Posts by Mike48US 25 publicly visible posts • joined 21 Sep 2009
Nope, I don't like it. Pretty pictures are nice but I come here for the articles. Will I learn to live with it? Probably, as this isn't my first redesign experience. But like the saying goes"You're getting it for nothing.. quit your bitchin".
It just seems too busy, and I generally like to click on things in order to have them respond. The automatic nonsense just irritates me.
See PBS "Judgement Day Intelligent Design on Trial" (frontline)... where a small Pennsylvania town school board tried to have ID added to the biology curriculum! Heavily supported by Rick (google it) santorum. Note the santorum google thing probably NSFW...
Fructose, or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.[3] Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars.[4] From plant sources, fructose is found in honey, tree and vine fruits, flowers, berries and most root vegetables. In plants, fructose may be present as the monosaccharide and/or as a component of sucrose. Sucrose is a disaccharide with a molecule of glucose and a molecule of fructose bonded together with a glycosidic linkage. Most modern fruits and vegetables have been bred to have much higher sugar content than the wild plants they are descended from.
Commercially, fructose is usually derived from sugar cane, sugar beets and corn and there are 3 commercially important forms. Crystalline fructose is the monosaccharide, dried and ground, and of high purity. High-fructose corn syrup (HFCS) is a mixture of glucose and fructose as monosaccharides. Sucrose is the third form. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability, taste enhancement and improved browning of some foods, such as baked goods.
from wiki...
Hahaha... I've seen 25% perfomance hits on machines that have all 4 versions of .net installed. Dropped the last 3, no one has complained. What really cheese me off is that MS pushes out the updates to this drek even if you don't have anyversions installed, and why on earth would they auto-update and install their powershell on an old XP box? Yup, critical update, even though it wasn't needed or wanted.
What you are suggesting sounds a lot like the "hibernate" function which is at least as old as Win2k, maybe older. However, I have seen very horrible things happen to laptops when the Hibernate function is used and the battery start dying. If the memory image file is corrupted while being written to disk, then every time it starts up it's going to load that corrupt image.
Not a real pain to fix, but not a lot of fun either.
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