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  #1821  
Old 20.09.2018, 21:32
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Re: Ask a Scientist

Dunno - I always used to confuse chiropractor with physiotherapist with osteopath. I'm not quite sure what their respective specialities are.

On a vaguely similar health/exercise note... I've just taken up running and am still distinctly average. Did my first 10k this year but certainly won't be setting records any time soon. Anyway I've got a few exercise-related questions/observations...

1. Some women have a running style where their feet flick out the side, in a similar manner to doing the Charleston. It's not common but some people do do it. What's that about? Is there a physiological basis to it?

2. What is the second wind? By that I mean the exercise phase where the need to breathe slows right down and stamina seems unlimited. I've heard talk of anerobic metabolism but aren't sure whether that is the same thing. Your muscles are still exercising and presumably consuming resources.

3. Why does sweat post-exercise smell so rank compared to simple hot weather perspiration?
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  #1822  
Old 20.09.2018, 21:56
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Re: Ask a Scientist

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I've been refered to a chiropractor and wonder if this is orthodox medical treatment or some alternative therapy that has questionable worth. I was happy to rest and medicate with anti-inflammatories (which was one of the options put forward), but advised that a chiropractor would give quicker results. One visit in and I'm loathe to return. It was pain like I've never experienced before.

What's the general verdict from science professionals on the matter please?
Although i may be responding a bit late and you may have lost interest in the topic:
Chiros, in my opinion, are quite useful. I can go into the anatomy and deformation of the spinal column due to this or that and whatnot, but you can certainly find a lot of info if you google. So here is my bit of experience: one fine day I got up to a pain, between shoulder blades, painful to swallow or breath, generally it hurt to do anything. I thought, omg! Pneumonia? Lung disorder??? Legged it to my doctor /not chiropractor/, described symptoms, he simply told me to lie on my tummy, did an adjustment /I heard quite a bit of crackling/, then told me to get up, cough, inhale deeply. The pain was gone. Ok, he was just my GP, but, he knew what was required. I had had six months of chiro therapy years ago - every time I left my appointment i was flying.
I presume your experience would get better in time. Please do not give up on your treatment.
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  #1823  
Old 20.09.2018, 22:09
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Re: Ask a Scientist

Chiropractic used as a treatment for anything other than musculoskeletal problems is pure quackery, and potentially dangerous.

If it is a musculoskeletal problem then an Osteopath might be able to do some good, but in my not inconsiderable exclusive experience a good physio will be better in the long run, as they'll also advise on and possibly supervise an exercise program to address the underlying cause. A quick fix may sometimes feel good, but if the problem keeps coming back without long term improvements it's probably not.
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  #1824  
Old 19.03.2019, 17:53
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Re: Ask a Scientist

What are glucose syrup and grape sugar doing in the ham I bought today?
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  #1825  
Old 19.03.2019, 17:59
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Re: Ask a Scientist

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What are glucose syrup and grape sugar doing in the ham I bought today?
Glazed ham, presumably. The rind (if it's still on the slices) should be quite sweet.
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  #1826  
Old 19.03.2019, 18:04
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Re: Ask a Scientist

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I've had the other potatos for about 10 days, they are shrimpled, ugly, soft and not appealing. And roots all over.
They probably weren't fresh when you got them. If stiored correctly, potatoes can last for a very long time.
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  #1827  
Old 19.03.2019, 18:12
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Re: Ask a Scientist

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Glazed ham, presumably. The rind (if it's still on the slices) should be quite sweet.
Thanks for the positive reply

Shouldn't it say glazed then? It only says cooked.
I think it smells and tastes funny. Not off. But as if .... something has been added that is usually not there. (Which is why I checked the ingredients).
You ever bought a roll of plastic bags and when you opened them they strongly smelt from cheap perfume? Doesn't harm the plastic bags, still one thinks "what the heck"?

However, it was an "Aktion" ham and I never, never (except today but never again) buy meat in "Aktion". It is probably perfectly okay but they had to put the price down because everybody went "what the heck". ROFL.
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  #1828  
Old 19.03.2019, 18:33
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Re: Ask a Scientist

By the way, I know "grape sugar" (which doesn't necessarily come from grapes! ) as a synonym of glucose -- so your ingredients list seems a little redundant, unless there's a specific difference in Europe.
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  #1829  
Old 19.03.2019, 18:42
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Re: Ask a Scientist

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They probably weren't fresh when you got them. If stiored correctly, potatoes can last for a very long time.
I think they don't spring roots only if they are in the dark place and kept cold.
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  #1830  
Old 19.03.2019, 18:46
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Re: Ask a Scientist

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By the way, I know "grape sugar" (which doesn't necessarily come from grapes! ) as a synonym of glucose -- so your ingredients list seems a little redundant, unless there's a specific difference in Europe.
It is, isn't it! Which is why I used the "grape sugar" in English.
They listed "Glukosesirup" as well as "Traubenzucker".

I tell you, this ham is highly suspicious
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  #1831  
Old 19.03.2019, 18:49
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Re: Ask a Scientist

As to the potatoes: I keep mine dark and in a room I freeze my you know what off if I need to spend more than 2 minutes in there.
And yet I stood in front of a pile of wrinkled potatoes again which frantically tried to multiply.

Naaa, potatoes are not what they used to be
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  #1832  
Old 19.03.2019, 18:58
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Re: Ask a Scientist

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... I freeze my you know what off...
The internet's a funny place. I always thought you were female.
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  #1833  
Old 19.03.2019, 19:06
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Re: Ask a Scientist

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The internet's a funny place. I always thought you were female.
I am.
And now that you mention it, freezing one's butt off must be peanuts compared to what you guys tend to freeze off.
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  #1834  
Old 19.03.2019, 19:09
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Re: Ask a Scientist

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What is the physical difference between sweet potatos and "normal" ones?

I've stored some sweet potatos in the cupboard for about a month now and they look happy, hard, no color change, no consistency change. No change in taste. They made a few very thin but kind of long roots, which are easily removed. Interesting enough only from one spot.
I've had the other potatos for about 10 days, they are shrimpled, ugly, soft and not appealing. And roots all over.

Sweet potatos seem dryer when you peel them. They are a lot wetter than the others once cooked.
Is it the starch? Do the sweet ones have less? Does starch age things?
I haven't read all the replies to your post so forgive me if I'm repeating others here.

"Normal" potatoes are stem tubers and have an "e" in the plural.

Sweet potatoes are root tubers and confusingly, also have an "e" in the plural.

Re. your shrimpled (that's a great word, can I borrow it please?!) normal potatoes, these are the conditions under which potatoes will sprout:

- stored (before packing) more than 4–8 weeks after harvest;
- stored in the light;
- kept too warm, or warm after being cool;
- exposed to ethylene, which is naturally produced by some fruits, vegetables, and flowers; propane and natural gas heaters can produce ethylene, too.

My guess in your case is the first or last point.
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  #1835  
Old 19.03.2019, 19:10
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Re: Ask a Scientist

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i am.
And now that you mention it, freezing one's butt off must be peanuts compared to what you guys tend to freeze off. :d
Oh. Butt.
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  #1836  
Old 19.03.2019, 19:25
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Re: Ask a Scientist

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I haven't read all the replies to your post so forgive me if I'm repeating others here.

"Normal" potatoes are stem tubers and have an "e" in the plural.

Sweet potatoes are root tubers and confusingly, also have an "e" in the plural.

Re. your shrimpled (that's a great word, can I borrow it please?!) normal potatoes, these are the conditions under which potatoes will sprout:

- stored (before packing) more than 4Ė8 weeks after harvest;
- stored in the light;
- kept too warm, or warm after being cool;
- exposed to ethylene, which is naturally produced by some fruits, vegetables, and flowers; propane and natural gas heaters can produce ethylene, too.

My guess in your case is the first or last point.
Yeah, the potatos (intentionally) theme is actually done. Amogles brought it up again this evening.

Potatos do not have an 'e' in plural in American English (which I grew up with), British potatoes (and I suspect Australian ones too), the English I kind of slipped into later in life, do have one though.

I take the liberty to use both kinds of English, wildly mixed if I feel like it. I've even been accused of having invented the American English.



But what about my ham now?
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  #1837  
Old 19.03.2019, 19:34
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Re: Ask a Scientist

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Potatos do not have an 'e' in plural in American English (which I grew up with).... I've even been accused of having invented the American English.


Oh yes they do and yes you did

https://writingexplained.org/potatoes-or-potatos
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  #1838  
Old 19.03.2019, 19:51
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Re: Ask a Scientist

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Well, maybe I'm ancient. I learnt both ways - at the same time. One as British and one as American.
And there are some other ancient people out there as well.

However, as mentioned, ham is the subject, not potato.
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  #1839  
Old 19.03.2019, 20:15
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Re: Ask a Scientist

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However, as mentioned, ham is the subject, not potato.
You mean hamm?

But isn't the ham case closed as well, now?
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  #1840  
Old 19.03.2019, 20:50
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Re: Ask a Scientist

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You mean hamm?

But isn't the ham case closed as well, now?
It is? And what was the advice? Never mind, eat it?
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