01-11-2005, 07:36 PM
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Location: a place or situation occupied
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Milk
This is an interesting question I pondered for the last two days. I'm sure everyone knows that when one buys milk, he can choose between whole, 2%, 1%, and skim (fat free) milk. Anyone can taste the difference between whole and any of the other free, but I don't think one can taste the difference between 2%, 1%, and skim milk.
If this is true for everyone, why do farms create milk with the three different amounts of fat? How can all three concentrations of fat possibly be successful individually? If one were to like 2% milk, why would he not go all the way and drink skim?
Any thoughts? Comments? Criticism on how random a question this seems? Questions on why I thought about this for two days?
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