🎓 Dr. Freemo 🇳🇱 @freemo@social.cleverlibre.org

These are still available if anyone wants any. I have been working on other variants of this design though.

Interesting fact of the day. All aluminum has a skin of sapphire. When you cut a piece of aluminum, and expose the pure aluminum to the air it very quickly reacts with the air on the surface forming aluminum oxide, which is identical to lab and natural sapphire, except much more pure.

@kino
I wonder if you arent just remembering the abyss movie and confusing it with real life?
@AmpBenzScientist

@AmpBenzScientist The abyss and they breathed oxygen from the water it was just hyper oxygenated.

It is a researched fiend but no one as far as I know has had a successful like human test yet.

https://en.wikipedia.org/wiki/Liquid_breathing

@AmpBenzScientist Oh that, typically even at deep dive, the only concern in terms of compression are air-filled spaces.

@AmpBenzScientist Why wouldnt it?

@khird I know that at a minimum I'd like to work with aluminum.. would be nice if it could be steel too.

@khird Snapmaker 2,0 was on my list till I learned it cant do metals.

@lucifargundam LOL marathon just up and deleted his account over... lol.. rice :)

@barefootstache This is a good case where you have to be careful about how you use statistics. Did you consider why, from an evolutionary standpoint, those percentages are what they are?

So the scientific explanation as I heard it goes something like this. Cows, and specifically milk cows, as a species for most of the pre-historic age were isolated to western countries and didnt have much of a presence in the east. Therefore the gene needed to break down lactose evolved such that it is far more prevalent in people from western races rather than eastern races.

so what we have if really a much higher chance of being lactose intolerant if you are of primarily asian descent vs european. Now add to this that the majority of the worlds population are far-east descended this means your going to have more lactose intolerant people would wide than lactose tolerant... But it completely clouds the fact that among people of european descent lactose intolerance is far more rare.

Finally when talking about sugar you make a similar error in generalization I think. lactose is a sugar, yes, technically true, but its glycemic index is next to nothing.. like 5 or 10 or something.. glucose is 100+ glycemic index. While they might be sugars they arent at all similar in terms of their metabolism

@marathon Thanks, though if **you** wish me to avoid interacting with you, you can always request that. You can't block moderators for obvious reasons, but if you ask one of us to not interact with you except for server business then any of the moderators would honor that. Obviously not being allowed to block moderators makes that especially important.

Like I said I myself have no reason to mute or block you though.

@marathon I have no intention of muting you, nor do I think anything you said is unacceptable. What I said is you are clearly triggered and emotional and behaving childishly right now, earlier in the conversation and at other times you are usually acting maturely. My feelings arent hurt, I'm not mad at you (as I reiterated), nor do I mind you saying it. It simply means the conversation no longer has value for me to pay attention to it, so please stop perpetuating the conversation, but to interact with me in the future should you wish.

Either way, please stop contacting me until you have cooled down, thanks.

@marathon Alright, like I said, I'm done with the conversation. If you want to pick it up again when your not being emotional/childish and talk respectfully on the topic, meta or otherwise, I'll be happy to. But clearly you got triggered and need to cool down first.

@JackMeinoff

lol

@marathon

@marathon Whatever man, you are using the terms all wrong and totally incorrect about the processing. I've been knee deep reading up on this shit for a month so I'm very certain I know what im talking about at this point

I literally showed you a wikipedia article that directly contradicts what you said and agrees with me in the very first sentence. I think that alone should tell you to drop the arrogance and maybe realize you have "understood" these terms incorrectly and are just too stubborn to learn from it.

Either way I am done, you have went from having a mature discussion to acting childish, so thats my cue to step out of this debate.

No hard feelings.

@marathon I've done a lot of reading the past few months about rice and rice processing as I've been getting into asian cuisine, specifically sake. So I've come to learn the technical meaning of these terms intimately. I'm sorry your not being receptive to me passing that on, but you also seem to be getting agitated by it.. no need to be agitated, its a friendly discussion. Perhaps walk away from it if it is frustrating you?

@marathon Please dont be rude, and im sorry if you took my statement as rude. But you clearly dont and are clearly mixing up Converted Rice as a branding and company name, and what the actual term means as a type of rice more generally.

You are also confusing white rice with implying pre-cooked, when in fact you have both precooked variety and non-precooked, and then various sub species in any of those forms (such as basmati).

@marathon I think you are confused by marketing.. Converted Rice is a brand, they make mostly quick-cook/instant variety of converted rice.

there is also converted rice the term, which means any pre-cooked rice, not just instant. Converted rice, as a term (not the company, or their product) is a general term that includes all stypes of pre-cooked rice including parboiled and instant.