They could try to say that but I doubt people would believe it.

Who throws away their own code particularly when it’s not junky commercial code but code their heart and soul was behind on a non-profit project? I keep my old code around if anything just to be able to search it to re-teach myself coding and design tips I forgot about. This code backs their research which they may need to refer to when a prospective employer asks for detail on how they executed the study.

ah, I’ve seen that before… i recall the violence measurements. Glad to have a copy of that.

Maybe the acknowledgments gives a hint?

ACKNOWLEDGMENTS We would like to thank Kelly Idouchi, Manya Sleeper, James T. Graves, and Celine Berger for their contributions to this project. Similarly, we thank Chris Hoofnagle, Daniel Solove, and the attendees of the 2014 Privacy Law Scholars Conference (PLSC) for valuable feedback on an earlier version of this work.

(edit) there is also this about page and perhaps this lab was involved.

https://dl.acm.org/doi/10.1145/2911988

Oh, wow… I wasn’t expecting that reply. I was actually looking to discuss in general how to address this variety of issue. It was a few years ago but the code would still be interesting to see. I dug this up:

https://dl.acm.org/doi/10.1145/2911988

And now that I dug back into this, I must make a correction. ACM replied to say they are looking for the missing material… then they never found it and they dropped the ball at that point and also neglected correct the description. AFAIK, ACM did not try to reach the researchers, who ignored my inquiries.

(Irrelevant trivia: ACM used to be in Cloudflare’s access-restricted walled garden, making it difficult to access research. They are still in that shitty place but at least they are now whitelisting Tor which slightly reduces their exclusivity.)

Yes, if it’s not too big.

If you want to host it somewhere, https://drop.infini.fr can handle PDFs.

dead link (404)

Goggles works for me.

Glad to hear that. So got me thinking about the wood glue dissolving on the bottle (polyvinylacetate). PVA is also used as a heel on some cheeses (gouda, I think). Maybe goo gone could be used to take the heel off cheese.

WD-40 sounds like an interesting idea. Most people think of it as an oil, but in fact WD-40 is a cocktail of many different solvents, plus mineral oil, IIUC. It’s indeed more of a cleaning product than a lube.

Whenever I see that stuff on the shelf I think “I have acetone… why would I buy that? Probably just acetone with a different label”. But I’m probably wrong… if that were acetone it would not be “surface safe” and they’d get sued for damages. So indeed, probably worth a try.

That’s surprising. Acetone dissolves a lot of plastics even when they are in a new state. I might try it in a small area but I’m skeptical. I would expect it to worsen the situation.

oh shit… I never thought of the canning. I suppose the canning process kill it. Which I suppose also means buying kimchi in jars loses the probiotics for the same reason.

The fresher kraut in the grocery store seems to be in plastic bags in the refrigerated section, but I’m not sure I can trust that either… those bags have to be sealed just as well. OTOH, I’ve bought food in the fridge section with plastic film over it which really balloons out when close to expiry, apparently due to gas emitted by the bacteria. So maybe they aren’t killing the bacteria in those cases.

actually after using alcohol and letting it dry it’s not really coming off on my hands. Just still a little sticky. But temp could be a factor. I wonder if on a hot summer day it will be more likely to mark things that touch it. If that happens, my temptation will be to cut out a piece of sheet metal and try using a 2-component epoxy.

Someone in my family seems to be suffering from digestion problems due to lack of gut bacteria, which was likely killed off through docs over-prescribing antibiotics like crazy… like candy. So I searched for info on restoring gut bugs. A common dietary recommendation for gut bug restoration is to stop eating red meat, or to cut back on it, I forgot which. IIRC it’s because some gut bugs thrive on red meat much more so than other gut bugs and it creates an imbalance.

I have no idea how solid that info is but someone should be checking that. Only like 1% of the population qualifies to donate their feces for fecal transplants. Not joking. Their shit is literally valuable. Those people are found to have a strong healthy variety of gut bugs. When their feces gets packed into gelcaps and someone swallows them, the consumer can repopulate their gut with good bacteria. Someone should follow those stool donors around and see how much red meat they are eating.

Note as well recent research shows that race horses which have the healthiest gut bugs win more prize money. Not sure about mortality, but @fossilesque@mander.xyz’s article focuses on mortality when maybe that’s a little too blunt of an instrument.

You don’t seem to be accounting for university image. Are the optics of this worthless? IMO, this guy should pitch a tent on the campus grounds and make a media spectacle of it.

Might be a good test to see how quickly a dorm room can be freed up and administrative red tape overcome.

I would not focus on the low pay (that’s a complex problem), but rather the embarrassing fact that this prof cannot get housing in the university dorms. WTF.

from the article:

Others questioned why the university doesn’t offer housing for professors. One commenter shared their own experience: “I was an adjunct professor for a year and realized I would be headed towards homelessness, so I left.”

Surely only administrative incompetence can be the cause of profs not qualifying for dorms. If there is enough professor demand for dorms, they should be organizing a dedicated floor or building for profs.

Consider as well this prof’s academic enthusiasm could be (rightfully) exploited further by putting him in a dorm. He might even be happy to answer questions from other dorm residents after hours.

For centuries, saffron has been a prized dye

Bizarre that such a costly substance would be used as a dye for clothing. Why pay what’s likely the equivalent of HP ink when you can just get a box of Rit yellow dye at the supermarket?

Surely the price will drop when someone figures out that drones can fly around and harvest the saffron.

If you read the whole thread, I would not have to spell this out. These are preservatives (source):

• honey
• salt
• garlic
• sugar
• ginger
• sage
• rosemary
• sage
• mustard
• mustard seed
• cumin
• black pepper
• turmeric
• cinnamon
• cardamom
• cloves
• vinegar
• citric acid
• lemon/lime juice

They generally work by killing/repelling/deterring microbes that to a notable extent happen to be of the unwanted variety. Before yesterday, I thought salt worked similarly to the others on that list. Yesterday I learnt that salt is uniquely functions as a preservative due to a different mechanism (a drying effect).

Your logic is nonsense. To claim that because substance X does not kill /everything/, it cannot serve as a preservative – this is broken logic that you brought to the thread. Nothing on that list of food preservatives kills or deters every microbe - not even every harmful microbe. Of course they selectively mitigate /some of/ “the bad bacteria” (but note it’s a bit straw mannish for you to use the article “the” in your phrasing imply /all/ unwanted microbes). Most preservatives mitigate enough unwanted microbes without unacceptable overkill to beneficial microbes to justify use as a preservative. They are selected as preservatives for this reason. Foods that fail to significantly select against unwanted microbes (i.e. most foods) don’t get tagged as a preservative. How are you not grasping this?

You also have noteworthy bad assumption: that evolution does not happen outside of the ocean. The claim that because life started in the ocean, the ocean is therefore suitable for everything – this is bogus. Try putting a freshwater fish in the ocean. If a complex organism can evolve to become intolerant to the environment of its ancestors, why wouldn’t microbes also evolve to develop intolerances?

Indeed, that’s a good point. I wonder how many people don’t know that. I used to think “nothing will survive 250°F in my pressure cooker” and was tempted to cook some questionable pork. But yeah, would have been dangerous because chemical toxins from bacteria output would “survive” (persist) in 250°F. So after some quick research, I tossed it.

Though I might be surprised if 24hrs is enough time for brine to not only accumulate bacteria in high numbers but also allow enough time for bacteria toxins to be produced. How fast does that happen? I would have thought a day is too short (I don’t think I ever let more than a day pass between boils).