If you put butter into a pan that is too hot and it starts burning, it can be useful to cool things down by adding some oil. But the milk solids will always burn at a given temperature. A mixture of olive oil and butter won't let you cook at a higher temperature than just butter.
Not really. Like yes, enabling DLSS lowers the real rendering resolution, but it looks better than native in pretty much all cases, minus some motion artifacts. You'd be silly not to use DLSS in a game that supports it. On a 4k screen anyway, it's not quite as great at lower target resolutions.
Recently, unless they changed something in the last week DLSS 2 is IMO not worth it to play in 4k vs 1440.
DLSS 3 still only looks fine on cherry picked screens: “It looks like DLSS 3's weakness lies in hidden geometry, where information is missing between two frames due to geometry overlapping another set of geometry while in motion. This can cause DLSS 3 to "shutter" and output ugly artifacts as it tries to fill in the void of missing detail.” https://www.tomshardware.com/news/dlss-3-early-review-rtx-40...
It has never been exclusively virus oriented. Foundational work on vaccines was done before viruses were discovered, and many early vaccines were for bacterial pathogens.
The definition is now being expanded beyond infectious diseases I suppose.
It’s probably more accurate to say there’s a build back of CO2. Wim Hof uses hyperventilation to lower blood CO2 level well below normal so that when you do the breath hold, a big chunk of the time is spent just returning CO2 to that normal level.
This is in contrast with other breathing exercises to do cause an actual build up of CO2 to levels well above what feel normal. Freedivers call these CO2 tables and they’re used to build CO2 resistance and increase breath-hold times.
“When we breathe in, we take up oxygen and release carbon dioxide from our blood. Our blood is usually already fully saturated with oxygen (about 99% saturation) and breathing deeply does not raise that saturation. Breathing deeply does, however, release a lot of carbon dioxide. This, in turn, lowers the “urge to breathe”.
The brain stem, specifically the pons and medulla oblongata, is sensitive to carbon dioxide. Having too much carbon dioxide in the blood will trigger your brain stem to breathe. By removing carbon dioxide from the blood through deep breathing, this impulse to breathe from the brain stem is lowered.
In short, the lower the level of carbon dioxide, the longer you can hold your breath. The impulse is just not triggered yet.“
The explanation seems contradictitory. Initially it says "Breathing deeply does, however, release lot of CO2". Later it says "By removing CO2 from the blood through deep breathing ....".
Hyperventilation doesn't significantly increase blood oxygen saturation. A healthy person near sea level will already be close to 100% so there's no room for increase. This is normally measured using an optical sensor.
Blood O2 and CO2 percentages don't sum to 100%. O2 saturation refers to the percentage of hemoglobin molecules which have oxygen bound. Only some CO2 is transported bound to hemoglobin.
Breathing removes CO2 generally. But when you are breathing normally, i.e. letting the autonomic nervous system control the breathing rate at tidal volume (the amount of air exchanged in a normal breath), the rate of purging CO2 is equal to the rate it is produced by cellular respiration so you have a normal physiological amount of CO2 in circulation.
If you intentionally breath deeply, greater than tidal volume, it means at the same breathing rate, you are exchanging more air in total and will be purging more CO2 than you produce which will lead to hypocapnia over time.
Hypocapnia doesn't inherently need to result from deep breathing if you offset the greater-than-tidal volume with less-than-normal breath rate — if you are breathing very slow or 'skip' breathing with pauses in between, but that balance can be pretty hard to reach
Depends on the balance of deep breath and breath hold. At the end of the day if the overall air exchanged is greater than necessary to maintain balanced CO2 levels, for example if you are deep breathing and pausing in between but not long enough to offset the amount of air exchanged, you could still be driving a net decrease in CO2 levels. However if you are breath holding until the urge to breath arises, which is driven by rising CO2, then yeah you are probably offsetting the effect of the deep breathing.
> Mushrooms specifically are time consuming to clean in any non symbolic quantity.
FWIW, in my ~10 year professional cooking career I think I've washed a batch of mushrooms a grand total of 2 times, only because they were uncommonly dirty. You've probably eaten unwashed mushrooms many times in restaurants. Eating a little dirt probably isn't going to hurt you. If there's anything pathogenic on them a rinse in water isn't going to do much.
The color of food and drink certainly has suggestive power, but the popular conception of what that wine study shows, i.e. that wine tasting is complete junk, is itself complete junk.
I never said wine tasting was junk, but there is plenty of baloney in the reddit post. The worst part is the claim the author is not a scientist, merely an academic doing a study. Was his white coat missing? He did not attend Science University?
I also posted that the author is a wine maker, so it's clear he doesn't view the wine world as junk. My take away from it is that there's a lot going on in our head based on the input from the senses, that things are not black and white, and that it's difficult to rate things objectively because of it. And that this is completely fine, since we are humans and not machines, and if you can taste black currants in a wine and this makes you happy, knock yourself out.
Counter anecdote: I tend to compulsively clean my apartment on mushrooms.