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A couple weeks ago, I put a plate of food with a dish containing curry and lamb outside in the cold (my refrigerator was broken, and I know that this was an unsafe practice; I will not be asking for any professional advice based on this fact, just a scientific query about fat residue). Shortly after, the food was exposed to the elements: sun, rain, and a raccoon. Recently, I took the food back inside, dumped all the expired contents, and washed it immediately in hot water and dish soap. Much to my surprise, there was a layer of fat residue on part of the inner side of the plate that would not come off! I tried scrubbing it with different kinds of soap, running it through both hot and cold water again, scrubbing it with my fingers, but to no avail. My fingers merely left print marks on the fat as I was scrubbing it, and when I smelled it, it still had the faint odour of freshly cooked lamb. The fat was white with a yellowish tint, very thick, and may have reduced the friction coefficient on my hands after I washed them (although I'm not entirely sure about this one).
I have two questions:
1) What possibly could have caused the lamb fat to procure an industrial-strength durability?! I do not recall the plate being this hard to wash right after putting the lamb dish in it, if I had tried transferring it to another plate and washing the first one.
2) What chemical or technique can I use to remove the fat from the edge of the plate? Am I better off throwing out the whole plate? (I'm playing it safe here, and assuming that the plate is only safe when all surfaces are disinfected by heat, without residue of any kind that could harbour pathogens -- again, I'm not asking for any professional advice related to this, medical or otherwise).
Thanks. (I live in Canada, where the temperature at night can easily drop below -10C Centigrade).
2607:FEA8:1DDF:FEE1:1C3F:96A8:802D:5407 ( talk) 06:48, 26 February 2020 (UTC)
I usually wipe fat like that off with a paper towel, it seems to get almost all of it off, then wash in hot water and detergent. 49.197.54.240 ( talk) 05:51, 28 February 2020 (UTC)
Can anyone recommend me some not too hard to read, Brian Greene type books about chemistry? I was reading Feynman's Lectures on Physics and was intrigued by the description in the introduction of how chemistry uses macroscopic methods (colors of substances etc.) to understand in an "unexpected" way the microscopic structure of a compound, and I'd like to learn a little more about that. Thanks! 95.168.116.25 ( talk) 18:39, 26 February 2020 (UTC)
hi, please see Talk:Uninterruptible_power_supply#looking_for_CPSS_or_CSS_info
thank you.
-- 5.170.45.195 ( talk) 20:10, 26 February 2020 (UTC)
What kind of geological processes have led to Java Sea's current shape? I've just noticed it seems oddly rectangular. 89.172.8.50 ( talk) 23:51, 26 February 2020 (UTC)
Sorry, I should've added the picture. It's more obvious in this picture on the right or the one here: Indonesia#Administrative_divisions. Look at the coasts of Lampung, Banten and West Java province for the best match. The right side of the quadrangle in the Java Sea picture requires drawing two imaginary lines from Celebes but the other three sides seem fairly obvious to me. My first thought was also tectonics, but Borneo, Java and Sumatra are all on the same plate. Amusingly the angle between Banten & Lampung coasts at the Sunda strait matches the angle of the southwest corner of Borneo (my crude measurements [1] give 98.8° and 98.9° for the angles). Altho that one can only be a coincidence considering that the rest of the coast doesn't match. 89.172.8.50 ( talk) 21:04, 27 February 2020 (UTC)
Science desk | ||
---|---|---|
< February 25 | << Jan | February | Mar >> | February 27 > |
Welcome to the Wikipedia Science Reference Desk Archives |
---|
The page you are currently viewing is a transcluded archive page. While you can leave answers for any questions shown below, please ask new questions on one of the current reference desk pages. |
A couple weeks ago, I put a plate of food with a dish containing curry and lamb outside in the cold (my refrigerator was broken, and I know that this was an unsafe practice; I will not be asking for any professional advice based on this fact, just a scientific query about fat residue). Shortly after, the food was exposed to the elements: sun, rain, and a raccoon. Recently, I took the food back inside, dumped all the expired contents, and washed it immediately in hot water and dish soap. Much to my surprise, there was a layer of fat residue on part of the inner side of the plate that would not come off! I tried scrubbing it with different kinds of soap, running it through both hot and cold water again, scrubbing it with my fingers, but to no avail. My fingers merely left print marks on the fat as I was scrubbing it, and when I smelled it, it still had the faint odour of freshly cooked lamb. The fat was white with a yellowish tint, very thick, and may have reduced the friction coefficient on my hands after I washed them (although I'm not entirely sure about this one).
I have two questions:
1) What possibly could have caused the lamb fat to procure an industrial-strength durability?! I do not recall the plate being this hard to wash right after putting the lamb dish in it, if I had tried transferring it to another plate and washing the first one.
2) What chemical or technique can I use to remove the fat from the edge of the plate? Am I better off throwing out the whole plate? (I'm playing it safe here, and assuming that the plate is only safe when all surfaces are disinfected by heat, without residue of any kind that could harbour pathogens -- again, I'm not asking for any professional advice related to this, medical or otherwise).
Thanks. (I live in Canada, where the temperature at night can easily drop below -10C Centigrade).
2607:FEA8:1DDF:FEE1:1C3F:96A8:802D:5407 ( talk) 06:48, 26 February 2020 (UTC)
I usually wipe fat like that off with a paper towel, it seems to get almost all of it off, then wash in hot water and detergent. 49.197.54.240 ( talk) 05:51, 28 February 2020 (UTC)
Can anyone recommend me some not too hard to read, Brian Greene type books about chemistry? I was reading Feynman's Lectures on Physics and was intrigued by the description in the introduction of how chemistry uses macroscopic methods (colors of substances etc.) to understand in an "unexpected" way the microscopic structure of a compound, and I'd like to learn a little more about that. Thanks! 95.168.116.25 ( talk) 18:39, 26 February 2020 (UTC)
hi, please see Talk:Uninterruptible_power_supply#looking_for_CPSS_or_CSS_info
thank you.
-- 5.170.45.195 ( talk) 20:10, 26 February 2020 (UTC)
What kind of geological processes have led to Java Sea's current shape? I've just noticed it seems oddly rectangular. 89.172.8.50 ( talk) 23:51, 26 February 2020 (UTC)
Sorry, I should've added the picture. It's more obvious in this picture on the right or the one here: Indonesia#Administrative_divisions. Look at the coasts of Lampung, Banten and West Java province for the best match. The right side of the quadrangle in the Java Sea picture requires drawing two imaginary lines from Celebes but the other three sides seem fairly obvious to me. My first thought was also tectonics, but Borneo, Java and Sumatra are all on the same plate. Amusingly the angle between Banten & Lampung coasts at the Sunda strait matches the angle of the southwest corner of Borneo (my crude measurements [1] give 98.8° and 98.9° for the angles). Altho that one can only be a coincidence considering that the rest of the coast doesn't match. 89.172.8.50 ( talk) 21:04, 27 February 2020 (UTC)