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Comment Re:Who cares about performance? (Score 1) 108

I'm curious what calculations you would be doing on a smartphone which would take a noticeable amount of time on a regular basis. GPS is pretty intensive, though that's done in dedicated HW. Video playback and scaling is intensive, but that's done in dedicated HW. The only things you see on a regular basis, outside of games, are UI animations and JIT code compilation. Maybe long trip calculations in a mapping programs - those do take several seconds for trips of hundreds of miles - but those calculations are generally one once at the beginning when you notice, and then are optimized in the background (for traffic aware apps like Waze) with no apparent lag.

Comment Re:all (Score 1) 108

I owned every other iPhone from the 3G on. If I left it idle most of the time (take calls, check mail occasionally, get notifications), it could make it to the evening of the second day. I currently own an LG G3 as well, and under the same conditions it lasts almost the same length of time (last week I forgot to set it on the charger at night and when I went to bed the second night it was at 10%).

Comment Re:I did the same thing (Score 2) 107

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.

Comment Re:Sugar only - not diet (Score 1) 422

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.

Comment Re:Overly broad? (Score 1) 422

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.

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