When you are liquid, relevant information is always within eye’s reach and relevant tools within hand’s reach. Everything is apparent at a glance - document icons communicate, tools are deeply explorable. You are informed - not overwhelmed. You can zig and zag in every direction - making paths, seeing relationships and meaning as you go along - with your information, your tools and the media itself.
When you are liquid all words become hyperwords. Dynamically and automatically. You can issue commands on words like a magician waving a magic wand. You mould your own words and those of others like putty.
When you are liquid, learning comes easily, at your own pace, to your own depth. You learn about your information, your people, your own thoughts - your tools and your environment in your own way, with active, gentle, support. You are free, you move as you wish, you understand more, you do more.
When you are liquid, there is less hassle - you are free from clerical tasks which the systems themselves can perform; filtering, backups, maintenance, filing, and so on. Everything is synchronized, automatically & intelligently.
When you are liquid, collaboration flows as easily as thought - verbal and written dialogue is recorded and accessible. You can communicate with millions as easily as you can communicate with one.
When you are liquid, the connection between people, information and tools become fluid and active. Information no longer hides behind a screen, in some database or on a network. The computer gets out of the way - as you dive, swim with, and in, your information.You have a fluid overview of everything and you are in total control.
When you are liquid, information is organizable in concert with your wishes, you tag things with special associations and move them if they are important to you, everything is presented dynamically and is manipulatable dynamically.
When you are liquid you have access to all your information through every medium, the medium no longer passively transmits, the medium actively enhances the information through that medium’s unique characteristics.
When you are liquid there are no information ghettos where multimedia whiz-bang encyclopedias or flashy web sites hold their information hostage and dictate its behavior & interactivity.
When you are liquid everything flows. Everywhere. Information and control become one. You are free, you are in control.
Liquid is a through-zero flanger, and excels in adding vintage vibe to your recordings. From a subtle ADT effect on vocals or electric piano on up to massive "Jet" style 2-buss flanging, Liquid will bring the classic sound of real tape machine flanging to your modern DAW.
A normal flanger, at least in today's world, is just a delay line set to a very short time with some feedback. In "analog" pedals this is done with a bucket-brigade delay chip, and in DSP-based effects like digital pedals and plug-ins, it is one of the easiest effects to create. However, the original flanging effect was created by running two tape machines with the same material in sync, then varying the speed of one of them (sometimes by actually applying pressure to the flange of the tape reel with a finger) to cause some rather extreme and odd comb filtering.
Made popular by George Martin (and used heavily on John Lennon's vocals on many tracks from Revolver on) and Phil Spector (who used it on, well, just about everything), it is a classic effect that was difficult to achieve in software. Until now.
Glucose (play /ˈgluːkoʊz/; C6H12O6, also known as D-glucose, dextrose, or grape sugar) is a simple sugar (monosaccharide) and an important carbohydrate in biology. Cells use it as a source of energy and a metabolic intermediate. Glucose is one of the main products of photosynthesis and starts cellular respiration.
Glucose exists in several different structures, but all of these structures can be divided into two families of mirror-images (stereoisomers). Only one set of these isomers exists in nature, those derived from the "right-handed form" of glucose, denoted D-glucose. D-glucose is often referred to as dextrose. The term dextrose is derived from dextrorotatory glucose.[2] Solutions of dextrose rotate polarized light to the right (in Latin: dexter = "right"). Starch and cellulose are polymers derived from the dehydration of D-glucose. The other stereoisomer, called L-glucose, is hardly found in nature.
The name "glucose" comes from the Greek word glukus (γλυκύς), meaning "sweet". The suffix "-ose" denotes a sugar. The name "dextrose" and the 'D-' prefix come from Latin dexter ("right"), referring to the handedness of the molecules.
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Glucose
Glucose is by far the most common carbohydrate and classified as a monosaccharide, an aldose, a hexose, and is a reducing sugar. It is also known as dextrose, because it is dextrorotatory (meaning that as an optical isomer is rotates plane polarized light to the right and also an origin for the D designation.
Glucose is also called blood sugar as it circulates in the blood at a concentration of 65-110 mg/mL of blood.
Glucose is initially synthesized by chlorophyll in plants using carbon dioxide from the air and sunlight as an energy source. Glucose is further converted to starch for storage.
Ring Structure for Glucose:
Up until now we have been presenting the structure of glucose as a chain. In reality, an aqueous sugar solution contains only 0.02% of the glucose in the chain form, the majority of the structure is in the cyclic chair form.
Since carbohydrates contain both alcohol and aldehyde or ketone functional groups, the straight-chain form is easily converted into the chair form - hemiacetal ring structure. Due to the tetrahedral geometry of carbons that ultimately make a 6 membered stable ring , the -OH on carbon #5 is converted into the ether linkage to close the ring with carbon #1. This makes a 6 member ring - five carbons and one oxygen.
Steps in the ring closure (hemiacetal synthesis):
1. The electrons on the alcohol oxygen are used to bond the carbon #1 to make an ether (red oxygen atom).
2. The hydrogen (green) is transferred to the carbonyl oxygen (green) to make a new alcohol group (green).
The chair structures are always written with the orientation depicted on the left to avoid confusion.
Hemiacetal Functional Group:
Carbon # 1 is now called the anomeric carbon and is the center of a hemiacetal functional group. A carbon that has both an ether oxygen and an alcohol group is a hemiacetal.
Open graphic of hemiacetal in a new window
Compare Alpha and Beta Glucose in the Chair Structures:
The position of the -OH group on the anomeric carbon (#1) is an important distinction for carbohydrate chemistry.
The Beta position is defined as the -OH being on the same side of the ring as the C # 6. In the chair structure this results in a horizontal projection.
The Alpha position is defined as the -OH being on the opposite side of the ring as the C # 6. In the chair structure this results in a downward projection.
The alpha and beta label is not applied to any other carbon - only the anomeric carbon, in this case # 1.
Compare Alpha and Beta Glucose- Chime in new window
Compare Alpha and Beta Glucose in the Haworth Structures:
Open graphic of Haworth Structures in a new window
The Beta position is defined as the -OH being on the same side of the ring as the C # 6. In the Haworth structure this results in an upward projection.
The Alpha position is defined as the -OH being on the opposite side of the ring as the C # 6. In the Haworth structure this also results in a downward projection.
Glucose news, articles and information:
How cinnamon helps prevent diabetes
1/28/2011 - A growing body of research suggests that the common spice cinnamon can help prevent and regulate diabetes. Cinnamon is derived from the inner bark of Cinnamomum trees, and has a long history as a culinary and medicinal plant. Its uses in traditional medicine include the treatment of colds, congestion...
Control blood sugar to prevent diabetes and extend lifespan
1/19/2011 - Our body did not evolve to metabolize the large amount of carbohydrate calories consumed by many individuals today. High levels of blood glucose are a significant underlying factor that leads to the development and proliferation of many age-related diseases. Diabetes, heart disease, stroke, cancer and...
High Fructose Corn Syrup - Two reasons to avoid this Corn Sugar
12/29/2010 - The move is on to further muddy the waters pertaining to High Fructose Corn Syrup (HFCS). The goal is to convince or confuse consumers into thinking that HFCS is like sugar by changing its name to Corn Sugar. While there are issues that surround processed sugar, HFCS or Corn Sugar presents a wider problem....
Middle-Age Weight Gain - Fight insulin resistance
12/8/2010 - Many people who have never had a weight problem suddenly find themselves with extra stomach fat in middle age. For forty and fifty year olds, it is often a lot harder to lose this fat than it is for younger people. This article is a reminder as to why this is the case and what can be done to reduce...
Almonds, cinnamon and chromium naturally regulate blood sugar to prevent chronic disease
12/4/2010 - Many people don`t give a second thought to their blood glucose levels until a physician indicates a problem with sugar regulation or there is a diagnosis of diabetes. At this point, a cascade of metabolically mediated events is taking place that paves the road toward chronic disease and an early demise....
Prevent Cancer and Lose Weight Naturally by Limiting Fructose
10/1/2010 - The link between fructose consumption and many forms of cancer are quite evident, as this form of sugar derived from fruit provides fuel to cancer cells, causing them to divide and proliferate. Fructose is an inexpensive sweetener used in many processed foods and drinks and is most frequently found...
Cinnamon extract reduces risk of diabetes and heart disease
8/27/2010 - A recent study headed by the U.S. Department of Agriculture (USDA) has identified a link between cinnamon intake and reduced risk of diabetes and heart disease. According to the research, water-soluble cinnamon extract, which is high in antioxidants, helps to decrease glucose levels in the blood as...
Scientists discover how polyphenols in green tea may protect health of diabetics
8/17/2010 - Having a cup of tea involves a lot more than meets the eye -- and the taste buds. It turns out that many varieties of teas contain phytochemicals loaded with a host of health benefits. For example, as NaturalNews has previously reported, green tea in particular may help prevent and treat osteoporosis...
Cancer cells love high fructose corn syrup
8/5/2010 - Researchers from the University of California, Los Angeles (UCLA) recently conducted a study revealing that cancer cells have a particular liking for refined fructose. In tests, pancreatic cancer cells quickly fed on refined fructose and used it to divide and proliferate rapidly within the body. "These...
