by PhilipJ on 9 June 2006
This is by far the funniest search engine term that has led someone to BioCurious since I’ve been keeping track.
Chandrasekhara Venkata Raman won the Nobel prize in 1930 for his work on the inelastic scattering of light from optical phonons (quantized elastic waves). Scattered light has a lower energy than the incoming light, having imparted some of that energy to create or destroy phonons in the scattering medium. It is a routine characterisation tool for liquids and solids (the lab I worked in as an undergrad would to take Raman spectra of the curious alcohols brought back from various conference locations, to make sure things like benzene weren’t ingredients).
Ramen noodle soup is a delightfully cheap source of carbohydrates and saturated fats while containing basically no protein, vitamins or minerals. As you can imagine, it is a staple in the graduate student diet.
Raman, ramen. Nobel laureate, delicious noodle soup. But now there is a new tool: Ramen spectroscopy! So to you theorists: what is going on in the Ramen effect?