I am going through the latest mathematical model papers on the spread of influenza on the air travel network and another on antiviral resistance, both published last week in PLoS Medicine. It’s taking me a while. They are not instant reads and I am busy at work. The air travel paper by Colizza et al. sent me back to the authors’ previous papers for additional details and then I wanted to sort out the many tiny errors that inevitably creep into long technical papers (the antiviral paper by Lipsitch et al. remarkably had only one, a wrong subscript). So a fuller post is for another day, and maybe I’ll never get it done. Or maybe it will be an ambitious multipart primer on modeling. Much depends on the pesky day job.
Meanwhile, it’s the first thing in the morning, and time to fortify yourself with some coffee and donuts. Or just a donut. What follows is the kind of story I file under, “It wouldn’t surprise me a bit,” cross-classified under “still on the drawing boards and likely never to see the light of day,” with a sub-category of “possibly bogus.” You decide:
That cup of coffee just not getting it done anymore? How about a Buzz Donut or a Buzzed Bagel? That’s what Doctor Robert Bohannon, a Durham, North Carolina, molecular scientist, has come up with. Bohannon says he’s developed a way to add caffeine to baked goods, without the bitter taste of caffeine. Each piece of pastry is the equivalent of about two cups of coffee.
While the product is not on the market yet, Bohannon has approached some heavyweight companies, including Krispy Kreme, Dunkin’ Donuts and Starbucks about carrying it. (Salon)
The big issue here, as I see it, is public safety: overcaffeinated and armed police.