Apr 25, 2014
EEyore's Birthday
Also on April 26 is Eeyore's birthday. If
you want to attend the biggest birthday party dedicated to a donkey,
you need to go to Austin, Texas for Eeyore's Birthday Party. Each
April, Austinites and visitors gather in Pease Park for live music,
drum circles, outrageous costumes and an extra dose of Austin
weirdness, all to celebrate Winnie the Pooh's companion. LINK
Apr 18, 2014
Happy Friday
If you don't get up before dawn, how can you enjoy the sunrise?
I am always up, bright and early to enjoy a Happy Friday!
I am always up, bright and early to enjoy a Happy Friday!
High Fructose Corn Syrup Myths Debunked
High
fructose corn syrup (HFCS) is basically the same as sugar, both in
terms of composition and in the number of calories it contains. HFCS
is produced by milling corn (maize) to produce corn starch, then
processing that starch to yield corn syrup, which is almost entirely
glucose, and then adding enzymes that change some of the glucose
into fructose.
High fructose corn syrup contains no artificial or synthetic ingredients or color additives.
High fructose corn syrup and sugar have almost the same level of sweetness.
It has either 42% or 55% fructose, which is comparable to sugar with 50% fructose. Studies found no differences in the metabolic effects of high fructose corn syrup as compared to sugar. Since high fructose corn syrup and sugar are so similar, the human body absorbs them the same way.
There is no scientific evidence that high fructose corn syrup is to blame for obesity and diabetes. In fact, the US Department of Agriculture data shows that consumption of high fructose corn syrup has actually been declining while obesity and diabetes rates continue to rise.
Studies have shown that the body does not recognize a difference between high fructose corn syrup and regular sugar. They both contain the same ingredients, in the same quantities. The only difference is in how they are extracted and combined.
"After studying current research, the American Medical Association concluded that high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners..."
High fructose corn syrup contains no artificial or synthetic ingredients or color additives.
High fructose corn syrup and sugar have almost the same level of sweetness.
It has either 42% or 55% fructose, which is comparable to sugar with 50% fructose. Studies found no differences in the metabolic effects of high fructose corn syrup as compared to sugar. Since high fructose corn syrup and sugar are so similar, the human body absorbs them the same way.
There is no scientific evidence that high fructose corn syrup is to blame for obesity and diabetes. In fact, the US Department of Agriculture data shows that consumption of high fructose corn syrup has actually been declining while obesity and diabetes rates continue to rise.
Studies have shown that the body does not recognize a difference between high fructose corn syrup and regular sugar. They both contain the same ingredients, in the same quantities. The only difference is in how they are extracted and combined.
"After studying current research, the American Medical Association concluded that high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners..."
Wordology, Lemniscate
In geometry, the lemniscate of Bernoulli is a plane curve defined from two given points. It is also generally called the infinity symbol.
Lemniscate comes from a Latin word lēmniscātus that means decorated with, or hanging ribbons – an origin that's reflected in the symbol's shape. It is pronounced Lemm nis kit.
Did You Know?
Center-cut bacon has only 25 calories per
slice. . . and usually causes human faces to break into a smile.
Knife Tips
I hesitated to add these tips as most seemed
obvious, but after talking to a few friends, decided they are worth
mentioning. These tips are for cutting knives, not table knives.
Most people have their favorite few knives used for almost all
cutting tasks. Two things cause the most damage to knives, moisture
and improper use.
- Keep it dry. After using your knife, rinse and dry to keep rust from beginning to form (yes, even on stainless).
- Don't put good knives in the dishwasher, wash and dry by hand.
- Do not let knives air dry.
- Store in a way that the blades of knifes do not touch anything which could dull them.
- Use food knives for food only. Keep other knives for other
purposes.
- Sharpen twice a year. Use a wet sharpening stone or a honing steel (instrument for repairing cutting edge.)
- Use wood cutting board to reduce blade dulling. (Keep peroxide handy in a spray bottle and spray the board after rinsing, to prevent germs.)
What's in a Name, Richter Scale
The Richter Magnitude
Scale, often shortened to Richter scale, was developed to assign a
single number to quantify the energy that is released during an
earthquake. It was developed in 1935 by Charles Francis Richter in
partnership with Beno Gutenberg, both from the California Institute
of Technology. The scale was intended to be used only in a
particular study area in California.
The scale is a base-10 logarithmic scale. The magnitude is defined as the logarithm of the ratio of the amplitude of waves measured by a seismograph to an arbitrary small amplitude. An earthquake that measures 5.0 on the Richter scale has a shaking amplitude 10 times larger than one that measures 4.0.
Since the 1970s, the use of the Richter scale has mostly been replaced by the Moment Magnitude Scale (MMS) in many countries. However, the Richter scale is still widely used in Russia and other European countries. The MMS was developed in the 1970s to succeed Richter magnitude scale. Even though the formulae are different, the new scale retains the continuum of magnitude values defined by the older one.
The MMS is now the scale used to estimate magnitudes for all modern large earthquakes by the US Geological Survey. Earthquake measurements under the Moment Magnitude Scale in the United States are still usually erroneously referred to as being quoted on the Richter scale by the general public and the media, due to their familiarity with the old Richter scale name vs. the newer MMS.
The scale is a base-10 logarithmic scale. The magnitude is defined as the logarithm of the ratio of the amplitude of waves measured by a seismograph to an arbitrary small amplitude. An earthquake that measures 5.0 on the Richter scale has a shaking amplitude 10 times larger than one that measures 4.0.
Since the 1970s, the use of the Richter scale has mostly been replaced by the Moment Magnitude Scale (MMS) in many countries. However, the Richter scale is still widely used in Russia and other European countries. The MMS was developed in the 1970s to succeed Richter magnitude scale. Even though the formulae are different, the new scale retains the continuum of magnitude values defined by the older one.
The MMS is now the scale used to estimate magnitudes for all modern large earthquakes by the US Geological Survey. Earthquake measurements under the Moment Magnitude Scale in the United States are still usually erroneously referred to as being quoted on the Richter scale by the general public and the media, due to their familiarity with the old Richter scale name vs. the newer MMS.
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