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unexplained-events:

I thought I’d share this really cool app with you guys. It’s by Spritz and its purpose is to help us read faster. In the 1st gif it is running just a bit above the average reading speed of 250 WPM. It jumps to 400 WPM in the 2nd gif and then an impressive 600 WPM in the last gif. This app would help students learn faster. It would also help kids with attention problems study better.

troyesivan:

i  literally just whispered ’my god’

(via barackthatassup)

prettysuicidal asked: What gives artificially sweeteners chemicals its "sweetness" apparently

compoundchem:

'Sweetness' doesn't just come from sugar - any molecule that can activate the particular taste bud receptors on the tongue can trigger the perception of sweetness. The majority of sweeteners are artificially created, although some (such as stevia) are naturally occurring. Here’s a look at three of the major sweeteners:

image

Saccharin:

  • 300 times sweeter than sugar.
  • Not metabolised (broken down) by the body, so no calories.
  • Bitter, metallic aftertaste, especially at high concentrations, which has to be masked.
  • Can be prepared from toluene, from chlorotoluene, or by reacting anthranilic acid successively with nitrous acid, sulfur dioxide, chlorine and then ammonia.

Aspartame:

  • Combination of two amino acids - aspartic acid & phenylalanine.
  • 180-200 times sweeter than sugar.
  • Breaks down when heated so cannot be used in heated foods.
  • Broken down into aspartic acid, phenylalanine and methanol in the body.
  • Degrades with time and loses its sweetness.

Sucralose:

  • 600 times sweeter than sugar.
  • Manufactured by substituting three of the OH groups in sucrose with chlorine atoms.
  • Not metabolised by the body, so no calories.
  • Marketed as ‘Splenda’.

freshphotons:

Food Chemistry Infographics (PDF). Follow Compound Interest on Tumblr!

(via kenobi-wan-obi)