Museumprofessional

09/09/2026

https://www.nu.nl/economie/6408388/overheid-vult-gasopslagen-voor-de-winter-consument-betaalt-uiteindelijk-mee.html

Nederland geeft honderden miljoenen euro's uit om de gasopslagen voor de winter te vullen. Energiebedrijven doen dat nauwelijks zelf, omdat opslaan nu verliesgevend is. Een deel van de kosten komt uiteindelijk bij gasgebruikers terecht.

23/07/2026

Dus

01/03/2026

2016, river Amstel south of Amsterdam. 20 meter steel barge.

02/01/2026

https://youtu.be/ON-YyNY9yJY?si=2cuFhE-JCOyxuT48

De winter van 1979 is één van de strengste winters ooit en bovendien zeer wispelturig door zijn afwisseling van dooi en vorst. Het weg- en luchtverkeer had v...

09/12/2025

3 stuks voor 2 overlevenden uit Venezuela

10/11/2025

Donc

17/10/2025

18/08/2025

17/08/2025

Could the greatest threat to humanity be a trap of our own making?

In this wide-ranging interview, science communicator and poker champion Liv Boeree introduces the concept of Moloch: a metaphorical deity representing destructive, runaway competition between individuals.

From the perverse incentives of social media to the “race to the bottom” dynamics in business and AI, Boeree explores how individually rational actions can lead to collectively irrational outcomes.

Why do we keep choosing short-term gains that harm the long-term good? Why does it feel impossible to stop?

Drawing on insights from game theory, behavioural psychology, and technology, Boeree paints a picture of a world locked in a high-stakes coordination problem. She reflects on the addictive dopamine cycles of virality, the hidden cognitive costs of over-reliance on technology, and the sacrificing of some human values over others under capitalism.

Escaping the grip of Moloch, Boeree argues, will require not just better tech, but better collective wisdom. Tap the link to watch the full interview now: https://iai.tv/video/competition-destroys-collective-intelligence

04/08/2025

Can we make better coffee using less coffee? A team of physicists at the University of Pennsylvania says yes—by tapping into fluid dynamics.

In a new study, researchers used pour-over setups, laser imaging, and transparent particles to model how water interacts with coffee grounds. They discovered that the way you pour—height, flow rate, and smoothness—dramatically affects how flavor is extracted.

Pouring from just the right height creates tiny “avalanches” that stir the grounds and maximize contact between water and coffee. This boosts extraction, even when fewer beans are used. But pour too high, and the water breaks into droplets, reducing efficiency.

The secret? Laminar flow. That’s why gooseneck kettles outperform regular ones—smooth, controlled pours lead to better brews. The team confirmed their physics models by testing real coffee and measuring taste and extraction yields.

Beyond better coffee, this experiment is a case study in applied physics, with implications for filtration, granular flow, and sustainable brewing. With coffee prices rising and climate change threatening global supply, brewing smarter might just be science’s gift to caffeine lovers.

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RESEARCH PAPER 📄

Ernest Park et al, "Pour-over coffee: Mixing by a water jet impinging on a granular bed with avalanche dynamics.", Physics of Fluids (2025)