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ORNL devises recipe to fine-tune silica rod diameters
Dec 21, 12:33AM
By controlling the temperature of silica rods as they grow, researchers at Oak Ridge National Laboratory could be setting the stage for advances in anti-reflective solar cells, computer monitors, TV screens, eye glasses, and more.
The goal of fabricating fixed-size one-dimensional silica structures and being able to precisely control the diameter during growth has long eluded scientists. Now, Panos Datskos and Jaswinder Sharma have demonstrated what they describe as the addressable local control of diameter of each segment of the silica rod.
"In nature, many intricate structures develop and grow in response to their environments," said Sharma, a Wigner Fellow and corresponding author of the Angewandte Chemie International Edition paper that outlines the process. "For example, in addition to genotype, shell shape is also controlled by the local environment in many oysters and scallops."
Taking a cue from nature, by manipulating the reaction temperature during growth, Sharma and co-author Datskos were able to control thickness while retaining control of each segment of the rod separately.
When the researchers increased growth temperatures, the segment diameter became smaller. By increasing incubation times, they obtained longer segments at the same temperature. Higher temperatures for the same incubation time produced longer segments of the glass-like silica rods.
It appears that the correlation between temperature and diameter is a result of the relationship between temperature and the size of the emulsion droplet, according to the authors, who discovered that the higher the temperature, the smaller the emulsion droplet.
The researchers envision this finding leading to further opportunities that require vertically aligned arrays of silica rods for gradually changing a refractive index on a large scale. The paper, titled "Synthesis of Segmented Silica Rods by Regulation of the Growth Temperature," is available at http://onlinelibrary.wiley.com/doi/10.1002/anie.201308140/full.
Funding was provided by the Laboratory Directed Research and Development Program. A portion of this research was conducted at the Center for Nanophase Materials Sciences, which is supported by the U.S. Department of Energy's Office of Science.
The Center for Nanophase Materials Sciences is one of five DOE Nanoscale Science Research Centers, national user facilities for interdisciplinary research at the nanoscale, supported by the DOE Office of Science. Together the NSRCs comprise a suite of complementary facilities that provide researchers with state-of-the-art capabilities to fabricate, process, characterize and model nanoscale materials, and constitute the largest infrastructure investment of the National Nanotechnology Initiative. The NSRCs are located at DOE's Argonne, Brookhaven, Lawrence Berkeley, Oak Ridge, and Sandia and Los Alamos national laboratories. For more information about the DOE NSRCs, please visit http://science.energy.gov.
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Recipe: Chocolate Crispies | Jersey Bites
Dec 20, 11:03PM
Chocolate Crispies
We made it! Today is the twelfth and final day of our 12 Days of Cookies! Give new Biter Kathy Mathieu's inaugural contribution, Chocolate Crispies, a whirl. You can thank us later.
A simple-but-rich chocolate treat always has its place amid the fancy decorated and specialty Christmas cookies we enjoy at the holidays.
Ingredients
2 oz. unsweetened chocolate
1 stick (1/2 cup) butter
1 cup sugar
1/2 cup flour
2 eggs, unbeaten
1/2 tsp. vanilla
1/2 cup chopped walnuts
Directions
1. Preheat oven to 400°F.
2. Butter a roasting pan (9×13) on the bottom and about ½ inch up the sides. You can use a cookie sheet if it has sides.
3. Melt chocolate and butter together in the heaviest saucepan you have. Watch carefully, stirring often so the mixture doesn't burn. Remove pot from heat when blended.
4. Add dry ingredients and mix just enough to combine.
5. Mix in eggs and vanilla.
6. Spread batter evenly in pan without scraping the bottom.
7. Sprinkle nuts on top.
8. Bake 11 to 13 minutes, depending on the size of the pan and your oven. Test for doneness by inserting a toothpick in the center. It should come out clean.
9. Cool for 10 minutes.
10. Using a sharp knife, cut the cookies into diamond shapes by cutting on the diagonal in one direction and straight across in the other. No worries if you get confused. People will love the cookies no matter how they look!
Cool completely before removing from pan.
Makes approximately 2 1/2 dozen cookies.
Kathy Mathieu is the creator and moderator of the inclusive blog Food Sharing Network and the author of Simply Delicious, a food column published in Taste Magazine in print and online. She started the site when she realized most conversations turned to food. Kathy is also the owner of The Red Wagon Group, a PR and communications firm based in Rutherford. She loves to cook, write and eat, and is thrilled to be part of Jersey Bites!
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Join our email list - it's free!Japanese recipe site Cookpad expands abroad with acquisition of ...
Dec 20, 10:20PM
Cookpad, Japan's top recipe website, is making an aggressive international push by acquiring Spain's Mis Recetas and an equity interest in social cooking app Allthecooks. The move follows the launch of Cookpad's English site earlier this year.
Mis Recetas boasts roughly 6 million monthly users. Allthecooks, which will become a sub-subsidiary of Cookpad, has picked up 1 million users since launching last December.
The two deals will help Cookpad grow its presence in English and Spanish-speaking markets. The company intends to bring its service to each major language in an effort to "enable people worldwide to enjoy the cuisine of every nation."
➤ COOKPAD Advances in Globalization Scheme, Linking with Recipe Services Worldwide
Thumbnail image: glyn / Shutterstock
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Three Healthier Christmas Ham Glaze Recipes | Wholesome Cook
Dec 20, 10:18PM
Made with whole fruit and a good measure of festive spices, these Christmas Ham Glaze Ideas – in Spicy Cherry, Tropical Pineapple and Orange Honey Mustard are delicious, added sugar-free, quick to make and perfect for gifting.
This year, and for the first time in our adult lives together, we will be hosting Christmas at our place. The tree has been decorated. Extra place settings and sheets bought. Menu planned. Words cannot describe how excited I am to be doing this. It's been a huge year for us and to be able to share the memories of the 12 months gone by with family will be a true blessing.
For us, 2013 was a year…
…of doing those grown up things like getting engaged, buying a house and getting married. We spent an amazing three weeks in France, Spain, Warsaw and London, dining at the world's no 4, no 7 and no 8 best restaurants, enjoying the sights, languages, people and culture.
I've also completed my studies and graduated from the Institute for Integrative Nutrition. The course had such a great holistic depth to it that celebrated bioindividuality – you know, the fact that we are all different and no single way of nourishing our bodies is best for everyone. Finally someone talking and teaching sense! If you are passionate about health and wellbeing and have considered doing a nutrition course, you should take the leap in 2014 sign up. Or at least get the IIN starter guide. read it over the holidays and feel inspired.
2013 was a year of success for Wholesome Cook, too.
I was shortlisted as a top 5 finalist in the inaugural BUPA Health Influencer Awards - this was a great honour. I've developed and shot recipes for my favourite clients. I've had the great pleasure to work as a recipe developer, stylist and photographer for Sarah Wilson's Online I Quit Sugar Program. I was one of the ambassadors of the Meat Free Week 2013 Campaign (and will be back in 2014).
I've developed recipes for cookbooks and contributed my first edtorial piece to a national food magazine which will be out in time for Easter. I've styled and shot a kids eCookbook and am working on Quick and Healthy Smoothies, my third big eBook. I won the Nespresso Brownie Competition and I've come third and second in a Sydney-based food blog ranking.
In February, I had my 1 millionth page view. It looks like by the end of the month, that will be 2 million! And this will be my first time making a whole glazed leg ham.
So I've been practicing and perfecting glazes for the past month on smaller pieces of ham and pork loin. These are quite perfect for smaller gatherings actually. I think Spicy Cherry might be my favourite, closely followed by the Tropical Pineapple… Mmmm!
Now, as Christmas is only a handful of days away, I am going to put my feet up for a couple of days and take a breather. Realx. Read a few books. See a movie. Go for a swim. Wrap gifts. Plan for the year ahead and thank you. For sticking around, reading, commenting, enouraging me on, emailing questions, criticisms and praise.
From the bottom of my heart, I want to wish you a very happy and safe Christmas. May it be filled with joy, peace, laughter and a delicious meal shared with your dearest friends and family. Have a fantastic start to the New Year – see you in 2014!
Spicy Cherry Christmas Ham Glaze Recipe
Author: Martyna | Wholesome Cook
Recipe type: Christmas, ham, glaze, festive, tropical
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 10-12
- 350g cherries (2 cups pitted cherries, frozen and thawed can be used)
- 2 red long chillies, de-seeded and chopped roughly
- ¾ cup water
- 1 teaspoon cinnamon powder
- 1 teaspoon ground cloves
- 1 tablespoon apple cider vinegar
- 1 tablespoon rice syrup or honey
- Pit cherries if using whole ones.
- Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer over medium heat for 15 minutes, or until most of the liquid has evaporated and the sauce thickened.
- Process with a stick blender, or transfer to a blender jug and puree. Place in a sterilised jar and allow to cool before placing a lid. Store in the fridge for upto 4 days, or freeze in an ice cube tray for use later.
- This amount will glaze one whole on-the-bone leg ham.
3.2.2158
Tropical Pineapple Christmas Ham Glaze Recipe
Author: Martyna | Wholesome Cook
Recipe type: Christmas, ham, glaze, sugar-free, festive, tropical
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 10-12
- 500g (2 cups) fresh pineapple pieces
- 1 tsp vanilla extract
- 1 tsp ground cloves
- ½ cup water
- 1 tbsp rice syrup or honey
- Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer over medium heat for 15 minutes, or until most of the liquid has evaporated and the sauce thickened.
- Process with a stick blender, or transfer to a blender jug and puree. Place in a sterilised jar and allow to cool before placing a lid. Store in the fridge for upto 4 days, or freeze in an ice cube tray for use later.
- This amount will glaze one whole on-the-bone leg ham.
3.2.2158
Orange "Honey" Mustard Christmas Ham Glaze Recipe
Author: Martyna | Wholesome Cook
Recipe type: Christmas, ham, glaze, sugar-free, festive, tropical
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 10-12
- 3-4 large oranges (2 cups peeled orange chunks)
- ½ tbsp orange rind
- 2 tbsp lemon juice
- ½ cup water
- 1 tbsp rice syrup or honey
- ¼ cup seeded mustard
- 1 tsp cinnamon
- 1 tsp ground ginger
- Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer over medium heat for 15 minutes, or until most of the liquid has evaporated and the sauce thickened.
- Process with a stick blender, or transfer to a blender jug and puree. Place in a sterilised jar and allow to cool before placing a lid. Store in the fridge for upto 4 days, or freeze in an ice cube tray for use later.
- This amount will glaze one whole on-the-bone leg ham.
3.2.2158
Holiday Cocktail Recipe: The Warm Fuzzies
Dec 20, 10:07PM
Photo courtesy of the Wallace
This weekend will undoubtedly bring a little bit of that SoCal chill we've been waiting for, and what better way to keep yourself cozy than a Warm And Fuzzy cocktail from The Wallace. Bartender Holly Zack crafts this drink, which is essentially a riff on eggnog, with blackwell rum, cognac, cynar, egg, lemon, and simple syrup.
While you're there, it wouldn't hurt to grab a bite or two from the kitchen of husband-and-wife owners Michael and Carol Teich. They source seasonal ingredients from local farms, making comforting bites that'll go very nicely with your Warm Fuzzies.
Here's how it's done:
Warm Fuzzies
.75 oz Blackwell rum
.75 oz cognac
.5 oz cynar
1 oz simple syrup
.5 oz lemon
1 egg
Dry shake in a Boston shaker, then shake with ice. Double strain. Garnish with grated nutmeg.
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