I would like to post but I feel kind of shitty.
They gave me blood thinners and that shit knocked me out. I slept most of the day.
Thank God I missed the giants game.
Michaleen Flynn: No patty-fingers, if you please. The proprieties at all times. Hold on to your hats
Coumadin is rat poison.
ReplyDeleteWho did they lose to this week? *searches sports section* Hmm, Kansas City - say, does George Brett still play for them?
ReplyDeleteNick - Troop didn't say nothin' to nobody, okay?
ReplyDeleteSixty, I watched the highlights. I actually felt bad for our bedridden buddy.
ReplyDeleteI am not on Coumadin yet.
ReplyDeleteSomething to look forward to.
Rat poison, fuckin' ay, Nick. Troop, you want to get off Coumadin as soon as possible. Otherwise you might bleed out form a bloody nose.
ReplyDeleteAnd absolutely lay off the garlic while you're on the blood thinner. Garlic is also a blood thinner and your blood will get so dang thin you'll look like you've got stigmata. Of course, if that happens you can open your own shrine, unless you hate being around weeping tourists.
At least the Jets lost too.
ReplyDeleteCongrats to the Yanks on today's 14-inning win over the mighty Astros, thereby tying the O's for 3rd place in the division.
ReplyDeleteCoumadin is incompatible with alcohol consumption, so I hope you don't have a "life sentence." But if you do, well, there are always memories.
ReplyDeleteCoumadin was invented by a UW-Madison professor who made a lot of money for the University and probably indirectly funded Althouse's endowded chair. It's also know as warfarin where the "warf" stands for Wisconsin Alumni Research Foundation.
Two more reasons to get off coumadin unless your life depends on it.
ReplyDeleteI believe there's a relationship between Coumadin and coumarin, the latter being a very important perfumery ingredient, especially in men's fragrances.
ReplyDeleteDu hast Recht gehabt, Palladian. Coumadin is species of 4-hydroxy coumarin. The IUPAC name for coumarin is chromen-2-one, which suggests a colorful family of compounds.
ReplyDeleteOops, I was confusing dyes with fragrances...
ReplyDeletechick is our resident expert on all things chemical. I had a couple people I know have me run tests on shit they found in their kid's room. I had a guy in the crime lab. Both were cocaine. This was back in the 80's/90's. Have you ever gotten requests like that chick? When you are a PI you get a lot of questions and requests. That 25th anniversary party I went to last night I got a will contesting saga and questions on a fall on the job w/ upcoming knee surgery question. That's why I almost never tell people what I do.
ReplyDeleteI have gotten a few questions from folks here and they were very cool and I am happy to help. Most of the questions I get in person are after someone has had a few drinks..like last night.
The life size cardboard cut out of Eli Manning has disappeared from Dunkin Donuts. I guess they're over him too.
ReplyDeleteSo which NFL teams are on fire so far?
ReplyDeleteCoumarin smells like new-mown hay & vanilla. It used to be extracted from the seeds of a plant called Dipteryx odorata. They must contain a lot of it because the coumarin crystallizes on the surface of the seeds. I believe that Coumadin was discovered after a bunch of cows that ate fermented hay died of hemmorages.
ReplyDeleteSome people make "artisanal ice cream" out of tonka beans, but I don't think it's very good for you.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI wonder if it's related to deer tongue, which also smells like hay and vanilla, and tastes like vanilla (it's added to pipe tobacco--and is supposed to have been part of Bing Crosby's favorite blend).
ReplyDeletePalladian' said:
ReplyDeleteI believe that Coumadin was discovered after a bunch of cows that ate fermented hay died of hemmorages.
Literally true but instead of "discovered" I'd say inspired.
From the wiki:
Warfarin is a synthetic derivative of dicoumarol, a 4-hydroxycoumarin-derived mycotoxin anticoagulant originally discovered in spoiled sweet clover-based animal feeds.
I looked at the structure of dicoumarol and it's "easy" to see in hindsight how K. P. Link and students came up with the structure for the wholly synthetic coumadin derivative (warfarin). Good thing too, because the natural anti-coagulant would not have been eligible for a patent and he wouldn't have made any money.
I remember a girlfriend showing me Link's mansion once in Madison. She was familiar with his story for reasons I won't go into. I thought it looked like stately Wayne manor.
I wonder if it's related to deer tongue, which also smells like hay and vanilla, and tastes like vanilla (it's added to pipe tobacco--and is supposed to have been part of Bing Crosby's favorite blend).
ReplyDeleteAccording to my herbal reference, deertongue (Dichanthelium clandestinum) contains a large amount of coumarin, so it's the same smell.
Coumarin is added to pipe tobacco.
@Palladian: The story of the bleeding cows is recapped at the link I gave. Thanks for reminding me of that. I think I knew it once but had forgotten.
ReplyDeleteAnd apparently coumarin in cinnamon.
ReplyDeleteCoumarin is added to pipe tobacco.
ReplyDeleteIt's worth emphasizing that coumarin itself is not an anti-coagulant -- only the derivatives are.
There's an article about coumarin in cinnamon causing liver damage.
ReplyDeleteCoumarin was the first fully-synthetic odorant used in perfumery, first used in 1882 in a perfume called Fougère Royale (Royal Fern). This perfume established the "fougère" accord (lavender oil, oakmoss & coumarin) as one of the major structural accords of perfumery. For some reason, perfumes based on the fougère accord became associated with men's fragrances. Brut, Canoe and Azzaro are all fougères, but few smell any good these days because of government restrictions on things like coumarin and nitro musks.
ReplyDeleteDo old perfumes retain their smell well, Palladian?
ReplyDeleteAnd apparently coumarin in cinnamon.
ReplyDeleteIt's Chinese cinnamon, Cinnamomum verum, that has a high level of coumarin. "True" cinnamon, Cinnamomum verum has a much lower level. But it's difficult to find cinnamon that isn't derived from the cheap cassia type.
I used to work with cinnamic acid which I'm guessing derives from cinnamon. Great smelling substance to my nose. I can't describe it but I'd definitely recognize it.
ReplyDeleteCinnamic acid has been described as having a honey-like odor.
ReplyDeleteDo old perfumes retain their smell well, Palladian?
ReplyDeleteIt depends on the perfume and how it's stored.
Most fragrances, especially older fragrances, hold up very well as long as they've been kept tightly closed in darkness in a moderately cool environment. I collected perfumes for a long time and I have samples of most every major fragrance ever made. Many of them are from the 1940s-80s and for the most part they all smell spectacularly good. I even have a sample of an early coumarin-rich perfume, Guerlain's Jicky, that was made in 1914 and it still smells good. I also have some Coty perfumes from that same period that smell great. Again, storage is key. The major enemies are light, heat and oxygen. The only common "damage" in older perfumes is to the top notes, which is the fleeting first 10-15 minutes of a composition before you start getting the heart notes. These notes are usually things like aldehydes and citrus oils which, for some reason, seem more prone to age damage. If an old fragrance smells bad at first, just give it a few minutes and it will usually start to smell alright once those damaged topnotes dissipate.
I should write a Comment Home post about fragrance, shouldn't I?
ReplyDeleteIt would probably be interesting if you did, yes.
ReplyDeleteLight heat and oxygen? So ...being half used and sitting on someone's dresser for 50 years would probably be bad, right?
Light, heat, and oxygen are the enemies of a good beer and many a fragile organic flower.
ReplyDeleteI'm not crazy about 2 out of the three myself.
ReplyDeleteThe only common "damage" in older perfumes is to the top notes, which is the fleeting first 10-15 minutes of a composition before you start getting the heart notes.
ReplyDeleteUnfortunately, these are "first" impressions.
I used to work with cinnamic acid which I'm guessing derives from cinnamon. Great smelling substance to my nose. I can't describe it but I'd definitely recognize it.
ReplyDeleteYup, I know it. I have some. It has what's called a "balsamic" odor, slightly similar to a resinous material called storax which comes from a plant called Liquidambar orientalis. There are a number of substances in perfumery with variants of "cinnam-" in the name, like alpha-amyl cinnamaldehyde, alpha-hexyl cinnamaldehyde, alpha-methyl cinnamaldehyde, benzyl cinnamate, cinnamaldehyde, cinnamyl alcohol, ethyl cinnamate &c. They all smell either cinnamon-like or balsamic, or both, except for alpha-hexyl and alpha-amyl cinnamaldehyde, which both smell floral and jasmine-like.
I should write a Comment Home post about fragrance, shouldn't I?
ReplyDeleteYou should write a series. I get particularly interested in chemical families.
So ...being half used and sitting on someone's dresser for 50 years would probably be bad, right?
ReplyDeleteProbably, but you never know. Even a "bad" perfume still often retains a shadow of its former self.
I have only smelled two or three old perfumes that were totally and completely "gone"
Cody, I also still plan to write a post about that idea you sent me, about artist's motivations.
ReplyDeleteAs an undergrad, I recall being assigned to review and present the latest syntheses of various organic molecules drawn at random. I drew cis-jasmone and morphine.
ReplyDeleteUnfortunately, these are "first" impressions.
ReplyDeleteI'm anti-topnote. Many of my compositions don't really have a classical-structure topnote.
My one fully-polished composition has a big blast of sparkly, scary herbal-mint that lasts about one minute as a topnote.
So which NFL teams are on fire so far?
ReplyDeletePatriots are 4-0.
I drew cis-jasmone and morphine.
ReplyDeleteTwo great substances. cis-jasmone is a very useful material, because you can use it to link floral odors to vegetable odors. In it is the kinship between jasmine and celery.
a big blast of sparkly, scary herbal-mint that lasts about one minute as a topnote.
ReplyDeleteSounds like one of Trooper's fancypants drinks.
In it is the kinship between jasmine and celery.
ReplyDeleteI don't think you can throw stuff like that out there without explaining it to the moron level.
Celery and jasmine don't smell alike. At least to me.
Celery and jasmine don't smell alike. At least to me.
ReplyDeleteThe secret to great perfumery is to find hard-to-notice kinship between disparate materials, like jasmine & celery, or rose & carrot. If you notice those things, you can build entire perfume compositions around them. Perfumery "accords" are materials that, when combined, create a smell that is more than the sum of its parts. The aforementioned fougère accord (lavender, oakmoss & coumarin) is one, chypre (bergamot, labdanum & oakmoss) or hydroxycitronellal & patchouli, are others. These accords smell markedly different than their component materials. It's what makes perfumery an art at its highest levels.
The secret to great perfumery is to find hard-to-notice kinship between disparate materials...
ReplyDeleteIt's a blunt comparison, but the same is true of taste combination of disparate elements: sweet and sour, bitter sweet, yomama sweet.
It's a blunt comparison, but the same is true of taste combination of disparate elements
ReplyDeleteGreat perfumers are often good cooks as well.
No, I'm not blowing my own horn, so to speak.
carrot and rose?
ReplyDeleteNo, I'm not blowing my own horn, so to speak.
ReplyDeleteLimber Titus was boasting the other day about blowing his own horn, so to speak.
carrot and rose?
ReplyDeleteYup. Carrot seed oil goes very well with rose accords. There's a great, forgotten perfume from the 40s called Elle. Elle..., composed by Jean Carles for the Lucien Lelong company, which first combined the two notes.
Carles was a great perfumer who composed the aforementioned fougère Canoe as well as Miss Dior & Tabu, among many others. Carles was also a great perfumery teacher. He lost his sense of smell later in life, after which he composed one of his great masterpieces, Carven's Ma Griffe.
Limber Titus was boasting the other day about blowing his own horn, so to speak.
ReplyDeleteI'd hate to have to clean that spit valve.
And Palladian for the win.
ReplyDeletedoes carrot seed oil actually smell like carrots? And is there actually oil in carrot seeds? How many carrot seeds does one need to make a few cc's of oil?
ReplyDeletedoes carrot seed oil actually smell like carrots?
ReplyDeleteIt's not a 1:1: correlation. There is a "carroty" aspect to carrot seed oil, but it also has other facets, woodiness, earthiness, slightly cumin-like.
is there actually oil in carrot seeds?
Yes! There is essential oil in a lot of things, especially seeds.
How many carrot seeds does one need to make a few cc's of oil?
Unknown, but carrot seed oil is not particularly expensive. The French stuff is very good, and the priciest of the carrot seed oils I've sourced at about 67 dollars a kilogram. You can also get good Hungarian and Indian carrot seed oil for less.
It's steam distilled, like most essential oils, though the Indians do a super-critical carbon dioxide extracted version.
You did not miss much with the Giants game.
ReplyDeleteCoughlin has his hands full.
I will give Andy Reid credit, he was very gracious to the Giants in victory.
This kind of interesting comments happens absent moderation. Imagine that.
ReplyDeleteYes! There is essential oil in a lot of things, especially seeds.
ReplyDeleteThere used to be a tincture or a spagyric of most living living things but especially medicinal plants.
There used to be a tincture or a spagyric of most living living things but especially medicinal plants.
ReplyDeleteCrackbate?
The funny part is a lot of that stuff is coming back. And not in the new age dilute it to nothing way, just in the way it was.
As I've said before (and you've written about, indirectly), with the resistance of modern nasties, bacterias, viruses etc, things are turning back more and more to "old fashioned" remedies.
At $67/kg it can't be a terribly difficult process.
ReplyDeleteThat's actually sorta fascinating, Palladian.
I wish my sense of smell as that good.
Then again, I love with a Boston, so maybe it's just as well it's not. You know what I mean? LOL
live with a Boston, not love with. Saw it just as I hit publish.
ReplyDeleteBridgette, How quickly they forget. You're a NYer, "What have you done for me lately" is the sports anthem there. And, on my recent trip back east I realized just how increasingly a stronghold Dunkin Donuts is in the northeast. They are a small presence in the Midwest and west. And, I think that's true in the south. Give a man a rebel yell on that Sixty.
ReplyDeleteKrispy Kremes FTW!
ReplyDeleteI typed "dunkin donuts coverage map" into google and found a map. DD is pretty big in cities in the south/mid south and in Florida, and heading into some of the bigger midwest cities.
ReplyDeleteTHey're also opening stores in socal.
THey're also opening stores in socal.
ReplyDeleteDonut shops in SoCal tend to mom and pop top places, typically owned and run by immigrants (at least here in North County).
Dunkin' Donuts dipped its toe into the West Coast coffee and donuts market when it launched its first SoCal unit at Camp Pendleton over a year ago, but since then the coveted East Coast breakfast brand has promised to spread the Munchkin love. And after calling for franchisees earlier this year, Dunkin' has finally announced its growth initiative for Los Angeles and environs. According to RestaurantNews, a total of 45 Dunkin' locations are fated for SoCal, the first of which freestanding buildings will open in 2015. A total of 18 Dunkin' Donuts are headed to Orange County and the South Bay, 10 are coming to the Westside (Santa Monica, Hollywood, Malibu), 16 to central LA and the SGV, and one to Barstow. However, nontraditional units (within colleges, supermarkets, airports) could open sooner.
ReplyDeleteLink so Chip can't accuse me of anecdotalizing it
An anecdote may have been easier to digest than this fine tuned view from roving binoculars.
ReplyDeleteThat's a mess o'Dunkin' Donuts for CA. A less expensive alternative to Starbucks?
No holes in that argument, Cody.
ReplyDeleteIt's like a donut+munchkin combo.
LOL, Chip and MamaM.
ReplyDeleteIs Winchell's weddy?
ReplyDelete