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ALT Detection of Rotational Variability in Floofy Objects at Optical Wavelengths L. C. MAYORGA ' E.M. MAY ,' J. LUSTIG-YAEGER, AND S. E. MORAN ABSTRACT Phase resolved observations of planetary bodies allow us to understand the longitudinal and latitu dinal variations that make each one unique. Rotational variations have been detected in several types of astronomical bodies beyond those of planetary mass, including asteroids, brown dwarfs, and stars. Unexpected rotational variations, such as those presented in this work, reminds us that the universe can be complicated, with more mysteries to uncover. In this work we present evidence for a new class of astronomical objects we identify as "floofy" with observational distinctions between several sub-types of these poorly understood objects. (The text continues but I've run out of characters, I'm sorry!)

ALT "I'll Finish It This Week" And Other Lies KALEY BRAUER Department of Physics and Kavli Institute for Astrophysics and Space Research, Massachusetts Institute of Technology, Cambridge, MA 02139, USA (Received April 1, 2021) ABSTRACT A small group of postdocs, graduate students, and undergraduates inadvertently formed a longitudinal study contrasting expected productivity levels with actual pro ductivity levels. Over the last nine months, our group self-reported 559 tasks, dates, and completion times - expected and actual. Here, I show which types of tasks we are the worst at completing in the originally planned amount of time (spoiler: coding and writing tasks), whether more senior researchers have more accurate expectations (spoiler: not much), and whether our expectations improve with time (spoiler: only a little)

ALT Using Artificial Intelligence to Shed Light on the Star of Biscuits: The Jaffa Cake H. F. Stevance ABSTRACT Before Brexit, one of the greatest causes of arguments amongst British families was the question of the nature of Jaffa Cakes. Some argue that their size and host environment (the biscuit aisle) should make them a biscuit in their own right. Others consider that their physical properties (e.g. they harden rather than soften on becoming stale) suggest that they are in fact cake. In order to finally put this debate to rest, we re-purpose technologies used to classify transient events. We train two classifiers (a Random Forest and a Support Vector Machine) on - 100 recipes of traditional cakes and biscuits. Our classifiers have 95 percent and 91 percent accuracy respectively. Finally we feed two Jaffa Cake recipes to the algorithms and find that jaffa cakes are, without a doubt, cakes. Finally, we suggest a new theory as to why some believe Jaffa cakes are biscuits.