h a l f b a k e r y"It would work, if you can find alternatives to each of the steps involved in this process."
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Paper Jam
Grind up sheets of paper and sprinkle corn syrup on them | |
A curiously repulsive blend of cellulose fibres and sugars, in a spreadable form. Tasteless, yet filling. Spread on bread or toast, it tastes just like a mixture of shredded paper and sugar.
Served up in a container shaped like a printer, whenever you really, REALLY don't need it.
NB: This idea
would not exist if (a) there wasn't a HB category Food:Office Supplies: Paper, and (b) Lexmark could make a printer that could print more than a dozen sheets without suffering a Total Reality Failure.
Nice category choice!
Instruction_20Granules
Must be why my idea fell short... [theleopard, Nov 19 2008]
[link]
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Do you appreciate the irony of this being a mixture of polysaccharides and di- or monosaccharides? Possibly even with the same monomer? |
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//A curiously repulsive blend of cellulose fibres and sugars, in a spreadable form//
So just like soggy cornflakes then? |
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+ here's a cellulose bun to spread it on...gross but inventive idea. tasteless insures it's not a flavor! |
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[+] As a matter of fact, I'm cursing at a Minolta Color laser
printer right now because it's alternating between jamming
the paper and smearing the ink on the sheets that it's letting
through. So I guess I could have a bagel with paper jam or a
smear. |
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// Nice category choice! // |
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Well, you either got it, or you ain't ..... <collective sniggering/> |
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I'm sure I've ingested some medicinal version of the final product...
{Turns out to be 'Lactulose'} |
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I'm pretty sure I had this once at a chow-hall at Ft. Stewart georgia. I ate it then, I'd eat it now. |
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//[...] a mixture of polysaccharides and di- or monosaccharides// I wish I did - could someone explain? |
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Cellulose, the principal polymeric component of wood, and by derivation, paper, is a polysaccharide - a long chain of simple sugar molecules. |
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The "sugars" with which humans are familair in their diet are glucose, fructose, sucrose, lactose (mono- and di-saccharides) ... depending on their origin. Thus, "jam" is very rich in these sugars, the irony of the idea being that the cellulose in the paper is also a long-chain sugar. Thus this idea is also "sugar jam". |
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Any more biochemistry questions, don't hesitate to ask. |
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Thank you. (I'm assuming on etymological grounds that a monomer is a linear unit of which one, two or many would make up a mono-, di- or poly-saccharide). |
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Is biochemisrty in anyway related to biochemistry? |
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