Hackers' Pub

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`"` keyword `"`	Finds the string within quotes, including spaces. Case-insensitive. (Escape quotes inside with `\"`)	`"Hackers' Pub"`
`from:` handle	Finds content written by the specified user.	`from:hongminhee` `from:hongminhee@hollo.social`
`lang:` ISO 639-1	Finds content written in the specified language.	`lang:en`
`#` tag	Finds content with the specified tag. Case-insensitive.	`#HackersPub`
condition condition	Finds content that satisfies both conditions on either side of the space (logical AND).	`"Hackers' Pub" lang:en`
condition `OR` condition	Finds content that satisfies at least one of the conditions on either side of the OR operator (logical OR).	`#HackersPub OR "Hackers' Pub" lang:en`
`(` condition `)`	Combines the operators within the parentheses first.	`(#HackersPub OR "Hackers' Pub" OR "Hackers Pub") lang:en`

Compound Interest @compoundchem@mstdn.social

12/18/2025, 12:15:07 PM

Public

Very contrasting smells for day 18 of #ChemAdvent!

Olibanic acid isomers contribute to the fragrance of Frankincense, traditionally associated with Christmas.

The aroma of hákarl, fermented Greenland shark, is a much less welcome one, dominated by ammonia and other pungent compounds.

Infographic on frankincense, showing the chemical structure of olibanic acid isomers, the key compounds responsible for the characteristic aroma of frankincense.

Infographic on harkal, fermented Greenland shark, traditionally eaten ad part of the mid-winter festival Þorrablót. It contains urea, trimethylamine oxide and ammonia, which dominate the pungent smell and taste of the fish.

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