Ah, interesting. Didn’t think it would be caught by activated carbon. Good to know, thanks.

Ah, good point. Forgot about that one haha.

Interesting, I’ve never really thought about that, makes sense though. Also looks like decent amounts potentially (~0-84 ug/kg).

Surprising when they’re usually only allowed in the single digit ppm range in pharmaceuticals, and many have been recalled due to nitrosamines.

You can’t really “filter” out these chemicals when they’re fully dissolved in the water.

There’s always distillation, but that’s not practical at all on the scale of drinking water for cities.

I’m also pretty sure you’re correct in saying so. I can’t recall any other treatments offhand, but there may be alternatives?

Not that it’s really an issue since water used in drug formulations are not treated with chloramine disinfectants. But usage of those disinfectants can contribute to nitrosamines in some drugs, which no one wants.

Incredibly unlikely (impossible?) taking a drug with chloramine disinfected water, don’t worry.

Wooooosh (for them, not your comment).

The article couldn’t even get the album name correct. It’s “…and out come the wolves”.

Damn. The people posting before me have too many great responses. Thanks for posting, they’ve been great.

I think the site may be too cancerous. I’d have to disable too many things to watch it on my phone.

That’s clearly a turkey.

Maybe cellulose?

Not sure about the jar portion. But the caramelization process is a bit complicated. It uses free sugars and amino acid to make the brown, caramelized flavour.

Onions are ~9 % carbohydrates with 4 % of that being simple sugars capable of caramelizing. Apparently another 2 % is fibre, leaving ~3 % being more complex carbohydrates I guess? Like cellulose or starches maybe. Those can get broken down at some points, but as far I know, need enzymes to do so.

But back to your question, if the small glasses are showing “sugar” as in sucrose, the onions could have either sucrose maybe? Or individual sugars such as glucose and fructose (the 2 components of sucrose). There’s a number of other single sugars that could make up that 4 % though.

You get it from different sources. Breakdown of onions and as someone else mentioned, carrots. Balsamic vinegar has some. There’s other sources as well, I’m just blanking on them.

But agreed, I rarely add actual plain sugar to my pasta sauces.

Anti-Bredt double bonds have been a thing for a long time. Taxol (Paclitaxol) comes to mind.

Sorry if this is touched on in the article. I’m going to read it now.

S T A R T R E K

Linux and star trek.

“You, you. Give me, warm. Give me, soft.”

• Snuggly the Crow

3. ???
4. Profit.

Why is it changing my 3/4 to 1/2?

I’m aware. It’s just a mental health thing. I’d prefer not to waste thoughts on that shit.