@ImPeating314 Current industry gold standard is careful sample cleanup with internal and surrogate standards coupled with heart-cut pyrolysis and HRAM MS to give you a wide picture of the different fractions... does anyone think the current academics publishing are that analytically rigorous?

@ImPeating314 Some very clever people are improving the workflows and instrumentation, but it's a pretty challenging ask to accurately distinguish polyethylene residues from saturated triglycerides by analyzing the chemical vapor of ashing your sample.

The highest quality scientific methods, particularly for chemistry, are always sourced in the researchgate comments of unhinged German postdocs and redneck environmental laboratory owners.

@raccoonpape I find the more likely situation to be someone concerned with safety will call a meeting with me to discuss “dangerous chemicals” in the break room fridge and I find it’s just unopened ATP swabs because the storage fridge was full. Then, I have to fire them for being an idiot.

>john mcafee right again

>random person who's not a customer emailing me at 7 pm on a Saturday complaining about our test results (their product tested low when submitted directly by a distributor) >me:

Two personal discoveries this month: 1) learning about soursops, 2) finding large quantities of a rich and beautiful blue-purple carpet mold (on the soursops.)

@IntelliDes Dried fruits can be shockingly high in mold and mycotoxins if they aren't properly cured. Lacking a direct test method, if you like raisins I'd try other brands/batches to see if you still get the same reaction.

The work ethic of a major portion of the American population simply vanished. PPP loan scams, enhanced unemployment, stimmy checks, stock market pump and dumps, inflation, sports betting, memecoins. Many have lost sight of the connections between labor, money, value, and purpose.

@raypeatfan Always found it comical that most labs doing fatty acids by FAME will report down to 0.01% w/w but nutrition facts somehow decided 0.499g = 0.

My management style could be described as a mix of Gregory House, Gordon Ramsay, and Whitey Bulger.

@ananas_mannen How much we could know, if only we could forget what wasn't real.

Another morning in the lab supervising my foids repairing the Chinese autoclave after it blew up again.

If you really wanted to peatpill the masses, you'd stop calling your frozen berries boiled in orange juice and gelatin bachelorslop, and instead start serving it every foid available as "warm fruit gelée with chantilly cream."

'Slop' is often a dysphemism when used to describe food, received by most with a slightly pejorative undertone, but with the proper window dressing and a good name you can serve literal slop to people and it'll be the trending new cuisine served at every food truck in town.