My university has a sputtering machine which is this crazy expensive piece of equipment that has to have a really strong vacuum pump and wacky copper seals and if it loses power for even a minute it has to spend 16 hours pumping it’s vacuum back down.
I know people talk about how a perfect vacuum is like near impossible, but why? We can pressurize things really easily, like air soft co2 canisters or compressed air, which is way above 1 atmosphere in pressure, so why is going below 1 atmosphere so hard? I feel dumb asking this as a senior mechanical engineering student but like I have no clue lol.
I understand supply and demand. People start wanting brisket, demand increases while supply stays the same, price goes up. What I don't understand is how the price can go up on everything. The "good" cuts seem to be going up as much as anything else. If demand is just shifting, market forces should drive the cost of some cuts down as others rise. Meat consumption has been fairly even over the past 10 years.
Chicken wings, oxtails, skirt steak, brisket, all used to be poor people food. At this rate they'll be charging $12.99 a pound for chitlins and gizzards will be $1.29 a piece.
I mean its friggin everywhere in the ocean.