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> Taste the difference, in the same wine
Artemis
post Aug 27 2013, 09:14 PM
Post #16


Master of Oblivion
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I had that record.
Find her finer,
Sneak up behind her,
Wrapped like a mummy til you finally undwind her

Find her blinder, see who designed her
Act like a dummy till you finally grind her



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Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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G&C
post Aug 27 2013, 10:22 PM
Post #17


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It wasn't very large
There was just enough room to cram the drums
In the corner over by the Dodge
It was a fifty-four
With a mashed up door
And a cheesy little amp
With a sign on the front said "Fender Champ"
And a second hand guitar
It was a Stratocaster with a whammy bar


That's freaking art.


--------------------
"If I knew I was going to live this long I'da taken better care of myself." - Kirk

No threat is Friendly.

Just drink it or sink it.
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Jack Batemaster
post Aug 28 2013, 04:06 PM
Post #18


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Assez dit …


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Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
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Jack Batemaster
post Aug 28 2013, 07:43 PM
Post #19


Le maistre d'appastate
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IPB Image



--------------------

Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
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G&C
post Aug 29 2013, 04:21 AM
Post #20


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Absomphe as a young man!


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"If I knew I was going to live this long I'da taken better care of myself." - Kirk

No threat is Friendly.

Just drink it or sink it.
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Kirk
post Aug 29 2013, 01:56 PM
Post #21


tool making biped
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Hah!


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Jack Batemaster
post Aug 29 2013, 04:24 PM
Post #22


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1911 ?


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Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lęchez le reste d'entre eux …
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Absomphe
post Aug 29 2013, 04:55 PM
Post #23


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He said young, not middle-aged.


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Tibro
post Aug 29 2013, 05:44 PM
Post #24


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Didn't you dress like a gestour in your youth?


--------------------
When I wake up,
I try to convince myself that my arm
isn't there --
to retain my sanity.

Then I try to convince myself that it is.

Frank Bidart
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Absomphe
post Aug 29 2013, 06:27 PM
Post #25


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That was later, after blue woad went out of fashion.


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Absomphe
post Aug 29 2013, 06:30 PM
Post #26


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Provenance
post Aug 29 2013, 09:12 PM
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A picture that explains what happened to Abby's cherry.


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We all used to be things we aren't anymore.
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Tibro
post Sep 23 2014, 02:05 PM
Post #28


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QUOTE
This Robot Tastes Better Than A Wine Critic

Robots might be unseating the cherry job of wine critics soon. Researchers in Denmark have created an artificial tongue to find out whether expensive wine actually tastes any better than the cheap stuff.

The research, first published in ACS Nano, claims that an optical nanosensor based on surface plasmon resonance (SPR) can discern how you experience the sensation of dryness in wine. And they say this nanosensor can judge the way the tannins will hit your flavor sensors better than the finest wine critic can.

Some may argue that it takes a human, not a robot, to discover what is worth a sip. However, the researchers at Arhaus University argue that the nanosensor is free from the human critic’s personal prejudice. They may have a point. There’s a lot that goes into making wine taste a certain way. Everything from the variety of the grape to the minerals in the soil to what kind of sunlight the grapes received chemically affects the taste and smell of the wine from season to season – in even the same grape.

According to MarketWatch, over 31.4 billion 750 ml bottles of wine are bought and sold throughout the world every year. While some standard ratings have been placed on wine and there’s a decent following in wine personalities and what they recommend, everyone has different tastes in what they like. This makes it particularly hard to decide which wine will do at the local grocery store.
PhD student Joana Guerreiro has taken part in developing a sensor, which - by using nanoscience - can measure how we experience the feeling of dryness in wine. Photo: Lars Kruse, Aarhus University.

Instead of telling you that this wine tastes of leather bound books and mahogany, the nanosensor lets you know just how astringent the wine is. It does this by measuring the molecules in your mouth instead.

“The sensation arises because of the interaction between small organic molecules in the wine and proteins in your mouth. This interaction gets the proteins to change their structure and clump together. Until now, the focus has been on the clumping together that takes place fairly late in the process.

With the sensor, we’ve developed a method that mimics the binding and change in the structure of the proteins, i.e. the early part of the process. It’s a more sensitive method, and it reproduces the effect of the astringency better,” says researcher Joana Guerreiro.

The researchers point out that this technique is not new, but that using it to create a sensor that can measure an effect rather than just a number of molecules is. And the technique can be applied to much more than just wine.

Arhaus University indicates on its website that the science behind this machine can also be applied on a molecular level to develop targeted medicine. “The sensor can be used for diagnostic purposes. It could possibly be helpful for discovering and even preventing diseases,” says Duncan Sutherland, research director for the study.


http://techcrunch.com/2014/09/22/this-robo…-a-wine-critic/


--------------------
When I wake up,
I try to convince myself that my arm
isn't there --
to retain my sanity.

Then I try to convince myself that it is.

Frank Bidart
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Artemis
post Sep 23 2014, 07:50 PM
Post #29


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QUOTE
This Robot Tastes Better Than A Wine Critic

If it tastes better than this wine critic, that must be some robot.
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QUOTE
And they say this nanosensor can judge the way the tannins will hit your flavor sensors better than the finest wine critic can.

But not better than I can. Tannins will hit my flavor sensors like a bucket of railroad tie shavings. This I know. Find something useful for the robot to do.






--------------------
Il arrive souvent que les personnes couvertes d’esprit enflamme courent en appelant du secours.
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Tibro
post Sep 25 2014, 04:52 AM
Post #30


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As long as she isn't a whine critic. As so many of them turn out to be. It can sour the experience terribly.


--------------------
When I wake up,
I try to convince myself that my arm
isn't there --
to retain my sanity.

Then I try to convince myself that it is.

Frank Bidart
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