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cancun mark:
I have found that the anerobic fermentation from dextrose concentrated from an extract of partially germinated cereals creates not only the correct balance of the hydroxils with the dihydrogenated monoxide.

It also makes a suitable and refreshing accompniament to starchy plant tubers heated in polyunsaturated lipids that have had a limited amount of sodium cloride added.

Be careful though, a lack of sufficient balance and excessive haste, can lead to the end production of carboxylic acid and have other diuretic effects in test animals as well as in humans.

Hey, hey...

I'm not sure that such unsubstantiated opinions have a place in such a serious discussion as this. In my experience involving any cereal or grain product or by-product in fermentation with dihydrogen monoxide tends to create a bitter unpalatable end-product which does indeed tend to cause potentially serious diuretic problems.
 
I think some of you forgot that most engineers have little common sense. The better the engineer the lower the common sense. I am just getting by as an Mechanical Engineering student so I have a little. My "smart" friends, I have to shake my head sometimes.
 

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