Comment Re:Dear Liza! (Score 1) 399
Except that you have to wait for 5 minutes to amend it.
Except that you have to wait for 5 minutes to amend it.
Clearly then, the next generation version control system should be named "Sexy Flanders".
Uh, actually, it was a derived requirement. "Must have military test pilot experience" *WAS* a requirement.
Since the military did not allow women to be test pilots, "Must urinate via a penis" was a derived requirement.
Maybe it was that I was using Verizon, but the call quality was like a rollercoaster. I had bounceback issues, echoes, and some automated phone systems wouldn't recognize my DTMF tones. It's an idea I'd like to visit again, in the future, but I think the LTE nets aren't the best bet for VoIP.
That's true of VoIP riding on both DSL and Cable internet connections (both wired and wireless) as well. I've had VoIP for my home and office line for almost 3 years, and in the beginning we definitely had issues with both quality and DTMF. I still have issues with DTMF occasionally, and echos and call quality (esp. outgoing) less frequently.
And, interestingly, HFSC and Cane Sugar (Sucrose), differ by only 10% in the respective fructose and glucose mix. I suspect it wouldn't have mattered, otherwise they would have warned of the (nonexistnt) devastating effect of apple juice (90% Fructose/10%glucose) or pear juice (70%fructose/30%sucrose) or the use of honey (53% fructose) in sweetening your afternoon tea.
HFCS is (depending on the grade) generall 55% fructose / 42(ish)% glucose, and some small amounts of other sugars. Corn is the donor plant.
In comparison, Apple sugars are 90% fructose and Pears are 70% fructose, way above HF corn syrup sugars. Honey is about 53% (very, very close). None of those appear to be in the "oh my God we're gonna die" list for worrying that you're brain doesn't realize it's full yet.
It's worth noting that corn starch is coverted to HFCS using hydrochloric acid (the same acid found in the human stomach), followed by a water washing, followed by an enzymatic conversion of dextrose (similar to the same process which is used in baking bread, where enzymes convert starch to simple sugars like fructose to be used by the yeast in the fermentation process), followed by water washing and distillation. It's the same process used for countless "all natural" products which we have consumed for thousands of years, but done more precisely and on a much larger scale.
It will still make you fat if you eat too much of it, but it's not magical and doesn't have some insurmountable effect on the brain. No more than a good steak, a loaf of awesome fresh bread, or a decadent wedge cheese. You'll eat way more of all of those than you need before your brain tells you you're full.
Gah, stupid fingers; Fructose and Glucose (sucrose being f+g, of course)
And they're present in significant quantites in the final HFCS product? The chemical information I've seen on HFCS from food processing shows different G/S ratios, but never anything other than glucose and sucrose as constituents.
Friday Philosophy - Is Dave Working?
And the part about the backspace or delete button. This guy is scary.
I find it funny that Synergy started charging. Funny because i thought it was a small project. I believe their growth about as much as i believe i'm over 40.
But now that they're really moving, i wonder what other fun stuff they may add to make it a really indispensable application.
By definition, if the internet is down I am NOT okay.
"Ninety percent of baseball is half mental." -- Yogi Berra