## Saturday, 28 February 2009

### The Curious Sequence

A few days ago during my mathematical investigations, I discovered something of an anomaly.

A normal Arithmetic or Geometric progression can be accurately represented by a formula which can be used to find the (n)th term of that progression. In this particular situation, I was working on the Fibonacci Sequence in which each term is the  sum of the previous two numbers.

1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89 .......................................

Now I thought it was a normal geometric progression and applied the formula to find out the (n)th term. First I divided successive terms to find a definite ratio between the numbers. To my surprise, there was none. I then tried to find the formula  thinking that it was an arithmetic progression. I tried to find the difference between the terms, and to my utter surprise found that each time I tried to find the constant difference between, a new Fibonacci Sequence is formed. Amazing, isn't it?

## Monday, 9 February 2009

### An Incident

The previous Friday after returning home from school, I inadvertently forgot to remove my Kingston Data Traveller from my uniform pocket. Unfortunately I only realized this two days later when I required it to retrieve my one of the files inside. 100% sure that its circuits would have been completely destroyed during the wash cycle I retrieved it from the trousers and fitted it into the USB port of my computer. You can imagine my surprise when its indicator LED started blinking and autostarted as though it had never even come into contact with water. Imagine! After 1 whole wash cycle! I am quite sure that the manual of the data traveller did not mention resistance to water. Perhaps Kingston thought it might add this feature as an extra precaution.

## Friday, 6 February 2009

### The Recipe

The previous week I concocted a cake recipe for my English assignment. I was about to do what all other's would do: copy and paste the essentials from the internet and add their own touch. Then an idea struck me. I decided to do it impromptu, and just write down what came to my head. This was the the result.

1.Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.

2. Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. After stirring 7 times clockwise, add 12 ml of pure honey of the finest quality. Continue stirring anti-clockwise for 13 minutes. Be careful that the mix does not boil over. Simmer gently for 5 minutes. After the third minute add three drops of vanilla essence and sandalwood extract.

3. Remove from the heat. Cover with a lid and leave to cool to room temperature. Heat the mixture gently again. Using a thermometer to measure the temperature, follow the next step while trying to keep the temperature constant at 37°C/98.6°F.

4. Whisk in gently the flour and sodium bicarbonate into the liquid. Whisk 144 times. All lumps should have dissolved into the batter now. The batter should have achieved the viscosity of a mixture of corn-flour, soy-bean, sun-flower and olive oils.

5. Pour batter into the prepared baking pan. Remember the baking pan must be lined with linseed oil mixed with unsalted butter. The batter should level naturally in 30 seconds. Tap the tin on the kitchen bench 8 times to remove any large air bubbles.

6. Bake in a preheated oven set at 169.975oC (337.955°F) for 88 minutes. The top of the cake will crack and display a poison ivy pattern. Don’t worry the cracks will settle and be hidden when you turn the cake out of the tin. But Internal fissures will form, dividing the internal into three layers. This will not collapse as the mix is quite rigid.

7. Remove from the oven. Leave in bright sunlight or a UV-Lamp for 11.5 minutes. The cake must display a colour of light brown tinged with golden patches.

8. During the 11.5 minutes melt 35 bars of 350g Toblerone chocolates in a vessel big enough to hold the cake but of small enough width to make the chocolate liquid level above the cake. Use a thermometer to keep the solution at 50°C. Gently drop the cake into the mix. It should sink completely within 45 seconds.

9. To add to the flavor heat until the chocolate starts bubbling and within 5 minutes, add essence of strawberry and a teaspoon of Asafoetida powder. After 5 minutes the cake will have completely absorbed the chocolate and will sit in the container with a 0.8 mm covering of chocolate on the surface and two 1.3 cm layers inside.

## Sunday, 1 February 2009

### The The Three Mysterious Lights

Just a few minutes ago at around 10:50 pm I was standing in the balcony of my apartment feeling the cool breeze caress my face. I looked up to see if I could identify a few of the stars that appeared in the sky as today was one of those rare nights on which the sky is not cloudy. A few seconds later I spotted two red lights above the tree-tops. I stood there staring at the lights wondering what they were when another light apperared forming a 'V' shape vaguely reminiscent of migrating birds. The lights were moving too slowly for the possibility of them being aeroplanes. The stayed in the air for about 5 minutes before they slowly faded out of view. I am still speculating on what those lights actually were. Weather balloons, maybe?