When we hate ourselves we destroy our bodies with alcohol, drugs, casual sex, and a bunch of stuff. Then we look at ourselves and hate ourselves even more.
I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me.
Todas las drogas cosméticas, dijo, todos los estabilizadores del ánimo y antidepresivos, solamente tratan los síntomas de los grandes problemas. Todas las adicciones, le contó, no eran más que formas de tratar un mismo problema. Las drogas, el exceso de comida, el alcohol o el sexo, todo era una simple forma de encontrar la paz. De escapar de lo que conocemos. De nuestra educación. Eran nuestro mordisco a la manzana.
"Of course power tools and alcohol don't mix. Everyone knows power tools aren't
Now there grows among all the rooms, replacing the night’s old smoke, alcohol and sweat, the fragile, musaceous odor of Breakfast: flowery, permeating, surprising, more than the color of winter sunlight, taking over not so much through any brute pungency or volume as by the high intricacy to the weaving of its molecules, sharing the conjuror’s secret by which—though it is not often Death is told so clearly to fuck off—the living genetic chains prove even labyrinthine enough to preserve some human face down ten or twenty generations . . . so the same assertion-through-structure allows this war morning’s banana fragrance to meander, repossess, prevail. Is there any reason not to open every window, and let the kind scent blanket all Chelsea?
Always remember, that I have taken more out of alcohol than alcohol has taken out of me.
During the same time it gradually became evident that the presence of sugar was essential to the production of alcohol and the evolution of carbonic acid gas, which are the two great and conspicuous products of fermentation. And finally, in 1787, the Italian chemist, Fabroni, made the capital discovery that the yeast ferment, the presence of which is necessary to fermentation, is what he termed a "vegeto-animal" substance; that is, a body which gives off ammoniacal salts when it is burned, and is, in other ways, similar to the gluten of plants and the albumen and casein of animals.
What avails the dram of brandy while it swims chemically united with its barrel of wort? Let the distiller pass it and repass it through his limbecs; for it is the drops of pure alcohol we want, not the gallons of water, which may be had in every ditch.
Men can intoxicate themselves with ideas as effectually as with alcohol or with bang, and produce, by dint of intense thinking, mental conditions hardly distinguishable from monomania.
In my next life I want to live my life backwards. You start out dead and get that out of the way. Then you wake up in an old people's home feeling better every day. You get kicked out for being too healthy, go collect your pension, and then when you start work, you get a gold watch and a party on your first day. You work for 40 years until you're young enough to enjoy your retirement. You party, drink alcohol, and are generally promiscuous, then you are ready for high school. You then go to primary school, you become a kid, you play. You have no responsibilities, you become a baby until you are born. And then you spend your last 9 months floating in luxurious spa-like conditions with central heating and room service on tap, larger quarters every day and then Voila! You finish off as an orgasm!
ELECTRIC JELL-O 2 boxes JELL-O brand gelatin 2 packages Knox brand unflavored gelatin 2 cups fruit (any variety) 2+ cups water 1/2 bottle Everclear brand grain alcohol</p> Mix JELL-O and Knox gelatin into 2 cups of boiling water. Stir 'til fully dissolved. Pour hot mixture into a flat pan. (JELL-O molds won't work.) Stir in grain alcohol instead of usual cold water. Remove any congealing glops of slime. (Alcohol has an unusual effect on excess JELL-O.) Pour in fruit to desired taste, and to absorb any excess alcohol. Mix in some cold water to dilute the alcohol and make it easier to eat for the faint of heart. Refrigerate overnight to allow mixture to fully harden. (About 8-12 hours.) Cut into squares and enjoy! WARNING: Keep ingredients away from open flame. Not recommended for children under eight years of age.
MATH AND ALCOHOL DON'T MIX! Please, don't drink and derive. Mathematicians Against Drunk Deriving
Then there's the story of the man who avoided reality for 70 years with drugs, sex, alcohol, fantasy, TV, movies, records, a hobby, lots of sleep... And on his 80th birthday died without ever having faced any of his real problems. The man's younger brother, who had been facing reality and all his problems for 50 years with psychiatrists, nervous breakdowns, tics, tension, headaches, worry, anxiety and ulcers, was so angry at his brother for having gotten away scott free that he had a paralyzing stroke. The moral to this story is that there ain't no justice that we can stand to live with. -- R. Geis
cerebral atrophy, n: The phenomena which occurs as brain cells become weak and sick, and impair the brain's performance. An abundance of these "bad" cells can cause symptoms related to senility, apathy, depression, and overall poor academic performance. A certain small number of brain cells will deteriorate due to everday activity, but large amounts are weakened by intense mental effort and the assimilation of difficult concepts. Many college students become victims of this dread disorder due to poor habits such as overstudying. cerebral darwinism, n: The theory that the effects of cerebral atrophy can be reversed through the purging action of heavy alcohol consumption. Large amounts of
the process of natural selection, the weak and sick brain cells will die
first, leaving only the healthy cells. This wonderful process leaves the
imbiber with a healthier, more vibrant brain, and increases mental capacity.
Thus, the devastating effects of cerebral atrophy are reversed, and academic
performance actually increases beyond previous levels.
A diplomat's life consists of three things: protocol, Geritol, and alcohol. -- Adlai Stevenson
Of course power tools and alcohol don't mix. Everyone knows power tools aren't soluble in alcohol... -- Crazy Nigel
-- George Bernard Shaw
"Of course power tools and alcohol don't mix. Everyone knows power tools aren't soluble in alcohol..." -- Crazy Nigel
"My father? My father left when I was quite young. Well actually, he was asked to leave. He had trouble metabolizing alcohol." -- George Carlin
The wise and intelligent are coming belatedly to realize that alcohol, and not the dog, is man's best friend. Rover is taking a beating -- and he should. -- W. C. Fields
Drinking coffee for instant relaxation? That's like drinking alcohol for instant motor skills. -- Marc Price
Hacker's Guide To Cooking: 2 pkg. cream cheese (the mushy white stuff in silver wrappings that doesn't really come from Philadelphia after all; anyway, about 16 oz.) 1 tsp. vanilla extract (which is more alcohol than vanilla and pretty strong so this part you *GOTTA* measure) 1/4 cup sugar (but honey works fine too) 8 oz. Cool Whip (the fluffy stuff devoid of nutritional value that you can squirt all over your friends and lick off...) "Blend all together until creamy with no lumps." This is where you get to join(1) all the raw data in a big buffer and then filter it through merge(1m) with the -thick option, I mean, it starts out ultra lumpy and icky looking and you have to work hard to mix it. Try an electric beater if you have a cat(1) that can climb wall(1s) to lick it off the ceiling(3m). "Pour into a graham cracker crust..." Aha, the BUGS section at last. You just happened to have a GCC sitting around under /etc/food, right? If not, don't panic(8), merely crumble a rand(3m) handful of innocent GCs into a suitable tempfile and mix in some melted butter. "...and refrigerate for an hour." Leave the recipe's stdout in a fridge for 3.6E6 milliseconds while you work on cleaning up stderr, and by time out your cheesecake will be ready for stdin.
poison is time.
-- Emerson, "Society and Solitude"
No alcohol, dogs or horses.
The carbonyl is polarized, The delta end is plus. The nucleophile will thus attack, The carbon nucleus. Addition makes an alcohol, Of types there are but three. It makes a bond, to correspond, From C to shining C. -- Prof. Frank Westheimer, to "America the Beautiful"
Romance, like alcohol, should be enjoyed, but should not be allowed to become necessary. -- Edgar Friedenberg
Only Irish coffee provides in a single glass all four essential food groups --
-- Alex Levine
He put up a good fight against his sadism, but I was like an open bar to an alcoholic.
2. It is ordered to all producers of alcohol and alcoholic drinks to inform not later than on the 27th inst. of the exact site of their stores.
1. Until further order the production of alcohol and alcoholic drinks is prohibited.
Reaching the large house near the Horse Guards' barracks, in which Anatole lived, Pierre entered the lighted porch, ascended the stairs, and went in at the open door. There was no one in the anteroom; empty bottles, cloaks, and overshoes were lying about; there was a smell of alcohol, and sounds of voices and shouting in the distance.
He realized in its fullest sense the old metaphor of "dead drunk." The hideous potion of absinthe-porter and alcohol had thrown him into a lethargy. His table being small, and not suitable for the barricade, he had been left in possession of it. He was still in the same posture, with his breast bent over the table, his head lying flat on his arms, surrounded by glasses, beer-jugs and bottles. His was the overwhelming slumber of the torpid bear and the satiated leech. Nothing had had any effect upon it, neither the fusillade, nor the cannon-balls, nor the grape-shot which had made its way through the window into the room where he was. Nor the tremendous uproar of the assault. He merely replied to the cannonade, now and then, by a snore. He seemed to be waiting there for a bullet which should spare him the trouble of waking. Many corpses were strewn around him; and, at the first glance, there was nothing to distinguish him from those profound sleepers of death.
"Yes, but not against a strong dose; the poison will be changed, and the quantity increased." He took the glass and raised it to his lips. "It is already done," he said; "brucine is no longer employed, but a simple narcotic! I can recognize the flavor of the alcohol in which it has been dissolved. If you had taken what Madame de Villefort has poured into your glass, Valentine--Valentine--you would have been doomed!"
There was something of that boy in Poquelin, the son of the fish-market; Beaumarchais had something of it. Gaminerie is a shade of the Gallic spirit. Mingled with good sense, it sometimes adds force to the latter, as alcohol does to wine. Sometimes it is a defect. Homer repeats himself eternally, granted; one may say that Voltaire plays the gamin. Camille Desmoulins was a native of the faubourgs. Championnet, who treated miracles brutally, rose from the pavements of Paris; he had, when a small lad, inundated the porticos of Saint-Jean de Beauvais, and of Saint-Etienne du Mont; he had addressed the shrine of Sainte-Genevieve familiarly to give orders to the phial of Saint Januarius.
The spirit world shuts not its gates, Your heart is dead, your senses sleep,’ says the Earth Spirit to Faust. And the senses sleep when there is not enough energy to run them efficiently. On the other hand, when the level of will and determination is high, the senses wake up. (Maslow was not particularly literary, or he might have been amused to think that Faust is suffering from exactly the same problem as the girl in the chewing gum factory (described earlier), and that he had, incidentally, solved a problem that had troubled European culture for nearly two centuries). Peak experiences are a by-product of this higher energy-drive. The alcoholic drinks because he is seeking peak experiences; (the same, of course, goes for all addicts, whether of drugs or tobacco.) In fact, he is moving away from them, like a lost traveller walking away from the inn in which he hopes to spend the night. The moment he sees with clarity what he needs to do to regain the peak experience, he does an about-face and ceases to be an alcoholic.
FRUCTOSE, LAEVULOSE, or FRUIT-SUGAR, a carbohydrate of the formula C6H12O6. It is closely related to ordinary d-glucose, with which it occurs in many fruits, starches and also in honey. It is a hydrolytic product of inulin, from which it may be prepared; but it is more usual to obtain it from "invert sugar," the mixture obtained by hydrolysing cane sugar with sulphuric acid. Cane sugar then yields a syrupy mixture of glucose and fructose, which, having been freed from the acid and concentrated, is mixed with water, cooled in ice and calcium hydroxide added. The fructose is precipitated as a saccharate, which is filtered, suspended in water and decomposed by carbon dioxide. The liquid is filtered, the filtrate concentrated, and the syrup so obtained washed with cold alcohol. On cooling the fructose separates. It may be obtained as a syrup, as fine, silky needles, a white crystalline powder, or as a granular crystalline, somewhat hygroscopic mass. When anhydrous it melts at about 95° C. It is readily soluble in water and in dilute alcohol, but insoluble in absolute alcohol. It is sweeter than cane sugar and is more easily assimilated. It has been employed under the name diabetin as a sweetening agent for diabetics, since it does not increase the sugar-content of the urine; other medicinal applications are in phthisis (mixed with quassia or other bitter), and for children suffering from tuberculosis or scrofula in place of cane sugar or milk-sugar. Entry: FRUCTOSE
(6) Men employees will be given time off each week for courting purposes, or two evenings a week if they go regularly to church. (7) After an employee has spent his thirteen hours of labor in the office, he should spend the remaining time reading the Bible and other good books. (8) Every employee should lay aside from each pay packet a goodly sum of his earnings for his benefit during his declining years, so that he will not become a burden on society or his betters. (9) Any employee who smokes Spanish cigars, uses alcoholic drink in any form, frequents pool tables and public halls, or gets shaved in a barber's shop, will give me good reason to suspect his worth, intentions, integrity and honesty. (10) The employee who has performed his labours faithfully and without a fault for five years, will be given an increase of five cents per day in his pay, providing profits from the business permit it. -- "Office Worker's Guide", New England Carriage Works, 1872
This rejuvenation of the notion of radicals rapidly gained favour; and the complete fusion of the radical theory with the theory of types was not long delayed. In 1849 C.A. Wurtz discovered the amines or substituted ammonias, previously predicted by Liebig; A.W. von Hofmann continued the investigation, and established their recognition as ammonia in which one or more hydrogen atoms had been replaced by hydrocarbon radicals, thus formulating the "ammonia type." In 1850 A.W. Williamson showed how alcohol and ether were to be regarded as derived from water by substituting one or both hydrogen atoms by the ethyl group; he derived acids and the acid anhydrides from the same type; and from a comparison of many inorganic and the simple organic compounds he concluded that this notion of a "water-type" clarified, in no small measure, the conception of the structure of compounds. Entry: A
Cobalt chloride, CoCl2, in the anhydrous state, is formed by burning the metal in chlorine or by heating the sulphide in a current of the same gas. It is blue in colour and sublimes readily. It dissolves easily in water, forming the hydrated chloride, CoCl2·6H2O, which may also be prepared by dissolving the hydroxide or carbonate in hydrochloric acid. The hydrated salt forms rose-red prisms, readily soluble in water to a red solution, and in alcohol to a blue solution. Other hydrated forms of the chloride, of composition CoCl2·2H2O and CoCl2 · 4H2O have been described (P. Sabatier, _Bull. Soc. Chim._ 51, p. 88; Bersch, _Jahresb. d. Chemie_, 1867, p. 291). Double chlorides of composition CoCl2·NH4Cl·6H2O; CoCl2·SnCl4·6H2O and CoCl2·2CdCl2·12H2O are also known. By the addition of excess of ammonia to a cobalt chloride solution in absence of air, a greenish-blue precipitate is obtained which, on heating, dissolves in the solution, giving a rose-red liquid. This solution, on standing, deposits octahedra of the composition CoCl2·6NH3. These crystals when heated to 120° C. lose ammonia and are converted into the compound CoCl2·2NH3 (E. Frémy). The bromide, CoBr2, resembles the chloride, and may be prepared by similar methods. The hydrated salt readily loses water on heating, forming at 100° C. the hydrate CoBr2·2H2O, and at 130° C. passing into the anhydrous form. The iodide, CoI2, is produced by heating cobalt and iodine together, and forms a greyish-green mass which dissolves readily in water forming a red solution. On evaporating this solution the hydrated salt CoI2·6H2O is obtained in hexagonal prisms. It behaves in an analogous manner to CoBr2·6H2O on heating. Entry: COBALT
It has been shown, more especially by Gruber, that many Ciliata are multinucleate, and do not possess merely a single meganucleus and a micronucleus. In _Oxytricha_ the nuclei are large and numerous (about forty), scattered through the protoplasm, whilst in other cases the nucleus is so finely divided as to appear like a powder diffused uniformly through the medullary protoplasm (_Trachelocerca_). Carmine staining, after treatment with absolute alcohol, has led to this remarkable discovery. The condition described by Foettinger in his _Opalinopsis_ (fig. i. 1, 2) is an example of this pulverization of the nucleus. The condition of pulverization had led in some cases to a total failure to detect any nucleus in the living animal, and it was only by the use of reagents that the actual state of the case was revealed. Before fission, whatever be its habitual character, it condenses, becomes oval, and divides by constriction; and though it usually is then fibrillated, only in a few cases does it approach the typical mitotic condition. The micronucleus described by older writers as the "nucleolus" or "paranucleus" ("endoplastule" of Huxley), may be single or multiple. When the meganucleus is bilobed there are always two micronuclei, and at least one is found next to every enlargement of the moniliform meganucleus. In the fission of the Infusoria, every micronucleus divides by a true mitotic process, during which, however, its wall remains intact. From their relative sizes the meganucleus would appear to discharge during cell-life, exclusively, the functions of the nucleus in ordinary cells. Since in conjugation, however, the meganucleus degenerates and is in great part either digested or excreted as waste matter, while the new nuclear apparatus in both exconjugates arises, as we shall see, from a conjugation-nucleus of exclusively micronuclear origin, we infer that the micronucleus has for its function the carrying on of the nuclear functions of the race from one fission cycle to the next from which the meganucleus is excluded. Entry: 4
The physical differences between steely and mealy grains were first investigated by Johansen, who arrived at the conclusion that mealiness is always accompanied by the presence of air spaces in the endosperm. Munro and Beaven confirmed and extended this. Their conclusions are as follow: "Mealy grains have a lower specific gravity than steely grains, and contain a larger amount of interstitial air. The total nitrogen content of mealy grains is less than that of steely grains. Steely grains contain a relatively high proportion of nitrogenous substances soluble (a) in 5% salt solution, and (b) in alcohol of specific gravity 0.9. Mealy barley modifies better than steely during germination. The process of drying damp and under-matured barley intact at 100° F. produced an apparent mellowing or maturation. Other things being equal, maturation, which is physiologically a post-ripening process, is correlated with the mealy appearance of the endosperm." H. T. Brown and his collaborators point out that thin sections of steely corns when examined under the microscope no longer exhibit a translucent appearance, but show the mealy properties as completely as if they had been cut from a mealy grain, and they suggest that in a steely corn the whole of the endosperm is under a state of tensile stress which cannot be maintained in the thin sections. If, however, a thin section of a steely barley be cemented to a slide with Canada balsam and then pared away with a razor, steeliness and translucency may be preserved even in the thinnest sections. The mealy appearance in the endosperm of barley is assumed to be a direct consequence of the formation of interspaces around the cell-contents and within the cell walls. Under ordinary conditions it is conjectured that these interspaces are filled with air, but it is pointed out that they can also be produced under circumstances which suggest that they are at times vacuous or partly so. According to the last-mentioned authors they appear to originate from a system of stresses and strains induced within the endosperm by its gradual loss of water, a break of continuity taking place which gives rise to these interspaces when the cohesive power of the heterogeneous cell-contents falls below a certain point. It is further suggested by them that the most important factor in producing the stresses and strains is probably the shrinkage of the starch granules as their water content is reduced from, say, 40 to about 15%. It is pointed out, however, that actual discontinuity in the cell-contents can only take place when the tensile strength of the protoplasmic matrix in which the starch granules are embedded has been surpassed, and this being so it might be anticipated that those cells which contain the larger amount of proteïn material would probably best resist the internal stresses and strains, a deduction in close agreement with observed facts, steely grains being as a rule richer in proteïn than mealy grains. Brown and his co-workers determine the coefficient of mealiness of a barley as follows: Five hundred corns are cut transversely in a corn cutter and the percentage of mealy, half mealy and steely corns is noted. The number 100 is taken to represent complete mealiness, 1 complete steeliness, and 50 the intermediate class. If the percentage of each class be multiplied by its special value, and the sum of the products divided by 100, the result is the coefficient of mealiness. By steeping and drying a very steely Scottish barley, the coefficient of mealiness was raised from 29.7 to 87.1, whilst concurrently the specific gravity fell from 1.417 to 1.289. Entry: M1