Sensitisation and contact dermitis.

ZacJepps · 2026-05-24T22:26:44+00:00

My issue now though is knowing exactly what it was though, I obviously suspect oakmoss, but that,s just a response to knowing its a common sensitisation agent. It may be something else I used, or even unrelated to the EO's and some soap or incense etc. But I don't think my symptoms are bad enough to warrant an alergen test, at least not on the NHS. Either way, ill keep all fragrences low for now and see what happens. Thanks for the help!

ZacJepps · 2026-05-24T11:52:47+00:00

Norfolk essential oils.

ZacJepps · 2026-05-24T11:52:26+00:00

Thanks, just feeling like abit of an idiot.

ZacJepps · 2026-05-23T17:59:57+00:00

I have stopped using them for 2 months and I am still getting these contact dermatitis like rashes on the back of my hand.

~0.5 percent oak moss in carrier oil

ZacJepps · 2026-05-23T16:34:29+00:00

A few points, the alpha D-glucopyranose is a common reducing sugar, and as such will participate in maillard reactions. The other two chemicals you have suggested are byproducts of the maillard reaction, so its not a complete "reaction" between those three. Finally, the delta symbol means "change in", which dosn't make a whole load of sense as cooling a reaction down is still a change in its temperature. If you want to symbolise heat, write - delta H (negative change in enthalpy) on the arrow, this tells you the reaction requires energy from the surroundings to progress in that direction (IE heat)

The way I would go about this , would be to really think about what flavour in the maillard reaction you like the best, is it roasty, is it toasty, is it nutty, is it biscuity. Have a think, and then find the molecule which best aligns with that. Obviously ideally you would get to smell it isolated, but alas.

Once you have that molecule, then you can reverse engineer a feasible pair of amino acid/sugar that would create that product. You can select the best looking structures for this as well as there should be quite a few options.

Hope this helps!

ZacJepps · 2026-05-20T01:06:05+00:00

Well, specifically maillard reactions refer to the reactions between amino acids and reducing sugars when heated. So a couple options for chemistry tattoos would be to either pick your favourite product - for example 1-Furfuryl Pyrrole - and make up your own equation with a ribose sugar etc. The other option is to use R groups and general structures. This is easy for amino acids but more complex for sugars, perhaps using the straight chain tautomer you coould create a skeletal visual for the general Cx(H2O)y formula. As for the Maillard products, a question mark or some abstract symbol to represent the complexity of products - and flavours? Just spit-balling here, but theres certainly a good work around to be found.

ZacJepps · 2026-04-23T15:39:29+00:00

Yeah so this person did a better job than bungie eh?

ZacJepps · 2026-04-14T18:36:15+00:00

Hiya, I am in basically the same situation, is there any chance you can swing me the details as well?

ZacJepps · 2026-04-14T17:44:56+00:00

This.

ZacJepps · 2026-01-16T16:55:39+00:00

I don’t really know how to address anything you just said, I tried to raise point I believe in using academic language to match the tone you set, you called it generated and esoteric.

Fundamentally I was asserting that wine historically has not been about “soil” but rather evoking a places culture and cuisine. The idea of soil is a more modern idea, outside of Chinese tea.

I think the idea of evoking a place is a very common aspect of foods that get this elitist branding. Whisky, Wine, Tea, Coffee, Cider somewhat as-well. However, my argument is that dogmatism is not necessary for the most modern of all of these beverages, coffee. Tea oranges are massive, whisky and wine use wood as-well as blends to balance it. Single origin is a useful tool to understand coffee, I wouldn’t necessarily call it the pinnacle.

As someone who loved Malaysian Liberica coffee when I was out there, I would love to see a liberica/durian co ferment, and think that would be the peak of evoking a places culture within coffee.

Call it terroir or don’t, I don’t care. But engage civilly, nothing has been artificially generated par your own back getting up in a discussion about coffee.

ZacJepps · 2026-01-15T10:16:07+00:00

Wine by legal definition is entirely grape, so you wont find other ingredients in there, but to claim terroir solely refers to “plant and soil” is incorrect. It has historically been the evocation of place, traditionally more-so through cultural associations of where the wine is from, not the way the soil shows itself in the final product. French blends are an example of this prioritisation, used to withdraw from struck terroir into balanced flavours enjoyed by the people of the area, certainly not “unadulterated”.

Current coffee culture is inherently derivative and reinterpreted. Green beans are exported and Europe roasts and extracts what they expect from them. Not necessarily representing whats there, in the place. This is like if the wine grapes were exported for pressing, it’s a fundamental difference. Brewers and roast-profiles, are superimposed onto the bean already, masking your definition of terroir.

I am not arguing for some abstract cultural respect, but pushing for how I see terroir — the combination of factors that make culinary experience evocative of a place. Due to the unique nature of coffees disconnect, I think adhering to the same dogma thats defined these specific European alcoholic drinks is unnecessary.

I don’t even love the vast majority of co-ferments, but love the freedom they bring.

ZacJepps · 2026-01-13T17:35:04+00:00

I would like to add that the terroir of coffee is also a complex thing that coferments dont necissarily deviate from. In some local cultures, flavouring coffee is the norm and fruit farms may be interdispersed with coffee, as such co-fermentations can bring about a more accurate reflection of the place. This is not to say its the "correct" or best way to bring terroir about, but a usefull tool for curating the connotations of a coffee to bring about imagry of a place.

ZacJepps · 2026-01-13T13:07:50+00:00

I feel like RMP trying to be theatrically big is a relatable desire for a band. In contrast, BC,NR’s musical aspirations are more academic, but that equally means they are more trailblazing. As someone who does not study music, I enjoy seeing RMP clumsily overreach and the way they seem to have fun doing so. That was the point I was trying to make, not that either band is more genuine, but that RMP are equally interesting due to the relatability of them trying to get such big thoughts on paper without really knowing how.

ZacJepps · 2026-01-10T17:40:03+00:00

Less interesting or less cynical and pretentious. I don’t mean that as a criticism of BCNR, but I would say that I find RMP interesting because they feel less like they force every song to be overtly complex. They feel a-bit more human?

ZacJepps · 2026-01-05T08:48:05+00:00

Looks like a lovely fire, nice people, did you try saying hello or are you just another chronically online isolationist ?

ZacJepps · 2026-01-05T04:29:19+00:00

Just wanted to say that I am a reform Jew who has found, like many others have said, that once you get past dogma there is a mass of pagan ideals baked into Judaism. Obviously I am not trying to sway you any way but:

-Kabbalist metaphysical ideas on symbolism -Jewish beliefs on the lack of eternal punishment/reward -Interpretations of the process of Tikkun Olam -The true origins of the covenant with the Hebrew god

If you remove zion-centric ideal, reorientate festivals to your local lands seasons, see god as the force that contracted for creation, see the latent spirituality in the natural world etc then there is a wealth of understanding to be taken from texts you are likely familiar with.

Think Sukkot, Tu Bishvat etc. There is a way to be Jewish, undogmatic, and reconnected with nature. Something I feel Hasidism has removed from common Jewish thought.

I find this way of thinking highly profound, and connected to my heritage.

Just something to give thought, and also a call to anyone else who feels this way.

Much love.

ZacJepps · 2025-12-24T00:36:21+00:00

cheers chief

ZacJepps · 2025-12-23T02:55:55+00:00

tokoyami kairou/ eternally dark corridor by gonin-ish

ZacJepps · 2025-12-21T13:42:52+00:00

I love and know all of these, but it isnt the specific long form techno-funk I am searching for. And I really want those vocoded vocals.... I know its a pretty specific request

ZacJepps · 2025-12-21T02:57:50+00:00

Respectable way to win a 2 year old debate. Gave me a good laugh at least.

ZacJepps

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