Who is that Man in the Mirror?

When Alice asked her cat if the milk in the looking glass tastes the same as the milk in her dish, author and mathematician Lewis Carol was using a surprisingly accurate analogy.

At a molecular level, the vast majority of substances exhibit little symmetry. Instead atoms are combined in structures that curl either one way or another. Look through a microscope at a non-organic substance like a lump of granite and you’ll see a mixture of left or right spirals, but examine any living thing and they all curl left. Bacteria, pollen, humans, trees, bananas and milk… everything. Nature is ‘left-handed’.

Despite nature’s left bent, scientists are able to synthesize right-handed or mirror versions of natural molecules. The spearmint flavor that Wrigley’s use on their chewing gum is a manufactured mirror image of the caraway seed molecule.

But before hypothesizing whether Alice’s mirror milk would taste of strawberries or anchovies it’s worth reflecting upon the sinister potential of buggering with nature’s curl.

In 1961 when 12,000 babies were born without arms and legs and Thalidomide was withdrawn from the market, nobody understood how a perfectly safe sedative could do so much damage. Subsequent analysis showed that at some point after its introduction onto the market, the lefty molecules that made the drug so effective had mutated into a highly toxic mirror image.

So mirrors can have negative effects at the molecular level, but what happens when we gaze at our reflection? Do we like what we see?

In their Symmetry podcast, the Radiolab team told the story of a young man whose image of himself (at worst – normal, at best – cool), was challenged throughout his childhood and adolescence by bullies that physically abused him, and society that shunned him.

It followed him whichever school he attended, in each neighborhood he lived, and even to the seaside town him parents took him each summer.

His puzzlement grew when, during the hiring process for a part-time job, he was photographed and was presented with 4 identical copies of a face that looked, well, wrong.

“Who’s that dork?” he wondered, as he stared at a picture that appeared to be a nerdy, unattractive and uncool version of himself, and he realized for the first time that this was how others saw him – not the mirror image he stared at every morning, but the flip side – the real him.

Looking closely, the only physical difference seemed to be the hair that parted from the left in the mirror, and from the right in the photo. Could that be it, he thought? just the hair?

Well, needless to say, he changed the parting and changed his life. School, work, and even the summer holiday kids invited him into their circle, treated him with respect, bought him beers… Literally overnight his life had turned around.

You can see the effect of such a switch in the photos below. The first is of Abe Lincoln as we know him and the other as he would see himself every morning as he shaved :

Abe normal
Abe flipped

The obvious interpretation is that Abe’s characteristic face is so well known to us that any interference would look out of place, but the reality appears to be deeper.  Humans, it seems, favor one side of our faces over the other.  When we smile, or frown we do so slightly more on the left side, and a parting that emphasizes or draws the attention to that side renders us more animated, characterful and interesting than we would be perceived had we a parting on the right.

It is no surprise therefore to discover that Clark Kent parts his hair on the right, while Superman parts it on the left.  No mirrors at work here – it seems that Hollywood has at least one behavioral psychologist actively consulting their stylist team.  What is perhaps more of a shock – if it can be believed, is that following Carter’s 1970′s call for national unity for which he attracted almost universal criticism for his weakness and lack of presidential charisma, the young man from Radiolab wrote to him suggesting that he change the parting in his hair from right to left.

Six weeks later during Another address to the nation, the world’s press and especially John Walter was shocked to see that the president was now parting his hair on the other side!

All this would be less painful for me if my hair wasn’t forced into a right-hand part by an uncontrollable cow’s lick inherited from my mother…

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Pig Metamorphosis

Give your pet dog it’s freedom and it’ll just sit on your doorstep looking miserable. Release it into the wild and it will become a pretty effective predator, but it will take generations for it to physically adapt to it’s new environment.

The Dingo was introduced to Australia about 3500 years ago. It’s about as wild as a dog gets, but it doesn’t look all that different to my brother’s dog Sam…

DingoSam, on Bernal Heights

…and that’s pretty common for most animals. In their wild (or rather, feral) state, they’re just a thinner, mangier version of their domesticated former selves.

But not so for pigs. Take a normal, pink, piggy and let it out of it’s pen and within weeks it will undergo a complete and astonishing transformation. Not only will it lose its cute chubbiness, but :

  • Thick, black hair will grow all over it’s body and its skin will darken
  • It’s snout will lengthen and it’s nose will start pointing down rather than up
  • The brain will dramatically swell, requiring it’s skull to increase significantly in size
  • That lovely curly tail will straighten
  • It will even grow tusks!!

Domesticated Pigs
Feral Pig

It’s estimated that 95% of all ‘wild boars’ shot by hunters are actually these escaped pigs, and there are over 2 million roaming wild in Texas alone.

Pretty weird huh?

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The Critical Role of Olive Oil in Pasta Sauce

Eat spaghetti or penne for the first time in Italy and you’ll be struck by the difference in the pasta’s texture compared to the soggy, overcooked shapes that haunted the dinner plates of your childhood (sorry Mum…). But stay long enough to look past the surprising bite of the pasta itself and you’ll notice there’s something else going on that’s going to make recreating this bowl of heaven pretty difficult when you get home.

The sensation is the creamy, buttery, sensual pleasure that seems consistent present from the egg-based Carbonara, through the most elaborate of shellfish creations to the apparently simple tomato sauce, and that seems to accentuate the flavors of each dish just as it harmonizes the experience into something familiar and deeply satisfying.

Olive OilWhat is so remarkable about the authentic version of these recipes is that you will not find mention of a drop of cream or a knob of butter – components that in reality impart either heaviness or overpower the sauce and ultimately ruin the dish and the waistline. Instead, water from the pasta is vigorously mixed with the oil in the sauce to form a emulsion that is neither watery or oily but simply delicious.

The technique is simple :

1. Cook your pasta sauce down until it is quite dry. We want the resulting dish to be loose and creamy, not runny.

2. When your pasta is just ever so slightly crunchy (with maybe a minute left to cook), turn up the heat under the sauce.

3. If you used a decent quantity of oil in the preparation of the sauce then go straight on to the next step, but if you were light-handed as you were frying your onions or garlic then you’ll need to add a couple of glugs of extra-virgin or your emulsion will not form. Don’t worry, if it’s raw then it’s remarkably healthy stuff.

4. DO NOT DRAIN THE PASTA

5. Move the pasta to the pan with a pair of tongs (for spaghetti) or a slotted spoon (for shorter types). The trick here is to ensure that you bring a dribble of water with each load.

6. Now, stir like buggery. You need to blend the 2 phases and that takes some aggression. I tend to rotate the pasta in the center quickly for a few seconds before widening my radius to drag in the remnants from the edge of the pan. You’re creating that creaminess, coating the pasta, and finishing off the cooking. Rather than soak up only water, your pasta will be infused with the flavors from the pan. If you want to look cooler and less maniacal, you can shake the pan like a pro rather than stir, flicking the contents off the back of the pan.

7. If your sauce dries out you can always add another splash from the pasta pan. The results should be loose, not stodgy. Be careful though – more than 30 seconds and you’ll overcook the pasta and ruin everything.

So there you are – give it a go. Most Italians would rather have a plate of pasta than the most succulent of steaks or the most tempting of fish creations. The choice is infinite and now you know the secret!

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Race Results : Villa Gentile -> Monte Fasce

Running is fun – right? No matter how hard you push or how far you go, there’s always a thrill, a high, or at least a sense of achievement.

At least that’s what I thought until I ran this hellish race :

Screen shot 2011-03-24 at 10.54.10 PM

Pure pain from start to finish, and as you can see from the results below – I was middling at best.

CONCAS SALVATORE 1981 B C.RISSO 42.52.00 1°Ass. M.
CAVALLETTI DAVIDE 1986 B Pod.Peralto 45.01.00 1°cat.B
PENSA ALESSANDRO 1975 C Gol. Paradiso 45.21.00 1°cat.c
PORRO ROBERTO 1970 C Camb.Risso 46.27.00 2°cat.C
GRECCHI GIOVANNI 1976 B DELTA. 47.50.00 2°cat.B
ASBORNO MATTEO 1969 C Camb.Risso 48.11.00 3°cat.c
BALBI STEFANO 1974 C Valle Scrivia 48.39.00 C
VASSALLO EMILIANO 1970 C Camb.Risso 48.52.00 c.
MORA BARTOLO 1966 C DELTA. 48.55.00 C
REPETTO EMANUELE 1990 B Camb.Risso 52.30.00 3°cat.B
STEGAGNINI LUCA 1968 C Indipendente 52.45.00 C
CONTERNO GIUSEPPE 1956 D M.TIGULLIO 52.45.00 1°CAT.D
CASALE ELIO 1960 D DELTA 54.22.00 2°cat.D
IENTILE FABIO 1976 B P.Valpolcevera 54.30.00 B.
CAVALLANTE CLAUDIO 1969 C DUE PERLE 54.43.00 C
TONI MASSIMO 1954 D MAR.GE. 54.57.00 3°cat.D
SEGALERBA STEFANO 1968 C MAR.GE. 55.17.00 C
PICCONE STEFANO 1967 C DELTA 55.31.00 C
PELLERO ATTILIO 1954 D C.RISSO 55.32.00 D
ZANONI CLAUDIO 1955 D MAR.GE. 55.34.00 D
CAVANNA MASSIMO 1982 B Indipendente 56.55.00 B.
BARTALI ALESSIO 1982 B Indipendente 56.90.00 B.
PERFUMO BRUNO 1956 D DELTE 57.04.00 D
ARGENTI GIORGIO 1966 C GE.ATL. 57.23.00 C
MAGNOLFI GINO 1958 D DELTA 57.30.00 D
GIULIANO GUIDO 1963 C DELTA 58,09,00 C
DIANA CLAUDIO 1957 D DELTA 58.19.00
PICCARDO PAOLO 1968 C DELTA.SPE. 58.30.00
TASSINO ROBERTO 1965 C GE.ATL. 58.38.00
BARISIONE GIOVANNI 1958 D MAR.GE. 58.47.00
OPRANDI FRANCO 1955 D Indipendente 58.50.00
PORRO PAOLO 1967 C C.RISSO 59.00.00
TOMASIN FABIO 1976 B GE.ATL. 59.20.00
LOVOTTI ALFREDO 1953 D DELTA 59.43.00
CAMBIASO EMANUELE 1962 C Indipendente 59.54.00
MARTINI SONIA 1977 G DELTA 59.59.00 1°Ass. F

ORCHARD ALASTAIR 1973 C Indipendente h.1.00″00

RUSCIANO ANTONIO 1951 D Pod.Peralto h.1.00″38
MOLINARI ANDREA 1966 C ERGUS h.1.01″09
GIUDICE PAOLO 1964 C A.A.A. h.1.01″34
LUCOTTI MASSIMO 1965 C GE.ATL. h.1.02″.06
TRIPODI GINO 1963 C MAR.GE. h.1.02″53
REPETTO ALBERTO 1980 B CIT.GE. h.1.03″55
TACCHINI LUCA 1971 C GAU h.1.03″59
OGLIANI ALFREDO 1949 E GAU h.1.04″00 E.1°CAT
BAZZANO ALBERTO 1970 C Indipendente h.1.04″30
TIGOLI MICHELE 1970 C Indipendente h.1.04.50
GARBARINO ALESSIA 1976 G MAR.GE. h.1.04″55 1°CAT.
ZANNIN MASSIMO 1967 C GE.ATL. h.1.05″00
ORLANDO MASSIMO 1970 C GE.ATL. h.1.06″00
SCARCELLA LUCIANO 1969 C DELTA h.1.06″50
PASA ILARIA 1959 H MAR.GE. h.1.06″59 1°CAT.H
PAPI GIUSEPPE 1964 C OLIMPIA h.1.07″00
CAPPELLANO SERGIO 1946 E DELTA.SPE. h.1.09.00 2°CAT.E
GHIRLANDA MAURO 1971 C DELTA h.1.10″00
GIUSTOLISI GIUSEPPE 1962 C GE.ATL. h.1.10.19
PISANU MARIO 1960 D C.RISSO h.1.11″50
TORRISI MAURO 1961 C S.OLCESE h.1.12″10
PITTALUGA ROBERTO 1959 D S.OLCESE h.1.14″00
ARLANDINI LORENZO 1938 oltre GE.ATL. h.1.17″00 oltre2°
LIONETTI GIOVANNI 1938 oltre GAU h.1.17″00 oltre1°
MAUCERI ALESSANDRO 1966 C GE.ATL. h.1.30″00
ARNONE ARTURO 1936 oltre Indipendente h.1.35″00
BALDINI ANTONIO 1933 oltre Indipendente h.1.50″00

And yes, those 73 year old guys were only 17 minutes behind me!!!

At least the view from the top was spiffy :

IMG_0240
IMG_0250

Next up is the Genova half marathon….

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The Prometheus Story

Donald Currey had always dreamed of being a botanist and in 1964 he was a post graduate studying the effects of the The Little Ice Age on vegetation at the University of Carolina. The evidence he needed was to be found in the rings inside old trees which indirectly record the weather each year of the tree’s life.

Armed with a special core drill from Sweden, Currey explored the forest of Nevada’s Great Basin National Park and randomly chose a tree to sample. He climbed it’s lower branches, positioned his prized instrument and began the laborious process of drilling a core sample.

Bristlecone Pine Donald Currey

Whether it was a knot in the wood, or a poor technique, the drill bit soon became impossibly stuck and with no money for a new one or the time to order it from Sweden, Currey appealed to the Forest Service for help.

The ranger, gazing up at the drill sticking out of the trunk, head cocked to catch Currey’s pitiful explanation, casually turned to his team; “fuck this, let’s just cut her down”.

And so out came the chainsaw, down came the tree, and Currey was presented a clean cross section of the trunk to study.

It was only later that evening in his lab, as his preliminary count of the rings surpassed 5000 that he realized what he had done. Here on his table, oozing sap, was a slice of the oldest tree ever found, and he had cut it down.

The tree, a Bristlecone Pine, was named after the mythological figure Prometheus, who stole fire from the gods and gave it to man. Currey published his story in the journal Ecology and went on to become a successful scientist, although public outrage over his moment of poor judgment kept his fields of study away from trees.

This story comes from Radiolab‘s Podcast “oops

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Freediving Part 2 – Hyperventilation

In Part 1 I briefly explained that the urge to breathe is regulated by a build up of CO2 sensed by the body, rather than an actual lack of oxygen (that the body cannot directly determine).

In this post I look at an example of the complex interactions that occur within the body during apnea and what happens if you try to disturb the balance.

One of the ways in which a freediver is able to hold his breath for an apparently impossible time (the current record is over 10 minutes) is that the air in his lungs only represents a portion of the oxygen at his disposal.  Unlocking the hidden reserves are key to a long and safe dive.

Let’s look at the sequence of events that occur in a normal breath hold :

1. The athlete prepares himself (more on this fundamental step next time)

2. A final deep breath fills the lungs to capacity and signals the start of the apnea

3. As the oxygen in the lungs is used, the resulting CO2 is dissolved into the bloodstream causing the uncomfortable sensations that we associate with a need to breathe

4. The dissolved CO2 decreases the pH of the blood and the acidity stimulates the haemoglobin in the muscles to liberate the oxygen that it has stored.

5. The athlete’s ability to remain relaxed despite the pain of the increasing CO2 as oxygen is gradually liberated determines the final length of the apnea attempt.

Hyperventilation is the act of ‘over breathing’ that many of us tried as a child in order to induce lightheadedness. For many years it was a mainstay of freedivers’ preparation due to the subsequent decrease in discomfort experienced during the breath hold.

What was not understood at the time is that hyperventilation does not increase the amount of oxygen available, but instead purges the body of CO2.  Superficially this is great as lower initial CO2 means a significant delay in the onset of the urge to breathe and an improvement in the comfort felt by the athlete.

Unfortunately, lower CO2 also means more alkaline blood, and the store of oxygen in the muscles therefore remains untapped.  Unlike a natural breath hold where the athlete trades discomfort for more oxygen, a forced breath hold using hyperventilation means a more comfortable but ultimately worse performance.

Now, here’s the important bit.  As the body cannot directly detect O2 levels in the blood, freedivers rely on the discomfort as an indicator for when to stop.  Take away the sensation by hyperventilating and you just lost your instrument panel.  Essentially you feel great right up to the point that you black out.  Do that on the sofa and you may give your wife a fright, but practicing hyperventilation underwater is a death sentence.

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The Science Behind Traffic Jams

A particularly nice graphic that explains (at an extremely high level) what causes traffic jams.

The root cause is a combination of saturation and what’s called a Backwards Travelling Wave. A simple event such as a lane change causes cars behind to slow slightly and every subsequent line to slow further in order to maintain safe distance. The further away from the original event a car is, the slower it will have to go to avoid hitting the cars in front.

Why Traffic Jams Happen width=
Via: Car Insurance Guide

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Sidewinders and the Land Speed Record

Hal Needham is a hell of a guy.

He started as a stuntman and double for Burt Reynolds, but went on to direct films like Smokey and the Bandit, run a NASCAR team and break the land speed record and the sound barrier in his Budweiser Rocket car in 1979.

Apparently the 48,000 horsepower developed by the rocket was only enough to reach 714 mph and so Needham bought 6 Sidewinder rockets from the Navy and fired them at crucial points during the run to boost the car’s speed To 731.9 and break the record.

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How to make a horse fall over on film

I recently heard Hal Needham describe the way in which horses are made to fall on film.

Now the animal protection society insists that it is done through training, but back in the day the technique was quite horrific :

1. Drill a hole in each of the horses front hooves
2. Pass a cable through each hole and attach the end to a fixed point
3. Run the horse away from the fixed point until the cable goes tight and it’s front legs are stopped dead

Apparently they killed a lot of horses this way…

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The Running Man Part 4

Well, I’m getting pretty good mileage out of this book!

OK, here’s a nugget that I’m likely to forget if I don’t write it down :

When scientists measured the average speed of runners in the New York Marathon, they discovered that times improved from 19 years old through to a peak at 27.

So far so good. What’s surprising is that it’s not until 64 years old that performance drops back to the same as it was at 19.

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