3D Printing Vegemite Electronics on Breadboard

[VintageTekFan]

This popped into my feed this morning...

https://www.youtube.com/watch?v=TpCDg69hj1E&feature=youtu.be&fbclid=IwAR04N1kCxB-0gywzTpXPEgMVlQKKT44spP-6gNyKI2SA7fq6XnvALCS3hWc

Actual paper (thanks to beanflying for the link): https://ro.uow.edu.au/cgi/viewcontent.cgi?referer=https://www.google.com.au/&httpsredir=1&article=3849&context=aiimpapers

I make NO judgement.

[vtwin@cox.net]

my wife (from brighton, england) eats marmite (uk equivalent). one of the most disgusting food products on the planet, second only to ground sea urchin and rice cakes.

[coppice]

So, that's where the term breadboard comes from.

[tggzzz]

my wife (from brighton, england) eats marmite (uk equivalent). one of the most disgusting food products on the planet, second only to ground sea urchin and rice cakes.

Well, marmite is an adult taste 

Alternatively, you have lead a sheltered life; consider durian, lutefisk, balut, Coors "beer"....

[coppice]

my wife (from brighton, england) eats marmite (uk equivalent). one of the most disgusting food products on the planet, second only to ground sea urchin and rice cakes.

Well, marmite is an adult taste 

Alternatively, you have lead a sheltered life; consider durian, lutefisk, balut, Coors "beer"....

Durian is so potent, one durian candy being chewed can make an entire bus unbearable. In many Asian hotels they ban durian in the rooms, as the central aircon will spread the stench until half the guests are complaining. Marmite is so much more personal. 

[beanflying]

Well this is a random thread we started discussing Vegemite on the TEA thread several hours earlier 

The actual paper for the video is here btw https://ro.uow.edu.au/cgi/viewcontent.cgi?referer=https://www.google.com.au/&httpsredir=1&article=3849&context=aiimpapers

[VintageTekFan]

Thanks for the direct link, beanflying!

Well this is a random thread we started discussing Vegemite on the TEA thread several hours earlier 

The actual paper for the video is here btw https://ro.uow.edu.au/cgi/viewcontent.cgi?referer=https://www.google.com.au/&httpsredir=1&article=3849&context=aiimpapers

[beanflying]

And because I was going to have a slow day sipping on a coffee I am part way into printing this test jig 

2x2mm trench 100mm long with cutouts for 4 wire clips at the ends to reduce errors. Guess what it is getting filled with.....

Test meters will be either 34401A or my Quadtech Milliohmeter or both.

[Brumby]

That HAS to be a "Must have" for any test bench!   

[VintageTekFan]

I'm now incredibly curious about this mysterious foreign delicacy.

145g tube is now on it's way... damn you all.

[Brumby]

Just a word of warning - for your first taste of Vegemite, start off with a slice of bread or toast that has a reasonable coating of butter (or whatever your spread of choice is) and then apply a thin spread of Vegemite.  It is a strong flavour so don't slap it on like you might do with peanut butter!  (Don't use the example from the little girl at the end of the following video.  She is an experienced user.)

Once you have tried this, then you can better judge the strength to suit your palate.

Here in Oz we get brought up on the stuff:


Edit: Advanced and expert users are able to dig out a spoonful of neat Vegemite and lick it off the spoon - some choosing to suck on it like a Chupa Chup.  If you want to have some fun with friends, offer them a spoonful and tell them this is how Aussies eat it.  Watch their faces on their first taste - and have a video camera running if you can.          If you do ... please share. 

[beanflying]

In the name of Electrical Engineering and Aussie Pride all that and I don't have a white coat so it can't be 'for science'.

I present a practical experiment to determine the restivity of an Australian Icon VEGEMITE 

Using the test jig shown above and as per the zipped STL file included here. Agilent 34401a and Quadtech 1880 meters using four wire resistance measurements. While not perfectly smooth small voids in the product on non conformity in the jig are minimal compared to the cross sectional area of the product under test.

Meters have been running for over an hour and temperature approximately 25C.

Resistivity = R x Area / Length = R x 0.002x0.002 /0.1 = 4x 10E-5 x R in this case (ohm.M).

Restivity of the PLA jig not measurable with either meter so isn't relevant.

Agilent = 88k +- 1-2k
Quadtech = 95k +- 2k
GW121 = 330k - not used.  EDIT Locked the range and got it down to 210K on 2W

So Resistivity is in the order of 3.6. EDIT seems I initially slipped a decimal 

I would encourage further testing and peer review of the method and product by all.

So in conclusion we can draw absolutely NOTHING from this test other than we are Happy Little Vegemite's in Oz 

References : https://en.wikipedia.org/wiki/Electrical_resistivity_and_conductivity

[mnementh]

So... you do have an electric furnace to dispose of the test subject safely, I hope?   

mnem
"I say we lift off and nuke the site from orbit... it's the ONLY way to be sure!"

[beanflying]

I would have eaten it but the PLA isn't exactly food grade when 3D printed 

Just for completeness a fairly rough test (poor connections) 20V across a Red LED at 100 length was reading 1/2mA full span at about 50mm was reading about 0.9mA. Not specified in the 'scientific paper' above was voltage or current with their LED there traces looked a bit larger than my test jig.

As a resistor is has some very large issues with temperature and doesn't like even being tested so very low current applications or slop it on like I do on my toast 

[NiHaoMike]

16 years ago, someone tested Vegemite as thermal compound:
http://dansdata.com/goop.htm

[mnementh]

Yeah, been dere, dunnat... used peanut butter because... Vegemite.

mnem

[SeanB]

Tried Vegemite, but prefer Marmite, and have a liking for Bovril as well. Great on toast, on scrambled eggs, also good with bacon and especially on hard biscuits as flavour.

Does not help that the factory that made the base ingredient, yeast concentrate, used to be 300m away from me, and you could always tell the way the wind was blowing as well. Factory sold the property and moved ( got a good enough offer for it) and it is now an Audi dealership.

However I also like just plain brewers yeast, especially fresh from the drier drum, when it is nicely toasy and fully flavoured, and piping hot from the live steam used to dry the yeast liquor at the brewery. The stuff they sell in tiddly bags as baking yeast does not have that taste, but you can order it in bags as animal feed, used to give cattle and other farm animals a vitamin and mineral boost.

[tggzzz]

I'm now incredibly curious about this mysterious foreign delicacy.

145g tube is now on it's way... damn you all.

Which one?

With marmite, don't even put a complete layer on the carbohydrate of choice. Just have a few traces here and there, say 5% coverage. A little goes a long way.

Vegemite, being diluted and sweetened, can be a little thicker.

[ebastler]

I am reassured to see that the video author is wearing safety goggles in order to eat his Vegemite. 

[VintageTekFan]

Which one?

With marmite, don't even put a complete layer on the carbohydrate of choice. Just have a few traces here and there, say 5% coverage. A little goes a long way.

Vegemite, being diluted and sweetened, can be a little thicker.

Being 'scientifically' accurate  - getting the Vegemite.

[tsman]

Tried Vegemite, but prefer Marmite, and have a liking for Bovril as well. Great on toast, on scrambled eggs, also good with bacon and especially on hard biscuits as flavour.

Try Marmite roast potatoes. A few friends who are Marmite haters have a jar in the cupboard just for this

[cdev]

Some people swear by mayonnaise as a useful thermal compound in a pinch.

16 years ago, someone tested Vegemite as thermal compound:
http://dansdata.com/goop.htm

[beanflying]

One of my Grandfathers was from Lincolnshire lets just say some of his diet and culinary habits were interesting. I won't even start on the Offal its cooking methods and consumption

Worcestershire Sauce, Marmite & HP Sauce to name a few where they sometimes finished up was 

On Sugar I suspect what you are tasting is a more rich full taste as 1.8g Sugar per 100g (no one in their right mind could consume 100g) is 1/2 a tsp of sugar per jar and that difference would be nearly imperceptible.

More Sciencey stuff Marmite wouldn't conduct as well btw due to it's lower salt.

[tsman]

Some people swear by mayonnaise as a useful thermal compound in a pinch.

I've never tried it but zinc oxide based diaper rash cream is supposed to be okay for short term use.

[tggzzz]

One of my Grandfathers was from Lincolnshire lets just say some of his diet and culinary habits were interesting. I won't even start on the Offal its cooking methods and consumption

Tradition has it that every part of a pig is used, except the squeak.

Starygazey pie and black pudding are famous, but muggety pie is less well known.
 
From one of the best books "Food in England" by Dorothy Hartley "Muggety pie was popular in the West Country, particularly in Gloucestershire and Cornwall, “all jelly soft it was…it was the jelly gravy was the best part – some did put taters and a turnip and sech, but ‘twas best plain, and good cold,” told old farm-hand."

Worcestershire Sauce, Marmite & HP Sauce to name a few where they sometimes finished up was 

Worcestershire sauce was famously (re)discovered by accident: "According to company tradition, when the recipe was first mixed there the resulting product was so strong that it was considered inedible and the barrel was abandoned in the basement. Looking to make space in the storage area a few years later, the chemists decided to try it again, and discovered that the long fermented sauce had mellowed and was now palatable."