Protan here, similar result.
something to do with liquid nitrogen? /s
So could we produce a surface tension-free water?
Homie dats a gas. Or supercritical fluid, which actually is indeed used for "washing" (SC CO2 is used to decaffeinate coffee). However, like others said, surface tension /= cleaning ability. Part of what soap does is increase the effective solubility of things that are not normally soluble.
Counterpoint: advisor said no.
"Just use Word, everyone else does. I have never heard of this latex thing, so must be just some trendy useless overengineered software that does Word's job but worse. Word can track changes just fine, and you can leave comments." proceeds to strikethrough, highlight, and inline comment everything instead of using either of those features "I want to read what you wrote, not fight technology" proceeds to email you three separate times after forgetting to attach v28 about how a graphic looks wrong because Word ate it
Don't a lot of these use the "strut" vowel (/ʌ/) and not schwa (/ə/) per se?
My transcription would be
/wʌts ʌp? wʌz dʌg gənə kʌm? dʌg lʌvz bɹʌntʃ. nʌʔʌ dʌgz stʌk kəz əv ə tʌnəl əbstɹʌkʃən. ə tɹʌk dʌmpt ə tʌn əv ʌnjənz. ʊχ./
"Proper" conjugations are not totally settled, especially given its slang nature. Yeet does feel like it might be strong (stem-changing), though there's really no authority on it. Interestingly, I found through googling that there is a version of the verb yeet stemming from Middle English verb yeten, which has two variations. The first meant "to address with the pronoun ye" (e.g., as opposed to thou) and had weak conjugations (i.e., yeeted/yeted). The other sense referred to pouring or moving liquids and could be either strong or weak (simple past: yet or yote, or yeted; participle: yote, yoten, yeted). So, looking for historical comparisons is also unhelpful.
Edited for TLDR: no one knows, both forms have historical support; it doesn't matter, go crazy
fails self-restraint check
gen β, not ß
- edited to correct a tragic ragey blunder
touch benzene
get cancer
don't have to take exam
I see no downside
Sawdust is not (just) cellulose and cannot be listed as such on nutrition labels. Sawdust, i.e., wood shavings, contains many other compounds, especially lignin. Wood is refined by e.g. the Kraft process to separate the lignin from the cellulose, giving a suspension of cellulose fibers in water called "wood pulp." I didn't look, but I would imagine that calling wood pulp "cellulose" on a nutrition label is fine, 'cause that's what it is.
Now, none of this invalidates the crux of your argument that cellulose can be used as a cheap filler, such as in cheap "Parmesan cheese," and no disagreement here that that shit is scummy af. However, there are some legitimate uses for smaller amounts in foods, such as anti-caking, thickening, and literal dietary fiber.
I feel your pain on sodium; anything convenient always has absurd amounts. One suggestion is street tacos with low-sodium tortillas (for me usually corn, though storebought suck and are bitter if not steamed immediately before serving) if you are willing to prep the toppings in advance. Lunch the day of is about as much effort as assembling a sandwich: reheat toppings on tortillas, and then add freshness (e.g., cilantro, citrus juice, raw onion). Chopped onions and lemons last maybe a week in the fridge but lose a bit of their pungency.
For prep, I add a bit of oil and black pepper to chopped veggies like bell peppers, hot peppers, onions, garlic, or corn and char broil the lot in the oven. I also usually presoak 1 cup of black beans and then blast them in my instant pot for 1 h with 2.5-3 cups water, half an onion, a couple cloves of garlic cut in half, and a bayleaf or two (don't bother chopping anything, remove before serving). Then, I add 3 oz tomato paste and mexican-adjacent seasonings and simmer until it thickens up. I like this premade salt-free spice blend, but I ran out recently and am using 1 tsp cumin, 1.5 tsp ancho chili powder, 0.5 tsp each of smoked paprika and hot chili powder, and < 0.25 tsp salt. The same mixes go well on e.g., chicken breast prepped however you like if you also want meat on your tacos.
If you're looking for ways to cut sodium but are annoyed by blandness, I've found that smokey things like paprika and the char on the veggies can go a long way toward compensating for reduced salt. Nutritional yeast is also maybe 70% of the way there umami-wise to high-sodium cheeses like parmesan.
Also also, if you are reducing sodium for blood pressure reasons, and if you are not on ACE inhibitors, salt cut with potassium chloride ("low-sodium salt") can help, as can foods rich in potassium like tomatoes and beans. If you are on ACE inhibitors, check with your doc; they make your body retain potassium and can cause problems if you eat to much of K.
Sorry for the long post, it's 01:00 and my rambling got the better of me.