E = - (0.62T2 + 39.2W2 + 62.4P2) + (21.8T + 184.4W + 395.4P + 94.5M - 90.25V) + 50(S + F + 6.4)
It’s not a new theory of quantum physics … it’s the formula for the perfect pint!
A study of over 1,000 pub-goers across the UK surveyed their preferences for the most enjoyable drinking environment. What’s it all mean?
“E stands for enjoyment, T for temperature, W is the number of days before the drinker is back at work, P is the number of drinking companions, M is for mood, V is the volume of background music, while S and F relate to snacks and food available.”
And a video explainer:
Bottoms up, and here’s to high E-values!
How a Mesopotamian mix-up led to 8,000 years of cold suds. Ancient civilizations in the Middle East made a bread out of malted barley. When that bread got mixed with water, met some airborne yeast and was left to sit in the dark, the bakers fell over when they tried to drink it.
That’s how the legend goes anyway. Beer and other fermented drinks have been behind our transition from hunter-gatherers to agriculture, many advances in early chemistry and even how we organized early American towns.
Since all graduate student paths lead to beer, it’s high time we scientists get to know our best friend’s origins.
(via Inside Science)
Fear Not, the Four-Leaf Clover Gene May Be Within Reach
Some crop biologists from the University of Georgia have gotten pretty close to pinpointing the gene(s) responsible for four-leaf clovers (called “quadrifoliolate” as opposed to their “trifoliolate” cousins).
By using a technique in genetics called “linkage mapping”, they have narrowed down the part of the clover genome that makes this pattern (which is no more “lucky” than someone handing you a head of lettuce, btw BUZZKILL). By looking at what other genes are mutated along with four-leafedness, they can map the trait near other genes without knowing the precise DNA sequence that is responsible for the feature. We’ll have fields of four-leafers before too long.
Bonus: Wanna see some quotes from people that get WAY too excited about clover breeding? Read here.
Double Pint O’ Guinness Bonus: A biologist’s Irish ode to beer and yeast and St. Patrick’s day … sing it while you drink!
“Lager may have its roots in Bavaria, but a key ingredient arrived from halfway around the world. Scientists have discovered that the yeast used to brew this light-colored beer may hail from Argentina. Apparently, yeast cells growing in Patagonian trees made their way to Europe and into the barrels of brewers.”
This is what I am talking about when I say “meaningful science”.