They could try to say that but I doubt people would believe it.

Who throws away their own code particularly when it’s not junky commercial code but code their heart and soul was behind on a non-profit project? I keep my old code around if anything just to be able to search it to re-teach myself coding and design tips I forgot about. This code backs their research which they may need to refer to when a prospective employer asks for detail on how they executed the study.

ah, I’ve seen that before… i recall the violence measurements. Glad to have a copy of that.

Maybe the acknowledgments gives a hint?

ACKNOWLEDGMENTS We would like to thank Kelly Idouchi, Manya Sleeper, James T. Graves, and Celine Berger for their contributions to this project. Similarly, we thank Chris Hoofnagle, Daniel Solove, and the attendees of the 2014 Privacy Law Scholars Conference (PLSC) for valuable feedback on an earlier version of this work.

(edit) there is also this about page and perhaps this lab was involved.

https://dl.acm.org/doi/10.1145/2911988

Oh, wow… I wasn’t expecting that reply. I was actually looking to discuss in general how to address this variety of issue. It was a few years ago but the code would still be interesting to see. I dug this up:

https://dl.acm.org/doi/10.1145/2911988

And now that I dug back into this, I must make a correction. ACM replied to say they are looking for the missing material… then they never found it and they dropped the ball at that point and also neglected correct the description. AFAIK, ACM did not try to reach the researchers, who ignored my inquiries.

(Irrelevant trivia: ACM used to be in Cloudflare’s access-restricted walled garden, making it difficult to access research. They are still in that shitty place but at least they are now whitelisting Tor which slightly reduces their exclusivity.)

Yes, if it’s not too big.

If you want to host it somewhere, https://drop.infini.fr can handle PDFs.

dead link (404)

Glad to hear that. So got me thinking about the wood glue dissolving on the bottle (polyvinylacetate). PVA is also used as a heel on some cheeses (gouda, I think). Maybe goo gone could be used to take the heel off cheese.

WD-40 sounds like an interesting idea. Most people think of it as an oil, but in fact WD-40 is a cocktail of many different solvents, plus mineral oil, IIUC. It’s indeed more of a cleaning product than a lube.

Whenever I see that stuff on the shelf I think “I have acetone… why would I buy that? Probably just acetone with a different label”. But I’m probably wrong… if that were acetone it would not be “surface safe” and they’d get sued for damages. So indeed, probably worth a try.

That’s surprising. Acetone dissolves a lot of plastics even when they are in a new state. I might try it in a small area but I’m skeptical. I would expect it to worsen the situation.

actually after using alcohol and letting it dry it’s not really coming off on my hands. Just still a little sticky. But temp could be a factor. I wonder if on a hot summer day it will be more likely to mark things that touch it. If that happens, my temptation will be to cut out a piece of sheet metal and try using a 2-component epoxy.

If you read the whole thread, I would not have to spell this out. These are preservatives (source):

• honey
• salt
• garlic
• sugar
• ginger
• sage
• rosemary
• sage
• mustard
• mustard seed
• cumin
• black pepper
• turmeric
• cinnamon
• cardamom
• cloves
• vinegar
• citric acid
• lemon/lime juice

They generally work by killing/repelling/deterring microbes that to a notable extent happen to be of the unwanted variety. Before yesterday, I thought salt worked similarly to the others on that list. Yesterday I learnt that salt is uniquely functions as a preservative due to a different mechanism (a drying effect).

Your logic is nonsense. To claim that because substance X does not kill /everything/, it cannot serve as a preservative – this is broken logic that you brought to the thread. Nothing on that list of food preservatives kills or deters every microbe - not even every harmful microbe. Of course they selectively mitigate /some of/ “the bad bacteria” (but note it’s a bit straw mannish for you to use the article “the” in your phrasing imply /all/ unwanted microbes). Most preservatives mitigate enough unwanted microbes without unacceptable overkill to beneficial microbes to justify use as a preservative. They are selected as preservatives for this reason. Foods that fail to significantly select against unwanted microbes (i.e. most foods) don’t get tagged as a preservative. How are you not grasping this?

You also have noteworthy bad assumption: that evolution does not happen outside of the ocean. The claim that because life started in the ocean, the ocean is therefore suitable for everything – this is bogus. Try putting a freshwater fish in the ocean. If a complex organism can evolve to become intolerant to the environment of its ancestors, why wouldn’t microbes also evolve to develop intolerances?

Indeed, that’s a good point. I wonder how many people don’t know that. I used to think “nothing will survive 250°F in my pressure cooker” and was tempted to cook some questionable pork. But yeah, would have been dangerous because chemical toxins from bacteria output would “survive” (persist) in 250°F. So after some quick research, I tossed it.

Though I might be surprised if 24hrs is enough time for brine to not only accumulate bacteria in high numbers but also allow enough time for bacteria toxins to be produced. How fast does that happen? I would have thought a day is too short (I don’t think I ever let more than a day pass between boils).

Actually that logic is broken IMO. A food preservative need not make life impossible for all organisms. E.g. hops (and consequential acidity) preserves beer to some extent by making life hard for some unwanted organisms. But hops do not kill everything (of course, because you intend to drink the beer). Beer can still spoil despite the hops.

But as I said in my correction, salt works as a preservative through a drying effect, which I did not previously realize (TIL).

I could always transfer it to glass or plastic to protect the pot but I guess laziness was the original motivator. Salt is cheap enough that I’ll probably just toss it going forward.

Yeah, indeed I just realized from an article I linked that salt only works as a preservative by drying out food. So salt water is indeed useless.

i get 403 forbidden w/that link. And archive.org chokes on it too for some reason. Does your source counter this source?

(edit) ah, I see the problem. Salt only works as a preservative by drying out food.

I can’t imagine it’s particularly food safe to leave your starchy pasta water out for a few days and then reuse it.

I haven’t tested a few days of non-use. It’s usually if I happen to make pasta two days in a row, and (more rare) three days in a row (where it still boils daily).

Well it’s not actually clear to me whether the soft water is to protect the dishwasher, or to make cleaning more effective. Soft water dissolves soap better which makes it more effective in cleaning. It also means I can use powdered detergent (which is cheaper than liquid detergent, but in hard water powder doesn’t perform as well). Soft water has the down side that it’s actually /more prone/ to corrosion than hard water (at least according to youtube plumbers). So I’m tempted to conclude the built-in water softener is just for cleaning effectiveness.