Basic Rules My Parents Somehow Missed

[sark1127]

I don't usually post anymore, but I seriously need to vent right now. I've been in my parents' house for 2 weeks now (I'm leaving on Saturday), and after a recent quest for cheese that turned into throwing out 75% of the contents of the fridge, I feel like I need to write things down

Comments

[kindaubiquitous]

Ewwwwww, agreed on all counts.

[ah42]

Agreed!

I think some of these things might make also a good entrance exam for housemates.

That said, some of the best jelly I've ever had was more than a couple years old at the time we opened it. It was homemade, with the wax seal on the top (i.e. *no* air inside). I wonder if that stuff will hold forever if it stays sealed.

[hexboltpostman]

In theory, the less air the less "going bad" activity inside. That said, milk goes bad faster the less milk is in the jug. The effect is likely based on surface area exposed, but I can only speak for the results.

P.S. Should I just assume the 42 in your name is a Douglas Adams reference?

[ah42]

If it's based on the surface area exposed, then the milk example doesn't fit. Picture your average gallon jug of milk. Roughly the same surface is exposed at 97% full as is at 10% full. However the latter also contains much more air volume that can come in contact with the surface of the milk. And every time you pop the cap and pour some, you're refreshing that air supply.

P.S. No. Not at all. Nope. Nosirree Bob. Haven't a clue what you're on about. Uh uh.

[hexboltpostman]

That's a good and fair point. I'll still guess that the rate may be influenced by the surface area exposed. There's a large difference between surface of milk exposed after the first glass is poured from a milk jug and four glasses poured.

Of course, any reaction biological or otherwise can only make use of as much air (or other resource) as it has at it's disposal, and there is still some air flow within a milk jug, especially whenever you pop that cap and pour some milk.
Come to think of it, fresh air flow is likely the defining variable for the rate.

P.S. Sorry to bother then. Just take care of Mr. Odwin today. We're all good then.

[ratatosk]

Ooh! I want to play too. Things I have tried to convince my mother: Yes, peanut butter can, in fact, go bad, and so can Nutella.