03.840
<v Speaker 3>that they talk about the alternate method, where instead of starts,

0:40:03.920 --> 0:40:07.000
<v Speaker 3>you go with tri sodium citrate. I think a lot

0:40:07.040 --> 0:40:10.680
<v Speaker 3>of Italian cooking purists would rebel at the idea of

0:40:10.840 --> 0:40:14.640
<v Speaker 3>using sodium citrate to emulsify their cheese sauce, but in

0:40:14.680 --> 0:40:17.400
<v Speaker 3>the world of industrial food products, this is one of

0:40:17.440 --> 0:40:20.920
<v Speaker 3>the most used additives to ensure a stable emulsion and

0:40:20.960 --> 0:40:24.920
<v Speaker 3>to prevent sauces from splitting. Tri sodium citrate is one

0:40:24.920 --> 0:40:27.920
<v Speaker 3>of the key ingredients in cheese products that are made

0:40:28.000 --> 0:40:33.000
<v Speaker 3>explicitly for melting, things like Velveta and American cheese. Why

0:40:33.000 --> 0:40:35.640
<v Speaker 3>do they stay so creamy and not split when they

0:40:35.680 --> 0:40:40.400
<v Speaker 3>melt is because they have tri sodium citrate, this emulsifying agent,

0:40:41.760 --> 0:40:44.640
<v Speaker 3>which works in part, by the way, by helping prevent

0:40:45.400 --> 0:40:48.520
<v Speaker 3>the casin proteins from bonding together in the first place,

0:40:48.560 --> 0:40:51.280
<v Speaker 3>so that it like chemically sort of prevents them from clumping.

0:40:51.600 --> 0:40:54.919
<v Speaker 2>Okay, so use velvita when making this dish.

0:40:55.040 --> 0:41:00.279
<v Speaker 3>Yes, that's how to get the common section happy. Now,

0:41:00.320 --> 0:41:03.560
<v Speaker 3>assuming you don't go with sodium CITRATEE and you're relying

0:41:03.600 --> 0:41:06.279
<v Speaker 3>on starch in the pasta water to keep the cheese

0:41:06.280 --> 0:41:08.600
<v Speaker 3>sauce smooth, you want to aim, they say, for a

0:41:08.680 --> 0:41:13.279
<v Speaker 3>concentration that is between two and three percent of the

0:41:13.400 --> 0:41:18.120
<v Speaker 3>cheese weight that you're using. Reading from the paper here quote.

0:41:18.200 --> 0:41:21.120
<v Speaker 3>If the starch content is less than one percent of

0:41:21.120 --> 0:41:24.399
<v Speaker 3>the cheese weight, the sauce is prone to separating into

0:41:24.560 --> 0:41:28.640
<v Speaker 3>unpleasant system sized clumps, corresponding to the mod cyrilla phase

0:41:28.680 --> 0:41:31.920
<v Speaker 3>and Figures one and two. On the other hand, exceeding

0:41:32.040 --> 0:41:35.440
<v Speaker 3>four percent of starch results in a sauce that becomes

0:41:35.480 --> 0:41:41.640
<v Speaker 3>stiff and unappetizing as it cools. Rob This is it's

0:41:41.719 --> 0:41:43.320
<v Speaker 3>kind of hard to describe this if I don't know

0:41:43.360 --> 0:41:46.600
<v Speaker 3>if you've ever made an over starched pasta, but it

0:41:46.719 --> 0:41:49.279
<v Speaker 3>starts to become not really saucy and more like it's

0:41:49.320 --> 0:41:51.920
<v Speaker 3>kind of held together by a glue, sort of an

0:41:52.000 --> 0:41:54.759
<v Speaker 3>unpleasant gluy texture in between the.

0:41:54.680 --> 0:41:57.600
<v Speaker 2>Noodles, like would maybe begin to feel more like a

0:41:57.680 --> 0:41:59.960
<v Speaker 2>cheese dip as opposed to a pasta dish.

0:41:59.840 --> 0:42:03.040
<v Speaker 3>Is well, yeah, I mean just it would be too

0:42:03.160 --> 0:42:07.839
<v Speaker 3>too sticky and too doughey. Almost in the saw it

0:42:07.880 --> 0:42:10.160
<v Speaker 3>becomes less like a sauce and more like a batter.

0:42:10.560 --> 0:42:11.560
<v Speaker 2>Okay, I see what you mean.

0:42:11.719 --> 0:42:15.280
<v Speaker 3>Yeah. Then they finally say the ideal range is confirmed

0:42:15.320 --> 0:42:18.120
<v Speaker 3>by both taste and texture tests, lies between two and

0:42:18.200 --> 0:42:23.800
<v Speaker 3>three percent, ensuring stability and a pleasant consistency. So, for example,

0:42:24.080 --> 0:42:26.239
<v Speaker 3>they give exact ratios. They say, you want to make

0:42:26.280 --> 0:42:28.960
<v Speaker 3>two servings of catchaway pepe, you would start with three

0:42:29.040 --> 0:42:32.800
<v Speaker 3>hundred grams of dried pasta, two hundred grams of cheese,

0:42:33.080 --> 0:42:35.279
<v Speaker 3>and then four that two hundred grams of cheese. You

0:42:35.280 --> 0:42:39.800
<v Speaker 3>would want five grams of starch in about fifty grams

0:42:39.840 --> 0:42:42.879
<v Speaker 3>of water, so you could use a starch like five

0:42:42.920 --> 0:42:46.200
<v Speaker 3>grams of corn starch or potato starch dissolved in fifty

0:42:46.239 --> 0:42:50.800
<v Speaker 3>grams of water. Traditionally, you get the right amount of

0:42:50.840 --> 0:42:55.600
<v Speaker 3>starch here by using feel and by using the pasta

0:42:55.600 --> 0:42:59.440
<v Speaker 3>cooking water, sometimes concentrating the starch content by boiling it

0:42:59.480 --> 0:43:02.160
<v Speaker 3>down a little bit extra so you concentrate it. This

0:43:02.239 --> 0:43:06.400
<v Speaker 3>is called resotata. But this still requires some guesswork. You

0:43:06.480 --> 0:43:08.120
<v Speaker 3>just got to like kind of look at it and

0:43:08.200 --> 0:43:11.719
<v Speaker 3>know what you're looking for, because obviously you can't practically

0:43:11.760 --> 0:43:15.040
<v Speaker 3>measure the starch content of the water once it's already dissolved.

0:43:15.160 --> 0:43:17.840
<v Speaker 3>So they say, if you're really looking for an easy shortcut,

0:43:18.080 --> 0:43:20.719
<v Speaker 3>you just make your sauce by dissolving five grams of

0:43:20.719 --> 0:43:23.720
<v Speaker 3>corn starch or potato starch and fifty grams of water,

0:43:24.040 --> 0:43:27.640
<v Speaker 3>heating it gently until it gelatinizes, then melting the cheese

0:43:27.680 --> 0:43:31.960
<v Speaker 3>into this mixture to make your sauce. I again, I

0:43:31.960 --> 0:43:34.239
<v Speaker 3>don't know if the pasta witch finder would approve, but

0:43:34.440 --> 0:43:35.240
<v Speaker 3>that's what they say.

0:43:35.640 --> 0:43:40.000
<v Speaker 2>Yeah, yeah, Like can you imagine the chefs on the

0:43:40.040 --> 0:43:42.480
<v Speaker 2>bear doing it? Yeah, fine, that makes sense. They might

0:43:42.520 --> 0:43:45.560
<v Speaker 2>do something kind of like sciencey like that. But can

0:43:45.600 --> 0:43:50.120
<v Speaker 2>you imagine like stereotypical Italian grandma cooking this way?

0:43:50.760 --> 0:43:53.560
<v Speaker 3>Maybe not right? And once again there you're just getting

0:43:53.560 --> 0:43:56.520
<v Speaker 3>into somebody who's done this so many times. They know

0:43:56.600 --> 0:43:58.680
<v Speaker 3>it by feel. You don't have to really think about.

0:43:58.760 --> 0:44:02.960
<v Speaker 3>You're not measuring out things by weight, You just you

0:44:03.000 --> 0:44:04.879
<v Speaker 3>just eyeball it and it comes out right.

0:44:05.320 --> 0:44:08.160
<v Speaker 2>Well, now I'm beginning to understand why I've maybe not

0:44:08.239 --> 0:44:11.080
<v Speaker 2>cooked this before and it's maybe not been included in

0:44:11.120 --> 0:44:14.680
<v Speaker 2>some of the box meals that I've I've gotten over

0:44:14.719 --> 0:44:17.840
<v Speaker 2>the years, and maybe it's just a little too complex.

0:44:18.920 --> 0:44:20.600
<v Speaker 3>Rob, I'd say give it a try, try and make

0:44:20.640 --> 0:44:25.520
<v Speaker 3>catchaway Pepe. It's delicious. And you know, the worst scenario

0:44:25.719 --> 0:44:28.560
<v Speaker 3>is just like you accidentally overheat it and it gets

0:44:28.560 --> 0:44:30.959
<v Speaker 3>a little clumpy and it's like, well that batch wasn't great,

0:44:31.080 --> 0:44:32.400
<v Speaker 3>you know, no big loss.

0:44:32.440 --> 0:44:44.480
<v Speaker 2>All right, maybe maybe it is worth the journey. All right,

0:44:44.480 --> 0:44:47.600
<v Speaker 2>We're gonna look at one more here fittingly, we're gonna

0:44:47.600 --> 0:44:52.160
<v Speaker 2>go from cheese to shoes. This one, this one was

0:44:52.160 --> 0:44:54.160
<v Speaker 2>a lot of fun. This one was what made me

0:44:54.920 --> 0:44:59.279
<v Speaker 2>smile and then think and then legitimately laugh. It is

0:44:59.320 --> 0:45:04.680
<v Speaker 2>the Engineer Design Prize. This prize went to Vikash Kumar

0:45:05.000 --> 0:45:09.960
<v Speaker 2>and Sathak Mittal for Smelly Shoes an Opportunity for Shoe

0:45:10.080 --> 0:45:15.400
<v Speaker 2>rack Redesign. From the proceedings of the HWWE. I'm to

0:45:15.760 --> 0:45:18.520
<v Speaker 2>understand this is the Annual Conference of Indian of the

0:45:18.560 --> 0:45:21.800
<v Speaker 2>Indian Society of Ergonomics from and this was a twenty

0:45:21.840 --> 0:45:27.480
<v Speaker 2>seventeen presentation. So on the surface, yes, this paper is

0:45:27.520 --> 0:45:30.640
<v Speaker 2>funny because it is about smelly shoes, which this is

0:45:30.640 --> 0:45:32.880
<v Speaker 2>always going to be a funny concept so long as

0:45:32.920 --> 0:45:35.600
<v Speaker 2>you're not around the smelly shoes in question. Smelly shoes

0:45:35.800 --> 0:45:38.279
<v Speaker 2>become less funny if you were wearing them, or you're

0:45:38.320 --> 0:45:40.560
<v Speaker 2>having to put up with someone in else's smelly shoes.

0:45:40.600 --> 0:45:44.120
<v Speaker 3>Obviously it's even funnier though, if you're imagining smelling them

0:45:44.160 --> 0:45:47.560
<v Speaker 3>without knowing whether they are shoes or cheese. Yeah.

0:45:47.640 --> 0:45:50.640
<v Speaker 2>Yeah, there have been some fun experiments along those lines.

0:45:50.719 --> 0:45:52.560
<v Speaker 2>I think we've looked that over in the past. You know,

0:45:52.640 --> 0:45:56.040
<v Speaker 2>it depends on the context. If you were expecting to

0:45:56.080 --> 0:45:59.200
<v Speaker 2>smell cheese and you smell shoe, you know, then perhaps

0:45:59.280 --> 0:46:01.239
<v Speaker 2>you're okay with it. If you're expecting to smell a

0:46:01.280 --> 0:46:05.480
<v Speaker 2>shoe and you smell cheese, maybe not so. Context and

0:46:05.520 --> 0:46:08.480
<v Speaker 2>smells is extremely important. I think I've gone in this

0:46:08.560 --> 0:46:11.040
<v Speaker 2>rant before, but that's my take on the Durian fruit.

0:46:11.600 --> 0:46:15.600
<v Speaker 2>The Durian fruit pretty strong smells involved there. But I

0:46:15.600 --> 0:46:20.240
<v Speaker 2>think sometimes if one approaches if you approach the Durian

0:46:20.400 --> 0:46:22.800
<v Speaker 2>expecting a cheese, thinking of it as kind of a

0:46:24.080 --> 0:46:26.560
<v Speaker 2>cheese as fruit or a fruit as cheese, whichever way

0:46:26.560 --> 0:46:28.960
<v Speaker 2>it goes, then it makes a lot more sense.

0:46:29.760 --> 0:46:31.759
<v Speaker 3>Well, take it up with the Lord of Darkness in

0:46:31.800 --> 0:46:33.120
<v Speaker 3>the Boxer's omen universe.

0:46:33.680 --> 0:46:36.600
<v Speaker 2>Yeah, they did like their Durian. So in this paper,

0:46:36.719 --> 0:46:39.960
<v Speaker 2>the authors present everything rather matter of factly. I think

0:46:40.000 --> 0:46:43.360
<v Speaker 2>they say, Okay, India can be a hot, sweaty place,

0:46:43.920 --> 0:46:46.800
<v Speaker 2>and as with pretty much everywhere else, we may regularly

0:46:46.880 --> 0:46:49.440
<v Speaker 2>wash our bodies, and we may regularly wash our clothing,

0:46:49.760 --> 0:46:54.439
<v Speaker 2>but not necessarily our shoes, you know, And I think

0:46:54.480 --> 0:46:59.239
<v Speaker 2>this holds true. Shoes are sometimes made of leather, or

0:46:59.239 --> 0:47:01.640
<v Speaker 2>they're in one way or another a little more complex

0:47:01.680 --> 0:47:04.200
<v Speaker 2>in their design. You can't necessarily throw them in the washer,

0:47:04.520 --> 0:47:07.280
<v Speaker 2>and then you can't really throw them in the dryer either,

0:47:07.360 --> 0:47:09.560
<v Speaker 2>because you know it'll clog up and make that awful

0:47:09.640 --> 0:47:13.960
<v Speaker 2>racket and potentially destroy your dryer. So, yeah, we don't

0:47:14.040 --> 0:47:16.759
<v Speaker 2>always give the shoe our shoes the same attention we

0:47:16.800 --> 0:47:18.080
<v Speaker 2>give our bodies in our clothing.

0:47:18.200 --> 0:47:21.359
<v Speaker 3>I'm gonna admit I am guilty of this. I am

0:47:21.400 --> 0:47:24.760
<v Speaker 3>a very hygiene conscious person in terms of body and clothes,

0:47:24.800 --> 0:47:27.080
<v Speaker 3>but I do not think enough about keeping shoes clean

0:47:27.480 --> 0:47:28.080
<v Speaker 3>same same.

0:47:28.120 --> 0:47:29.600
<v Speaker 2>It's kind of like shoes are just gonna do what

0:47:29.640 --> 0:47:32.480
<v Speaker 2>they're gonna do. I have no control over it personally, right,

0:47:34.600 --> 0:47:37.239
<v Speaker 2>And so they established this, and okay, all right, we're

0:47:37.280 --> 0:47:39.120
<v Speaker 2>all on board with this, we kind of recognize the

0:47:39.160 --> 0:47:43.000
<v Speaker 2>universality of this. But their focus then kind of switches

0:47:43.080 --> 0:47:46.720
<v Speaker 2>to the use of shoe racks upon entrance to certain

0:47:46.760 --> 0:47:51.640
<v Speaker 2>interior spaces, and mainly they're talking about the home and

0:47:51.760 --> 0:47:55.919
<v Speaker 2>about you know, shoes off homes in India. I'm also

0:47:55.920 --> 0:47:58.799
<v Speaker 2>to understand religious spaces and certain shops and restaurants you know,

0:47:58.840 --> 0:48:03.160
<v Speaker 2>may also have these expectations in place, while larger Western

0:48:03.200 --> 0:48:05.440
<v Speaker 2>nine space western nized spaces are not going to have that.

0:48:06.760 --> 0:48:09.879
<v Speaker 2>I'd be interested to hear from folks out there who

0:48:10.200 --> 0:48:12.839
<v Speaker 2>are in India or have been to India. I've never been,

0:48:12.960 --> 0:48:15.520
<v Speaker 2>but I have visited countries where there's certainly more of

0:48:15.560 --> 0:48:19.360
<v Speaker 2>a custom of shoe removal, and and that's also the

0:48:19.360 --> 0:48:21.200
<v Speaker 2>way we do it in our house. We're generally a

0:48:21.239 --> 0:48:24.680
<v Speaker 2>shoes off household. And I really loved going to Japan,

0:48:25.000 --> 0:48:27.200
<v Speaker 2>where there's a lot of shoes off and pretty much

0:48:27.200 --> 0:48:30.399
<v Speaker 2>everywhere has a shoehorn handy, and that spoiled me. Once

0:48:30.440 --> 0:48:32.960
<v Speaker 2>I came back, It's like, why are there not shoehorns everywhere?

0:48:33.520 --> 0:48:35.759
<v Speaker 2>So now I have like one by the door that

0:48:35.840 --> 0:48:38.200
<v Speaker 2>I use, and I'm a little bit offended anywhere I

0:48:38.280 --> 0:48:40.480
<v Speaker 2>go that doesn't have a shoehorn.

0:48:40.400 --> 0:48:41.879
<v Speaker 3>The long kind or the short kind.

0:48:41.960 --> 0:48:42.719
<v Speaker 2>Oh, the long kind.

0:48:42.719 --> 0:48:43.560
<v Speaker 3>There's the long kind.

0:48:44.400 --> 0:48:48.920
<v Speaker 2>Luxurious. I mean, it is one of ages. I guess too,

0:48:48.960 --> 0:48:51.360
<v Speaker 2>it makes more sense. But yeah, it's just it feels classy.

0:48:51.760 --> 0:48:55.120
<v Speaker 3>I remember when I was a kid discovering my late

0:48:55.200 --> 0:49:00.600
<v Speaker 3>grandfather's long goal themed shoehorn, which was like on this

0:49:00.680 --> 0:49:03.120
<v Speaker 3>piece of cane and add a shoehorn on one hand

0:49:03.200 --> 0:49:05.399
<v Speaker 3>and like a golf ball grip on the other.

0:49:07.760 --> 0:49:11.400
<v Speaker 2>Nice. Yeah, mine's just plain wood that. I still like it.

0:49:11.360 --> 0:49:14.799
<v Speaker 2>It's still rather fond of it. So anyway, we've established okay,

0:49:14.800 --> 0:49:19.279
<v Speaker 2>we have scenarios where people are wearing shoes to a

0:49:19.360 --> 0:49:21.239
<v Speaker 2>house and then upon arrival at the house, they are

0:49:21.239 --> 0:49:23.279
<v Speaker 2>taking shoes off, and then where do shoes go, Well,

0:49:23.320 --> 0:49:25.600
<v Speaker 2>they go on some sort of a shoe rack, and

0:49:25.680 --> 0:49:28.840
<v Speaker 2>they point out they're like numerous different like common designs

0:49:28.880 --> 0:49:32.480
<v Speaker 2>for the shoe rack. And once we're into talking about

0:49:32.560 --> 0:49:36.000
<v Speaker 2>the design of an item, we're potentially talking about ergonomics,

0:49:36.000 --> 0:49:39.400
<v Speaker 2>we're talking about human efficiency and design, and they point

0:49:39.400 --> 0:49:41.719
<v Speaker 2>out that generally when we're talking about this, we're talking

0:49:41.800 --> 0:49:45.440
<v Speaker 2>about like the physical aspects of the device or a

0:49:45.480 --> 0:49:48.520
<v Speaker 2>device or structure. You know, there are so many different

0:49:48.560 --> 0:49:51.759
<v Speaker 2>ways to approach ergonomics, and you know, we've all had

0:49:51.760 --> 0:49:55.240
<v Speaker 2>some experience with ergonomic design or a lack of ergonomic design,

0:49:55.400 --> 0:49:58.600
<v Speaker 2>with everything from like a computer mouse to a doorframe.

0:49:58.719 --> 0:50:02.680
<v Speaker 2>Right like, we be designing things that meet us at

0:50:02.760 --> 0:50:06.440
<v Speaker 2>least halfway, and we that are that don't force us

0:50:06.520 --> 0:50:09.720
<v Speaker 2>to become less human in order to interact with them.

0:50:09.760 --> 0:50:11.800
<v Speaker 2>So fair enough, But then they point out that, Okay,

0:50:11.800 --> 0:50:14.520
<v Speaker 2>we tend to focus on the physicality of all this,

0:50:14.600 --> 0:50:17.759
<v Speaker 2>but we don't think about things like scent, and they

0:50:17.760 --> 0:50:21.680
<v Speaker 2>say that we should, and that concerns the shoe rack.

0:50:21.800 --> 0:50:25.120
<v Speaker 2>What can we be doing about the design of a

0:50:25.160 --> 0:50:27.040
<v Speaker 2>shoe rack, the kind of shoe rack that would be

0:50:27.320 --> 0:50:31.000
<v Speaker 2>in the immediate interior of one's home or just outside

0:50:31.000 --> 0:50:33.600
<v Speaker 2>one's door, or however it is arranged. What could we

0:50:33.640 --> 0:50:37.840
<v Speaker 2>do with the design here to make shoes less pungent?

0:50:38.840 --> 0:50:41.320
<v Speaker 3>A noble goal? It is, yeah, it is, it's.

0:50:41.200 --> 0:50:44.000
<v Speaker 2>It's I mean, it's pretty matter of fact. And they

0:50:44.239 --> 0:50:46.719
<v Speaker 2>they point out there, at least as of this publication,

0:50:46.800 --> 0:50:49.160
<v Speaker 2>there wasn't really anything in the market like this, So

0:50:49.160 --> 0:50:52.120
<v Speaker 2>they ultimately landed on this recommendation a shoe rack that

0:50:52.200 --> 0:50:55.560
<v Speaker 2>is fitted with a UVC tube light, with the UV

0:50:55.760 --> 0:50:59.880
<v Speaker 2>lighting here targeting the bacteria on and in the shoes

0:51:00.040 --> 0:51:01.760
<v Speaker 2>responsible for the shoe odor.

0:51:02.080 --> 0:51:03.120
<v Speaker 3>Okay, I'm following you.

0:51:03.480 --> 0:51:06.520
<v Speaker 2>Yeah yeah, and they and they ultimately even arrive at

0:51:07.360 --> 0:51:09.640
<v Speaker 2>exactly what kind of exposure they're looking at. They're looking

0:51:09.640 --> 0:51:13.160
<v Speaker 2>at about two to three minutes of exposure to the UV

0:51:13.320 --> 0:51:18.279
<v Speaker 2>treatment and this would sufficiently eliminate a lot of the

0:51:18.320 --> 0:51:21.359
<v Speaker 2>odor associated with the shoe rack, which would then make

0:51:22.000 --> 0:51:26.160
<v Speaker 2>interacting with the shoe rack a more pleasant experience, and therefore,

0:51:26.200 --> 0:51:28.080
<v Speaker 2>I guess you could say interacting with the home itself

0:51:28.120 --> 0:51:33.560
<v Speaker 2>a more pleasant experience. Again, this seems perfectly reasonable. Yeah only,

0:51:33.640 --> 0:51:37.560
<v Speaker 2>and only mildly funny. But what I found really hilarious

0:51:38.000 --> 0:51:41.400
<v Speaker 2>was the chart on their experimentation with the UV lighting

0:51:41.400 --> 0:51:43.200
<v Speaker 2>on the shoe rack. And to be clear, I'm not

0:51:43.200 --> 0:51:45.279
<v Speaker 2>making fun of the research or the researchers here, but

0:51:45.360 --> 0:51:50.640
<v Speaker 2>just the mental imagery of this legitimate experiment makes me giggle.

0:51:51.760 --> 0:51:55.400
<v Speaker 2>So I included the table here for you Joe's Table two.

0:51:55.600 --> 0:51:59.840
<v Speaker 2>Exposure time of UVC tube light and odor observed. And

0:52:00.160 --> 0:52:03.279
<v Speaker 2>so we get we get exposure in minutes from zero

0:52:03.440 --> 0:52:06.800
<v Speaker 2>minutes to fifteen minutes. And then we also have the

0:52:06.840 --> 0:52:11.719
<v Speaker 2>foulness of the shoe smell rated as well, and then

0:52:12.040 --> 0:52:14.520
<v Speaker 2>the smell doe to UV treatment.

0:52:14.920 --> 0:52:17.440
<v Speaker 3>Oh, it's a trade off, yeah.

0:52:17.320 --> 0:52:19.840
<v Speaker 2>And then the observations of what's happening.

0:52:20.040 --> 0:52:21.000
<v Speaker 3>Okay, So how's it go?

0:52:21.320 --> 0:52:24.319
<v Speaker 2>Okay, So I'm not going to just roll through every

0:52:24.360 --> 0:52:26.440
<v Speaker 2>detail of it, but let's start it at the on

0:52:26.440 --> 0:52:28.120
<v Speaker 2>one side of the chart and then get to the other.

0:52:28.520 --> 0:52:32.720
<v Speaker 2>So zero minute exposure, the foul smell on the shoes

0:52:32.840 --> 0:52:35.560
<v Speaker 2>is three point five, which for this table, that's maximum.

0:52:35.640 --> 0:52:39.680
<v Speaker 2>That's just maximum. Shoe funk smell due to UV treatment

0:52:39.719 --> 0:52:41.920
<v Speaker 2>itself is zero, of course, because you haven't done anything

0:52:41.920 --> 0:52:46.320
<v Speaker 2>to it. And the observation strong pungent smell, rotten cheese

0:52:46.520 --> 0:52:47.000
<v Speaker 2>like smell.

0:52:47.920 --> 0:52:49.000
<v Speaker 3>Whose shoes were these?

0:52:49.600 --> 0:52:53.560
<v Speaker 2>I mean, there's just shoes, all right, So let's go

0:52:53.600 --> 0:52:55.160
<v Speaker 2>ahead and crank it up. They crank it up to

0:52:55.239 --> 0:52:59.120
<v Speaker 2>two minute minutes of exposure. That reduces the foul smell

0:52:59.160 --> 0:53:01.880
<v Speaker 2>of the shoes to point five. So there's a little

0:53:01.880 --> 0:53:04.040
<v Speaker 2>bit of funk, but it's greatly reduced from three point five.

0:53:05.040 --> 0:53:08.000
<v Speaker 2>And the smell due to UV treatment is zero. And

0:53:08.600 --> 0:53:11.200
<v Speaker 2>they say that you just have an extremely low foul

0:53:11.239 --> 0:53:15.640
<v Speaker 2>smell and just a mild burnt rubber smell. Okay, And

0:53:15.760 --> 0:53:19.040
<v Speaker 2>from here this is where the burnt rubber smell cranks up,

0:53:19.280 --> 0:53:23.560
<v Speaker 2>because the next exposure thresholds are four minutes, six minutes,

0:53:23.640 --> 0:53:29.000
<v Speaker 2>ten minutes, fifteen minutes, and then the foul smell from

0:53:29.040 --> 0:53:32.120
<v Speaker 2>the shoes remains zero throughout, but the smell due to

0:53:32.160 --> 0:53:36.719
<v Speaker 2>the UV treatment increases, so eventually you're getting to a

0:53:36.760 --> 0:53:40.880
<v Speaker 2>fifteen minute exposure zero foul smell from the shoes, but

0:53:41.040 --> 0:53:44.840
<v Speaker 2>a four rating for smell due to UV treatment. And

0:53:44.880 --> 0:53:49.160
<v Speaker 2>then they add very strong burnt rubber smell shoe hot

0:53:51.640 --> 0:53:55.520
<v Speaker 2>ins extreme In this experiment, they found yes, if you

0:53:55.760 --> 0:53:58.000
<v Speaker 2>if you cook the shoes too much, they will no

0:53:58.080 --> 0:54:01.120
<v Speaker 2>longer smell a foot funk, but they will be hot

0:54:01.160 --> 0:54:03.160
<v Speaker 2>shoes that smell like burning rubber.

0:54:04.080 --> 0:54:07.840
<v Speaker 3>And thirty minutes your shoes become doctor Manhattan exactly.

0:54:07.920 --> 0:54:10.839
<v Speaker 2>So this this certainly made me laugh a bit, but

0:54:10.920 --> 0:54:15.120
<v Speaker 2>you know this, the experiment serves the purpose of them

0:54:15.160 --> 0:54:18.560
<v Speaker 2>figuring out, Okay, two to three minutes is really all

0:54:18.600 --> 0:54:21.880
<v Speaker 2>we need to sufficiently kill the bacteria and cure the

0:54:21.920 --> 0:54:24.280
<v Speaker 2>foul smell that is occurring with the shoes.

0:54:24.960 --> 0:54:26.120
<v Speaker 3>I find this inspiring.

0:54:26.440 --> 0:54:28.640
<v Speaker 2>It is it's inspiring. I mean it also outlines some

0:54:28.960 --> 0:54:32.800
<v Speaker 2>like additional design challenges here, right, how do you design

0:54:33.320 --> 0:54:38.399
<v Speaker 2>a UV powered shoe rack that is going to give

0:54:38.440 --> 0:54:42.200
<v Speaker 2>the appropriate amount of UV treatment to any given pair

0:54:42.200 --> 0:54:45.240
<v Speaker 2>of shoes without cooking them? And people coming back putting

0:54:45.280 --> 0:54:47.880
<v Speaker 2>on their hot shoes on a hot summer day and

0:54:47.920 --> 0:54:50.680
<v Speaker 2>their shoes smell like burnt rubber. Obviously they don't want

0:54:50.680 --> 0:54:53.640
<v Speaker 2>that either. So you know there's almost a poetry to it.

0:54:53.680 --> 0:54:56.560
<v Speaker 2>Too little attention and you have a stinky situation. Too

0:54:56.640 --> 0:54:59.439
<v Speaker 2>much attention and you have a different but even more

0:54:59.480 --> 0:55:03.240
<v Speaker 2>stinky situation. So you have to find that perfect balance

0:55:03.239 --> 0:55:07.239
<v Speaker 2>between the two. Bravo to the authors, absolutely, all right.

0:55:07.320 --> 0:55:09.080
<v Speaker 3>Does that do it for our coverage of the twenty

0:55:09.120 --> 0:55:10.759
<v Speaker 3>twenty five Ignobel Prizes?

0:55:11.239 --> 0:55:12.600
<v Speaker 2>I think so. I think we're going to go and

0:55:12.680 --> 0:55:15.959
<v Speaker 2>close the book on the Ignobels for this year. But yeah,

0:55:16.000 --> 0:55:18.239
<v Speaker 2>hopefully they'll do it again next year and we'll be

0:55:18.320 --> 0:55:21.239
<v Speaker 2>back to talk about all new winners around the same time.

0:55:21.360 --> 0:55:24.480
<v Speaker 2>Sometimes we cover them, as we did this year, right

0:55:24.520 --> 0:55:27.360
<v Speaker 2>after they occur. Other times we come back after on

0:55:27.480 --> 0:55:30.000
<v Speaker 2>Cober and cover them a little late after things have

0:55:30.040 --> 0:55:32.560
<v Speaker 2>cooled off a little bit because, as is often the case,

0:55:32.360 --> 0:55:35.040
<v Speaker 2>the studies that are honored, they often get a lot

0:55:35.080 --> 0:55:39.360
<v Speaker 2>of additional circulation and say like the late night comedy

0:55:39.400 --> 0:55:43.480
<v Speaker 2>press and so forth. All right, as always, will remind

0:55:43.520 --> 0:55:45.520
<v Speaker 2>everyone out there that Stuff to Blow your Mind. It's

0:55:45.560 --> 0:55:47.960
<v Speaker 2>primarily a science and culture podcast, with core episodes on

0:55:48.000 --> 0:55:51.000
<v Speaker 2>Tuesdays and Thursdays, short form episodes on Wednesdays and on Fridays.

0:55:51.000 --> 0:55:53.120
<v Speaker 2>We set aside most serious concerns and just talk about

0:55:53.160 --> 0:55:55.359
<v Speaker 2>a weird film on Weird House Cinema.

0:55:55.640 --> 0:55:59.360
<v Speaker 3>Huge thanks as always to our excellent audio producer JJ Posway.

0:56:00.000 --> 0:56:01.840
<v Speaker 3>Would like to get in touch with us with feedback

0:56:01.880 --> 0:56:04.279
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0:56:04.320 --> 0:56:06.880
<v Speaker 3>the future, or just to say hello, you can email

0:56:07.000 --> 0:56:16.960
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0:56:17.000 --> 0:56:19.960
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