So are you saying that the non-foaming chocolate, strawberry drinks have no protein in them? Or are you suggesting that all the protein goes to the foam in the vanilla?
I think you will find the amount of protein in the foam is directly related to the total mass of the foam. Divide the mass of the foam by the mass of the drink and there is your ratio to calculate the protein quantity.
In other words, you are talking nuts talk.
Also, the myth on the beer foam is also a myth. Although if you inhaled it, you might get more alcohol quickly absorbed through mucuous membranes in your mouth and nose.[/quote]
I was just bringing up a discussion that I thought would be fun, but since we’re getting technical would it be the mass of the foam? Cause I think it would be more likely to be the volume, since mass is a measurement of solid matter and volume is a measurement of liquid matter. Moving forward to the beer. If it’s the mucuous membranes in you’re mouth then why would inhaling it make a difference from swallowing it? Either way it would be in the mouth, but if inhaled it would be going into the aveoli sacs of the lungs instead of the digestive tract, and further more on that topic, a mucuous membrane is a fancy medical/scientific name for a snot cell.
Allow me to explain Mucuous=Snot, Membrane=The outer layer of the cell. So just making sure that I understand you correctly… Did you mean Mucuous Gland? cause that might possibly make sense, but I really don’t see how a the protein passing through the outer layer of snot, which by the way may not even be physiologically possible, and also may not even be attached to the wall of you’re digestive or respiritory tract, could cause anything to be absorbed.
As for what I was thinking about the percentage of protein in the foam I can’t honestly tell you because I don’t know the physics of protein or where it is transfered in the water base to bi-product foam ratio, I’d ask you to answer if I really thought you had any idea, but for all anybody really knows it could be anywhere from the 0%-100% of the protein stored in the foam, it would really all depend on what type of reaction took place for the foam to be made in the first place.
I never said anything of the sort of that chocolate whey had no protein, I was questioning what the reaction was that caused the foam and if it had any bearing on the content of protein in the shake. And just to let you know I may have been talking nuts, I’ll give you that, but it was a light discussion topic that might bring up some interesting theories and a little knowledge obviously you wanted ignorantly bash somebody’s post without understanding what they were asking or having any idea of what you were talking about or the definition of the words you were using. So in closing I would like to thank you for bringing absolutely nothing to this discussion except for some uselessly incorrect information. And keep preaching brother and I’m sure you’ll find somebody to donate to your cause, except for the fact that you were wrong on just about everything except for the fact the beer foam doesn’t actually get you any drunker than the same volume of the liquid version, which I already stated. You almosted sounded like you knew what you were talking about.
Peace man and
PS if you’re going to go to war get armed with better weapons, but again I’m a lover not a fighter this was just supposed to be fun and possibly knowledgable, not an open space for someone to make ignorant comments. If you didn’t think the discussion was useful please next time hit the back button on your browser and find a discussion that makes you happy.