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Joined 1 year ago
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Cake day: August 4th, 2023

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  • I agree with your logic and analysis.

    However the non-tangibles here are pretty staggering - Russia is hugely dependent on China and India for exports (basically oil and gas) to raise cash and foreign currency. It also needs high tech goods from China - China provides drones, cars, bikes, clothes and more to support the invasion. And critically a lot of electronics, including those under sanctions being smuggled from the West.

    Placing tariffs on China sends a strong negative message to China - it’s a real slap in the face that will invite a pretty nasty punch back again.

    What on earth motivated this?


  • TSMC and Intel both use ASML lithography, but there are many many more steps than just lithography - Intel, TSMC, Samsung and other chipmakers use different processes to make the components on their chips (many of which are patented and so owned by specific parties).

    These things include the physical structure of the components and wiring on the chip, how the silicon is doped and with what ions, what coatings are put on to be etched in the lithography and what coatings are applied to the etched layers, how the chips are packaged and also how multiple chips can be combined into one package.

    Basically there are similarities but also hige differences between the different manufacturers, and a lot of trade secrets.

    If you’re interested in this kind of thing, I’d recommend the youtube channel Asianometry - the content creator is amazing.






  • Better: Above 60°C pasteurizes the contents so killing all bacteria.

    Technically pasteurization is met by holding the food over a specific temperature for a specific time, so over 63-65°C for 30 minutes, or 100°C for 12 seconds.

    Normal pasteurization is very similar to cooking in times and temperature, and so pasteurization cooks both the food, altering texture, appearance and taste, and the bacteria.

    UHT means ultra high temperature pasteurisation, which heats, eg, milk well over 100°C for only a couple of seconds and immediately cools it, minimizing the alteration of the milk.

    So, by keeping the stew over 70°C, the stew is completely food safe.