Brownian traffic

Singaporean traffic behaves in very strange ways. Traffic engineers unfortunately produce theories of limited exportability.... somehow Singaporeans always seem in a rush to get somewhere, and do strangely irrational things even if it means they'll cut about 4 seconds from their travelling time. (travelling time to the next red light, that is) and the one thing that traffic analysts don't account for, of course, is 4D numbers. Possibly because the license plate numbers in other countries sometimes have more than 4 numbers on them....

http://www.smartmotorist.com/wav/wav.htm is a theory on traffic waves, for those of you who're interested/bored. It's the phenomenon of there being traffic jams even when there's no obvious obstruction to traffic.... The only thing is, if you follow their advice and try to keep a constant speed instead of that typical stop-go behaviour in traffic jams..... some Singaporean driver's gonna think "AHA! an EMPTY SPACE!" and then cut right in front of you.

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In other news, the obedient dog in the photo was spotted again, this time much closer to the entrance of the food centre. He's probably obediently tempted.

I must lead a really boring life.

There is no spoon.

Chanced upon this little nugget



which is a cute parody of the original house of stairs. Which, btw, is one of my fave escher works, of which i have a nice imported poster in my room. *grins*

Bikkit!

LONDON (AFP) - Scientists in Britain have discovered why biscuits seem to break so easily. Using sophisticated laser techniques, physicists at the University of Loughborough, in the north of England, found that a biscuit develops "fault lines" a few hours after it comes out of the oven. As it cools down, it picks up moisture around the rim, causing it to expand -- while at the same time, moisture at the centre makes it contract. The result is a build-up of strain forces which pulls the biscuit apart, making them vulnerable when handled, moved or packaged.

Doctoral student Qasim Saleem said the findings -- published Thursday by the scientific journal Measurement, Science and Technology -- could revolutionize the cookie industry.
"This will help biscuit manufacturers adjust the humidity or temperature of their factory production lines to change the cooling process in such a way that the biscuits won't break up due to normal handling, and hence producing the perfect biscuit," he said.

with thanks to filbie

West Side story

Obedient Singaporean dog



Yea it's always dangerous with us around....



more pics incoming, guys. After i get out of camp next week. Enjoy.