Have you noticed a difference in your recipes when vaped at the coast vs inland?
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I suspect it is the same phenomenon at play that makes food on a plane taste so drab - a difference in pressure?
http://blog.jetblue.com/why-does-food-taste-different-on-an-airplane/
Correct. We have added salt coming in through the airflow slots. Our juice is slightly pickled down here by the sea.I dont know about DiY
But when i travel to CT for work I do notice a slight difference in the taste of my regular juices versus up here in JHB
Almost seems slightly fuller flavoured in CT
My feeling is that things just taste better at the coast maybe because there's more air and oxygen
Dont know but i have picked it up
Its not a big difference only slight
Correct. We have added salt coming in through the airflow slots. Our juice is slightly pickled down here by the sea.
Just joking. I've never vaped any other place, so I really don't know.
In this case that's due to cabin pressure, not altitude.First cleaned up the tank as the poor Melo3 pissed itself due to the change in altitude.
I think comercial flights are pressurised to simulate 8000 feet above sea level. A compromise required to stop those tin cans exploding higher up.Agreed @Lawrence A
I once watched a documentary on this issue - and the chefs were discussing how they need to compensate for the typical "drabness" on the plane. I notice that too.
I know they apply pressure in the cabin of big jets to make the pressure the same as on ground - but always wondered what pressure that was - ie coastal pressure or inland pressure.
Maybe some of the resident pilots can comment
Most commercial aircraft are set to 5000-6000 feet whereas some newer aircraft are closer to 8000, so it ranges between the two. At 10000 feet or so things start going badly for people and breathing so they don't really push it.I think comercial flights are pressurised to simulate 8000 feet above sea level. A compromise required to stop those tin cans exploding higher up.
Regards
Seems its not the altitude aking the difference but rather the changes in the person in response to the altitude being experienced.
https://www.ncbi.nlm.nih.gov/pubmed/9408563
Regards
I can honestly not comment as my understanding of the article's contents is solely based on the words I could understand. Geez, these scientific types you know!What i find interesting it that this study speaks mainly to taste perception and doesnt cover aromatics. There are some valuable insights to gain that i assune st this point will result in mutual effects on aromatic perception
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Please just share your findings with us. In plain language. This is a very interesting topic.Hahaha it gets much more involved if you start looking into how different type of aromatics react on a chemical level to altitude. I assume it will be different for aryls, benzenes, hydrocarbons, terpines etc.. Then there is physiological factors to further consider.
But sometimes it just worth just exploring the 20% of the content that will yeild 80% of the results. Sometimes you just go down the rabbit hole and end up with empty hands. as i have learned the hard way on many occasions
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