javaradiation

Young kids are also a lot more socially aware than people give them credit for. Young children are perfectly aware that adults don't take them seriously. They know when their parents don't actually like them. They listen and remember when adults talk about them while they're in the room. Kids will develop basic abilities to charm etc. from babyhood and will begin experimenting with social norms and concepts of deception, appropriate information, and acceptable language and attitudes in toddlerhood. By the time a kid is five or six, they have solid social strategies for relating to adults and separate ones fr relating to their peers, that they'll continue to refine for the rest of their lives. They will also say completely off the wall shit because they don't have the context to know what is and isn't considered super fucked up yet.

By the time a kid is eight or nine, their main difference from adults is in experience, interests, and ability for long-term focus. An eight year old can think as intelligently and coherently as a thirty year old, they just have less experience and information to draw from, and are likely interested in very different things. They're also likely still slightly hamstrung by vocabulary and literacy, though much less so than a younger kid.

Your brain is an incredibly energy-intensive organ. It makes up approximately 2% of your total body mass, but at rest it's using 22% of your total energy intake. The only thing that uses the same percentage of energy is all of your skeletal muscle (which is about 40% of your total body mass), with the liver (about 2.6% of your total mass) close behind at 21% (Aragon et al, 2017).

And that's how much energy it's using at rest.

That's the baseline.

So if you're doing lots of intellectual labour, your brain - which already has disproportionately huge energy demand - is going to use even more energy to keep up with the work. That's why you feel so wiped/drained/like you're out of spell slots after high intellectual demand - because your brain is an organ, and you've just done a lot of high-energy work with a high-energy organ.

Just in case you forget this exists.

You can browse the most popular ones or search for certain colors, themes, and even specific hex codes!

When you find one you like, you can download a wallpaper swatch of it and also select the specific colors it uses to look at more palettes that use those same ones.

It’s pretty likely that it’s a four digit number, and as there are four digits chosen there, that means that there cannot be any repetition. This mean that there are:

No, no, no. Don’t base your deductions of psychology. Let’s talk chemistry. When you first press a button, there’s more of the natural oils on your skin, and therefore it wears down the numbers on the keys faster. Obviously 0 is the first one, then. Try 0791 first.

The light is green.

http://www.carrotmuseum.co.uk

I give it MASCLES

And I wanna stress that when i say “top of the leg” i’m not talking about the crotch (please don’t flag me tumblr it’s an anatomical term) i’m talking about the point where the femur connects to the pelvis, which is higher up on the hips:

It’s easier to see what I’m talking about in this photo of a man squatting: 

So yeah if you use that measurement when using this technique you should get fairly realistically proportioned legs:

But remember! messing with proportions is an important and fun part of character design! Know the rules first so you can then break them however you please!

To start off, some facts:

-White wine is made from sweet pulp inside of the grape (minus the seeds).

-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).

-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.

-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.

-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.

-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.

-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).

Your ability to taste tannins is genetic.

There is a genetic marker determining whether your taste cells are sensitive to tannins.

Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.

I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.

So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol. 

More tannin info: -Tannins bind to fat.

-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.

-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.

-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.

-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).

More wine facts: -90% of the “aromas” of wine are marketing BS

-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.

-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).

-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).

It is 2.9×4.3 meters large. That’s 9'4"×14'1" for people in other measurement systems. It’s HUGE. There are artists out there that spend years on paintings much smaller than this. He was not one of them.

He also didn’t only paint the sea, but he MOSTLY painted the sea. Very few people could draw light filtering through waves the way this guy did and apparently it was tied into his layering technique that allowed him to paint so goddamn fast.