CLEARLY worth repeating in my own lab (esp. for our school programs, assuming we’re cleared for safety issues). Perhaps also a segue for talking about alternative energy?
Originally from eBaum’s World.
Get your next dinner party humming when you turn your sips into a symphony with these gilded glasses turned musical instruments. The etchings on the glasses are musical notations that correspond to the level of the liquid. When the user drinks to D for example, he or she may run a finger along the rim of the glass to create its lush, sonorous note. Or, for the more percussive partier, the same note will ring out with a gentle rap of his or her utensil on the side of the glass.
“Sucralose was discovered in 1976 by scientists from Tate & Lyle, working with researchers Leslie Hough and Shashikant Phadnis at Queen Elizabeth College (now part of King’s College London). While researching ways to use sucrose as a chemical intermediate in non-traditional areas, Phadnis was told to test a chlorinated sugar compound. Phadnis thought that Hough asked him to taste it, so he did. He found the compound to be exceptionally sweet.” (From wiki)
Read a bit more about this neat story at Futility Closet.
Potential Effects of the Next 100 Billion Hamburgers Sold by McDonald’s. (2005) American Journal of Preventive Medicine 28(4) :379-381
Background: McDonald’s has sold more than 100 billion beef-based hamburgers worldwide with a potentially considerable health impact. This paper explores whether there would be any advantages if the next 100 billion burgers were instead plant-based burgers.
Methods: Nutrient composition of the beef hamburger patty and the McVeggie burger patty were obtained from the McDonald’s website; sales data were obtained from the McDonald’s customer service.
Results: Consuming 100 billion McDonald’s beef burgers versus the same company’s McVeggie burgers would provide, approximately, on average, an additional 550 million pounds of saturated fat and 1.2 billion total pounds of fat, as well as 1 billion fewer pounds of fiber, 660 million fewer pounds of protein, and no difference in calories.
Conclusions: These data suggest that the McDonald’s new McVeggie burger represents a less harmful fast-food choice than the beef burger.