Yep. If you're generating them yourself, you'll probably want to be careful to follow the NACA method for combining camber and thickness profiles -- basically, running a circle of thickness-profile-defined diameter along the camber line and unioning the areas. The alternative (which is these days sometimes called the Riblett approach) is just to define the airfoil as the camber line plus or minus half the thickness vertically at each point -- which often leads to better airfoils for many purposes, but will disagree with available NACA data, especially w.r.t. nose radius (and thus, critical angle for airfoils which stall near the nose).
If the goal is to allow a user to compare the properties of different airfoils, there's a lot to get right to make sure they actually know what airfoils they're comparing. The alternative is to allow airfoil selection from one of these sites [1][2], which also allow a link to provide comparative analysis.
I just pushed an update using spalart-allmaras turbulence model (somewhere in between NS and panel methods). Also updated the controls to use arrow keys :)
Aside from my main project, ʻŌlelo Honua, I'm working on an air/hydro foil simulation (just for fun). Currently using rudimentary physics and in it's early stages. Would like to add more particles and incorporate Navier-Stokes equations.
Working on ʻŌlelo Honua, a free and open-source internationalization (i18n) tool that uses AI to translate app content. Now building a CLI so it can integrate seamlessly with tools like Shopify and other platforms. The goal is to make localization effortless for developers without relying on expensive translation services.
The umami flavor of cheese, especially hard cheeses, is incredibly under appreciated. And I'll never understand the popularity of pre-shredded cheese...
Umami is a lot more present that people recognize. I've built up an intuition for this over the years, and also sort of trained my tongue.
What we call umami is a subjective experience that has an underlying molecular cause, but it's complicated: more than one molecule contributes to the sensation, different foods have different molecules, many people can't recognize it on its own, etc.
The most easily recognized umami tastes seem to come from hydrolyzed soy protein and yeast extracts- both are added to tons of food. The canonical example is Doritos, which are a masterpiece of modern food industrial optimization. Doritos are mostly corn, but they also add whey (cheese derived umami), MSG (molecular, isolated glutamate in salt form), buttermilk (multiple flavors including umami), romano cheese (more umami!), tomato powder (umami), inositate (umami). It's basically an umami bomb.
From what I can tell, the best umami flavors come from a combination of several different molecules combined with some salt. the combination seems to potentiate the flavor significantly. You can also saturate out your receptors- if you drink a highly concentrated broth, you'll see there's some upper limit to the amount of umami you can taste and after that, additional aminos are just wasted.
> I'll never understand the popularity of pre-shredded cheese...
If spending too much time in eve online taught me anything, it's that convenience is worth money. People are inherently lazy, and there's plenty of ways to exploit that.
The next level of pre-grated cheese is frozen pizza, for example.
Its not laziness, its just a matter of priority. Like playing eve online, or doing nothing.
But really, there is what feels like an ever increasing list of 'stuff to do, things to attend', and preparing food (and sleep) are obvious time sinks to reduce, and of course people are willing and increasingly able to pay.
A recent survey (forget the link, sorry), listed time spend on food preparation / cooking nowadays as averaging out on just 28 minutes daily. Around 1980, this was still around 2.5 hours. I believe context is UK.
I easily spend 3 hours daily, because especially with a little kid I just think it is important to do, but I do also feel the weight of it.
Me either, but a relative who worked in processed foods told me the reason it exists isn't just lazy consumers, it's made from the oddly-shaped (by supermarket standards) offcuts that they can't sell otherwise.
