{"id":49492,"date":"2008-06-21T12:32:53","date_gmt":"2008-06-21T12:32:53","guid":{"rendered":"http:\/\/www.pcnen.com\/portal\/?p=49492"},"modified":"2008-06-21T12:32:53","modified_gmt":"2008-06-21T12:32:53","slug":"matematicka-formula-za-savrsen-sendvic-sa-sirom","status":"publish","type":"post","link":"https:\/\/www.pcnen.com\/portal\/2008\/06\/21\/matematicka-formula-za-savrsen-sendvic-sa-sirom\/","title":{"rendered":"Matemati\u010dka formula za savr\u0161en sendvi\u010d sa sirom"},"content":{"rendered":"

Britanski nau\u010dnici sastavili su matemati\u010dku formulu za pravljenje savršenog sendvi\u010da sa sirom, gdje je uravnote\u017een odnos majoneza, salate i \u010dedar sira, saopštili su autori studije ura\u0111ene na univerzitetu u Bristolu.<\/p>\n

Formulu koja uzima u obzir devet promjenljivih veli\u010dina, zainteresovani mogu na\u0107i na sajtu http:\/\/www.cheddarometer.com.\/ <\/p>\n

Pomo\u0107u nje se pravi sendvi\u010d po \u017eelji kad se koli\u010dina omiljenog britanskog sira prilagodi ostalim odabranim sastojcima. <\/p>\n

Za matemati\u010dare, formula glasi W=[1 + ((bd)\/6.5)) – s + ((m-2c)\/2) + ((v+p)\/7t)] (100 + l\/100). <\/p>\n

"W" je debljina \u010dedara izra\u017eena u milimetrima, "b" je debljina hleba, "d" posebnosti (bijeli sastojci, cerealije), "s" je koli\u010dina margarina ili putera, a "m" koli\u010dina majoneza. Ostali parametri uzeti u obzir su koli\u010dina salate ("l"), povr\u0107e u turšiji ("p") i paradajz ("v"). <\/p>\n

Do formule je došao tim kojim je rukovodio profesor D\u017eef Njut, a u istra\u017eivanju su pomogli dobrovoljci koji su probali razne verzije sendvi\u010da. <\/p>\n

Koriš\u0107eni su i slo\u017eeni mjerni instrumenti kako bi se ispitale stotine vrsta \u010dedara i odredila, u funkciji ukusa i teksture sira, koli\u010dina drugih sastojaka koji se dodaju.<\/p>\n","protected":false},"excerpt":{"rendered":"

Britanski nau\u010dnici sastavili su matemati\u010dku formulu za pravljenje savršenog sendvi\u010da sa sirom, gdje je uravnote\u017een odnos majoneza, salate i \u010dedar sira, saopštili su autori studije ura\u0111ene na univerzitetu u Bristolu.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-49492","post","type-post","status-publish","format-standard","hentry","category-svastara"],"_links":{"self":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/posts\/49492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/comments?post=49492"}],"version-history":[{"count":0,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/posts\/49492\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/media?parent=49492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/categories?post=49492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pcnen.com\/portal\/wp-json\/wp\/v2\/tags?post=49492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}