TV signals (PAL and NTSC) were 50 and 60 Hz so as to be in sync with the flickering of electric lamps.
When film is converted to 50 Hz TV, the film is sped up 24->25 fps and every frame shown twice.
When converted to 60 Hz TV, there is "2:3 pulldown": every even frame is shown twice, every odd thrice.
(Actually, both PAL and NTSC have interlaced video modes, with only every other line updated each frame, so as to conserve bandwidth.)
BTW, when 60 Hz computer monitors were introduced in Europe and used in office spaces with fluorescent lights with passive ballasts that flickered at 50 Hz, some sensitive users suffered headaches from using the computer screen for too long.
These days, both fluorescent lights and LCD backlights tend to flicker at much higher frequencies that it isn't much of a problem.
On ADB keyboards with two Command keys, both keys result in the same code being sent — so it is impossible for a converter to distinguish between them.
I have seen that on the AEKII the two keys' switches are even electrically connected on the circuit board.
Good article! I've been struggling to grasp what these new "effects" were.
When I had been in university twenty years ago, I had constructed a language with "effects" as I had understood them then: side-effects annotations. I could not in my head recognise how the new effects were like those I had read about in the literature back then.
More recently, I've been working on a compiler back-end/runtime in my (too much) free time with support for resumable exceptions. I didn't know it before, but after reading this article, it appears that the runtime actually does have support for "effects", without me really trying.
Some people have turned vegetarian, vegan or gluten-free for health reasons, but substituted foods for other foods with additives that may come with their own health risks.
Methyl cellulose is in gluten-free bread and in most fake meat products.
Some emulsifiers are found in mayo, other sauces and "ice cream". Not just vegan brands, but overall.
Ethic is the leading reason for the vegan lifestyle [0]. It's also well known [1] that a plant-based diet is effective with colorectal cancer (+9%):
> The random-effects model demonstrated a significant inverse association between plant-based dietary patterns and CRC risk (hazard ratio [HR], 0.91 [95% CI, 0.85–0.97])
But as you guessed it varies between healthy and un-heatly diets:
> This protective association was strengthened when the definition of plant based patterns specifically emphasized the inclusion of healthy plant foods
However those un-healty foods are not restricted to plant-based meal (evidence: any supermarket shelf or snack restaurant), and lentils, tofu or seeds are as much -or more- likely to be found in a long term vegan dish than an impossible burger. As you noted it's "Not just vegan brands, but overall". For the mayo I recommend tahini instead (way more tasty) or just olive oil but if you really need it:
- ~2/3 sunflower oil
- ~1/3 soy milk (with no additive ;-) )
- a bit of citrus juice
- a pinch of salt
-> Blend high speed to emulsify
-> For a thicker texture you may use some silken tofu
It is likely that your friend could have a genetic disposition for colon cancer. He should get a gene test once he has recovered.
I was the same age. My doctor saw signs in an early blood test, and followed it up so mine got detected relatively early. My test was positive for Lynch syndrome, and I am now a colonoscopy veteran.
There are brands of "mayo" and other products that contain some emulsifying agents that have been observed to deteriorate the mucus membrane in the colon, and that effect is believed to increase the risk of colon cancer.
I haven't heard about any risk with the natural emulsifier in egg yolk though.
"Other products" is quite a long list, though there's more a link between a high intake of refined sugars that promote particular bacteria that can damage the lining. Still often the same products to avoid or minimise.
We've been on the whole food path for a few years now, and while there's a bit of extra time in prepping all the ingredients from scratch and you have to turn over fresh vegetables often (therefore more frequent visits to the market) you at least know what you're eating.
When film is converted to 50 Hz TV, the film is sped up 24->25 fps and every frame shown twice. When converted to 60 Hz TV, there is "2:3 pulldown": every even frame is shown twice, every odd thrice. (Actually, both PAL and NTSC have interlaced video modes, with only every other line updated each frame, so as to conserve bandwidth.)
BTW, when 60 Hz computer monitors were introduced in Europe and used in office spaces with fluorescent lights with passive ballasts that flickered at 50 Hz, some sensitive users suffered headaches from using the computer screen for too long. These days, both fluorescent lights and LCD backlights tend to flicker at much higher frequencies that it isn't much of a problem.
reply