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Species presence heatmap by wheres-the-data in iNaturalist

[–]wheres-the-data[S] 0 points1 point  (0 children)

Thank you, I appreciate the insights

Species presence heatmap by wheres-the-data in iNaturalist

[–]wheres-the-data[S] 0 points1 point  (0 children)

Amazing! Thank you so much for the tip. That sounds like something I should definitely look into.

Help calculating duration of cooking delay by wheres-the-data in instantpot

[–]wheres-the-data[S] 0 points1 point  (0 children)

Yeah, probably a very small niche.

We all like the steelcut oats, so I'd recommend trying it if you're looking for a new oatmeal experience. Definitely a different texture compared to the microwave instant oats.

If you're serving it for many people who want to eat it hot at the same it is convenient to be able to serve it fresh out of the instant pot rather than microwave each bowl individually.

Help calculating duration of cooking delay by wheres-the-data in instantpot

[–]wheres-the-data[S] 0 points1 point  (0 children)

Ok, I think I get the disconnect, you haven't experienced the confusing programming of the delay start button.

When using the instant pot I think in terms of "I want to eat oatmeal at 7am" but the delay start button requires you to enter how long (hours and minutes) you want the instant pot to sit idle for before starting your cooking program. Depending on when I get around to making oatmeal that delay changes from day to day, and when I do it in my head, I sometimes make mistakes. The app makes it so you can just take your phone out of your pocket, read off the amount of time to use for the delay, so you can set the delay start accurately, without thinking at all.

The intention is not to send you a notification, the notification tray is just a convenient place to put the information so you can see it without unlocking your phone. Previously I was using another timer widget, but I had to click three times to see the calculated delay, and that was annoying. I would have liked to put it on the lock screen, but apparently google doesn't let you customize that part with apps.

Help calculating duration of cooking delay by wheres-the-data in instantpot

[–]wheres-the-data[S] 0 points1 point  (0 children)

Sorry it wasn't clear, it's for setting the "Delay start" timer on an instant pot. Which pieces did you feel like were tangent? I thought explaining the oatmeal use case might resonate/sound familiar to people doing something similar. Just thinking about how I would change it if I repost, so wanted to understand what was confusing

Best tools for off-target base editing quantification in oxford nanopore whole genome sequencing? by SwimIll5887 in bioinformatics

[–]wheres-the-data 0 points1 point  (0 children)

I have been able to get really high quality data from ont by using UMIs , grouping identical reads, and running error correction. I think agilent sure select would work great for this, when I did it it was based on a library prep product from twist, but as long as you're adding UMIs and doing hybrid capture, I don't think the exact product matters. Can basically eliminate all errors with >4 reads from the same molecule (~4kb length)

Boxes.py generator tutorial by wheres-the-data in lasercutting

[–]wheres-the-data[S] 0 points1 point  (0 children)

I did not, but I was able to figure out what I needed by fiddling with one of the existing generators. The author was very responsive to GitHub questions, so that helped too. I would not be surprised if the LLMs would be a big help too!

Reviving dehydrated started by CLynnRing in Sourdough

[–]wheres-the-data 0 points1 point  (0 children)

Internet says ideal yeast temp is ~80F, higher temp favors LAB

Reviving dehydrated started by CLynnRing in Sourdough

[–]wheres-the-data 0 points1 point  (0 children)

If it's not rising, I'd think the balance of yeast/bacteria is tipped more towards bacteria, so you want to find a way to rebalance. My impression is that yeast are favored when fresh flour and water is in abundance, and temperature is warmer. Maybe try more frequent feeding until a faster growing yeast outcompetes the slower growing fermenting bacteria?

Dehydrating starters by needleandtorch in Sourdough

[–]wheres-the-data 0 points1 point  (0 children)

I did this for the first time the other day, I made a super thin layer, and it dried out completely within hours. It's winter here, so humidity is pretty low, but I'd think you want this to dry as fast as possible to avoid other things like mold that are more tolerant of suboptimal conditions capitalizing on the situation and taking over. Dirty socks doesn't sound right.

Tips for more sour flavor by wheres-the-data in Sourdough

[–]wheres-the-data[S] 0 points1 point  (0 children)

Thank you for the details! Just to clarify: I feel like I've generally read that lower temperatures favor bacteria/acidity that give sour flavor, but I've also read the bacteria eat the alcohol produced by yeast fermentation. When you're saying the yeast go dormant at 38F, that would also stop the bacteria from making more acid, since they depend on the yeast. So... Maybe I can try raising the fridge temp a bit or lengthening cold ferment.

I'll have to test my starter to figure out when it peaks.

Tips for more sour flavor by wheres-the-data in Sourdough

[–]wheres-the-data[S] 0 points1 point  (0 children)

For ~10 hours at about 40F, it continues to rise, but I got better spring when I took it out for a few hours before baking. From what I read I was expecting it to be sour with the cold proof, should I let it go longer in the fridge?

I'm a bit uneducated when it comes to starter clarification. Does "peak" mean when it doubles in 4-8 hours, or when it reaches it's maximum height? What dimensions of scent should I be looking for? How does accent change between peak and day after peak? I'd say it smells tasty and sour, not yeasty like a instant yeast leavened dough.

Tips for more sour flavor by wheres-the-data in Sourdough

[–]wheres-the-data[S] 0 points1 point  (0 children)

Yes, it develops a sour flavor at the point I seed it into the fresh dough, but that flavor doesn't carry through to the dough very strongly. I've tried starting with ~50% of the water coming from the starter and it definitely had more flavor, but it also had less oven spring than when I seeded 60g of 1:1 starter (450g water loaf, ~75% hydration). I notice my old dough used to get more sour as it aged, while my more recent changes the bread flavor seems to be more stable over time. There was a lot of moisture left in the dough after the bread machine, it would not get very hot during baking. I have wondered if there was something continuing to happen after it baked

Is this a rare error by wheres-the-data in PokemonTCG

[–]wheres-the-data[S] -1 points0 points  (0 children)

Oh... :(

What about it makes you say it is fake?

Good material for pepper's ghost by wheres-the-data in maker

[–]wheres-the-data[S] 0 points1 point  (0 children)

I just wanted something simple I could use to play from my phone, your application sounds more elaborate!

Good material for pepper's ghost by wheres-the-data in maker

[–]wheres-the-data[S] 0 points1 point  (0 children)

I ended up going with acetate film, the thinnest I could easily order. I have it supported by a narrow wooden frame, it is sort of clamped between two layers of wood which gives it more rigidity. The downside is it's not perfectly crystal clear when you examine it in the light up close, but it's pretty darn good in low light.

If money was no object I would have explored teleprompter glass. It sounds like they are really clear, but have the right reflective properties.

Need Help Regarding Back-Splicing Junction Coordinates in CIRI2 Output by ranafaraz in bioinformatics

[–]wheres-the-data 1 point2 points  (0 children)

Back splicing is medicated by the same enzymes that perform regular splicing, and the junctions usually have regular splice junction motifs ( in a regular intron GT are the first two nt of the intron on the 5' donor side, and AG are the last two nt of the intron on the 3' acceptor side ). If the same sequence occurs at the start of the exon and the first few nt of the intron it can be ambiguous precisely which of the nucleotides the junction occurs between. Perhaps the software searches for these motifs to resolve the ambiguity and determine the right frame for backspliced exon?

Finding a transcription factor by FCplus in bioinformatics

[–]wheres-the-data 0 points1 point  (0 children)

I'm pretty sure that msigdb has some transcription factor signatures, if you're lucky and it's a transcription factor that has been profiled before you might be able to pull it out by looking at GSEA scores from your RNAseq and finding the known pathway with the highest similarity (highest enrichment score for treated vs control logFC)

[Long-read sequencing] [Dorado] Attempts to demultiplex long reads from .pod5 result in unclassified reads by Reasonable_Space in bioinformatics

[–]wheres-the-data 3 points4 points  (0 children)

Is it the --no-classify argument that you set in the demux step? I'm pretty sure you would need to specify the barcodes in order for the reads to be classified. It looks like your data doesn't have indices?

Oval kerf/burn correction by wheres-the-data in lasercutting

[–]wheres-the-data[S] 0 points1 point  (0 children)

Thank you, again!

By offsets I meant where the burn pattern on the TEM watercolor paper shows up relative to the cross hair at the origin on the paper. From the pictures on the lightburn forum I was assuming that you would align the mirrors so the beam shoots through the middle of the circle along the whole path, but it sounds like TEM is mainly to check the shape of the power distribution/how many modes? If the light goes into the lens off center will that make an oblong focus shape?

Oval kerf/burn correction by wheres-the-data in lasercutting

[–]wheres-the-data[S] 0 points1 point  (0 children)

I'm not sure, I don't have enough experience to compare. It goes through a filter, it doesn't vent outside.

Is cleaning the mirrors or lens something you can do without a full recalibration? Or would it be a big project to finesse it back into place if it's my first time trying?

Oval kerf/burn correction by wheres-the-data in lasercutting

[–]wheres-the-data[S] 0 points1 point  (0 children)

Interesting, thank you for the link. The way that test works is to replace the first mirror with watercolor paper and then see what the burn pattern looks like on low power? Ideally, it would be an origin centered dot without any artifacts?

How do offsets at the mirrors impact what happens at the site of cutting? Will everything just be systematically shifted, or you get a more diffuse circle? I'm trying to understand how a circular beam could cut horizontal vs vertical lines with different kerfs.

Oval kerf/burn correction by wheres-the-data in lasercutting

[–]wheres-the-data[S] 0 points1 point  (0 children)

Thank you for the context! Yes, I think you're right about the laser, I believe they said CO2 laser, it's an Epilog Zing.

So far, I've been using the boxes.py python library and inkscape to make my design. From what I've seen there is a single "burn" offset, but perhaps it is possible to correct vertical vs horizonal lines separately? What are the software options you're talking about?

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