h a l f b a k e r yKeep out of reach of children.
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This cup slowly exudes a nontoxic tasteless hydroxyl.
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Annotation:
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And does it also absorb sugar and make liquids less sweet? |
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Good question, [MaxB]. I think I'll wait for clarification [ ]... |
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Actually, would it not be simpler, yet equivalent, to develop
a toxic, non-tasteless non-hydroxyl? |
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Actually, using Boolean Logical Positivism, it is merely
necessary to non-invent all things that are either toxic,
tasteful, or non-hydroxyl. |
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Or, presumably, not necessary to invent them. |
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I'm not sure about the equivalence of non-necessary
invention to necessary non-invention -- that's an advanced
topic, and I only did the first semester of BLP before
switching my major to underwater basket weaving. |
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//Aquawicker?// I have no idea. I think I may have switched
majors to Advanced Dungeons & Dragons not long after that.
In the end, the Registrar grew as confused about my major as
I was myself: the official transcript is a complete cop-out,
just says "Contract Major." |
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Perhaps an idea for a catalyst surface that performs
atomic reconfiguration on the sugar molecule,
releasing it as a tasteless isomer. If that's the case
the process would be termed 'sugar adsorbing'. |
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//catalyst surface// That could work. Substrate bound
disaccharidases
exist in nature, so that's half the battle already. In fact,
membrane bound disaccharidase/transporter molecules
exist. Here's how you could prototype the idea: |
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Kill a large animal -- maybe cow-sized -- and cut out a
short segment -- maybe 8 inches or so -- of ileum (small
intestine). Rinse gently in warm lactated Ringers, tie off
one end, to make a blind sac, and
insert into coffee mug, open end up, rolling the
edges over the lip of the mug. Pour beverage into
intestinal lumen. Disaccharides will be transported into
the space between the intestine and the mug, leaving
unsweetened beverage in the lumen of the gut, ready to
enjoy. Would go great with haggis. |
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Proof-of-concept only; needs more R&D, since you don't
want other molecules
removed, and since you don't want to have to slaughter a
fresh cow every time. |
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