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why the hell does the wikipedia page for 'gelding' have a bloody picture of an on-going horse castration
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Sep 21, 2017 22:56
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| # ? May 13, 2024 09:16 |
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Carbon dioxide posted:why the hell does the wikipedia page for 'gelding' have a bloody picture of an on-going horse castration "gotta see them horse balls. love em" - jimmy wales 2005
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Sep 21, 2017 23:16
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Carbon dioxide posted:why the hell does the wikipedia page for 'gelding' have a bloody picture of an on-going horse castration nobody has the balls to remove it I guess
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Sep 22, 2017 00:22
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xpostin shanley's wikipedia page is extremely on-brand
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Sep 22, 2017 00:23
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Carbon dioxide posted:why the hell does the wikipedia page for 'gelding' have a bloody picture of an on-going horse castration well, that is what it's about 
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Sep 22, 2017 00:23
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https://en.wikipedia.org/wiki/Incest_between_twins#In_popular_culture Incest (as "forbidden love"), especially between siblings, particularly twins, has regularly been featured in Japanese fiction, most visibly in mediums appealing primarily to youth and "otaku" such as manga, anime, video games, and light novels.
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Sep 22, 2017 00:37
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the tweet refers to a situation in which someone is just getting massively owned (that is, losing an argument or an insult war) on the internet, most likely on Twitter, but refuses to recognize this fact, and instead of apologizing or just going offline for a while, steamrolls ahead, insisting the entire time that they are not, in fact, owned. (See also: 'I'm not mad.')"[38]
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Sep 22, 2017 02:06
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Carbon dioxide posted:why the hell does the wikipedia page for 'gelding' have a bloody picture of an on-going horse castration they love putting extremely graphic pictures in all medical articles too, above the fold and everything
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Sep 22, 2017 05:46
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Energy as mechanical force (e.g. shear shaking) must be supplied into the system to force the oil to enter the water phase as oil droplets.[16] Energy is needed for the process because the state of unprotected oil droplets in water is thermodynamically unfavorable (ΔG of the process is positive). When hydrocarbon molecules (oil) are forced into water layer, hydrogen bond of water molecules and some dispersion forces between hydrocarbon molecules must have been destroyed, and new water-hydrocarbon interaction must have been formed in this state. Considering enthalpy change of the process, the input energy to reach this state and the released energy break even rendering enthalpy change of zero (ΔHsolution = 0) for the process. Enthalpy change equals zero also means that the thermal entropy change ΔSthermal is also about zero for the process. However, positional entropy change for the process (ΔSpositional) is negative.[17] This is because when oil droplets are in water medium, those water molecules that are in contact with the hydrocarbon molecules lose their freedom of movement. If oil droplets are not in water phase, more water molecules would be more freely to move instead of having restriction on their arrangements. Thus, it is a thermodynamically favorable process for the pure, unprotected oil droplets to move out of water medium as the process is driven forward by entropy. Phase separation of oil and water is not only entropy-driven, but is also driven forward to undo the increase in contact area between oil and water. Forming extra interfacial layer, as when oil droplets are in the water layer, increase the overall energy of the oil-water system.[18] This is because water and oil molecules at the interface are higher in energy compared to when they are in the middle and are surrounded on all directions by their own molecules. Thus, oil droplets would move out of water phase, after letting the mixture sit for a little, to get the change in interfacial area (ΔA) as small as possible in order to minimize the energy rise of the system (ΔG). The relationship between free energy change of a system and its interfacial area is expressed in the equation: {\displaystyle \Delta G=\gamma \,\Delta A} {\displaystyle \Delta G=\gamma \,\Delta A} where ΔG is the increase in surface free energy, ΔA is the increase in surface area, and γ is the interfacial tension between the two liquids. Emulsifying agent (lecithin) used in mayonnaise are able to suspend oil droplets in water because it lowers the interfacial tension γ between oil and water. When emulsifying agent, lecithin, is added to the oil and water emulsion, they are adsorbed onto the interfacial layer in a manner that their hydrophobic tail point toward the non-polar oil droplet, and their hydrophilic end facing the polar water molecules.[19] In the presence of lecithin, the interfacial tension γ is lower as now water molecules is not in contact with hydrocarbon molecules at the interface anymore. Hence, a large increase of surface area (ΔA) is made possible because energy cost to arrive at the food state is now favorable.[20] Mayonnaise emulsions eventually break as the oil droplets coalesce, although the kinetics and the precise mechanisms by which the droplets coalesce are not fully understood. As samples of mayonnaise age, the size distribution of the oil droplets changed to produce fewer, larger droplets which eventually led to separation of the phases of the mayonnaise. The shift in droplet size could be measured either microscopically (through light or scanning electron micrographs) or by a decrease in the absorbance at 500 nm. When mayonnaise is stored at elevated temperatures, increases in Brownian motion of the droplets, decrease in the viscosity of the continuous phase, and solubilization of the surfactants all contribute to the breakdown of the emulsion. Two unprotected oil droplets with small radii in water are favored thermodynamically to coalesce into one bigger droplet because the process yields a smaller surface area-to-volume ratio. The energetic contribution of the interfacial layer over that same volume of oil is minimized when the two droplets fuse together.[21] Thus, the coalescence process puts the system in a lower energy state and the process would occur spontaneously. However, when the oil droplets are coated with emulsifying agent, electrostatic repulsive force is introduced among the oil droplets which keeps the droplets from coming together. Manufacturers usually try to reduce the oil content of mayonnaise as much as possible within the limits of the food regulations of the country the mayonnaise will be sold in. This is because the oil is usually the most expensive component of mayonnaise. Unfortunately, reducing the proportion of oil in mayonnaise reduces the density of the oil droplets. This means that the interactions between droplets are weakened and the emulsion becomes less stable. In the absence of strong inter-droplet interactions, low-fat emulsions separate under gravity in accordance with the Stokes equation: {\displaystyle v=2gr^{2}\,{\frac {\rho _{1}-\rho _{2}}{9\eta _{1}}}} {\displaystyle v=2gr^{2}\,{\frac {\rho _{1}-\rho _{2}}{9\eta _{1}}}} where v is the creaming velocity, g is the acceleration due to gravity, r is the radius of the droplets, and ρ and η are the density and shear viscosity, respectively, of a given phase. The subscripts 1 and 2 refer to the continuous and dispersed phases, respectively. Stability of a medium-to-low-fat emulsion can be increased by reducing the size of the droplets, which also produces a product with a lighter, "creamier" appearance. Another possibility is to increase the viscosity of the continuous phase, and various products including proteins, dextrins and gums are available for this purpose.[22] Viscoelastic properties[edit] As a semi-solid, mayonnaise has an extremely high viscosity and because of this, its flow properties have been studied extensively. Shear stress is an important term when discussing liquids and solids at any viscosity and is defined as the force per unit area that is required to drag one layer of substance past another layer. Rheology is the study of science that deals with the flow and deformation of matter and is an umbrella for a few of mayonnaise's properties. One of which includes yield stress which can be defined as a minimum shear stress required to initiate flow. So, with all of these terms now defined, one can look at the specific properties that mayonnaise possesses. Mayonnaise has a high shear stress with a typical yield stress around 100 Pascals). For reference, ketchup has a yield stress of about 15 Pascals. With such a high yield stress, mayonnaise is able to resist low forces and even return to its original conformation.[23] A simple equation can be written to explain the relationship between these terms: {\displaystyle \tau =\tau _{0}+k\gamma ^{n}\,} {\displaystyle \tau =\tau _{0}+k\gamma ^{n}\,} where {\displaystyle \tau } \tau is the shear stress, {\displaystyle \tau _{0}} \tau _{0} is the yield stress, {\displaystyle \gamma } \gamma is the shear rate and {\displaystyle k} k and {\displaystyle n} n are model parameters that influence the shape and curvature of the stress/rate curve. Mayonnaise happens to be a Bingham fluid where k is the plasticity constant and n is 1. This equation is in the form of y = mx + b and thus produces a straight line. In more laymen's terms, the yield stress is the tipping point for conformational change in the mayonnaise after initial force is applied and it is held constant. Freezing mayonnaise[edit] Mayonnaise is an oil-in-water emulsion which is stable at room temperature because it reaches phase equilibrium. At freezing temperatures, the structures inside mayonnaise undergo crystallization depending on the type of emulsion. Unlike mayonnaise, butter is a water-in-oil emulsion with the water phase having a higher freezing point than oil. When frozen, the small water droplets suspended in the continuous oil phase freeze where they are, while the rest of the oil stays in place. On thawing the butter, it regains its properties as the water droplets melt in their original locations. In oil-in-water emulsions such as mayonnaise, however, the continuous water phase freezes, allowing the oil droplets to flocculate. This process causes a phase separation between the water and the oil. Once ice crystals start to form in the continuous water phase, they begin to inhibit the lecithin and phospholipids from working. These two emulsifying agents lose their functionality due to dehydration: water is crystallizing out, leaving these agents "out to dry." The oil droplets begin to flocculate without the emulsifying agents keeping them separated.[24] At the freezing point of water, this is enough to destabilize the mayonnaise emulsion; at even lower temperatures the fused oil droplets reach their freezing points and fat crystal nucleation begins. These processes make mayonnaise degrade when frozen and thawed; freezing is not a suitable way to store it.
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Sep 22, 2017 06:57
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Carbon dioxide posted:why the hell does the wikipedia page for 'gelding' have a bloody picture of an on-going horse castration a picture of a horse being gelded on the page about gelding horses? this is an outrage!
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Sep 22, 2017 12:50
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I’m the creaming velocity
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Sep 22, 2017 13:02
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Powaqoatse posted:they love putting extremely graphic pictures in all medical articles too, above the fold and everything and any page that could have a picture of cum will
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Sep 22, 2017 18:55
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i'm sure at some point there was a serious discussion as to whether the article on child pornography should have examples
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Sep 22, 2017 19:36
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duz posted:and any page that could have a picture of cum will for awhile pervs kept updating the featured picture w/ their own handful of freshly made cum the gang signs page also had this problem
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Sep 22, 2017 19:42
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Sweevo posted:i'm sure at some point there was a serious discussion as to whether the article on child pornography should have examples i have zero doubt about this
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Sep 22, 2017 19:43
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duz posted:and any page that could have a picture of cum will pud's law
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Sep 22, 2017 19:57
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Sweevo posted:i'm sure at some point there was a serious discussion as to whether the article on child pornography should have examples in the end, more rational heads prevailed and it was agreed it would be a deeply unethical violation (none of the photos were distributed under a creative commons license)
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Sep 22, 2017 20:03
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Dixie Cretin Seaman posted:in the end, more rational heads prevailed and it was agreed it would be a deeply unethical violation (none of the photos were distributed under a creative commons license) I'm sure there are many editors who are happy to provide their own artwork with an appropriate license
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Sep 22, 2017 21:16
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univbee posted:pud's law mods
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Sep 22, 2017 22:57
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a few DRUNK BONERS posted:I'm sure there are many editors who are happy to provide their own artwork with an appropriate license its funny cause its true 
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Sep 22, 2017 23:33
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Jordache produced a television commercial starring an apparently topless woman in tight Jordache jeans riding a horse through surf.[1][2] The ad was rejected by all three major US television networks, but independent New York stations aired it, and Jordache increased significantly in popularity.[1][2] Later, an additional one million dollars was spent on advertising, including full-color ads in United States nationally circulated magazines.[1] One promotional gimmick that did not work out was the Jordache blimp, a poorly designed airship that crashed on October 8, 1980 at Lakehurst, New Jersey on its maiden flight. It was en route to a promotional gala and crashed 43 years after the Hindenburg airship disaster in the same city.[3]
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Sep 23, 2017 02:08
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duTrieux. posted:Jordache produced a television commercial starring an apparently topless woman in tight Jordache jeans riding a horse through surf.[1][2] The ad was rejected by all three major US television networks, but independent New York stations aired it, and Jordache increased significantly in popularity.[1][2] Later, an additional one million dollars was spent on advertising, including full-color ads in United States nationally circulated magazines.[1] One promotional gimmick that did not work out was the Jordache blimp, a poorly designed airship that crashed on October 8, 1980 at Lakehurst, New Jersey on its maiden flight. It was en route to a promotional gala and crashed 43 years after the Hindenburg airship disaster in the same city.[3] haha literally any other sentence would be better for associating to the hindenburg. but also lol at "poorly designed"  [citation needed] anyone?
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Sep 23, 2017 02:25
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anyone got a link to that commercial? asking for a friend
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Sep 23, 2017 02:45
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pagancow can ask herself if she wants
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Sep 23, 2017 02:56
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a few DRUNK BONERS posted:I'm sure there are many editors who are happy to provide their own artwork with an appropriate license if by artwork you're talking drawings, that already happened, jimbo wales had to personally intervene to purge loli-wikipedia-tan
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Sep 23, 2017 05:37
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imo jimbo has the worst job in the world. he gets invited to important international events, gives a speech or whatever, but afterwards everyone of note at the event is all just "yo dawg can you fix my page it's real jacked up"
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Sep 23, 2017 05:53
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https://en.wikipedia.org/wiki/Reform,_Alabama there's certainly some interesting people from that city it's a different guy
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Sep 23, 2017 10:50
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du -hast posted:it's a different guy quote:His book "Understanding Profits" was published posthumously in 1961. lol
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Sep 23, 2017 11:06
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it's almost too good. i didnt want to post it since im sure its gonna get removed now but had to share it with the only other dweebs that would get it 
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Sep 23, 2017 11:11
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https://en.wikipedia.org/wiki/List_of_most_liked_tweets has a new entrant at #20
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Sep 24, 2017 02:54
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univbee posted:https://en.wikipedia.org/wiki/List_of_most_liked_tweets you mean #16
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Sep 24, 2017 12:38
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prefect posted:you mean #16 going up in the ranks nicely
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Sep 24, 2017 12:56
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if you mean that LeBron James one I clicked it and the first 5 replies are some idiot posting racist memes Twitter sucks
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Sep 24, 2017 13:04
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i genuinely think twitter is the worst thing to have happened in the last 20 years and the sooner it dies the better
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Sep 24, 2017 13:42
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A Pinball Wizard posted:if you mean that LeBron James one I clicked it and the first 5 replies are some idiot posting racist memes not just some idiot, mark loving dice, who i suspect really isn't enjoying the exposure this has given him
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Sep 24, 2017 14:10
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Sweevo posted:i genuinely think twitter is the worst thing to have happened in the last 20 years and the sooner it dies the better i'm gonna go with facebook on that one
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Sep 24, 2017 17:51
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i think twitter played a huge part in getting us the clown in the white house we have today. you know, the one who keeps toying around with the idea of nuclear war. #complicit
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Sep 24, 2017 17:53
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Sagebrush posted:i'm gonna go with facebook on that one facebook is definitely not blameless due to enabling echo chambers, but twitter is on another level of bad because their enforcement is completely hosed http://www.abc.net.au/news/2017-08-09/twitter-german-hate-speech-shahak-shapiro-protest/8788842
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Sep 24, 2017 20:28
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twitter at least has black twitter and woke twitter facebook is entirely, 100% "helping people hear what they want to hear"
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Sep 24, 2017 20:28
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Peter Jackman became England's best-known gurner, winning the world championship four times, beginning in 1998 with a face called the "Bela Lugosi." He made numerous TV appearances, including an appearance on They Think It's All Over.[6] He had his teeth removed in 2000 to make his features easier to manoeuvre.
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Sep 24, 2017 22:54
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