How to Tell if Sunglasses Are Polarized Posted: 30 Apr 2018 05:00 PM PDT Polarized sunglasses are extremely popular because they reduce glare in addition to shielding your eyes from the sun. However, they can cost more money than regular sunglasses, so you want to be sure you're getting what you pay for. You can test the anti-glare technology of polarized sunglasses by looking at a reflective surface, comparing two pairs of sunglasses, or using your computer screen. EditTesting on a Reflective Surface - Find a reflective surface that produces glare when light is shining on it. You could use a reflective tabletop, a mirror, or other shiny, flat surface. Make sure the glare is noticeable even from about away.[1]
- If you need to produce glare, you can turn on overhead lights or shine a flashlight on a reflective surface.
- Hold your sunglasses about in front of your eyes. You should be able to view the surface through one of the lenses at a time. Depending on the size of the lenses in your sunglasses, you might need to move them a little closer to your face.
- Rotate the sunglasses upwards to a 60 degree angle. Your sunglasses should be on an angle at this point, with one of the lenses raised slightly higher than the other. Since sunglasses are polarized in a specific direction, rotating the sunglasses can make the polarization more effective.[2]
- Depending on how the glare is hitting the surface, you might have to slightly adjust the angle of the glasses to see a noticeable difference
- Look through the lens and check the level of glare. If the sunglasses are polarized, you will notice the glare disappears. When you look through one of the lenses, it should be very dark and you should see little to no glare, but it will still look like the light is shining on the surface.[3]
- Move the sunglasses to compare your regular eyesight to what you see through the sunglasses a few times if you're unsure of the effectiveness of the polarization.
EditComparing Two Pairs of Sunglasses - Locate a pair of sunglasses that you know are polarized. If you already have a pair of sunglasses that are polarized, or are at a store with multiple pairs of polarized sunglasses, you can do a comparison test. The test is only effective with another pair of polarized sunglasses.[4]
- Hold the polarized pair of sunglasses out and the other pair in front of them. Align the lenses in your eyeline, making sure they're about apart. You'll want the questionable pair of sunglasses to be closest to you, and the polarized pair to be farther away.[5]
- Make sure the lenses don't touch each other, as this can cause scratches on the coating.
- Position the sunglasses in front of a bright light for more dramatic results. This will help make the test a little easier, especially if it's your first time comparing sunglasses this way. The light will make the shading more distinct.[6]
- You can use natural light coming in from a window or artificial light like overhead lighting or a lamp.
- Rotate the questionable sunglasses by 60 degrees. One of the lenses should be diagonal from the other lens, and the polarized sunglasses should stay in the same position. Only one of the lenses will still be aligned with the other pair.[7]
- It doesn't matter which way you rotate the sunglasses, but make sure you hold both pairs of lenses steady.
- Look at the overlapping section of the lenses to see if it's darker. If both pairs of sunglasses are polarized, the overlapping lenses will appear to be darker when you look at them straight on. If the questionable pair isn't polarized, there won't be a difference in color.[8]
- You can compare the overlapping lenses to the color of the lenses that aren't overlapping.
EditUsing Your Computer Screen - Turn your computer screen to its brightest setting. Most electronics have the same anti-glare technology as polarized glasses. You'll be able to test the polarization by looking at the screen.[9]
- Open a white screen, because the brightness will make the effect of the test more prominent.
- Put on your sunglasses. Once you're in front of the computer, just put the sunglasses on like you'd normally wear them. Make sure you're sitting directly in front of the screen.[10]
- It might be helpful to elevate your computer screen to eye level if it isn't already positioned there.
- Tilt your head 60 degrees to the left or right. While you're in front of the screen, tilt the top of your head to the left or right side of your body. If the sunglasses are polarized, the screen will appear to turn black due to the anti-glare properties cancelling each other out.[11]
- If one side doesn't work, try tilting your head to the other side. If that doesn't work, the sunglasses are not polarized.
- If possible, test the polarization of your sunglasses before purchasing them. Some stores will have polarization test cards that have images only visible when using polarized sunglasses.
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How to Make Frozen Lemonade Posted: 30 Apr 2018 09:00 AM PDT If it's a hot summer day, and you want something fancier than plain lemonade, you can always try frozen lemonade instead. There are lots of different kinds that you can make. All are easy to make, and just as tasty to drink. Once you know how to make frozen lemonade, you can serve it up at your next party or lemonade stand for something truly unique. EditIngredients EditSimple Frozen Lemonade - 2 cups (300 grams) ice
- 2 cups (475 milliliters) water
- About 2 tablespoons powdered lemonade
Makes 2 to 4 servings EditFrozen Lemonade from Scratch[1] - 1 cup (240 milliliters) freshly-squeezed lemon juice (about 3 to 4 lemons)
- 1/3 cup (75 grams) white sugar
- 3 cups (700 milliliters) water, divided
- ¼ teaspoon lemon zest (optional)
Makes 2 to 4 servings EditCreamy Frozen Lemonade[2] - 1 cup (240 milliliters) freshly-squeezed lemon juice (about 3 to 4 lemons)
- ½ cup (115 grams) white sugar
- 2½ cups (590 milliliters) water
- 4 scoops vanilla ice cream
Makes 2 servings EditMaking Simple Frozen Lemonade - Pulse the ice in a blender until crushed. Don't worry about turning the ice into slush just yet. You just want to break the ice up. This recipe will give you more of a slushy-like consistency; it will not be smooth like a smoothie.
- Prepare 2 cups (475 milliliters) of lemonade. Fill a pitcher with 2 cups (475 milliliters) of water, and add the powdered lemonade into it. How much powdered lemonade you add will depend on what brand you are using; in general, it will be about 1 tablespoon per 1 cup (240 milliliters) of water. Stir it briskly with a whisk until combined.
- Pour the lemonade into the blender and blend until everything is mixed together, or until you get a consistency you like. The ice should be mostly broken up. It won't be completely smooth, and there may be some larger chips left, like in a slushy.
- Taste the frozen lemonade and make any necessary adjustments. If the lemonade is too sweet, add some more water. If the lemonade is too sour, add some sugar.
- Pour the frozen lemonade into several tall glasses. This is enough to make two large servings, or four smaller ones. You can also garnish it with a mint leaf and/or a lemon slice for a touch of color.
- Finished.
EditMaking Frozen Lemonade from Scratch - Place a 9 by 12 inch (22.86 by 30.48 centimeters) baking pan into the freezer 30 minutes before you start making the lemonade. You will be freezing the lemonade in this. Putting the pan in the freezer will make it extra cold by the time you are ready to add the lemonade. The result will be a somewhat smooth—not quite like a slushy, but not quite like a smoothie either.
- Combine the sugar, lemon juice, and 2 cups (475 milliliters) of water in a pitcher. Save the remaining 1 cup (240 milliliters) of water for later. If you'd like, you can also add ¼ teaspoon of lemon zest for extra flavor and texture. Make sure that everything is evenly mixed together and the sugar is dissolved.
- Pour the lemonade into the pan, and freeze it for 90 minutes, stirring it half hour. During this time, the lemonade will start to freeze and turn to slush. Every 30 minutes, open the freezer, and stir the lemonade with a whisk. This will break up any large, icy chunks, and give you a smoother drink in the end.[3]
- Whisk in the remaining 1 cup (240 milliliters) of water, and give the lemonade a taste. After the 90 minutes are up, take the pan out of the freezer and mix in the remaining cup of water. Give it a taste. If it is too strong, add a little bit more water. If it is too sour, add some more sugar. If it is too sweet, add a little bit more lemon juice.[4]
- Pour the frozen lemonade into a blender, and blend until smooth. Pulse it on low for 20 seconds, then on high for 20 more seconds. Make sure that there are no large, icy chunks remaining.[5]
- Pour the frozen lemonade into tall glasses, and serve. This makes either 4 small servings, or 2 large servings. For a fancier drink, garnish it with a sprinkle of lemon zest, a slice of lemon, or a mint leaf.
EditMaking Creamy Frozen Lemonade - Combine the lemon juice, sugar, and water in a pitcher, and stir until the sugar is dissolved. If you can't get any fresh lemons, you can use bottled lemon juice (not lemonade) instead; you will need 1½ cups (350 milliliters) of bottled lemon juice.[6]
- Leave the lemonade in the refrigerator for 1 hour to chill.[7] This will ensure that the lemonade is cold enough and doesn't melt the ice cream when you add it in later on.
- Add 1 cup (240 milliliters) of the chilled lemonade and 4 scoops of ice cream into a blender. Save the rest of the lemonade for more servings or for another recipe. For best results, use good quality ice cream, and not the "frozen dessert" kind.[8]
- Blend the lemonade and ice cream together until completely smooth. Make sure that the ice cream is evenly mixed throughout the lemonade. There should be not streaks or swirls.
- Pour the frozen lemonade into 2 tall glasses and serve. At this point, you can use the rest of the chilled lemonade to made more frozen lemonade. Remember, you will need 4 scoops of ice cream for every cup (240 milliliters) of chilled lemonade.
- For an added touch, garnish the frozen lemonade with some whipped cream or a sprinkle of lemon zest.
- Don't put too much lemonade mix in your lemonade. Remember that you can always add, but you can't take back!
- You can always make frozen lemonade in an ice cream maker. Mix the lemonade first, then chill it for 1 hour. Pour it into an ice cream maker, and freeze it according to the manufacturer's instructions until it turns slushy.
- If the lemonade is too sweet, add more lemon juice. If it is too sour, add more sugar. If it is too strong, add more water.
- If you don't have a blender, use a food processor instead.
- Garnish the frozen lemonade with some lemon zest, a lemon slice, or a mint leaf. You can also add a dollop of whipped cream for something extra fancy.
- If the lemonade is too thick to drink through a regular straw, try a thicker straw, like the kind used for bubble/boboa milk tea. You can also eat the chunkier bits with a long spoon.
EditThings You'll Need EditSimple Frozen Lemonade EditFrozen Lemonade from Scratch - 9 by 12 inch (22.86 by 30.48 centimeters) baking pan
- Pitcher
- Whisk
- Blender
EditCreamy Frozen Lemonade - Pitcher
- Stirring spoon
- Ice cream scoop
- Blender
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How to Choose an Artificial Sweetener Posted: 30 Apr 2018 01:00 AM PDT Eating too much sugar can create a variety of health problems, so many people turn to artificial sweeteners as a substitute. When it comes time to choose a sugar substitute, it's important to first consider taste and your personal preferences. Some sweeteners also do better in liquids or for baking than others. You can even mix a few sweeteners together until you find the right combination for you.[1] EditComparing Popular Artificial Sweeteners - Try aspartame if you want a widely available product. NutraSweet and Equal, which both come in small single-serve packets, are aspartame sweeteners. And, almost every grocery store carries many products with aspartame mixed in. This amino acid compound was approved by the FDA over 3 decades ago and continues to be very popular with consumers.[2]
- It usually comes in tiny granules that are around 180 times sweeter than sugar. A small amount of aspartame goes a long way.
- Most people have no problems tolerating aspartame. But, if you have phenylketonuria (PKU) (a rare genetic condition), you'll need to read product labels carefully and avoid consuming aspartame.
- Use saccharin if you want a long-established sweetener. Saccharin was first used in the 1870s and packaged almost a century later as Sweet'N Low and other forms. Saccharin is around 300 times sweeter than table sugar and mixes well with both foods and drinks. Saccharin is usually mild on the stomach, making it a favorite with some consumers.[3]
- The FDA approved saccharin for consumer use in 2000.[4] Prior to this decision, there were some fears that saccharin might be linked to the development of bladder cancer.
- Check out sucralose if you want a very sweet baking option. Splenda comes in small, single-serve packets and is the most common brand name of sucralose. Sucralose is about 600 times sweeter than white table sugar. This means that you can use a small amount of it to great effect. It also does well at high temperatures, making it a go-to sugar substitute for many bakers.[5]
- The FDA has designated sucralose as safe for consumer use. However, there are concerns that sucralose can cause uncontrolled weight gain.[6]
- If you are using Splenda to replace sugar, 24 packets is equal to 1 cup of sugar.
- Try stevia for a plant-based option. Truvia and Splenda Naturals are both granule, single-serve, brand-name versions of stevia. Stevia is extracted from plants similar to chrysanthemums and then packaged as crystals or liquid. Stevia is a low-calorie option with a strong sweet taste.[7]
- Stevia may seem like a more 'natural' sugar substitute, but this can be misleading as it is very processed.
- People who suffer from low blood pressure should not consume Stevia, as it may drop your levels even more.
- Mix in acesulfame if you plan to combine sweeteners. Due to its bitter taste, most people mix together acesulfame with another sweetener, such as sucralose. Acesulfame is one of the best artificial sweeteners for baking, as it does not break down at high temperatures. However, you'll want to use it sparingly, as it multiplies the sweetness of sugar by 200%.[8]
- It's best to mix acesulfame and sucralose at a 75/25 ratio.
- Although the FDA approved acesulfame years ago, some consumer groups are still concerned about its possible health effects, such as headaches and depression.
- Test out sugar alcohols for a low-calorie sugar replacement. Sugar alcohols are manufactured chemical compounds that taste about 60-70% as sweet as sugar. With their liquid nature, they are often used in candies or gums. If you want a subtle way to add sweetness to your foods or drinks without lots of extra calories, this might be a good option.[9]
- Sugar alcohols go by a variety of names, including xylitol, erythritol, sorbitol, and maltitol.
- The FDA generally believes that sugar alcohols are safe for consumption. However, you should keep them away from pets, as they can cause serious illness or even death in pets.[10]
- Add in neotame for an intense sugar alternative. Neotame is often used by manufacturers as an addition to juices or even beauty products. It is a chemically altered version of aspartame designed to be extra sweet. Neotame is around 7,000 times sweeter than white table sugar.[11]
- Even with the additional chemical changes, some health experts argue that neotame is actually safer to use than its counterpart aspartame.
- The FDA has also approved neotame for consumer consumption. However, there are concerns that neotame could irritate your respiratory system.
- Use advantame if you want the newest option. At around 20,000 times sweeter than table sugar, advantame packs a sweetness punch. This means that most consumers avoid using it unless they are mass producing a product, such as jams, jellies, or syrups. It's also derived from aspartame as part of a chemical process and available in powder form.[12]
- The FDA approved advantame for general use in 2014, making it one of the newest artificial sweeteners to hit the market.
EditUsing Sweeteners with Your Health in Mind - Talk with your doctor if you have a preexisting condition. In certain cases, artificial sweeteners can cause your body to react in unhealthy ways. If you have a health condition, such as diabetes, go ahead and make an appointment or call your doctor before using sugar substitutes. Your doctor may also be able to suggest the best artificial sweetener for you.[13]
- For example, people with diabetes consuming sucralose might find that their insulin spikes right after eating or drinking it, although this is rare.
- Keep track of calories from artificial sweeteners. Most artificial sweeteners still contain calories, and will therefore add these empty calories to your diet. Keep track of how much artificial sweetener you consume, and try to limit yourself to under 25 grams a day. Look on the sweetener packet or product box for the nutrition information.
- For example, 1 teaspoon of Equal is 13 calories. A single packet of Splenda is 3 calories.
- Avoid eating too many unhealthy low/no "sugar" foods. Be careful not to overindulge in foods that are higher in calories or fat just because they are made with artificial sweeteners. Some foods, such as cookies, advertise "no sugar" on their packaging, but they're still loaded with fat and calories. Read the labels of any processed foods carefully prior to eating them.[14]
- Replace sweets with healthy and filling snacks. If you find yourself using multiple packets of sweeteners each day, you might want to consider replacing those drinks or foods with healthy alternatives. Add a slice of lemon or orange to a glass of water, instead of an artificial sweetener. Avoid cookies packed with artificial sweeteners and go with a packet of nuts for a snack instead.[15]
- As a general rule, you can safely drink or eat around 32 packets of artificial sweeteners with aspartame per day. That suggested daily limit drops to 8 packets for artificial sweeteners containing saccharin.[16]
EditEvaluating Tastes, Textures, and Uses - Choose between crystal or liquid sweeteners. Equal, Stevia, and other artificial sweeteners come in small packets or pour containers filled with crystals. These packets are often great for convenience and on-the-go use. However, they will add a slightly chunky texture to drinks or foods until the crystals fully dissolve. Liquid sweeteners are often used in mass production and consumers might find their taste overwhelming.
- Test out various sweeteners for baking. Natural sugar provides a certain consistency and volume when added to recipes. Artificial sweeteners can throw off the natural balance of a recipe, if not carefully tested beforehand. Read the directions on the sweetener package for "sugar substitutions" and follow any suggestions carefully.[17]
- For example, sucralose (Splenda) can often replace white sugars in your recipe, but not brown sugars. Adding in sucralose for all sugars can make your baked goods taste heavier.
- Aspartame isn't heat stable, so it's generally not good for cooking or baking.
- Pay attention to a sweetener's aftertaste. Eat a small amount of the sweetener on its own. Wait until it has fully dissolved in your mouth. Then, move your mouth and tongue around and see if you notice a particularly problematic aftertaste. Some sweeteners may taste overly sweet, while others may leave a sour taste in your mouth.[18]
- Fully rinse out your mouth with water in between these taste tests.
- Stevia tends to have a bitter aftertaste, whereas saccharin can taste overly sweet.
- Artificial sweeteners are known to cause some people to get migraines.[19]
- Excessive artificial sweetener use has been linked to weight gain.[20]
- Regularly using artificial sweeteners may cause you to crave more sweets.[21]
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